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!
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.
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
1.Grease a 7 x 11 or 9 x 11 inch baking dish – I use the butter wrapper.
4. Preheat the oven to 350 degrees.
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!