Tag Archives: vegetarian

Cajun Grill-less Corn Recipe

15 Jul

Our post this week comes from The Farm Table member, and guest blogger, Laura Miller, who blogs over at Beyond the Cuke. When we asked her to come up with a post for us featuring Farm Table produce, we were flattered to get this post in return. First, she had us at Game of Thrones, and while we don’t expect to be adding “milk of the poppy” to our add-on list anytime soon, we were delighted to hear she thinks so highly of us. Thanks for a great post, and recipe, Laura!

3 Reasons Why The Farm Table is the Best of All of the CSAs

Let me just put it this way–If this was Game of Thrones, House Baratheon, House Lannister, House Stark and House Greyjoy would see no reason to wage war because The Farm Table obviously rules the realm. Here’s why:

1. No vegetable ninjas here. I’ve tried my share of vegetable delivery services and I’ve never come across one with such friendly neighborhood coordinators! In fact, not only did these other services not have Angela, my friendly neighborhood coordinator who chats with me about running and blogging, but they might not have had NCs at all for all I know. After all, I’d just leave a box out and sometime by the end of the day–varying times, meaning that my veggies might sit out for a bit since I wasn’t sure when to expect them–it’d be replaced by another box of veggies.

Okay, okay. I’m sure there are neighborhood coordinators for all CSAs but I’m just going to assume they were vegetable ninjas until you provide evidence that proves otherwise.

2. The “S” in “CSA” could stand for “Social.” It doesn’t, but it could. With everything from farm volunteer days like this one in May to local food tastings like the one that I had the pleasure of attending last night at The Savory Grain, your weekly veggie boxes basically come with berries, potatoes and a new set of like-minded friends.

3. Piles and piles of produce. Here’s a visual:

Beyond the Cuke

So maybe we don’t get corn every week but we get the week’s version of corn. No more eating out of season food that has traveled all of the way from South America or the West Coast. In July, you’re going to eat peaches. In September, you’re going to have some apples. And you’re going to enjoy them because they’re delicious, in-season and local.

Since this week’s corn is, well, corn, here’s something to make with the Farm Table box bounty:

Cajun Grill-less Corn, otherwise known as “Targaryen Corn”

What You’ll Need:

4 medium ears of corn
2 tablespoons vegan butter substitute
1/4 teaspoon chili powder
1/4 teaspoon ground pepper
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon cornstarch
1/4 cup vegetable broth

What You’ll Do With It (before eating it, of course):

1. In a large pot, bring 3 quarts of water to a boil. While the water’s boiling, peel your corn.
2. Add the corn to the water. Return to a boil and cook for 3-5 minutes until tender. Keep an eye on it–you don’t want mushy corn but you don’t want hard corn either!
3. While boiling the corn, melt your vegan butter substitute in a small saucepan. Stir in the chili powder, pepper, garlic powder and cayenne and stir for 1 minute.
4. In a small bowl, combine cornstarch and broth. Once combined, whisk into the butter mixture. Bring to a boil and cook and stir until slightly thickened, which should take about 1-2 minutes.
5. Drain the corn and then get your Van Gogh on and paint the corn with the seasoned butter.
6. Sit back and enjoy compliments from your fam, after enjoying at least two ears yourself, of course.

Veganized recipe from Taste of Home

Laura Miller Beyond the Cuke
Laura Miller blogs about each week’s kitchen triumphs–and kitchen “learning experiences”–featuring The Farm Table produce at Beyond the Cuke. Follow @beyondthecuke on Twitter and Instagram.

Meal Planning Template: Free Printable

10 Jun

The Farm Table Meal Planning

With all of the wonderful Farm Table food delivered to your door each week comes the need for a little meal planning to make the most of your produce.

To that end, we thought a meal planning template might be useful for you. Just print and plan your menu out for the week.

You’re welcome!

Bok Choy Stir Fry with Broccoli

Pizza Night

Yucatecan Chicken Tacos

Spring Squash in a Creamy Garlic Sauce

Pad Thai Salad with Green Cabbage

Grilled Garlic Scapes with Herb Roasted Potatoes

Sweet Potato Fries

Spring Squash in a Creamy Garlic Sauce with Parsley

24 May

Farm Table Spring Squash

It is flashback Friday on the blog today, and we are featuring a recipe in our May newsletter from the 2011 Farm Table season. With yellow spring squash appearing in our boxes, this dish is the perfect compliment to any dinner as a side, or serve over penne pasta as your main course. 

