Last year when I started this applesauce experiment I made sure to test what we always recommend to customers – a Baker’s Mix.  It didn’t fail me – it was definitely a wonderful sauce.  But, our Baker’s Mix changes throughout the season.  It really depends on what kind of baking apples we have at the time.  So…I’m not only going to sauce an October Baker's Mix but I’ll have to experiment with an August Baker’s Mix and a September Baker’s Mix. 
The other day I put together a sampling of an August Baker’s Mix.  (I forgot to take a picture…okay…I was too lazy to grab my camera while I was doing it…). 
The August Baker’s Mix was good – slightly tart for my taste – which makes sense as many of the apples we use in the mix in the beginning are tarter.  There was LOTS of depth to the sauce though…it really is true that the different varieties give you sort of a ‘Party in your Mouth’ as the different apple flavors and textures come together. 
I also really enjoy that some of the apples cooked down more than the others so there was a wonderful mix of smooth and chunky…make everyone in the family happy with the Baker’s Mix. 

Past Apple Tests:

• Baker's Mix
• Braeburn
• Cameo
• Dandee Red
• Fireside
• Fuji
• Gala
• Ginger Gold
• Golden Delicious
• Granny Smith
• Jonathan
• MacIntosh
• NW Greening
• Scarlet
• Silken
• Tolman Sweet
• Valstar
• Zestar

Of course – I’m doing it to you all again.  I’m going to tell you about an amazing applesauce and of course – I’m out of these apples for the 2012 year.  But – at least you’ll know for next year that Silken apples are not only fabulous eating apples but they also make a really tasty sauce. 
I didn’t snag any photo’s of this one but it was really enjoyable.  It had a more mild flavor but it was really, really, really good.  I’m not sure exactly how to describe it – maybe sweet, yet subtly apple. 

The Silken Apple did not cook down very much so it was a really good chunky sauce.  I personally like my sauce chunkier so this was good for me.

Jared tried it too and really enjoyed it so it would be a good sauce for all tastes (Jared’s favorite fresh apple is an Empire, tart). 

***On a side note***  If the apples aren’t cooking down and you really don’t want a chunkier sauce I’ve found that you just have to cook them longer…and they’ll mush down better. 

Past Apple Tests:

• Baker's Mix
• Braeburn
• Cameo
• Dandee Red
• Fireside
• Fuji
• Gala
• Ginger Gold
• Golden Delicious
• Granny Smith
• Jonathan
• MacIntosh
• NW Greening
• Scarlet
• Tolman Sweet
• Valstar
• Zestar

Since the orchard now has ground cherries, I wanted to share this easy jam recipe. Ground cherries are delicious as a raw fruit, but they make an amazing jam! This recipe is simple enough for beginners to make and will impress your friends and family!



Ground Cherry Jam
2 cups ground cherries, husked and washed
2 Tbsp. plus 2 tsp. lemon juice
4 Tbsp. powdered pectin
1 3/4 generous cups sugar

Combine cherries, lemon juice and pectin. Cook over medium heat until ground cherries are bursting. Mash ground cherries, and then add sugar. Stir to dissolve, and bring to a boil. Boil while stirring one minute. Remove from heat, and pack into hot sterilized jars leaving 1/4-inch headspace. Boil in a hot water bath 10 minutes.

This should make about 1 1/4 pints.

Diane was out in our ‘Pick Your Own Veggie Garden’ yesterday and she came back with TONS of ground cherries.  So – we’ll be selling them in pints while supplies last.  They’re great to eat raw (trust me…Pip’s already had ridiculous amounts of them), bake them in pie, or even in a delicious salsa!

Image from VeganYumYum 

 

Ground Cherry Salsa

1/2 pint of Ground Cherries, each one halved
1/4 Red Onion, diced
1/4 jalapeno, diced
Cilantro, chopped
Red Bell Pepper, diced
Very *small* squeeze Lime Juice
Roughly a teaspoon or two Extra Virgin Olive oil
Very *small* pinch Salt

Mix everything together and let sit for 30 minutes so the flavors can come together. Do not overdue it with the salt or lime; the small amount of salt is only needed to draw out liquid from the cherries so they can macerate with the olive oil and lime juice.