Jun 012012
 

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[really-simple-share]

Thinning clumps of apples

This is a cluster of fruit from one node.

by Avis Licht- It’s always hard to throw away fruit, whether it’s on the tree or in the kitchen. But for best flavor, health and size of apples, be sure to thin them early in the season. You should do this for pears, peaches and plums also. Here’s how to do it.

1.Fruit is usually born in clusters of 2 – 6 fruit.  When they are small, around the size of a dime, cut out the smallest, damaged, misshapen, or wrinkled fruit.

 

 

 

 

 

2. Carefully prune out the fruit at the base of the stem. Use a sharp clipper or scissors.

Thinning the little apples

Clip carefully.

 

 

 

 

 

 

 

 

 

 

 

 

3.Be sure to leave one good apple.

Thin to one apple

Leave one apple per cluster.

 

 

 

 

 

 

 

 

 

 

 

That’s all there is to it.  Now you have to be patient until it’s time to harvest.

Here’s an easy, delicious recipe for apple crisp.

Going out into the garden to pick fruit is a really sweet thing to do.  You can be sure the fruit is fresh, organic, and ripe.  I needed something really quick to bring to a family gathering.  So I stepped out into the garden and picked a bowl of strawberries, a bowl of blackberries and some wonderfully tart apples.

Apples, blackberries and strawberries from the edible gardenBeautiful fruit right from the garden (click to enlarge)

All I had to do was rinse them off, slice the apples and put them in the pan.  If you want you can squeeze a little lemon juice over the apples.  I didn’t have any, and no harm was done. I confess to sprinkling a tiny bit of sugar over the top of the fruit.

The next step is the crumble for the top.  You can use a variety of ingredients.  I use 1/4 cup rolled oats, 1/4 cup  flour, both whole wheat and white, 1/4 cup  sugar mixed in with 1/4 cup butter and a pinch of salt. A little cinnamon and nutmeg goes well with this. Mix these ingredients over the top and voila, you’re ready to go.  Thirty minutes in 350 deg oven and you will have the best crisp you’ve ever tasted.

Special ingredients for the best apple crisp

Sep 062011
 
Special ingredients for the best apple crisp
Special ingredients for the best apple crisp

Blackberry, strawberry and apples for the crisp

Going out into the garden to pick fruit is a really sweet thing to do.  You can be sure the fruit is fresh, organic, and ripe.  I needed something really quick to bring to a family gathering.  So I stepped out into the garden and picked a bowl of strawberries, a bowl of blackberries and some wonderfully tart apples.

Apples, blackberries and strawberries from the edible garden

Beautiful fruit right from the garden (click to enlarge)

All I had to do was rinse them off, slice the apples and put them in the pan.  If you want you can squeeze a little lemon juice over the apples.  I didn’t have any, and no harm was done. I confess to sprinkling a tiny bit of sugar over the top of the fruit.

The next step is the crumble for the top.  You can use a variety of ingredients.  I use 1/4 cup rolled oats, 1/4 cup  flour, both whole wheat and white, 1/4 cup  sugar mixed in with 1/4 cup butter and a pinch of salt. A little cinnamon and nutmeg goes well with this. Mix these ingredients over the top and voila, you’re ready to go.  Thirty minutes in 350 deg oven and you will have the best crisp you’ve ever tasted.

Fresh and organic makes a huge difference in the taste of fruit.

The final crisp - ready to eat

This was still steaming from the oven when I took the picture.

People ask me if you can really eat flowers. The answer is a definite yes.  Take a look at this salad.

Edible Flowers in the salad

Nasturtiums and borage flowers in the salad

Flowers in a salad make the salad look beautiful and in this case give it a tangy flavor.  The Sun Gold cherry tomatoes and Persian cucumbers are also incredibly flavorful.  See what I have to say about edible flowers in another post.

Don’t be shy, give it a try. You might really like it.

 

 

 

 

 

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