Welcome to our home. Please come in . . .
It sure was nice seeing our front door again after the long flight back from Hawaii.
But everything felt different. Fall had crept in. Our driveway was full of leaves, and a bracing chill filled the air. I didn’t mind one bit. I love autumn. The days ahead promise deep blue skies, rollicking pumpkins, and nature’s finest spectacle, as trees take their last bows in rustic costume. I’ll fill my eyes with the sight of autumn leaves — red, amber, gold and orange, because it will have to last me all winter.
Autumn’s cooler weather inspires me to cook! How about a hearty vegetable soup, simmering all afternoon, its savory aroma drifting over to where I’m typing a story? Or even better, I might bake some ginger snaps or an apple pie, just so I can breathe in the heavenly smell of something baking in the oven.
But do you know what the best part of autumn is?
What a wonder an apple is, how versatile for cooking or eating out of hand. And what a striking metaphor for writers: the forbidden fruit, the apple of my eye, as American as apple pie, the Big Apple, an apple a day keeps the doctor away, one bad apple spoils the bunch, an apple for the teacher, apple polisher, and Adam’s apple.
Apples are supposedly the most varied food on the planet, with over 7500 varieties on record, and 2500 varieties cultivated in the U.S. alone. Growing up in Hawaii, I thought there were just two kinds of apples: red and green. It wasn’t until I moved to Virginia that I learned about the dazzling array of color, texture, and unique uses for each variety. My husband loves the tartness of a crispy McIntosh, while I prefer the sweetness of Red Delicious for my daily midmorning snack. And what about those Rome Beauties, Golden Delicious, Staymans and Granny Smiths? Apples can have personalities, too!
Chances are good that your local farm market is brimming with bushels and bushels. So, it’s the perfect time of year to celebrate apples. All month long, stop in for apple poems, apple recipes, apple stories and lore, maybe even an apple contest!
It just might be the tastiest bite of your day!
I loathe, abhor, detest, despise,
Abominate dried apple pies.
I like good bread, I like good meat,
Or anything that’s fit to eat;
But of all poor grub beneath the skies,
The poorest is dried apple pies.
Give me the toothache, or sore eyes,
But don’t give me dried apple pies.
The farmer takes his gnarliest fruit,
Tis wormy, bitter, and hard, to boot;
He leaves the hulls to make us cough,
And don’t take half the peeling off.
Then on a dirty cord ’tis strung
And in a garret window hung,
And there it serves as roost for flies,
Until it’s made up into pies.
Tread on my corns, tell me lies,
But don’t pass me dried apple pies.
15 thoughts on “october is for apples!”
Wow, the picture of your front door looks like it could be in Better Homes and Gardens…
It’s funny, I rarely cook in the summer – no desire – but once fall hits I love to make soup and bake bread. I think I must have bear instincts – time to fatten up for the winter.
I’m with you on the bear thing. Winter is for hibernating! We can all wear heavy coats to hide our fatness :).
I agree with the earlier comment about your house and its photogenic nature.
And I actually like apple pies made from dried apples. Yum!
Your home is beautiful! I love MacIntosh apples. Great for sauce and for crisp.
If you say it’s good, it must be.
Must try some!
Thanks for the compliments, everyone. We built the house ourselves and it was very hard. Never, ever, do this!
My next door neighbor’s father owns an apple farm and she just brought us a HUGE basket of McCoun’s (sp?) They are amazing!
Sorry, that McCoun post was me. Forgot to sign in.
I love Gala apples. I had one today, cut in half with peanut butter on it. I also love apple and cheese sandwiches…you just slice the apples paper thin, and top with Havarti or Cheddar, and maybe a touch of mayo on the bread.
I believe that you have to soak them to reconstitute them a bit, but then they’re very good.
7500 varieties of apples?!?! That is unbelievable. Remember when we were kids? It pretty much seemed like there were just 2 kinds — red and green.
Yeah, it’s pretty unbelievable. Imagine doing a taste test of 7500 kinds of apple pie!
I’ve never heard of McCoun’s. What are they similar to?
Yes, Gala’s are good. And I love peanut butter on mine too! (What’s going on here — first sunflower seeds, now this . . . are we channeling each other, or what)?
They’re a cross between a McIntosh and something else. They are very crisp and sweet.
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