Easy and delicious – this is a quick, no-brainer recipe that will continue to make an appearance in your meal rotation once you’ve tried it.

Enjoy!

Yellow Spring Squash in a Creamy Garlic sauce with Parsley

Ingredients

  • 2-3 garlic cloves
  • 3-4 small or medium yellow squash
  • 1 onion, diced
  • 2 + 2 Tbs of butter
  • 1/3 cup cream or whole milk
  • salt, to taste
  • 1/3 cup parsley, chopped
  • finely ground pper, to taste

Directions

  • Remove ends from squash, cut lengthwise, then dice into 1/4 inch thick chunks
  • Remove  garlic from husks, chop into large chunks
  • Melt 2 Tbs of butter into pan over medium heat 
  • Add garlic and cook for about 60 seconds, careful not to burn or brown
  • Add the squash and cook until soft, about 5 minutes
  • While waiting, in another pan, melt 2 Tbs butter. Add diced onion and cook until it just starts to brown.
  • Once the squash as softened, remove 1/2 and place in bowl. Smash remaining squash in pan with a fork or potato masher until it resembles a course relish.
  • Slowly pour the cream into the pan of mashed squash and mix thoroughly. 
  • Add the onion, kosher salt to taste, and remaining squash that was set aside.
  • Serve with chopped parsley sprinkled over the top. A small amount of grated Parmesan cheese sprinkled along with the parsley goes well with this dish.

Might we also suggest a recipe published on our blog last summer, care of Tim Vidra, local Richmond blogger over at E.A.T. He shared a delicious Summer Squash Tart using yellow squash, zuchinni, and dill (you can use up any leftover from your box last week).

Delicious indeed! 

Tomato-Cheese Pie, 3 Ways

21 May

Tomato-Cheese Pie

While searching for new recipes to share with my children, I stumbled upon this sweet little cookbook with great recipes to get children involved in the cooking process. I am ashamed to say, however, that the first recipe I found interesting enough to make, I tailored for my husband and I.

I know, I know, mother of the year award right here!

While I do plan to find something in the cookbook that I can coax my children into trying, sustaining myself in the process has proven to be delicious.

I love the basic ingredients, and that you can change the ingredients up to fit the season, or more importantly, your mood. The original recipe called for stale bread, your choice of cheese,  and 1/4 tsp sweet basil leaves.

I recommend using a loaf of cubed Flour Garden rustic bread, which Farm Table members can order as an add-on in their weekly box.

This recipe is great as a brunch item, or pair it with a salad and chilled white wine for a fabulous, easy, and light dinner.

If you have kids, I’m sure they would love it with some apple juice, and sliced fruit.

Farm Table Tomatoes

Tomato-Cheese Pie, Recipe inspired by Peter Rabbit’s Natural Food’s Cookbook by Arnold Dobrin

Ingredients: Print full recipe HERE

  • Small loaf rustic bread, cubed (might we suggest Farm Table bread from The Flour Garden?)
  • 2 medium tomatoes, sliced
  • 2 cups crimini or button mushrooms, chopped
  • 1/2 small onion, diced
  • 1-1 1/4 cup of Swiss cheese
  • 2 eggs
  • 1 cup milk
  • Salt & Pepper

Farm Table Mushrooms

Farm Table Spring Cutting Celery

Directions:

  • Prepare mushrooms (clean with dry cloth).
  • Heat 1-2 Tbs of olive oil in a skillet. When the oil begins to soak, fry mushrooms for a few minutes.
  • Add onions and allow to caramelize. Set aside.
  • Place bread cubes in the bottom of a greased pie dish.
  • Place sliced tomatoes over the top of cubed bread, and season with Kosher salt.
  • Cover the tomatoes evenly with the mushroom and onion mixture.
  • Sprinkle Swiss cheese over the top.
  • Mix together milk, eggs, and ground pepper. Pour over the top of the pie.
  • Bake in the oven for 35-40 minutes at 350 degrees.

