Fresh Cider Has Landed!
I thought I didn't like 'apple juice' basically my whole life - til we pressed our own cider!
There is nothing like fresh cider, so preservatives, no pasteurization. Just delicious! Just pure apple goodness.
Just a reminder how "cider season" rolls here at the farm --> We press 4-5 times, depending on stock, etc. and that's it! It's available when it's on the shelf, in season, then it's gone. Grab it while it is here, freeze extras for later -- they freeze beautifully (maybe just take a little off the top for expansion. I usually put 3-5 in the freezer for recipes and popsicles.
Try the recipe below with our cider as well!
Organic Apples
Zestar! remains the star apple at this time and is fresh picked in the farm store and at market. Kindercrisp is coming in, but limited (Honeycrisp loves like these.) This week is a little lull before September apple bounty begins!
Farm Store Hours
Grab cider and apples at the farm Tuesday - Friday 9-7 and Saturday 9-2.
Make this!!!
Apples Baked in Cider
“If possible, use cider from a farm stand or farmer’s market—it has a deeper, more concentrated flavor than the grocery store brands, which wash out.”
Serves 4
- 2 cups apple cider
- 4 firm cooking apples
- ½ teaspoon ground cinnamon
- 1 tablespoon unsalted butter (optional)
- 2 tablespoons brown sugar
- 1 pinch salt
Heat the oven to 375°F.
Pour the cider into a small skillet and bring it to a boil. Continue to boil over medium heat until the liquid reduces by slightly less than half. It should be vaguely syrupy, but it will not be too thick. It will take less time in a skillet than in a saucepan because there is more surface evaporation. Either way, don’t just walk off to another room and leave it—you might set off your smoke alarm if you forget it. I speak from experience.
While the cider is reducing, peel the skin from the top third of each apple. Use a melon baller to dig out the apple core, leaving about 1/3-inch of the apple intact at the bottom. Place the apples in a pie pan or baking dish.
Stir the cinnamon, butter and brown sugar into the cider syrup. Pour it into the apple cavities, allowing it to overflow into the baking dish. Bake the apples for 40 to 50 minutes, until they are pleasantly soft but not collapsing. Baste the apples occasionally in the cider syrup if you happen to think of it, and add more cider if the liquid starts to dry out completely. The exact cooking time depends on the variety and size of the apples—some take longer than others.
Serve the apples warm in dessert bowls with the extra syrup spooned over them. If you want to dress them up, drizzle them with some heavy cream, or add a scoop of vanilla ice cream. Custard sauce would be even better if you’re feeling ambitious. If any apples are leftover, warm them up for breakfast and eat with yogurt. Source: Food52.com
“You can eat the sweet, mellowed apples bare -- a more virtuous cousin of the apple pie -- to restore you when you're feeling cold and low. Or you can dress them up with creme fraiche or ice cream, to celebrate the season.”
Enjoy!
