All posts in NOURISH

NOURISH … with a bounty of apples + a recipe for apple breakfast pie

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It’s been a busy, bountiful season harvesting apples from my sister’s trees and also gleaning for the hungry at some beautiful local orchards with After the Harvest. One of the harvest gleans was for my husband’s employees and their families. The orchard has close to 80 trees and the entire orchard is given to After the Harvest volunteers to glean for the hungry. The kids had a lot of fun at this one since they were able to master the apple picker. I’ve been busy working my way through the apples above, from my sister, making apple butter, spiced apple sauce, and apple cherry pies (with cherries from another sister). I have some links to apple recipes below + our favorite apple breakfast pie (adapted from a recipe given to me by my sister-in-law).

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We also gleaned with our Families of Young Children group from our church. Over 1000 lbs of apples were picked that day to donate to local food pantries and our own parish food pantry, St. Vincent de Paul.

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apples

Clearly the apple picking tools were a big hit, especially after mastering how to use them.

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Enjoying a favorite… collecting sticks and making caramel apples using this recipe from the Nourished Kitchen.

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Since the weather has turned too beautiful to be indoors I moved the apple processing outside along with apple printing to keep Emma busy while I peel.

My new favorite way to enjoy apples is fresh homemade spiced applesauce mixed with a little goat milk kefir. Delicious!!

a little more apple inspiration below ….

Here’s a fun video showing a crockpot method for making applesauce. This is such a simple way of making applesauce (if you minus the coring, peeling, and cutting!). I broke down and invested in a food mill this year that has been invaluable for tomatoes and apple butter. Sometimes I make a batch of applesauce and leave some of the skins on, but for apple butter the food mill works fantastic. I have been doing a mixture of freezing in jars and water bath canning for the sauce and the butter.

For a variety of applesauces, try adding in a chinese five spice blend or a little zested ginger. If you have pears, try a combo sauce.

Here’s another great resource for water bath canning.

The following sites have some great apple recipe inspiration.

NaturallyElla

Gluten Free on a Shoestring

Infusing liquors is another way I like to preserve seasonal fruits. Blackberries, cherries, apples, and foraged persimmons work great for infusions. Here’s a great post about infusing liquors.

Another favorite … Gluten Free Spiced Apple Crisp

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It’s always more fun to peel apples with friends!

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Apple Breakfast Pie, gluten free, dairy free (adapted from my sister-in-law’s recipe)

This is similar to a dutch baby pancake but I like to make it ahead, double the recipe, and place it in the refrigerator overnight to marinate and bake in the morning + it makes the morning breakfast an easy one. I use a combination of almond flour and brown rice flour, but feel free to experiment with your own flour blend.

INGREDIENTS

4 eggs

3/4 c. canned coconut milk (or another non-dairy milk)

3 T. maple syrup

1/2 c. almond flour

1/4 c. brown rice flour

1/2 t. cinnamon

1/2 t. sea salt

1/4 c butter, melted

4 apples, peeled and sliced

DIRECTIONS

Mix together the eggs, milk, and maple syrup. Add in the flours, cinnamon and salt. Add in melted butter to the mixture. Place sliced apples in a pie plate coated with coconut oil. Now add the mixture on top of the apples. Cover with wrap and refrigerate overnight.

(if you’re doubling the recipe just use 2 pie plates and divide the amount of apples and mixture between them)

In the morning preheat the oven to 400 degrees. I take the apple pie out of the refrigerator while the oven is preheating. Bake for 25-30 min.

Drizzle with a little maple syrup or raw honey for serving.(optional).

Enjoy the beautiful Fall weather!