Variations

Replace mushrooms, onions, and Swiss cheese with:

  1. Fresh basil and mozzarella, or
  2. Chop up spring cutting celery or celery leaves (about 1-2 Tbs), and add swiss or cheddar cheese

The Farm Table, Tomato-Cheese Pie

 

Fresh Spinach Dip

1 May

 

Harvest Hill Farm Member Event

Thanks to everyone who came out to the Harvest Hill Farm Member Event this past Saturday. It was a wonderful way to get out in the country, enjoy a piece of the farm life, nosh on some great food, and watch the pigs do what they do best…eat!

The Farm Table prides itself on the community you have helped to build over the last few years, and we look forward to being able to get together over the course of the 2013 season to celebrate good farming, good food, and  good people. 

If you were unable to make it out to the farm last weekend, then you missed out on the fresh spinach dip that Richmond Area Manager, Patty Loyde brought. We’d like to introduce you to Patty, and share her spinach dip recipe using Farm Table ingredients:

Patty Loyde, Farm Table Area Manager

Originally a product of the suburbs in both New Jersey, where she grew up, and Henrico County, where she lived after graduating from the University of Richmond, Patty Loyde and her husband John are now Fan dwellers in the city of Richmond – and can’t imagine living anywhere else. Patty started as a Neighborhood Coordinator in the summer of 2012 for the Fan,and has now added the positions of Central Richmond Area Manager and Bookkeeper, aka Chief Number Cruncher, to her duties this year.

Patty loves to travel and watch movies, plays tennis year-round, tends her small city garden, and cooks from scratch, when not checking out the local Fan restaurant scene (Olio, Fresca, and Mint are some of her favorites). She attempts to eat a diet of unprocessed food whenever possible, striving for progress, not perfection. The  Farm Table makes that goal so much easier!

Fresh Spinach Dip, The Farm Table

Fresh Spinach Dip, By Patty Loyde (Print Full Recipe Here)

I made this spinach dip for the Harvest Hill Farm Member Event and served it with tortilla scoops. I love that I was able to use the spinach, onions
and garlic from that week’s box and that I didn’t need to use the package of highly processed soup mix I usually do to make it. It turned out just as good, if not better than the ole’ standby, often served in a bread bowl.

Ingredients:

  • 1 Tbsp olive oil
  • ½ cup shredded or finely diced carrot
  • ½ cup finely diced spring onions, white and light green parts
  • ¼ cup finely diced spring garlic, white and light green parts
  • 1 full bag of spinach
  • salt & fresh ground black pepper
  • ¼ cup diced spring onions, dark green parts
  • 1 cup sour cream or plain Greek yogurt, if you prefer
  • ½ cup Miracle Whip or mayo, if you prefer
  • 2 tsp Worcestershire sauce
  • Finish with: salt & pepper and onion & garlic powders, to taste

Directions:

  • Clean and dry the spinach well.
  • Heat the oil in a large pan and sauté the carrots, onions, garlic, salt and pepper until softened. Transfer to a bowl.
  • Using the same pan, sauté the spinach in a little more salt and pepper, tossing occasionally, until all the spinach is wilted. You may need to do it in batches, depending on the size of your pan.
  • Transfer the cooked spinach to a strainer and remove as much liquid as you can by pressing with a spoon or ladle. Place on a few layers of paper towels, top with more paper towels and press to remove additional liquid.
  • Finely chop the spinach and add to the bowl with the rest of the ingredients.
  • Stir well and chill for at least 2 hours to combine flavors.
  • After being chilled, finish with salt & pepper and onion & garlic powders to taste. If you’re serving with salty chips, the dip won’t need as much salt.

New Beginnings

21 Feb

Signs of new life waiting to take over the 2013 season.

The 2013 season is almost here!

Home Garden

We can almost taste it.

Red Wine-Braised Leeks and Mushrooms

28 Nov

As promised, I tried out one of Terry Hope Romero’s recipes from Vegan Eats World as part of The Farm Table’s cook book review and blog give away. This dish was a wonderful addition to our Thanksgiving meal last week, and topped our mashed potatoes, which we usually don with butter or gravy. What a fancy  and welcome upgrade!

