Fall in the Sierra Foothills

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Fall is the Sierras is a time of rejoicing. The heat of summer is finally letting up, and the golden leaves along Murphys Grade make for a gorgeous drive. On crisp mornings like this I get the urge to crack open my crockpot cookbooks, grab a cup of coffee and dive into the pages of hearty comfort food. Lamb stew, chili blanco and a pumpkin soup will be in my rotation this season.

A new friend of mine has been talking about going to the local Apple Cider brewery and distillery for their harvest festival. It was rumored that you could buy a bushel of organic apples for .50 cents a pound. I didn’t even know how much a bushel was but I wanted one. Apple butter and apple hand pies fueled my interest in heading over to the apple orchard and gift shop. When I got to the festival I had to park a quarter of a mile away from the shop, due to the heavy crowds. In the gift shop the sales girl informed me that they were selling 40 pound boxes of Honey Crisp seconds (slightly ugly) for $60 or Golden Delicious seconds for $24. The choice was clear.

After borrowing a dolly to haul my 40 pounds of apples to my Subaru I began to panic a bit. What the hell was I going to do with 40  pounds of apples? I texted the La Folia staff and offered them some- and no one responded. I lugged the box into the house and tried to make the best of my situation. All the recipes I’d read for apple butter suggested I needed a variety of apples, and lucky for me, my box contained golden delicious and mini granny smiths!

The picture above shows the dent I made in the 40 pounds, after one pie and a huge crockpot of apple butter. A syou can see, I have a lot more baking to do….

 

Recipe By:Melissa
“Forget it and leave it.”

Ingredients

  • 12 pounds Golden Delicious apples – peeled, cored and sliced
  • 1/2 cup apple cider vinegar
  • 3 cups white sugar
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground allspice

Directions

  1. Place apples and vinegar into a large slow cooker, and place lid on top. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.
  2. After 18 hours, stir in white sugar, brown sugar, cinnamon, clove, and allspice, and cook 4 hours more.