Apples, apples, apples... Everywhere?

Sunday was our coven apple picking outing.  The apple season is a little late this year because of the long, cool spring.  We did not get to pick our own apples but we did get some of the SweeTango apples!

One of the things that happened at our Pagan Pride ritual was that we were urged to know more about our food, where it comes from, how it is made, and how it nourishes our bodies and the land.  

Well, we learned some new things about apples and how they grow.  Miel visited with the apple growers at the State Fair.  They turned her on to McDougall's Apple Junction in Hastings MN.  They use a special technique called Espalier which in very basic terms in pruning and shaping a tree so that it grows on a trellis or in a specific pattern.  The trees are smaller, but produce more fruit.  

We also learned more about the difference between bees and wasps.  They have different types of venom.  Bees have a venom that is a warning.  "Go away you big scary human!"  And wasps sting to immobilize and eat whatever it has stung.  "Take that puny human!"  Also, by continuing to back away from the wasp, you create a backdraft sort of vacuum.  The little wasp has very little choice but to follow you.  

We walked away from our trip with LOTS of apples and armed with more information about the world we live in.  

Now what are we going to do with all those apples?

Last night I made apple fritters.  Quick, easy, and tasty.  Not so much with the healthy though.

1 1/3 c self-rising flour

1/4 c sugar

1/3 c milk

1 egg



Powdered Sugar

Peel, core and slice your apples.  I used 4 fairly large SweeTango apples.  And just used the metal corer/slicer thing from the kitchen section of the store so I had little apple wedges.

Mix your dry ingredients.  Add your wet ingredients.  Mix well.  It should be a little thicker than pancake batter.  You may need to add more milk.  Pour about a 1/4 inch of oil in your frying pan.  Dunk your apples in the batter.  And then fry them up in the pan.  Turn over when they are a nice golden brown.  Remove when they are nicely done on both sides.

Drain off the oil by placing the apple wedges on paper towels on a plate.  I had extra batter leftover so I gave it another good mix and just poured it into the oil -- Voila!  Fried Dough!  

Once everything has cooled and the oil has dripped off, sprinkle on powdered sugar and eat!  They are best when eaten warm.   This recipe comes from the very old red recipe book that my mom let me take when I moved up here.  It is from the Culinary Arts Institute.

And if you need more ideas of things to do with apples... click here

All the best,