Apple Season and Other Good Things
Of apples, golden leaves, and a few small joys of the season.
A friend gifted me a box of beautiful, sweet pears recently, and I’d like to report that there’s nothing better than a cold, juicy one after a long walk through the neighborhood on a crisp fall morning.
They were so good, let’s just say the sharing part didn’t go as planned.
I recently took a long drive to chase the fall colors and pick a few fresh apples straight from the orchard.
Those green hills and white fences get me every time.
Honestly, who in their right mind would turn down hayrides, caramel apples, and cider?
Full disclosure: I sampled warm, just-made cinnamon apple donuts, ate half of a juicy cherry apple turnover, and shared a generous slice (okay, two) of pumpkin and apple crumb pie.
I call it field research, and I regret nothing.
Because really, how could anyone resist a place called Pie House?
The air was thick with the scent of apple pies in the oven — cinnamon, butter, and sugar swirling into something you could almost taste.
I stood out front, just breathing it in, which looked a little suspicious, probably.
So many orchards, I didn’t know where to start.
There’s something wildly satisfying about picking apples straight from the tree — that crisp snap, that perfect shine.
I wanted to try every variety out there. I started with one bag and left needing trunk space and a small forklift.
The trunk was full, my hands were sticky, and it was time to head home before I adopted a pumpkin patch too.
On the drive back, you can’t call it a proper country road trip without a lake so pretty you have to pull over for photos.
Or a tree-lined road glowing with yellow leaves beneath a perfectly blue, clear sky.
And finally, if they gave out awards for coolest looking building, this one would win by a landslide.
A few things I couldn’t resist bookmarking this week:
Somehow there’s always half a can of pumpkin puree leftover, and nobody’s happy about it. Here’s some good ideas to use up the rest. (Serious Eats)
Apple cake feels practically mandatory this time of year, and this tried and true recipe is one of my favorites. I had a slice the other day and remembered how ridiculously good it is. Apple Hill Cake. (Visit Eldorado County)
And here’s a public service announcement: Apple Hill Cake is very good plain, but with cream cheese frosting swirled on top it’s incredible. Try this one. (Sally’s Baking)
Pie for breakfast is perfectly acceptable! Don’t give it a second thought — get a head start with this simple, wonderful, pretty Apple Tart. (Smitten Kitchen)
Thinking about prepping ahead of time for the big Thanksgiving meal? Here’s solid advice for doing it in 3 hours. (The Kitchn)
I’m done dodging plastic avalanches every time I open the cupboard. These leak-proof glass containers are sleek and modern, and I want them. (Food 52)
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I really appreciate you, and I’ll see you back here next week.