Apple season is upon us, and our days, lately, have been positively full of them.
Our own trees aren't bearing yet—we don't expect them to for another year or two—but our local farmers market has come to our rescue once again this apple season. (A half bushel for $16! I couldn't possibly say no.)
So we've been neck deep in applesauce and dried apples and apple-cranberry leather (which doesn't turn out so well in our oven because I can't get the temperature low enough...I'm on the lookout for a secondhand dehydrator).
Julia and Asher, naturally, are fascinated by all the activity in the kitchen, and Julia has been a big help this year. The food mill is an endless source of entertainment for her, which frees me up for other tasks and makes the whole enterprise go so much more quickly than it would if I were working on my own.
We're also experimenting with applesauce doughnut muffins (inspired by the apple cider doughnuts George and I loved as a child and A Little Bit Crunchy's Cinnamon Pumpkin Doughnut Muffins, which we enjoyed last year), but I haven't gotten the recipe quite right yet. (The children will tell you they are delicious, but really, the texture is all wrong.)
And this is just the beginning, of course. The season is young. We've months ahead of us with fresh apples for eating, and, if all goes well, preserved apple things to eat until apple season comes again.