It is apple season now on the farm, my favorite time of year! I have much blogging to catch up on. First the trip to Charleston SC, then a color tour weekend near Gaylord climbing Old Baldie and pressing cider, then the better part of a week hanging on the farm in Leelanau burning up some annual leave. I returned from the farm with three 5 gallon buckets of heirloom tomatoes via my bro who is too busy to can, loads of squash and eggplant from my best friend’s out of control farm market garden, onions, potatoes from my dad’s farm market supply, and of course a half bushel of apples – honey crisp mostly. This tasty pic below is featuring one of my favorite crab apples – they are sweet, tart, crisp and juicy and are planted only for pollination. Of course their name escapes me right now. They are about the size of an apricot.
I think American Spoon got a hold of them last year and made a crab apple jelly – so I missed out on my quota. This year, I found them lurking in the walk-in cooler. Everyone should have a dad with a farm and a huge walk-in cooler. Perfect for lagering beer when I get back into the swing of brewing (just waiting on malted spelt grains).
Purchased items from the North include local fresh cheese made by Leelanau Cheese and my friends Anne and John, and local smoked whitefish via my old schoolmate Clay at Carlson’s (always ask for the squishy-ist fish, it is much more moist than a firm smoked fish), and two free range organic heirloom chickens from my brother (Leelanau Farm and Game) – who really needs a web site. I plan to ask Anne if I can shadow her for a while when I am ready to start making my goat cheese. Still waiting for the house to sell (having a serial killer in the neighborhood didn’t help – yes I am serious), then I can buy my farm and then my goats and sheep. I have a funny story to tell regarding foie gras, Anne from Leelanau Cheese and my brother, eventually. If only I had another week off just to blog.
I visited Pancetta (our pig share of sorts) and brought her a 5 gallon bucket of tomatoes, with a few onions thrown in. More pics coming soon. Butchering day is finally around the corner – a couple of weeks!
First, I have to get some bread (for stuffing) in the oven (doing a trial run for Tday (Thanksgiving) on one of the chickens tomorrow – the BF’s parents are coming and I haven’t met them, so dinner must be perfect and practice makes perfect and dinner on Wed) and dinner for this eve started. Until I return, enjoy this picture:
This is the road up to the pheasants from the chicken pens. Scenic.