Chunky apple sauce

Wash, peel and cut up apples. Add in cut up pears and plums (both with their skins) if you have any on hand. Put cut up fruit in a glass bowl and cover with saran wrap. Cook in the microwave on the 'fresh vegetable' setting.

Don't add water or sugar - the fruit are great just as they are. (If you add plums, you'll have lovely patches of purple.)

This Week's Plan

I love fall produce not only because it makes for very home-y foods they are all gifts from the farm waiting to be stored or frozen for the winter.

Here's a link and a Video for the newcomer to our Box. Everyone please welcome Kuri Squash!



and a brief description from BoingBoing.

One of my favorite apple desserts is to bake them with rosemary. I place them quartered, in some water with butter and and a few whole sprigs of rosemary until they are just a bit softer and serve drained.

Enjoy!

Joan's Rhubarb Crisp

Your recipe for week one - a rhubarb crisp passed along by a former colleague who has lots of rhubarb growing in her yard in Naperville.
Enjoy!

1 c. flour
3/4 cup oatmeal
1 tsp. cinnamon
1 c. brown sugar
1/2 c. butter, melted
1 c. sugar
1 c. water
3 tbsp. corn starch
1 tsp. vanilla
4 c. sliced rhubarb
ice cream (optional)

Combine flour, oatmeal, cinnamon, brown sugar and butter. Press half of the mixture into a greased 8x8 pan.
Cook water, sugar, corn starch and vanilla in a saucepan until very thick. Add rhubarb and mix thoroughly.
Spread into pan and top with remaining oatmeal mixture. Bake at 350 degrees for one hour.
Serve warm or cold; delicious with vanilla ice cream.

** I have never tried this, but you could probably mix some sliced strawberries in when you add the rhubarb for a delicious strawberry-rhubarb crisp!