I find myself waking up later and later, these autumn mornings. Not because there isn’t vegetable patches that need to be cleaned out, because there are. And certainly not because there isn’t a cow, who’s udder is plump with milk, waiting for her morning respite in the barn, because she is there in the field, waiting. And definitely not because I don’t enjoy the glow that the autumn morning sun offers, as she rises her head out from behind the tree line, revealing to us another bountiful day here, because I do. No, I believe these sleepy bones come from the lullaby of leaves rustling, and howling evening winds, and the shorter lengths of sunlight to guide us through each day. Days that are still so filled with life and movement, that ask of us to harness our inner steward, to remind ourselves that there is still much work to be done, and how lucky we are to be doing it. And so it is with great joy that we have reached the first week of our Extended Season CSA, and we cannot wait to share the bounty that still resides here in our autumn fields, with you, our wonderful farm community.
In this week’s share, you will find:
Apples (courtesy of our friends over at Willow Pond)
Milkweed Farm Apple Pie
12-15 apples, peeled, cored, and chunked
1 Tbsp lemon juice
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 cup sugar
1 cup (2 sticks) butter, cubed and chilled
2 cups all purpose flour
1 tsp salt
1/2 cup ice cold water
Preheat oven to 350 degrees. Combine apples, lemon juice, sugar, and spices in a large bowl and set aside. In a large bowl, combine flour and salt, then cut butter into flour mixture until pea sized chunks remain. Add water slowly to mixture until the dough barely comes together. On a generously floured surface, divide the dough in half, and roll each ball out into 11” circles. (to fit a 9” pan with a crust) Assemble pie, and bake for 1-1.5 hours, until the apples start to bubble up out of the crust. Let cool, and enjoy!!
Deb Soule of Avena Botanicals on Elderberries: