oh hello again!

we’re so happy to invite you back to the farm and into our apple orchards again.  

what bliss.. being in an orchard and 

eating an apple you have just picked..warm and fresh!

all the apples we grow are wonderful to enjoy this way..

known as “eating out of hand.” 

take your time when you bite into that first apple you pick.

there’s such a range of flavours, textures and aromas to notice and love.. 

tart, simple, sweet, subtle, bold, complex, delicate, sprightly, firm, creamy, juicy, fragrant..

it’s so fun to indulge while being mindful 

of every little gift an apple offers. 

if you close your eyes, it taste even better.

we will be picking our macintosh, ginger gold, prima and gravenstein apples this long weekend. 

i am also happy to share a brilliant apple chutney bruschetta recipe with you.

macintosh

oh doesn’t that first warm bite take you right back to school?

they’re your teacher’s favourite, and a renowned canadian classic!

their flavour is simple and tart.

 macs are juicy and firm in early september,

 becoming more tender and sweeter later in the season. 

they are fabulous eaten fresh, and are great for apple sauce and pies. 

if you leave the skin on, your sauce will be pink!

ginger gold

you will enjoy our sweetest early apple.. so mellow, juicy and thirst quenching!

wonderful baked into tarts, pies, or galettes.. they keep their shape well.

i used ginger golds in the apple chutney recipe.  

gravenstein

another tart, crisp early favourite. they are a little sweeter than a mac, with honey scented flesh..

 also an excellent choice for baking, and sauce. 

gravensteins are a good apple for drying.  

prima

this is our second year to offer prima apples.. the young trees are tiny yet absolutely loaded. 

firm and crunchy, they are more sweet than tart,

but a lovely combination of both. 

i just love their bright, gorgeous colour!

even though picking apples suggests autumn,

 i love how the long weekend is still the summer.

it’s bittersweet. many things change come tuesday. 

this will help..

apple chutney bruschetta 

apple chutney bruschetta is a wonderful savoury appetizer 

to enjoy while cherishing these last warm days of summer.

it’s a perfect addition to a picnic or simply on its own with 

a glass of rosé or rose lemonade.

apple chutney bruschetta

you will need:

3 large apples, cored and cut into small cubes. you can leave the skin on. 

i used our ginger golds. a combination would be lovely too. 

1 red onion chopped

2 shallots chopped

3 tablespoons of olive oil

2 cloves garlic minced

2 teaspoons grated fresh ginger

3/4 cup apple cider vinegar

1/4 cup of our apple blossom honey

3 tablespoons granulated sugar

1 teaspoon sea salt

1 1/2 teaspoons ground pink peppercorns plus extra to garnish 

2 teaspoons fresh thyme plus extra to garnish

1/2 cup raisins

1/4 cup currants

1/4 cup dried cherries

2 tablespoons fresh lemon juice

1 french baguette sliced diagonally into 3/4 inch slices

8 ounces mascarpone cheese

to make..

1. place the onions, shallots, garlic and olive oil in a skillet, cooking on medium until the onions become translucent.. 5 ish minutes.

2. stir in the grated ginger, and cook for another couple of minutes

3. pour in the apple cider vinegar and honey. mix gently to coat the onions. 

4. stir in the sugar, raisins, currants, thyme, sea salt and pink peppercorns. continue to cook on medium heat for 8 ish minutes.. stirring often. the liquid should reduce and begin to thicken.

5. add the lemon juice and chopped apples. gently stir to distribute the apple chunks. Cook for another 5 ish minutes until the apples have slightly softened.

6. remove from heat and allow to cool slightly. you can serve this warm, or room temperature or chilled.

the baguette..

you can toast your baguette or not.. it’s totally up to you. 

1. to toast.. preheat your oven to 425°

2. line a baking sheet with parchment. 

3. brush both sides of your baguette slices lightly with olive oil and toast until lightly browned. allow to cool. 

4. whip the mascarpone cheese until its fluffy.

5. smear a dollop of cheese on the baguette slices, and spoon the apple chutney on top of the cheese.

6. garnish with extra thyme and a little more ground peppercorn. i also used some queen anne’s lace.. yes the flowers are edible. 

7. pour yourself something refreshing and enjoy! 

looking forward to seeing you soon! 

will you introduce yourselves? 

warm september hugs,

laura