It's that time of year. The moon is big and bright, allowing farmers to work late into the night. The full moon last Friday night, known as the Harvest Moon, gets its name from its proximity to the autumnal equinox. The first day of fall starts Thursday.
As Sunny and I take our daily walk, we are passed by big tri-axle trucks loaded to the rim with chop, on its way from the field to the farm. Pointy, yellow prongs leading the way, a wide harvester thunders down the narrow country road to the nearest corn field. Farmers are busy right now, taking advantage of the nice weather and getting ready for winter in the northeast.
I'm harvesting my crop, too. Four apple trees provide a lot of apples and even though Twister the horse is eating as many as he can reach over the fence, I'm still left with apples I hate to see go to waste. The apples from one tree will go to the Amish in a nearby valley who will press them into cider. The big green to yellow Pound apples will become apple butter. And the rest will provide us with too many desserts.
Here's a recipe I found in an old Grange cookbook that comes closest to the apple crisp I remember from grade school days, when the cooks made lunch from scratch.
4 cups sliced, peeled apples
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup quick oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup margarine, softened
Arrange apples in 8-inch baking pan. Combine brown sugar, flour, oats, cinnamon and nutmeg in bowl; mix well. Bake at 375 degrees for 30 minutes or until apples are tender. If the top seems dry, add a little apple juice or water. Yields six servings.
With a scoop of vanilla ice cream, it's a favorite fall dessert.
And as always...enjoy the read!