On Tuesday evening, Andy and I ventured to the Door Creek Orchard in Cottage Grove. What a lovely place! Sheep, a beautiful apple orchard, and a quaint country store. We will be heading back! Wednesday’s first club meeting went well. Though we only had a few students, they were ENTHUSIASTIC students with very innovative and exciting ideas, including holding an after-school workshop to teach other students how to make their own compost bins. We have a PR plan for the rest of the month to recruit more members. If any of you have ever started a new club, please send suggestions my way!
Wednesday evening, I came home and made applesauce for Thursday’s Mexican fiesta. I had bought a 20 pound bag of McIntosh apples for this, but I added a few other kinds of apples that were tucked away in my fridge.
I don’t peel my apples for sauce. Why get rid of important fiber and other nutrients?
Ingredients:
apples
water
sugar to taste
cinnamon
Instructions:
1. Core apples and cut into wedges.
2. Put into a large pot on medium-low heat.
3. Add a bit of water to keep the apples moist.
4. Add cinnamon and sugar to taste.
5. Cook until apples break down to your desired consistency.
For a delectable treat, serve a dish warm with a splash of heavy whipping cream or half and half.
Or refrigerate and serve cold. Of course, freeze the extras!
…and if you have chickens or have neighbors who have chickens, the cores are an especially appreciated chicken treat. Our flock clucked and cooed in excitement.


