The fields and orchards are being harvested, and we are fully celebrating and enjoying the bounty. As I previously mentioned, I was up to my armpits in tomatoes this week, and so I made 29 jars of homemade salsa and ketchup. Canning is one of those things that makes a huge mess in your kitchen and totally exhausts you. By the end of it you really start to wonder why you do these things, and then you turn around and look at jar upon jar of ruby goodness and can't help but feel pretty darn proud of yourself. Besides, you have a whole year to recover before you do it all over again. I've already cracked open a bottle of the salsa for breakfast burritos, and ketchup for these awesome potato delights I like to call Flying Saucers. I am sure someone else has already discovered that it is much easier to make baked french fries if you cut the potatoes into thin disc-like slices instead of frites, but anyway, I like to think I am somewhat innovative and created these. They tasted awesome dipped into my homemade ketchup.
FLYING SAUCERS
organic potatoes
organic e.v olive oil
sea salt
organic pepper, ground
Method: Preheat oven to 400*. Slice the potatoes into 1/2" discs. Toss in a bowl with olive oil, sea salt and pepper. Bake in the oven until one side is golden, flip and bake until potatoes are cooked and they are browned.
organic potatoes
organic e.v olive oil
sea salt
organic pepper, ground
Method: Preheat oven to 400*. Slice the potatoes into 1/2" discs. Toss in a bowl with olive oil, sea salt and pepper. Bake in the oven until one side is golden, flip and bake until potatoes are cooked and they are browned.
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| Tomato massacre. |
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| Loving the Vita Mix for perfect ketchup making puree. |
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SALSA
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This week in mommy kindergarten we are honouring apples by singing about apples, doing fingerplays about apples, telling apple stories, painting and stamping with apples, drawing apple trees on chalkboards, and of course, eating apples! This morning my son and I made an apple pie together which was a lot of fun, and a lot of yum. He especially enjoyed using the apple corer/segmenter wheel. When he tired of that he used my melon baller to dig holes in the flour.
I was so excited about the pie I even called Scott at work to tell him the good news. Faegan was really proud of himself for making an apple pie too. It is amazing how much more pleasant our days are together now that we have a nice rhythm going, and spending our mornings on planned activities. I love it!
APPLE PIE
5-6 cups peeled, cored and sliced organic apples
1/4 cup local maple syrup, or more to taste
1/8 tsp sea salt
1 Tbsp organic corn starch
1/4-1/ 2 tsp organic cinnamon powder
1 Tbsp organic lemon juice
Method: Prepare the pie dough and let it chill in the refrigerator while you cut and slice the apples. Preheat oven to 450*. Place the apple slices in a large bowl and toss with the maple syrup, salt, corn starch, cinnamon and lemon juice. Remove pie dough from fridge and roll out the bottom crust. Line a 9" pie plate with it and fill with the apples. Roll out the other half of dough and cover the pie with the crust. Prick it with a fork and cut a cross in the centre with a knife. Bake the pie in the oven at 450* for 10 minutes, then reduce the heat to 350* and bake for 45-60 minutes.
