We hope that you participated and if you didn't get to do as much as you wanted, stick with it. Eating locally isn't a seasonal idea, it's a lifestyle idea. So, go to your markets these last cold mornings and stock up on root veggies and apples while you can.
TIP: Pumpkins/squash keep really well in a cold, 50 degree basement or in the garage (if it's attached to the house) for quite some time. Last year I know I was enjoying Wheatfield's pumpkins and squash well into February and they were delicious!
So here are our entries for 2012. Thanks to all those who participated!
Fresh Zucchini, cucumbers and tomato from Farmers Market, Wheatfields Organics Peppers (yum), homemade bread! Sauce make from local tomatoes, onions, pepp
- 4 large good baking apples (Cortland and Connell Red are the best!)
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup chopped raisins (or put a whole prune at the bottom of the apple)
- 1 tablespoon butter
- 3/4 cup boiling water
- First, wash the apples and preheat the oven to 375°F. Remove cores to 1/2 inch of the bottom of the apples. It makes the job easier if you have an apple corer, but you can also use a paring knife (like I did) to cut a hole down to the core. Use a spoon to dig out the seeds. Make the holes about 3/4 inch to an inch wide. It’s easy!
- In a small bowl, combine the sugar, cinnamon, raisins, and walnuts. Place apples in a baking pan. Stuff each apple with the filling mixture. Top with a little pad of butter or Earth Balance (about 1/4 of the tablespoon).
- Add boiling water to the baking pan. Bake 35-45 minutes, until tender soft, but not mushy. Remove from the oven and scoop out the juices in the pan and drizzle it over the hot apples.
- Serve warm with vanilla ice cream on the side, if you wish.