Just hours before the first day of fall I kept busy baking up squash to freeze for over winter and peeling and slicing apples for applesauce. Ragweed has been kicking my butt these past few days, and I didn’t really feel like doing anything. Yet, these things needed to be done today and so they were. Three pounds of Macintosh apples yielded just a cup and a half of homemade applesauce. Thank goodness we bought more this past weekend, although those are slowly being eaten each day. I heart Macintosh apples.
I also had four squash to bake which made five packages of baked squash- five sides for a meal. The total cost of the squash and apples was $12.00 (roughly 2 dollars a side).
I’ve managed to find several great pumpkin recipes I will be sharing this week or next as well as a recipe for Apple Fritter bread. I love fall for many reasons, but the food of fall is number one for me. I love pumpkin and apples and squash and warm cider. The post I promised with pantry essentials is almost done. Until next time ~Happy Fall~ ! Get outside if you can and enjoy the last bits of great weather if you live in an area that will see snow before long. Yes, I said it lol. Right now areas all over Wisconsin and Minnesota are flooding, stay safe if you’re out in it.
Summer food is beginning to make its appearance around these parts of Wisconsin. Locally the first of the sweet corn became available as well as this year’s first strawberries. From this time throughout the summer, we will buy both and enjoy them as they only get sweeter as the summer sun shines upon them each day. We’ve enjoyed asparagus and rhubarb lately and I’ve frozen both for later on. With strawberries, we either buy them at the farmer’s market or my husband and I go pick them at a local u-pick field. I freeze some, eat some, and make refrigerator jam out of the rest. With sweet corn, because of my allergies, I must eat corn in moderation. Although I would just love to sit down, as I once did, and eat 10 ears of corn at one sitting (sigh). I am pleased to announce though that my wheat and corn intolerance has gotten much better since I began taking a daily probiotic. Since around last fall, I’ve actually been able to return to eating most food products containing both wheat and corn without issue. We picked up 10 ears to try and if they’re good (sometimes the really early stuff is not) I’ll go back for more. We eat it and make salads with it and freeze it. I make freezer creamed corn, that I learned how to make almost thirty years ago now, and we enjoy it all winter long.
Here’s the recipe-
20 c. raw corn
1 lb. butter
1 pt. half and half
Salt to taste
1 tbsp. sugar
Mix all ingredients. Bake at 350 degrees for 1 hour. Cool, put in containers and freeze.
I also make a fresh cucumber, tomato and corn salad that goes great with shrimp. I use equal parts corn, chopped tomatoes and cucumbers mix them all together and drizzle a bit of Italian dressing over it. I also use this salad as the bed for my delicious grilled shrimp. Try it, you’ll love it.
By now my husband and I are a few days into our Door County stay, tossing the frisbee around, dipping our toes in the water and enjoying this view