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Informative Blog Posts
Sauce-Sational: An Experiment in Applesacue
- Akane
- Arlet (Swiss Gourmet)
- Baker's Mix - August
- Baker's Mix - October
- Bella
- Bonnie's Best
- Braeburn
- Cameo
- Chenango Strawberry
- Cortland
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- Regent
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- Sno (Famuese)
- Snow Sweet
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- Sweet 16
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- Valstar
- Wealthy
- William's Pride
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Popular Posts
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Photo story taken by Cory of Friends in Photography While we don’t allow ‘Pick Your Own Apples’ at our orchard we do have something pretty...
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This was one of the salsa’s that I made for Salsa Saturday. I had quite a few requests for this recipe so here it is: Pe...
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It’s hard to complain about any rain that we get these days but I’ll admit – it was a bit of a bummer that it rained on our last day of Kid’...
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I didn’t manage to snap a picture of any part of this applesauce process for the Zestar! but I can tell you – I really enjoyed the sauce th...
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Before I get to telling you about the new and exciting program we’re offering at the orchard this season I want to extend a ‘Happy Easter’ t...
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Saucesational–An Experiment in Applesauce: Red Gravenstein
In 2010 and 2011 we planted many of our ‘new’ varieties of apples. Some of the odder ones that we weren’t quite sure of we just planted 5 of each tree. This season we’re starting to get enough apples off these trees to give you all a ‘try’ and get some feedback – do you like them? Should we plant more?
Red Gravenstein is one of those varieties. Diane likes these apples for fresh eating. If they’re still around when you stop in the store be sure to ask for a sample.
Since we had a few apples I decided I should sauce them and see what I thought
So, yesterday I tossed them into the crock pot to see what happened.
The flavor was decent – appley, a bit sharp, and definitely some tartness to it. I was not a fan of the texture. It seemed a bit slimy to me. Looking at the description we’ve read about Red Gravenstein’s is that they should hold their shape when cooked. I’m thinking maybe I left them in the crock pot too long…I may have to try these again next year and see what happens.
I’m sure you all know that we’re pretty busy during the season. To keep myself full and satisfied until I have time for lunch I make a special oatmeal. I’m not a fan of oatmeal…but I’ve discovered that if you use 1/2 water and 1/2 applesauce (yes, I use instant) when you cook it, it’s almost like a faux apple crisp for breakfast. Once it’s done cooking I like to add some granola to the top to fix the texture of the oatmeal into something a bit more crunchy. It’s really not too bad and since our apple sauce has no added sugar or preservatives it’s actually pretty darn good for you too.
Anyway – my point of the oatmeal story was that I used my Red Gravenstein sauce in the oatmeal and it tasted pretty good mixed in. Much of that weird texture was lost once it was mixed.
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