It’s a beautiful, warm fall day at the farm. This morning it was very foggy for a while, and foggy mornings are my favorite – as long as I don’t have to drive!
Apples – Right now we have my personal favorites, the Swiss Gourmet. Swiss Gourmet are the perfect blend of sweet and tart, with a really crispy texture. We also have lots of Honeycrisp, the classic sweet and crispy apple! The Honeycrisp are really large and delicious this season, so make sure you stop by and try a slice of one! The Fuji variety we have right now, September Wonder, and Rubinstars are the tartest apples we have right now (and they’re not that tart) but they are decent baking apples. Swiss Gourmet holds up really well in baking, but it does have a sweetness to it. Later on in the apple season we will have plenty of other varieties of baking apples, for all you pie-makers out there!
Apple cider -we have delicious apple cider!! Come taste some at market! I am a big fan of hot and cold apple cider, and Ellis Family Farms makes the best flavors. Every week, the flavor is different because we use different combinations of apples every week. So if you like it, you have to get it THAT week, because next week we’ll have new apple cider. The apple cider is made only from apples, no preservatives or other nasty additives.
Blueberries -this is our last week for blueberries, guaranteed. I know I keep saying that, but these blueberries have been stored in the cooler (at the correct temperature) just so we could have one more week of blueberries. They’re still the Elliots, and they’re still a mix of sweet and tart.
Grapes - right now we have a very limited supply of the sweet burgundy grapes, Canadice. Stop by market early if you’d like some of these scrumptious seedless grapes. We also have the seeded variety Niagara, which is used for making white wines. In about a week or two weeks we will have Concord grapes, which is the same variety as the famous grape juice!
Plums – we only have cooking plums – the sweet plum season is over. Sad day, I know. We have the classic cooking plum, Stanley.
Pears -we have lots and lots of classic Bartlett pears! I am a huge fan of pears and the Bartletts are my favorite.Bosch are coming in a few weeks.
Raspberries - we still have lots of big, juicy fall raspberries. We will have raspberries until the first frost, whenever that is. In Michigan, we never know when it’s going to frost! Crazy bipolar weather…
Add it to the Recipe Book
You knew it was coming. Of course I have to share a cider recipe, because cider is such an integral part of the fall experience. My grandmother used to have cider parties at her home – we’d all gather in her huge kitchen and fry up batches of homemade donuts and drink mugs of steaming hot apple cider. At the end of the night, everyone took home big paper bags of fresh donuts (well, all the donuts we didn’t eat right then!) and a jug of delicious apple cider.
Pumpkin Waffles with Apple Cider Syrup
You will need: For the apple cider syrup:
2 1/2 cups all-purpose flour 1 teaspoon ground cinnamon
4 teaspoons baking powder 1 teaspoon cornstarch
2 teaspoons ground cinnamon 1/2 cup white sugar
1 teaspoon ground allspice 1 cup fresh apple cider from Ellis
1 teaspoon ground ginger 1 tablespoon lemon juice
1/2 teaspoon salt 2 tablespoons butter
1/4 cup packed brown sugar
1 cup canned pumpkin
4 eggs, separated
2 cups milk
1/4 cup butter, melted
Preheat your waffle iron! Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the milk, pumpkin, and egg yolks. Whip the egg whites in a clean, dry bowl until stiff peaks form. Stir the flour mixture and the melted butter into the pumpkin mixture, stirring until just combined. Use a rubber spatula to fold in the egg whites gently. Cook waffles.
To make the syrup: stir together the cornstarch, sugar, and cinnamon in a small saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the butter until melted. Serve warm over top of your pumpkin waffles.
This week our friend is the wonderful ladies at Three Tarts! For starters, they have the cutest website. If you’ve never checked out their website, do it now! They were awarded the Best Cupcake Bakery of 2015 by Make it Better Magazine, and those cupcakes are delicious and beautiful! They also make wedding cakes (the photo on the left is one of their many designs) and offer breakfast, brunch, and lunch and lots of scrumptious desserts at their cafe! Three Tarts has been a dedicated and faithful customer of Ellis Family Farms for years, and we appreciate them so much!
…and that’s all for now, folks! See you at market!