Monday, October 31, 2011

Preserving Floyd: mmm....Applesauce

Making applesauce creates a scent that smells like all the ripe apple trees of Floyd condensed into one and spilled into our house.  I swear it has the ability to attract the neighbors who arrive at the door with spoons in hand!
Applesauce straight from the jar, applesauce dressed up with spice and cream, applesauce topping pancakes and waffles, applesauce baked into cakes and pastries, applesauce glazing ham or pork, applesauce cooked down into butter or leather.  So many uses for applesauce!

Cooking Floyd: Kale Chips

People are always looking for something to feed kids in place of potato chips.  Heck, I'm always looking for something to satisfy our urge for crispy, crunchy, salty-good snacks.  I think I've found it with Kale Chips.

Friday, October 21, 2011

Preserving Floyd: Drying Apples

Some of you may remember this very helpful gadget from last fall's Extreme Deep Dish Apple Pie post.
Well, it's time to break it out again!

Thursday, October 20, 2011

Cooking Floyd: Butternut Ravioli...

...and the Basics of Making Pasta and Storing Winter Squash
Red Kuri, Butternut, Acorn, and Spaghetti squashes
This is the time to stock up on winter squashes.  Right now they are cheap, plentiful and there's lots of varieties. Winter squash are versatile and delicious from their simplest preparation roasted in the oven to soups, risottos, stuffed, and stuffings.  They are also the simplest of vegetables to store.

Friday, October 7, 2011

Eating Floyd: Between Road Trips

Cooking, preserving, gardening, foraging, husbanding posts have slowed down the past couple of weeks because we've been on the road.  When we've been at home I've been trying to catch up on all the things that have continued on their merry ways in our absence.