oh how can it already be our last weekend of the season to to invite you to pick apples?
finally last but not least to be ripe are our granny smith apples.
we still have mutsu, idared, russet, empire and johnagold red apples for you.
granny smith
originally from australia, granny smiths are named after maria anne smith,
who discovered a chance seedling and was responsible for propagating this new cultivar.
granny smiths are a favourite for their tart, sharp taste.
they store very well.
wonderful and crisp enjoyed fresh, they are also terrific to cook with!
hello crumbles, pies, tarts and cakes!
isn't this just gorgeous?
it is an apple rose tart with maple custard and walnut crust.
you can find the recipe here.
you will also find a little video that is very helpful.
this takes a while to make…a perfect rainy day project.
the custard requires chilling for a couple of hours.
the custard requires chilling for a couple of hours.
i was lucky to have a partner in crime.. my sister nancy
who was visiting from the west, and is a marvellous, patient cook.
who was visiting from the west, and is a marvellous, patient cook.
a few things we thought you might like to know if you make this…
keep a close eye on the walnut crust while you are baking it…i burned the first one we made.
i don’t have a microwave, so we simmered the apple slices in water and lemon juice
for a couple of minutes until they were pliable.
we used empire apples.
the custard thickens very slowly while you are stirring,
and then all of a sudden it becomes exceptionally thick.
and then all of a sudden it becomes exceptionally thick.
it is a lovely breakfast.
nancy dusted the tart with icing sugar for a special finish.
have you met our animals yet?
we have fallen in love with all of them.
and what a pleasure to enjoy fresh eggs from the ladies!
put on your favourite rubber boots and come and visit the farm this weekend!
warm hugs,
laura
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