So, a few days ago I noticed this on my Facebook feed from Jana, one of my new Oregon friends: October 23 So apparently 10 gallons of apples make 8 quarts of applesauce and 15 pints. Now to do another branch – no kidding I seem to have that many apples on the trees.
I immediately responded that I would be glad to come over and pick some apples and would make her 3-4 pies as a trade. She responded with a very hearty positive response and so Lisa and I went over on the 28th and picked and picked and picked. She told us to clean the trees…asked us if we needed a ladder…..and sweetened the pot by letting us also glean the tomatoes left on the ground when they removed the plants. We did a pretty good job on her trees, but did leave some behind as we had filled 8 bags and had no more room in the car!!!!
Apples to be used were put in for a wash in the sink. You can see that these are organic apples and although there were some skin blemishes, we had only about 4 gallons of compostible waste when it was done, including cores.
Then, I used the apple corer I found when I unpacked all our kitchen odds and ends when we arrived here in Oregon (something that Graham had acquired long before me and must have been in a place I never noticed when we lived in West Virginia). I can’t say I ZIPPED through the task but it sure was a lot faster than coring and paring slices from each apples.
My mom taught me how to make a great no-fail pie crust (recipe included in Taming the Wild Ramp: Reachable Recipes for Real Food, available for sale at The Wild Ramp Market in Huntington, West Virginia. If you live in Oregon, holler. I have a few copies with me.)
And I still have about 5 bushel of apples to process! Thank Jana!!!!