Day 141: Apple Harvest

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This year Kit and I were shocked to are see not only the abundance but the sheer size of the baking apples on our tree in the backyard. I am not sure the variety but perhaps double the size of a crabapple….at least normally.

This year it looked like fat, juicy peaches were hanging from the apple tree. So, we got to work picking what we could and dodging the bumble bees that were cleaning up the rotten apples.

Our first attempt at apple cider ended in apple sauce. I’m not a bit worries about that fact. For one, the entire house smelled like spiced apples just from them boiling–heaven.
We didn’t have to add any spices or sugar to the applesauce as the end result was sweet and had a beautiful applebutter color.

Our second attempt at making cider was much more successful. The picture is me trying to cool off my hot cider before gulping it down. I could have drank down the entire pot. We ended up with three quarts of cider. Next time we might strain it twice to get rid of more sediments but it will be awesome this fall.

At Thanksgiving I usually mix up some wassail using cider and stick it in a crock pot for my family to enjoy. Anyone need a banging wassail recipe?

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Day 137: Okra

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Our okra started producing a few weeks back and once it started it is going great guns. Kit likes fried okra but was not impressed with pickled okra. I tried pickled okra for the first time last year. I first tried pickled okra while working at a State Park in Texas. A couple of Park Hosts even gave me a jar as a goodbye gift. They were awesome Park Parents. I have about five half rows of okra growing. Which equates to about 500 feet of okra plants and each plant produces several pods. Several pods each week :-) Kit put up several more quarts of okra while I was work the other day. He has also put up his first harvested Lima beans and boy is he excited. Have you ever tried pickled or fried okra before? One of the transplant Kentuckians I work with confessed he had never.eaten okra.