(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.
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 long summer days and warm weather has come the fruit season, and in full force! While the CSA runs, I joyfully plunge into apples, pears, peaches, nectarines, and especially plums. The many varieties of this sweet, juicy fruit have never failed to delight me for my many years at North Star.