Red Wine-Braised Leeks and Mushrooms

Ingredients:

  • 1 pound leeks, preferably thinner leeks no wider than 2 inches in diameter
  • 10 oz cremini mushrooms, brushed clean and tough ends of stems sliced off
  • 3 Tbs of olive oil
  • 2 cups dry red wine
  • 1 tsp dried marjoram
  • 1/2 tsp salt, plus additional for sprinkling
  • 4 sprigs fresh thyme or 1/2 tsp dried thyme
  • 2 Tbs non-hydrogenated vegan margarine
  • A few twists of freshly ground pepper

Directions:

Trim away most of the green stalks on the leeks, leaving about an inch near the white part. Slice away the tip of root end, and slice each leek in half lengthwise.  Firmly hold the leek so that it doesn’t fall apart, and rinse under cool running water to remove any grit or dirt. Place leeks on a cutting board and slice each piece into sections about 2 1/2 inches long — hold the pieces together to prevent the leaves from separating too much. If the leeks fall apart while cooking, don’t worry, but for the prettiest presentation try to keep them together.

Slice the mushrooms into quarters. Over medium-high heat, sear the mushrooms in 1 Tbs of olive oil. Fry the mushrooms, stirring occasionally, until both sides are browned and mushrooms look juicy  (about 4 minutes). Remove from the pan and transfer to an over-proof dish. Sprinkle the mushrooms with a pinch of sea salt, cover with foil, and put in an oven set at 250 degrees to keep warm.

Heat the remaining olive oil and place the leeks cut side down in the oil. Brown the leeks for 2 to 3 minutes, carefully lifting them up to check and see if the undersides are seared and the edges of the leaves are browned. Pour the wine, sprinkle with marjoram and salt, and tuck the thyme sprigs into the wine. Increase the heat and bring the wine to an active simmer and cover the pan. Reduce the heat to low and simmer for 10 minutes.

If serving on top of white bean puree, potatoes, or pasta, mound the individual servings (about 1 cup) of hot puree in serving dishes. Divide the mushrooms on top of the servings of puree. Uncover the pan and using tongs, carefully lift the leeks and arrange on top of mushrooms. Increase the heat to medium-high and bring the juices in the pan to a rapid simmer for 2 minutes, stirring occasionally. Reduce the heat to low and swirl the margarine into the juices. Use a wire whisk to continuously stir the sauce until smooth and lightly thickened. Drizzle a little bit of the sauce over each serving of leeks and mushrooms and serve immediately.

From the book Vegan Eats World by Terry Hope Romero.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.www.dacapopresscookbooks.com

This dish was easy to make, delicious, and we were able to used left-over wine that was just a tad past its prime — perfect for this recipe. I encourage you to consider making it for your next holiday meal, or even better, add it to your meal plan this week. With Country Fresh Cremini Mushrooms coming in your Farm Table Garden Box this week, there is no reason not to.

I have been very pleased with the recipes I’ve tried from Vegan Eats World and Viva Vegan! over the past few weeks, and would like to thank Terry Hope Romero and Da Capo Press for allowing me to give vegan cuisine a try. I will definitely add recipes from both books to our meal rotation.

If you want to try out vegan cooking yourself, you have until 9:00pm EST tonight (11/28/12) to enter our blog give away. Details are HERE.

Sweet Potato-Chipotle Bisque

24 Nov

I decided to try my hand at Terry Hope Romero’s vegan and gluten-free Sweet Potato-Chipotle Bisque from Viva Vegan! as part of our blog cookbook give away. With the arrival of sweet potatoes in The Farm Table box, and a can of chipotles in adobo sauce that a friend left in my pantry, it seemed like the perfect dish to try this time of year. Served with warm tortillas or corn bread, you can make this bisque with whatever level of spicy heat you can handle.

I have not had the chance to cook with chipotles, adobo sauce, or coconut milk, so this was the perfect level of adventure given the amount of time I had to devote to making this meal, which was not a lot. The recipe calls for a nondairy, heavy cream substitute, which could be unflavored soy creamer, nut-based nondairy cream, coconut milk, or your preferred nondairy milk.

As always, take care when working with chiles, and do not rub your eyes!

I started out with 2 chipotles, but will likely add 1-2 more the next time I make this dish, just to bring the heat up a few notches. Terry’s bisque is the perfect combination of sweet, smoky, and heat, and my husband had no idea that it was sans the heavy cream — in fact, he was really surprised when I told him I made it with low-fat coconut milk.

I encourage you to try out what Terry calls a, “sophisticated Nuevo Latino-style, creamy dairy-free bisque.”

