From Sarah Koch of the nonprofit DIG – Development In Gardening. Her latest iteration featured pecans, apples and shaved parmesan. Enlist the kiddos to tear and massage and they’re more likely to give it a try. Warning: our 14 year old loved it and can’t wait to try it with dried cranberries. Tonight.
From Community Farmers Markets
Need a fast and healthy option for dinner? Chef Virginia Willis, to the rescue! Subscribe to her newsletter for a dependable stream of seasonal recipes and wellness tips: https://virginiawillis.com/
Another fabulous recipe from the NY Times! Like these? More info about subscribing to their content at this link: https://www.nytimes.com/subscription/cooking
From Local Palate – and perfect for Thanksgiving or gifts.
From “River Cottage Great Salads”
Adapted from Ellie Krieger
And although I love just snacking on our apples, there are some days when I want a warm apple cake. I just saw the recipe for sharlotka, below, a Ukrainian apple cake and I look forward to baking it this week.
~Conne
But none of us are immune to what is happening in the world. And I find today that food writers are reflecting on what is happening in Israel. This morning Lean Koenig of “The Jewish Kitchen” sent her Substack subscribers a bit of edible comfort – a cross between baked apples and an apple crisp. It’s a brilliant idea, simple in execution, and comforting, indeed.
I wish we’d have actual cool weather … and some rain! … but I’m not going to hold back. It’s time for an apple cake. I love the idea of the recipe below – seems like it will be similar to a Dutch baby. Making that tonight.
From Alexandra Stafford of alexandracooks.com. This is a recipe her mother tore out of The New York Times back in 2004 (all my recipe roads seem to point there!) and she’s been making for almost 20 years.