thank you for including us in your family’s traditions.
we are very fortunate to have wonderful guests visit us every year.
we are grateful that we have a marvelous harvest to share with you this long weekend.
we are open on monday too!
mutsu, jonagold, golden delicious, ambrosia, red delicious, idared,
russet and empire apples are available for picking.
oh these are such a fabulous apple…
beautiful texture, and a flavour that keeps improving as the harvest unfolds.
wonderful out of hand as well as a great choice to bake with.
they store very well.
i always think of our first dog, mutsu, and miss her. she lived to be 17!
another favourite for bakers...hello cakes and pies!
as the name suggests, they are cross of a jonathan and a golden delicious.
large, firm, juicy and bursting with flavour, they are an excellent apple to enjoy fresh.
i love how these are sweet and crisp with a mellow flavour.
they are thin skinned so you don't have to peel them if you are making applesauce.
goldens keep their shape when baked.
one of our favourite restaurants uses only golden delicious apples
in their to die for desserts.
sooo juicy and sweet…move aside honey crisp!
these will be your new favourite!
they are mellow, sweet, crispy and juicy. ambrosias are slow to brown...
perfect for snacking, salads, and cheese trays.
tuck some aside for baking too as they keep for a few months.
these were discovered in an orchard in the 1990's in british columbia.
delicious indeed..with its sweet, creamy flesh.
this is one apple that improves after being stored for a month or two.
small, and perfect to tuck in a lunch box, knapsack, golf bag, or purse..
red delicious apples travel very well! their thick skin is responsible for this.
red delicious are wonderful to use decoratively too..
they look fabulous for a long time in a wreath, or swag, or planter.
when i was a kid i thought this and macintosh were the only 2 types of apples.
my second choice for pies..i love their complex flavour that hints of lemon.
this is the apple that we squirrel away in our extra fridge because they store amazingly well.
this year's crop is on the light side.
idareds are so good in an apple sauce too..imparting a pink colour when you leave the skin on.
i thought pumpkin tarts would be kind of fun to have instead of pumpkin pie.
this recipe was adapted from rosie daykin’s butter baked goods cook book.
a beautiful, canadian book that we use very often.
i had some baked squash left over and substituted it for pumpkin pureé.
the flavour was so much more intense and the texture was so luxuriously rich too.
goodbye canned pumpkin forever.
for 24 tarts you will need
2 cups squash - i used sunshine buttercup
2 tablespoons of sugar
1/2 teaspoon of salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 can of sweetened condensed milk
preheat oven to 375˚
roll out the pastry to 1/8 inch thick.
cut out 4 inch circles and gently tuck them into muffin tins.
bake blind for 12 minutes,
remove beans or weights and then bake for another 10 minutes.
use the remaining pastry to cut out leaf shapes to garnish.
bake these on a separate parchment lined cookie sheet for 15 ish minutes.
in a food processor or large bowl, combine until well mixed;
squash, eggs, sugar, salt, spices, and condensed milk.
pour this into the prepared tart shells.
bake for 40 ish minutes.
remove from tins and let cool on a wire rack.
garnish with leaf shapes and serve with a good dollop of whipped cream.
we have so much to be thankful for!
enjoy this long weekend.
i hope you can cherish anything that you are grateful for.