A modern heritage foodstead
A continuation of my series about foraging at the farm and what I’ve done with my bounty. Haw berries first, today the apples and you’ll have to stay tuned for the black walnuts. Includes links to the recipes.
Face it, we Americans are harsh when it comes to our demand for physical perfection.
Oh sure, we all know the do-good-character-building salvos like “Beauty is skin deep”, and “Don’t judge a book by its cover” but we all know too it’s not really that simple.
We also know we should not be blinded by mere physical beauty and should instead value those precious inner beauties which are more rare. Of course knowing that doesn’t mean we don’t all lose our hearts and good sense to selfish, cruel yet beautiful loves who use us callously before tossing us aside from time to time.
I have to also, in a fit of
indecision contradiction, acknowledge the kernel of truth in this one from Ralph Waldo Emerson; “Beauty is an outward gift, which is seldom despised, except by those to whom it has been refused.”
Who among us doesn’t have a single physical blemish? Come on, admit it’s true! But no matter, I’m not talking about love today; I’ve got apples on my mind. My apples are blessed with more than a few wormholes and scabs but the Ladies and I don’t mind. Our apples are juicy with inner beauty.
I love what Terra Brockman has to say about imperfect peaches in The Seasons on Henry’s Farm: A Year of Food and Life on a Sustainable Farm:
“I confess that I have a soft spot for soft spots. Just as they reveal genuine, sensitive human beings, they are a reliable way of showing that a fruit has not been sprayed with poisons, and that it is at its peak of ripeness, of flavor and nutrition, of juiciness and pleasure. The quest for cosmetically perfect fruit has resulted in the loss of vibrant tastes – the sharpness and depths that make great fruit great. Fruits in the supermarket are glossy and perfect on the outside, but insipid on the inside – watery, at best, and permeated with the stale taste of long-refrigerated storage, at worst.”
I’ve enjoyed sampling apples from all over our new pastures and am thrilled with the diversity and flavors. It will take a long time before I am able to identify the varieties, but I already know where to find my favorites.
Because these apples have grown wild and unappreciated by anyone with fewer than 4 legs for a long time, they are as organic as apples can be. Which means they are not beautiful in our modern retail-jaded eyes.
But, they are beautiful to me. And to the Ladies (and Men – yes, you’re right; they don’t get enough mention around here).
To make the most festive use of the apples I harvested from my favorite little tree, I made a holiday relish tray favorite of mine, spiced apple rings. I love spiced apple rings but have never had any other than the commercial ones. And sometimes, they’re hard to find. And forget local and organic.
I adapted my recipe from the Apple Wedges in Cinnamon Red Hot Syrup in the cheap and ever-useful Ball Blue Book of Preserving. Of course, I made some changes to sass it up a bit and make it more versatile, but I guess the name gives away the secret weapon – cinnamon red hots. Have I mentioned how much I love cinnamon red hots?
I’ve been eating these spiced rings all week with cheddar cheese & grainy mustard, in risotto, on chicken and even chopped some with celery, garlic and onion in a relish (I’m more than a little excited about that relish).
I’m not tired of them yet and I’m not really an apple-y sort. The recipe calls for peeled apple wedges, but I was determined that mine would be rings. With the skin on. And so they are. Click here for a link to the full recipe.
I’m beaming with motherly pride over my knobby little apples all dressed up – you wouldn’t let a scab or knob here or there scare you away from some tasty, nourishing, spicy-syrupy red fruit would you?
What’s your secret apple-enhancing weapon?