The good part about my China trip being pushed back last minute (as in, i was packed and pretty much headed to the airport) is that I got to have my Saturday. I get up early, D and I walk to the park and walk around, go to CSA pickup, walk the farmer’s market and come home and have a nice brunch with our findings. Then I clean the fridge, tend the garden, and clean the house, and feel good. This was no exception, and it was even more special since I haven’t gotten to do this in weeks. Plus it was a beautiful haul.

Vegetable share:

1 lb carrots
1 bunch arugula
.25 lb mesclun
5 giant collard leaves
2 small bok choy
.5 lb string beans, green and yellow
2 peppers
1 lb potatoes
1 bu Radishes
1 head Broccoli
1 butternut squash

Fruit share: 5 Asian Pears, 3 Bosc AND 3 lbs apples.

Egg share: ½ dozen pastured eggs

Flower share: zinnias, sunflowers, cosmos, etc.

I am pretty sure these are red clover flowers, yes? Now that the celosia seem have come to an end, these seem to be the best bet, the ones form last week still look great. I am not sure of what they are though. Also, I now have reached the point of too many apples. I have eaten an apple for breakfast every day for three weeks, and I still have a huge bowl of them. Last year I made slow cooker apple pear butter but i just made pear butter yesterday, so I am covered there, and then another favorite was my super fun apple ring pancakes recipe courtesy of mi madre. I actually would have made those this morning, but a stupid flour beetle infestation has caused me to have to throw out about $30 worth of flours. I am also not a sweet toothed person, as you know. I could make something to preserve, but I figured I would reach out first and see if anyone is hiding an awesome, savory recipe involving apples?

While you mull it over, (oooh Mull! Maybe a super spiced wine with apples?!) here is my super quick pear butter recipe!

Makes – Roughly 10 ounces

Nutrition – YAY FRUIT.

Ingredients
8-10 small pears you are concerned will go bad soon, roughly chopped, skin on.
1/2 cup spiced rum
1″ chunk of peeled ginger
1 tsp lemon zest
4 TB apple cider vinegar
1 tsp cinnamon
1 pinch nutmeg

Most people also add a cup of brown sugar to their butters. I find this excessive and unnecessary. But as mentioned, I don’t have a sweet tooth. I find fruit sweet enough on its own, I couldn’t imagine adding that much to something like this, but if you want something thats more than just naturally sweet, feel free to add this in as well. Basically you just toss everything in to a pot and let it cook down for a couple hours, and then immersion blend the slush. Just make sure you remove the chunk of ginger first!

This stuff is great eaten plain, like applesauce, but is also great heated up on ice cream, or added to batter of any kind. YUMMY YUMMY YUMMY.