Sweet Potato-Chipotle Bisque

Ingredients:

  • 2 Tbs olive or peanut oil
  • 3 cloves garlic, minced
  • 1/2 pound yellow onion, diced
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano or epazote, crumbled
  • 4 cups water or vegetable broth, or a combination of both
  • 1/2 pound white waxy potatoes, scrubbed, peeled, and diced into 1-inch chunks
  • 1 1/2 pounds sweet potatoes, scrubbed, peeled, and diced into 1-inch chunks
  • 1 or more canned chipotles in adobo, sliced open and seeded, plus 1 to 2 Tbs of the sauce
  • 1/4 cup heavy cream substitute
  • 1 Tbs lime juice
  • salt and freshly ground pepper
  • 1/2 cup finely chopped fresh cilantro

Directions:

  • Combine the oil and garlic in a large soup pot over medium heat, stirring occasionally, until the garlic starts to sizzle, about 30 seconds.
  • Add the onion and saute until tender and translucent, about 8 minutes.
  • Stir in the cumin and oregano. Pour in the water and add the chopped potatoes and sweet potatoes. Partially cover and bring to a rolling boil over high heat. Lower the heat to a simmer and cook for 25-30 minutes, or until both the white and sweet potatoes easily mash when pressed against the side of the pot with a wooden spoon. Remove from heat.
  • With an immersion blender, carefully puree the soup until it is very smooth and silky. If you prefer to use a blender, make sure to let the soup cool slightly first.
  • Add the chipotle and adobo sauce and puree until completely incorporated. If you are unsure about how much heat you prefer, start with just 1 chipotle and a drizzle of adobo sauce. The soup should  now have pretty little red flakes of chipotle.
  • If you prepare with a blender, return the soup to the pot and bring to a simmer over low heat.
  • Stir in the cream substitute, lime juice, salt, and pepper. Taste and adjust with more lime juice, salt, and pepper if desired.
  • Stir in the cilantro, and garnish with a swirl of Cashew Crema (recipe in cookbook), if desired, and serve hot.

From the book Viva Vegan! by Terry Hope Romero.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright (c) 2010. www.dacapopresscookbooks.com

Serves 4-5 people. 45-min to prepare, most of which is inactive while potatoes cook.

I “eye-balled” the number of sweet potatoes to cook with, and ended up making a bisque that was way too thick. The recipe was easily adaptable with the addition of extra coconut milk, vegetable broth, and lemon juice, making the consistency much thinner.

I also used Farm Table cilantro that I had previously chopped, placed in two ice-cube trays (1 tsp per cube), froze in water, and stored in a gallon size freezer bag for such an occasion as this. I added two frozen cubes of cilantro which melted quickly into the bisque. It worked perfectly, but agree with Terry that fresh cilantro would be best for a more pronounced contrast in flavor.

Leftover Bisque, Coconut Milk, and Chipotles are easily stored in the fridge.

Terry’s collection of Vegan Latin recipes in Viva Vegan! is impressive, and I look forward to trying out more from this cookbook, especially the Mexican Side-Street Corn, Arroz con Coco (Savory Coconut Rice), Spicy Tortilla Casserole with Roasted Poblanos, Mojito’s, and the Coconut Tres Leches Cake. If you would like to try a healthier, meat and dairy free take on classic Latin dishes, I encourage you to turn to Viva Vegan!

Don’t forget that you have until 9:00 pm EST on Wednesday, November 28, 2012 to enter to win either Viva Vegan!, or Vegan Eats World by Terry Hope Romero in our blog give away

Stay tuned for one more of Terry’s recipes from Vegan Eats World, the perfect recipe for your next holiday meal which I will reveal later this week!

Giving Thanks through Food

10 Nov

When my husband and I visited Monticello for the first time and came home with a packet of seeds from their gift shop, we never imagined the harvest that would come from this souvenir.

I mentioned several posts ago that my husband’s pride and joy from our garden this year were the Long Island Cheese Squash. He grew a little about a dozen of these beautiful pumpkins, and we have since gone on to make soup, desserts, pumpkin gnocchi, and bread with them.

We were excited about the opportunity to turn these tasty vegetables into an offering of thanks to our close neighbors who helped us with the arrival of our third child in September. Most of our family lives in the Pacific Northwest, so we relied on the kindness and support of our tight-knit neighborhood  to help us with our children while we were at the hospital bringing our now 2 month old into the world. They have since brought us dinners, desserts, homemade salsa’s, among a myriad of other thoughtful gestures. Seriously. You should move here.

