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Apple Crisp

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Well, here it is . . . Apple Drop Time again. Early every morning you will find the young sisters out in the orchard gathering up all the apples that have dropped from the trees since the morning before. The point is to get to them before the mowers or any of the live little outdoor creatures do. We want to be good stewards and make use of every bit of fruit, regardless of how perfect or imperfect it may be.
Warm, spicy apple butter can camouflage lots of imperfections and is so wonderful on hot, buttered toast at breakfast. Apples and pork just naturally seem to compliment each other. A slowly simmered sauce adds so much home-cooked goodness to a succulent pork roast. A simple plain grilled pork chop can be elevated from ordinary “comfort food” to a first-class entrée, by dressing it up with a few apple and onion slices that have been caramelized in a little butter and brown sugar. Right now while the gardens are producing an overabundance of fresh, crispy heads of cabbage – and it’s so tender and sweet – we are enjoying it shredded into slaw. I like to add a little grated apple to give it a tangy touch. We never seem to have any trouble using up our daily collection of these hardy little drops. However, when more than just a few accumulate on the kitchen counter, we know it’s time for something we just never get enough of: good old-fashioned Apple Crisp. So easy to make – so scrumptious to eat.
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Apple Crisp
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COOK TIME
50mins.
PREP TIME
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Ingredients

  • Mix together the following ingredients and place in a greased 2-quart casserole dish:
  • 3 cups apple(s) peeled and sliced
  • 2 Tbsp. sugar
  • ¾ tsp. cinnamon
  • In a separate bowl, mix together the following ingredients until crumbly:
  • 1 cup oatmeal (uncooked)
  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup flour
  • ¼ tsp. salt
  • ½ cup walnuts chopped, if desired. Or
  • ½ cup pecans chopped, if desired

Instructions

  1. Spread the topping mixture over the apples.
  2. Bake uncovered at 350º F until apples are tender and topping is crisp and browned (approximately 50 minutes)
  3. Serve warm.
  4. For another dimension of flavor, add the zest and juice of one orange to the filling.

Zucchini Fritters

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One of the things I most look forward to early every morning is seeing the young Sisters come back from the garden with their overflowing crates of freshly picked vegetables… an absolutely gorgeous sight!  As they sort them out before taking them into the convent kitchen I look to see what has come in today- chard, beets, golden onions, tomatoes, eggplant, big bunches of basil, lots of green beans and of course as always, an abundance of zucchini and yellow squash.

Summer squash is perhaps the most prolific and versatile of all vegetables.  You can count on it to faithfully keep producing all season long and there is no end to the many ways in which it can be cooked and enjoyed

Both are great sautéed, roasted or grilled.  Yellow squash, when simply steamed, mashed and seasoned with a little butter, onion salt and pepper can be mouthwatering.

For something with a little more zest simmer it into a tasty ratatouille with green peppers, onions and tomatoes – always a favorite!

But there is still another way that is excellent but often overlooked and that is fritters – these crispy little patties are similar to potato latkes but much lighter – simple to make, they are perfect for a light lunch or  a side dish with dinner.  I think they are fantastic!  Try them and see if you don’t agree.

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Zucchini Fritters
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Ingredients

Instructions

  1. Mix together and drop by tablespoons into a fry pan of hot oil and cook until golden brown on both sides.
  2. If desired serve with a dollop of sour cream.