As summer begins to wind down, a local native fruit is only just beginning to show signs of ripening. You may not have ever heard of our somewhat obscure resident fruit tree, Asimina Triloba. It’s a fruit that goes by many names: Banango, Asimoya, Indian Banana, Poor Man’s Banana, Prairie Banana, Hoosier Banana, Hillbilly Mango, Quaker Delight, and (most commonly) Pawpaw.
With the fall arriving, and because this is the way my brain works, I’ve been wondering why I so look forward to the change from summer to autumn every year. Have you ever wondered why maybe you prefer one season over another? There’s something to be said for not over analyzing enjoyment of a thing because reducing it down to the constituent parts saps it of magic, but I’m not worried about that.
I have always thought nuts should be part of a diversified farm.
Hi apple lovers! Have you ever wondered what kind of apple you would be? If so, here is a little quiz to help you find out. Enjoy!
Could someone please tell me where the expression “easy as pie” came from? Pies are not easy! Like all skilled tasks, pie baking takes practice and repetition, usually a mentor of some sort, and a magic touch doesn't hurt either. We're talking about a very temperamental process that can be thwarted by humidity and any number of other factors.
Greetings! With much rejoicing and a good appetite, I am excited to welcome the apple season! Primed by the early apples, we eagerly await such old—or soon-to-be—friends as the Winecrisp, Reinette Simerenko, and, last but not least, the Gold Rush. The Gold Rush is a versatile variety, delicious sautéed and baked as well as eaten right out of the bowl.
(Note: This piece, written by helper Devin, is based on his understanding of the current knowledge base about the health effects of sugars and fruits, and should not be taken as actual medical advice. Please talk to your doctor or nutritionist and/or research journaled articles and studies for the most current and best-for-you recommendations)
Does the thought of "making applesauce" conjur images of a huge pot on the stove, a (who ones one??) Foley Food Mill, and crazy amounts of time peeling and slicing? Well...fear no more! This method is so easy you hardly have to think about it, yet will end up with a delicious sauce you'll be wanting to make over and over again (and it makes the house smell SO good in the process!):
As August comes to a close, we find ourselves knee-deep in the midst of the growing season. Produce just keeps rolling in: ripe tomatoes straight off of the vine, sweet and pungent onions, earthy carrots and beets, creamy potatoes, crunchy peppers, fragrant basil, and the first sugary bites of winter squash.