Goodbye Ward Street …
… to decompress after A HELLISH TWO WEEKS (sleeping on the FLOOR with her two dogs, watching life-long friends turn on each other like a pair of caged panthers after lugging Rose’s stuff down four flights of stairs during a heat wave, and dropping only one thing – Rose’s new laptop 😩) … please be patient and grab a copy of the new CECELIA Monday, Tuesday …
Edith is pinch hitting for Rose:
Apples and Tomatoes
By Edith Morgan
Remember the old adage about “An apple a day keeps the doctor away”? There may be something to it after all. But even if you do not believe the old sayings, this is a good time to get acquainted with apples and the many ways you can use them.
First , of course, this is the time to get out to the orchards and pick your own. We have a number of orchards nearby, and when you go picking, you can stop and enjoy various apple treats there, also. And if you have a sweet tooth, autumn is the season for candied apples. Who can resist the wonderful treat of apples, coated in caramel, and perhaps even dipped in sprinkles? I eat one apple every night before I go to sleep – crunching away while I read in bed before falling asleep.
There are so many varieties of apples, and they are available all year ’round. For cooking and baking, I like the bright green granny smiths – they’re so firm and tart. And while I was visiting relatives in Sebastopol, California, I enjoyed the Gravenstein apples (I see that you can buy Gravenstein apple sauce now in our supermarkets), We all know the “delicious” apples, which come in both red and gold. And one of my favorites is the McIntosh apple, so juicy and just tart enough to be refreshing.
Whatever your preference, I hope you will make an effort to get the equivalent of at least one apple a day.
A simple, easy and tasty way to get your apple is to bake it: Carve out the core as well as you can, keeping the apple intact, and put in butter, cinnamon and sugar (or brown sugar or honey, if you prefer), and bake one apple per person. Serve hot, with whipped cream on top. Easy and fun and delicious!
When I was growing up, I had heard that in central Europe long ago, tomatoes were called “love apples” and were considered poisonous. I am truly overjoyed that we have long ago found out that was not true. All around us, tomatoes are now ripening, and there are so many varieties now available, from the tiny cherry tomatoes to the giant “Big Boy” tomatoes, that there is a shape and size to fit every occasion.
Tomatoes also now come not just in bright red, but some are yellow, and even various shades of purple. And tomatoes can be used everywhere: in salads, sauces, on sandwiches, or as décor (I like to cut a big one in half, hollow it out, and stuff it with cottage cheese as a healthy side in place of a salad).
Since they are all ripening at once now, this is a good time to cook up a batch of your favorite tomato sauce and freeze it for winter use. Flavor with oregano, various herbs, or whatever flavorings you like, and put them up in smaller, individual size bags – and enjoy all winter long.
I have found that often primary school children avoid tomatoes, as they are acidic, and when you are losing baby teeth, they tend to sting. But children will regain their appreciation of tomatoes as they develop their taste for pizza, spaghetti and other dishes that are full of tomatoes.
So, enjoy these two kinds of wonderful fall fruits and maybe even grow your own tomatoes in pots – there is nothing more delicious than a fresh, firm apple or tomato, still warm from the sun.