A is for Apple

I've really been enjoying autumn this year, and apple picking was no different.  Honey Pot Hill has been our apple picking spot of choice for four years in a row now.  There are always hundreds of beautiful apples to choose from, and we never go home disappointed.  It doesn't hurt that their donuts are delicious, too ;)

Perfect Apple Pie
Taken from MotherEarthNews.com
  
Yield: 6 servings

Ingredients:
1 tablespoon lemon juice (optional)
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
6-8 tart apples, peeled, cored and thinly sliced (approximately 6 cups)
Pastry for two 9-inch, deep-dish pie crusts (try making your own with this awesome recipe)
2 tablespoons butter
sugar

Directions:
Preheat oven to 400 degrees fahrenheit.  Fill a large bowl with cool water and the juice of half a lemon. Peel, core and thinly slice apples and place in bowl of water.  In a separate bowl, combine sugar, flour, cinnamon, nutmeg and salt. Drain apples and combine with dry ingredients.  Line a 9-inch pie pan with pastry.  Fill with apple mixture and dot with butter.  Put on top crust, cutting slits for steam to escape. Seal edges and sprinkle with sugar.  Bake for 50 minutes.  Serve warm or cool.

Autumn in New England

 It's amazing how quickly time goes by. At this time last year, we were making plans for our big move to the west coast. We were packing boxes, sorting through belongings, and saying goodbye to family and friends. We were ready to say goodbye to New England, winter and all, and hello to the sunny beaches of California. On New Years Day 2012, we packed our pickup truck and started driving west.

We were ready for an adventure.

And oh boy, did we have an awesome adventure.  We drove through states we had never seen before. We visited family in Texas, saw the Grand Canyon, spent a couple of days hiking in Sedona, and met good friends on the beach in Santa Monica.  We took our time and really, truly, enjoyed the ride. 

And for 7 months, we lived in Northern California.  I don't know quite how to explain it, we just wanted to try it out.  We met some very nice people, some very interesting people. We spent a wonderful weekend in Napa, and took some amazing hikes through the Diablo Valley Foothills near our house.  We went to lots and lots and lots of farmer's markets, and ate the best tasting kiwis and mangoes we've ever had.  We put together a small garden, and ate fresh lettuce as early as April.  Our dog, Napali, even befriended a very sweet, gray cat who lived next door. 

 It felt like a dream to be in California. We had talked about it and planned our move for such a long time.  It was hard to believe we were actually there.  We had space and time to be just the three of us. We took long walks and had long talks and late night candle lit dinners. It was beautiful.

But it was missing our families, and our friends.  It was missing that feeling of home. And the truth is, it just wasn't a good fit for us. So on July 28, 2012, once again, we sorted through our belongings, packed up boxes, and our pickup truck, and planned our move back to Massachusetts.  

Only this time, we went camping :)  Driving a different route through Nevada, Wyoming, Nebraska etc. We stopped along the way and set up our little tent at remote campsites in some of the most incredible landscapes I have ever seen.  And when we arrived home again, it was the best feeling ever. It was right. And we were happy. 

I can hardly believe we have been home for almost 3 months now. We have been so busy since we got back. But the friendly reminder of the passing time is all around us.  And as the leaves change color, and fall slowly to the ground, I am looking forward to the first dusting of snow.  Because the truth is, without the seasons, I feel a little lost. I look forward to the changing landscapes, and my palate does, too :)

De'Arbol Peppers & Early Girl Tomatoes

These De'Arbol Peppers are really fun because they grow upside-down! We are so excited to have had such success with them and can't wait to try cooking with them :)  We also plan to try drying any and all red ones that we get into a beautiful ristra that we hope will last all winter long.

In addition to our peppers, I am particularly excited about our early girl tomatoes. This plant is full of happy little tomatoes just waiting to turn red and juicy. No matter how much, or how little space you have available, there is always room for a couple of fruit bearing plants. Grow something you love to eat and you can't go wrong :)

Golden Gate Bridge Bike Ride

It's been a very busy month for us here in California. We've spent a lot of time reflecting on our move to the west coast (which we made just this past January) and thinking about our future. As it turns out...we really miss all the great people we left behind on the east coast, and we don't want to see them once or twice a year, we want to see them all the time!  Soooo we're packing up and getting ready for our second cross-country trip this year...back to the east coast.

Since we made our decision earlier this month, it has been crazy town at our house, packing and making arrangements to move home.  We're also trying to say goodbye to California and fit in a few last outings before we leave. So this past Sunday we headed into San Francisco one last time and biked the Golden Gate Bridge. It was awesome. and windy. and cold. and refreshing. It was the perfect foggy day in San Francisco and I'm so happy that we had the chance to visit one more time.

Here's to the Golden State. We'll miss your sunny rays :)

Grilled Chicken Pesto Pizza

This is seriously the best pizza I have ever had.  Use fresh, organic ingredients and this pizza will sing!

Grilled Chicken Pesto Pizza

         -makes two 10" round pizzas-

2 bags Whole Foods fresh whole wheat pizza dough (or try making your own!)

1 cup fresh basil pesto (find the recipe here)

1 container bocconcini (buffalo mozzarella balls)

1/2 lb. organic chicken breast, grilled and cut into small pieces

Olive Oil (approx. 2 tbsp.)

Flour and cornmeal for preparing pizza dough

Optional: freshly sliced organic tomato

On a lightly floured surface, shape pizza dough into a 10" round (or larger if you prefer a thinner crust).  Line a cookie sheet with parchment paper and sprinkle with cornmeal.  Transfer dough to cookie sheet. Drizzle with olive oil and spread evenly with the back of a spoon, just enough so the dough is covered with a thin, even layer.  Bake at 475F for 7 minutes, remove from oven.  Arrange toppings and return to oven for an additional 4-5 minutes or until the crust is golden brown and the cheese is melted.

Toppings:

Use about half a cup of basil pesto as the sauce for each pizza. Follow with thin slices of mozzarella and thin slices of grilled chicken breast. Season with freshly ground black pepper and then return to the oven.

Variation:

Replace grilled chicken with thinly sliced organic tomato for a vegetarian friendly version. Or add sliced tomato along with the chicken for the ultimate pizza.

Enjoy with friends and family!