Thursday, March 28, 2019

Apple Scrap Vinegar

This is perfect for those of you who got a Fruit share this week. Eat those peaches and save the jar. Eat the apples and save the cores and skins. And make yourself a batch of apple scrap vinegar. 

Tuesday, March 19, 2019

Quick guide to roasting your veggies

One of the easiest ways to use up your veggies, is to roast them! The key is to have your vegetables cut into about the same size pieces (1/2-2") and cook at a high temperature (400-450 degrees). The bigger the pieces and the lower the oven temperature, the longer it will take to cook. I like to roast mine at 400 for a slightly longer time, because I love having them cook all the way through AND a bit blackened. No toasty edges for me, I want my whole pan toasty! My all-time favorite roasted vegetables are parsnips (peeled!), asparagus, and green beans. 

Monday, March 18, 2019

Apples & Cabbage

2 Tbs butter
3 tart apples
1 head green cabbage
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup chicken broth
1/4 cup apple cider vinegar
2 Tbs sugar

Core and slice cabbage thinly. Core, peel, and slice apples into wedges.
In a large pot, melt butter over medium heat.Add apples, cabbage, salt, and pepper. Cook for 2-3 minutes.
Add in chicken broth, vinegar, and sugar. Gently stir cabbage and apple mixture to coat.
Cover and cook for 10 minutes. Then remove lid and cook for another 10 minutes to reduce the liquid. Stir occasionally, but gently so apples do not turn into sauce.

Serves 4. Goes well with pork chops.

Recipe from the Delaware Department of Agriculture 

Monday, March 11, 2019

What apple do I use to make....?

Want to make an apple dish but don't know what variety to use? Check out this handy chart!