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After a day of picking at a local farm with some friends it was home to cook dinner and use some of our freshly picked produce. I had wanted to start the pear preserving, but we spent longer at the farm and by the time we got home I was too tired to start anything but dinner.
We had fun and picked grapes, mustard greens, beans, corn, raspberries, pears, apples and peaches. Stella poked her eye on Friday at a friends house so she wore her pirate patch all day – I am sure people just thought that she was playing pirate, but she didn’t have all of her depth perception – funny, but not!
Picking Grapes
First Time Picking Beans
Hot, tired and happy after a day of picking!
Dinner was roasted potatoes (purple, red and Yukon), garlic and green beans and then pan 
seared scallops marinated in terriyaki. I cut up the potatoes and garlic, placed in a baking dish, poured some olive oil on, stirred and then put some sea salt on top – place in a 400 degree oven for 20 minutes. After 20 minutes I stirred the potatoes, put them 
back into the oven for another 10 minutes and turned the heat down to 350 degrees. I then cleaned and cut the green beans, which were added to the potatoes and I baked them for another 25 minutes.
Dinner is served!
For dessert I made Apple Crisp, which brings back memories of my Grandmother – I always remember eating it at her house.
Apple Crisp
Ingredients
5 – 6 cups sliced apples, pared or unpared (we used Honey Crisp that we had just picked)
1 cup flour
1/2 – 1 cup sugar (I used a little over 1/2 cup since the apples were sweet already)
1 tsp. baking powder
1/4 tsp salt (I use sea salt)
1 unbeaten egg
1/3 cup butter, melted and cooled
Cinnamon
1.Grease a 7 x 11 or 9 x 11 inch baking dish – I use the butter wrapper.
2. Wash, peel and cut the apples and place in the baking dish.
3. Mix the flour, sugar, baking powder and salt in a bowl. Add the 
egg and them mix with a fork until it looks like crumbs.
4. Preheat the oven to 350 degrees.
5. Sprinkle the crumb mixture over the top of the cut apples.
6. Sprinkle cinnamon over the top.
7. Bake for 30 – 40 minutes, checking after 30 minutes. Take out and let cool, serve warm. 
It is also good cold. Serves 6 – 8. The crunch and the softness of the apples compliment each other to perfection!
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