I baked our first apple pie of the season early this morning. No, not with apples from our trees (not ready yet) but rather from some brought to us by a friend in southern Minnesota.
Ours need a little more time to mature, and it would be nice if they would size up a bit more, too. I'm happy to see them looking this good considering the rough, cold, slow start they got this spring. None of the blossoms froze, but it sure did take a long time for the apples to start forming.
The above shot was taken through our keep-the-birds-from-pecking-them cage we built. Don't they look perfect? Proves you can have unblemished, organically grown apples (IF they mature properly!) without poisonous sprays . . . and you go to great lengths to protect them from spoilage brought on by birds!
This is the harvest from one-half a 4 x 8' bed of slicing cucumbers. I even cut the plants down to four this year; next year, it's two plants. Applarently, slicing cukes aren't that popular with most folks as I can hardly give them away.
Papa Pea and I are doing our best to use them by enjoying them in one form or another each and every day. Seriously. I expect vines to be growing out of our ears soon.
Here's a great, simple recipe for a yummy, crunchy cucumber salad. Measurements of ingredients are approximate depending on your own taste. Feel free to adjust.
1 medium sized slicing cucumber
1/2 teaspoon garlic salt
1/4 teaspoon dill weed
Sprinkle black pepper
Some red onion (for color and zip)
sliced and separated into rings
A small amount of mayo
Slice your cucumber, add rest of ingredients
and mix gently.
The mayo required is small, maybe half a tablespoon,
because the cukes have a lot of water in them.
Sometimes I add halved cherry tomatoes.
I hope all is going well for you at the beginning of this fall season wherever you're located. Supposedly our color season will last longer than usual because we've had so much moisture lately. The good from the not so good!