Julie

NOURISH … with nature’s twizzler + a raw beet salad recipe

Life is amazing and full lately! School has begun and I’m beginning to sift through all of the fantastic images of our time together growing food, cooking, creating, and traveling as a family over the summer break. One constant in our garden is this chinese red noodle bean that I have posted about before. It’s one that I should really start carefully seed saving from since you never know when the seed will become unavailable. We grow it in a pot on our terrace for easy access and the kids like to just eat it raw from the vine. This year I also added it to our larger garden and we have named it “nature’s twizzler”, our unprocessed version of a twizzler. It tastes nothing like a twizzler, but you would think that it was actually candy the way my kids tear off the bean and eat the entire pod, seeds and all. My favorite way to make it is with sriracha sauce or a sweet chili sauce that I posted last year here. Here are a couple of other recipes from our local New Roots for Refugees farmers (who I actually bought my first chinese red noodle bean from several years ago). I haven’t tried these recipes yet, but they look very tasty.

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One other vegetable that we always have in the garden are beets and as a matter of fact I just popped more seeds in the ground today to get a fall crop of them. The kids all love beets and a favorite way to make them this summer has been this raw beet salad.

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RAW BEET SALAD

2 large beets, peeled and shredded (you can wear rubber gloves when peeling if you are concerned with purple hands)

2 carrots, peeled and shredded

1 apple shredded or thinly sliced into match sticks (green apples work nicely, but any apple will do)

1 t. grated ginger

DRESSING

1-1/2 T. raw honey

1 t. balsamic vinegar

1/4 t. salt

1/2 juice of a lime

DIRECTIONS

Set aside the shredded beets, carrots, apple, and ginger. Mix together the dressing and pour over the beet mixture. This can be eaten right away but the taste gets better after the flavors marinate.

Enjoy!

Julie

NEST + NOURISH … camp cobbler at wilson lake in kansas

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Our summer is going by way, way too fast as they always do but we’re trying to savor our time together and fill it with some great memories. We just came back from a roadtrip west that I will really try to tell you about soon, but in the meantime I will share this camp cobbler that we made on a camping trip we took a few months ago (actually when the kids were on spring break at Easter). In blogland that seems like ages ago, right? When summer hits, the blogging subsides to make way for all of the gardening and landscape work. It was such a memorable 2 night camping trip and this cobbler was definitely a highlight. We camped at Wilson Lake after spending Easter with our family in Wichita and the terrain was not typical for Kansas, it was filled with some great rock formations and trails for the kids to explore.
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Now for the camp cobbler. We used this cast iron pot and made a couple of meals while we were there.

We didn’t have a grill rack to keep the pot off of the flames so my husband rigged up a fallen log braced by a picnic table for the pot to hang from.

I brought 4 c. of washed strawberries and sliced them at the campsite, added 1/2 c. sugar and cooked them in the pot over the flames. While the sliced strawberries were cooking in the covered pot (about 25 min.) I added the chilled butter and the water  to the pre -made mix for the topping and we played waiting for the strawberries to cook.

4 c. strawberries ( you can certainly bring a mixture of other fruits to create your cobbler)

1/2 c. sugar

PRE-MADE MIX (to make at home)

2 cups Pamela’s baking mix

3/4 c. sugar

2 t. cinnamon

BRING  THE FOLLOWING ALONG and ADD to the PRE-MADE MIX

6 T. butter (chilled in a cooler of ice)

2 cups water (or milk or a non-dairy milk)

It works well to bring the pre made mix in a container large enough to add in the butter and the water or milk at the campsite.

Start by adding the 6 tablespoons butter. Chop butter into small chunks and mix into the pre made mix to combine. You may have to use your fingers to completely combine the mixture.

NEXT add

2 cups water or milk to the pre made mix, combine well. Remove lid (be sure to pack an oven glove for this) and drop spoonfuls of the cobbler topping mixture on the berries, cover, and continue to play and let cook for another 30 minutes. Check to be sure the topping is cooked (you may have to play for another 10 minutes).

Let the cobbler cool on a nearby picnic table on a pot holder while you continue playing.

Then Enjoy!!

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 Until next time Wilson Lake and the next campfire cobbler!