How were we going to show our appreciation and gratitude? Through food, of course!

Needing a creative outlet, I decided to turn these glorious pumpkins into pies, and to bake a cake for our son’s 2nd birthday. How in the world was that supposed to happen with 3 children at home? Well, I did it over the course of 3 days, and enjoyed every minute of it. I am certain it could be done in 1-2 days, but not in this house!

I used Martha Stewart’s Brown-Sugar Pumpkin Pie recipe to treat our neighbors, and this Pumpkin Layer Cake recipe to celebrate our beautiful boy.

Day One: I halved 3 pumpkins total, scooped out the seeds, quartered them, and baked them individually, cut side up in the oven for 1-hour at 350 degrees. I placed a baking dish full of hot water on the bottom rack.

Out came this:

After cooling, I scooped  the pumpkin away from the skin and placed in our food processor.

I blended the squash for a few minutes and out came this  brilliant, bright orange, creamy puree. 3 pumpkins gave me approximately 13-cups of puree.

Day 2 and 3: I turned the puree into 6 desserts. One for each neighbor, and one for the birthday boy.

I had about 1 cup of puree left, and noticed after 2 days in the fridge that the puree lost its color, so recommend using the puree soon after you make it. It will keep in the fridge for 2-3 days, or you can freeze it for a couple of months.

A local friend who attended the New England Culinary Institute, and was the head chef and manager of a Bed & Breakfast in Vermont imparted this bit of knowledge along to me, “Pumpkins that come out of the can are drained of excess moisture before they are canned. This intensifies the pumpkin taste and ensures a great pie crust. When you cook a pumpkin at home, once its out of the oven and you can safely handle it (it should still be warm), you should puree it and then put it into a strainer lined with cheesecloth – this extracts some of the excess moisture in it and intensifies the flavor. This can all be done on the counter top.”

I recommend both recipes for your upcoming holiday meals, and encourage you to purchase a packet of these happy little seeds for your garden next year. You will not be disappointed, unless of course they don’t grow. In that case — try again.

I know at least one green-thumbed friend who is getting a packet of these seeds in her holiday card this year!

What sorts of things do you make to give thanks to those around you?

Here are some suggestions I found using pumpkins:

I do believe there are Pie Pumpkins available this week as an add-on.

Hmmm. How convenient!

Sun & Sangria at Grayhaven Winery, and an Apple Butter Recipe

26 Oct

Many thanks to everyone who joined us at our 2nd annual Farm Table event at Grayhaven Winery last Sunday. We loved the food, the wine, and the company!

Here are some highlights:

Grayhaven Winery

The corn pool was a hit with the kids

The food was a hit with the adults

Face painting by Ingrid

Small batch cooking of apple butter by Heather

Farm Table produce shared among friends

Farm Table members, check your newsletter for recipes of some of the tasty dips we enjoyed. If you joined us on Sunday, you undoubtedly took home some of The Farm Table’s slow batch apple butter — delicious! If you missed out, here is Area Manager, Heather Jeffrey’s recipe, handed down from her Grandmother “Baba”, so you can make your own! When asked if she made any adaptations to this recipe recipe she responded, “use a food processor rather than a sieve or mill, use Virginia apples rather than Vermont, and use a chilled plate rather than a dish of snow.”

Enjoy!

BABA’S APPLE BUTTER

INGREDIENTS & EQUIPMENT NEEDED

  • 4 lbs of good cooking apples 
  • 1 cup apple cider vinegar
  • 2 cups water
  • Honey (about 4 cups)
  • Salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
  • A food mill/processor

DIRECTIONS

1. Prepping your fruit

  •  Cut the apples into quarters, without peeling or coring them.

2. First Stage of Cooking

  • Put them into large pot, add the vinegar and water, cover, bring to a boil.
  • Reduce heat to simmer and cook until apples are soft, about 20 minutes.
  • Remove from heat.
  • Ladle apple mixture into your food processor. 
  • Measure out purée adding 1/2 cup of honey for each cup of apple pulp. Stir to dissolve the honey.
  • Add a dash of salt, cinnamon, ground cloves, and allspice.
  • Taste and adjust seasonings to your liking.

3. Second Stage of Cooking

  • Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir, making sure nothing is crusting to the bottom of the pan.
  • Cook until thick and smooth, about 1 to 2 hours.
  • A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation.