We started picking apple this past week and what a week to begin the apple season! The warm temperatures and dry conditions make it a delight to be in the great outdoors. The apple packing line has been carefully reassembled and is taking up the center stage in our packing shed. When we have more apples picked and stored in the cooler we will begin packing apples. Look for an apple price list in next week's newsletter if you are interested in purchasing some extra apples.
This week you will receive a survey from me in your email. Please take a few minutes to answer the questions, it does help me out to get feed back at the end of the season which is beneficial when I am making plans for the next season. Anyone who completes the survey will be entered into a drawing for a peck of honey crisp apples.
What to expect to find in your bin this week:
Honey Crisp Apples
or in your bucket:
Honey Crisp Apples
Beet and Endive Salad with WalnutsMARTHA ROSE SHULMAN YIELD Serves 4 TIME About 10 minutes
FOR THE DRESSING:
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Sea salt, kosher salt, or fleur de sel
½ to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, finely minced or put through a press
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Freshly ground pepper
FOR THE SALAD:
4 small or medium beets, roasted, peeled, and cut in wedges or half-moons
4 Belgian endives, rinsed and sliced
2 tablespoons broken walnuts, preferably from fresh shelled walnuts
2 ounces fresh, mild goat cheese or feta, crumbled
2 teaspoons minced fresh tarragon
1 teaspoon minced chives
Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
Roasted or Grilled PeppersMARTHA ROSE SHULMAN YIELD Serves 4 TIME 1 hour 45 minutes
You can serve roasted peppers as they are or add to salads, pasta, pizza and sandwiches.
4 medium red, green, or yellow bell peppers
Sea salt (fine or coarse) or kosher salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
1 or 2 garlic cloves, minced or pressed
Slivered fresh basil leaves or chopped fresh tarragon, chervil or marjoram
1 teaspoon balsamic or sherry vinegar
ROASTING IN THE OVEN
Preheat the oven to 425ºF. Line a baking sheet with foil. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skin is brown and puffed. It won’t be black the way it is when you grill them.
Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
Using a Burner: Light a gas burner and place the pepper directly over the flame. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a plastic bag and seal, or place in a bowl and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, holding it over a bowl, remove the seeds and membranes, and store as instructed above.
Using the broiler: Preheat the broiler. Cover a baking sheet with foil. Place the baking sheet under the broiler at the highest setting. Turn the peppers every 3 minutes or so, until uniformly charred. Proceed as above. Using a grill: Place on a grill directly over hot coals and turn as each side becomes charred and blackened. When the entire pepper is charred, remove from the grill and proceed as above.