Rumor has it that this year’s apple crop is going to be the biggest in years. So it may have been a little shortsighted of us to go apple picking. Surely our CSA will be throwing more apples our way than we could possibly know what to do with in mere weeks time, but oh well: a-picking we shall go.
New York state puts us in a stellar place to take advantage of apple season. NY is second to Washington state in apple production, and we have literally hundreds of variations to choose from. So we, tra-la-la, took the Metro-North upwards a bit, met a loved one, and made a day of it.
Evan will tell you that no trip to an apple orchard is complete without (at least) one apple cider donut.
Back home, we contemplated what to do with our big ol’ bag of apples. A few years back we wrote Appletopia with a few good ideas, but this year, what with the apple palooza ahead, we might have to get creative.
If you caught our recent post on canning, this might not seem like such a shocker, but we decided to kick off the apple season by making and canning apple butter. We cut up all the apples (at least the ones that didn’t get snarfed down with crunchy peanut butter) and put them in a dutch oven.
Ok, so here’s where apple butter gets really tricky. Put the apples in a pot, walk away, and leave them on low heat for several hours.
No, seriously, that’s how you make apple butter. A chimp could do it.
Disclaimer: No offense to chimps intended. They’re actually very intelligent animals. Like the majestic platypus.