Honeyed Applesauce

Honeybee hard at work!

I always have such fond memories whenever making this old family recipe.  As kids, we would ride in the back end of an old 50's station wagon and make our pilgrimage to White House Fruit Farm so mom could get the bushels of apples in season for her "special sauce".  We would all help dad pick out the apples, carry the bushel baskets to the car, and for a twenty-five cent glass of cider promise to stay out of them on the car ride back. Dad would willingly hand over the cider knowing every bit that promises made when it came to fresh apples weren't our strong suit.

Once home, cleaning, coring, and peeling were a chore none of us kids minded and a simple sliver of apple here and there kept us all happy and out of trouble.  The smell of apples, cinnamon, and honey permeated the house for days.

Later in years, Rick and I would take our own boys up to Mercier Orchards in Blue Ridge to pass down a tradition as sacred as making the sauce itself.  They too would enjoy the ride sitting in the back end of our station wagon.   After an enjoyable day of gathering different types of apples for what is now entrusted to my care, we would sip some cider, grab some tasty snacks, and make the return drive home.  Seeing the boys sneak an apple or two from the visor mirror brought both a snicker and realization that the apple doesn't fall far from the tree.  No pun intended!

With the kids now grown and gone Rick and I still make our own pilgrimage to the orchards each year celebrating something constant in a life so full of change.  The kitchen is a little quieter and Van Morrison's soulful song, Tupelo Honey, softly plays while we cook.  While not his best album, the song is wonderful and somehow it has seemingly been deemed appropriate for the occasion!  One hopes as the boy's age they will find orchards rich in history with stories of their own and enjoy a tradition of gathering apples and making sauce with their families.  One hopes the glance in the rear-view mirror brings them a warm smile and the memory of how kind and gentle life can be.  One hopes...........  

Nothing beats local honey or farm fresh apples in season when making this recipe.  Macintosh apples paired with Clover, Tupelo, or Wildflower honey are among my favorite combinations to use.  I am so excited to try the recipe with some of the local honey from Rita, who is one of our Master Gardener's, as well as some from the hives of Mike and Sue at Green Meadows.  One hopes I can hang on to a few jars until the Macintosh are in season as well.  One hopes..........

Hives at Green Meadows!

INGREDIENTS:

9 - 10 medium Macintosh apples

1-cup honey (Tupelo, Clover, or Wildflower are wonderful choices)

4 tablespoons distilled white vinegar

½-teaspoon salt

½-teaspoon fresh ground cinnamon (optional)

DIRECTIONS:

In a 4 – 5 qt. saucepan, combine the honey, vinegar, salt, and cinnamon.  Mix well and heat on low.

Prepare all apples.  Wash, dry, core, and peel.  Cut the apples into wedges.  Add the apple wedges to the honey mixture as you prepare, making sure to have them completely coated.  This will keep them from browning.

Bring the honey mixture and the apples right to the point of a boil.  Stir frequently.  Once you have the mixture going good, reduce its heat to a lower temperature that just barely keeps it bubbling.  Set partially off the burner if necessary.

Cook down to a desired consistency, mashing the apples with a spoon as they become tender.  Stir frequently.  Usually takes about 30 minutes.

Top with an extra dash of fresh ground cinnamon and serve. Works amazingly well hot or cold.

Serves 6 - 8.  This recipe may easily be divided; however, the size of the saucepan should be reduced to a 3 qt. for the best results.  Freezes extremely well for making extra-large batches.

For those that like a little soulful music while you cook........................

https://www.youtube.com/watch?v=Eq3YLhtuzTQ - link to Van Morrison's Tupelo Honey released in the early 70's.

Happy Gardening,

Denise, Beds 25 & 29

Plants in Peat Pots

If you buy plants in peat pots there is one thing you should always make sure you do - bury the edge of the peat pot completely under the soil. When it is sticking up it acts like a wick and causes moisture to evaporate faster from the area surrounding your plant.

Myself, I like to totally remove the peat pot from the roots (gently to minimize damage to the roots) so I don't have to worry that the soil level will go down around the pot. I always put the peat pot remains under the mulch so it will decay and add organic matter to the soil.