ARKANSAS BLACK APPLES with great apple crisp recipe

1. THE ARKANSAS BLACK

A seven-acre orchard with about 240 trees doesn't make me an expert, but I know a little something about fruit.

Coyotes, turtles, birds, deer, and raccoons love it, and they will all eat the  Arkansas Black if there is nothing else around.

Seems you don't pick Blacks until it frosts. The longer you have them around the blacker and sweeter they become.
Last night I picked a bushel off of one tree, and it's not your typical apple tree. They are gnarly, skinny, and as atypical as can be. There is only one out there I would consider an apple tree

The main reason so many folks have never tasted them is that they are not marketed in your local grocery store, where the number one apple is a Red Delicious. It is red, sweet, and delicious. Clever name, huh?
My favorite apples are Gala or

Fuji. If you've never tasted different apples, branch out. Open a bag and put one of each kind in and see which you like best. It probably won't be Red Delicious.

An Arkansas Black Apple is a cross between a Winesap and a Pipkin, or so they think. Someone in Bentonville, Arkansas grafted trees together and came up with the apple. No one heard of an Arkansas Black before 1840 which takes Johnny Appleseed out of the picture. He was born in 1774 and would have been seventy-five by then.

Everything has a bright side. The bright side of blacks is that we will be eating the last of them in late February or early March.
My method of storage is rather simple. I don't wash them. I wrap each one in a square of newspaper and stack them in a cooler. 
The coolers (sometimes it takes several) ae stored in the barn. 
When we run out of apples in the house, I take a basket out and refill it.
As they age, they get a waxy feel to them. I wash them off because I don't know what might have touched them while they were on the trees.
We don't use pesticides or commercial fertilizers here. Poisons destroy the good nutrition apples provide.
Now that I am familiar with the apple I realize they are used in advertisements regularly. Before they sit in storage they are dark red with an almost lime green top.
I've added a great recipe I think all of you apple lovers will like. This recipe can be made with any variety of apple.
Apple Crisp Recipe

10 cups apples, peeled and sliced

1/4 cup lemon juice

1 tablespoon lemon zest  (optional)

3/4 cup sugar

1/2 cup golden raisins (optional)

Topping Mixture:

1 1/2 sticks butter

1 1/4 cups all-purpose flour

1 1/2 cups light brown sugar

1 1/2 cups oats

2 tablespoons lemon zest

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cardamom

Vegetable oil or cooking spray

1. Preheat the oven to 350 degrees F.
2.  Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the
3. sugar, and spices. Pour into the dish.
4. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer
5.  Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
6. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

ALL LEMONS ARE NOT CREATED EQUAL

 ALL LEMONS ARE NOT CREATED EQUAL

It's Meyer Lemon season. The season runs from November to March. The lemons you see in the grocery store are called Real lemons. A Meyer lemon is the marriage of a Real lemon and a Mandarin orange. They are smaller, rounder, and more orange in color.

You probably won't want to eat them plain. They are still a lemon, but they don't have the pucker power of a 

Real lemon.

To take advantage of their diversity, squeeze the juice in salad dressing, make lemonade or add some punch to a cocktail or tomato juice.

Here are a couple of  places to get wonderful Meyer Lemon recipes. 

Foodie Crush

100 Things to do with Meyer Lemons- LA Times

DO YOU HAVE A GREEN THUMB?

These lemons are extremely easy to grow. 

Keep the biggest seeds out of the lemons and put them in a small pots with potting soil. Set them in a sunny window. Keep them moist. If you grow more than one, you could give them to your friends. A lemon tree is not actually a tree, it is more the size of a Peace Lilly or a Schafferla.

When your newly planted tree reaches about 6 inches tall re-pot it.

 Our tree is in a ten inch pot.

Put it outside after the last frost and bring it in before the first frost.

Our tree bares 8 to 10 pieces of fruit at a time.

It is my goal on this segment of my blog to teach you to broaden your eating horizons and how to grow most of the food I write about.

Please leave a comment below. 

I'd love to hear what foods you are most interested in. 

We won't be able to grow all the foods .

Spring Solstice in the midst of the lingering winter

I so wanted spring to come early.  Remember last year when we were already planting and enjoying the sunshine on the first day of spring.  Well, now I am sitting here writing this and listening to the winter storm warnings on television.
Last night I had a break and went to a Spring Solstice party.  A good friend has a great garden and yard in Springfield.  She invited some of us over and had Vera, an ordained priestess, preform a solstice ceremony to rid us all of the old energy of winter and introduce us to the renewing energy of spring. She did this with burning sage.
Vera, explained the four important elements.  Air, water, soil and sun ( or warmth).
The air or wind represents east or west.  It would depend , she pointed out, if you were on the east coast or west coast, because of the oceans.
Next was the water, same directional conformations as the air.
Soil represents the north and sun or warmth, from the south.
So, now we have the four major elements, we were to say the name of the Center that rules us.  I heard God, Energy, The Universe, The Source and Jesus uttered by those around me.  An eclectic group to say the least.
Next, Phyllis, my friend, whose garden it is, told us her vision for her space.  She has already put in a figure eight walkway and several cozy spaces to sit, each away from the other.  It reminds me a a personalized park.
Next we traded plants, seeds, plant starts, and produce (home ground) to link all of our spaces together.
We sang a song the priestess taught us about water, wind, sun and heart beats.
I loved it.
Then we went inside and had a party with wine, food and some of the most interesting talk I have listened to all winter.
It felt good to step outside my comfort zone and learn something new.  I look forward to doing it again next year and hope the weather cooperates more so we don't have to do an short  version.
I am so happy I have such an odd array of friends. I feel truly blessed.
All of you have a great day. If you have never grown any of your own food, make this your first year to do so.  Stop and smell the roses, it is sweeter if they are your own.