Tuesday, September 4, 2018

Apple Pickin' Time

by Shanna Hatfield

We live across the road from a sprawling apple orchard. Back in July, I watched workers truck in semi loads full of the large wooden bins they use to transport the apples. Thankfully, this year, they stopped the wall of boxes just short of our place so we still have a lovely view across the road.

Late last week, I saw the first workers starting to pick the ripe apples. Since the orchard grows a variety, we'll see workers come through several times before all the fruit is picked. It appeared the Golden Delicious apples were the focus of their picking last week. It won't be long until the red delicious closest to our house will be picked, too.

During my childhood days, we didn't have fruit trees at our house, but it seemed like we knew a lot of places to pick fruit. My grandma had a summer apple tree we always raided in August. Mom would make the best apple pies from those apples.

Another staple from our apple picking forays was fried apples. Seasoned with cinnamon and sweetened with just the right amount of sugar, the apples  go great as a side to pork or chicken dishes. You can spoon it over vanilla ice cream, serve along with aromatic spice cake,  or enjoy anytime you want to add something delicious with a little hint of old-fashioned goodness.

I can remember a few times when the men weren't going to be around for a meal that my mom would make fried potatoes, sliced tomatoes (fresh from the garden) and cheese, and cook a pan of fried apples for us "girls" to eat. Yum! That simple meal always tasted so good and made me think of pioneer women enjoying something similar when they didn't want to make a big manly meal.

Fried Apples
1 apple
1 tbsp. butter
1 tsp. cinnamon
1/3 cup brown sugar
Wash apple then core and slice. I like medium-thick slices (about 1/3 inch). Melt butter in a non-stick skillet over medium heat. When melted, add apples, cinnamon and sugar. Stir until apples are coated. Cover and simmer until apples are tender (about 15 minutes) and the sauce is thick and makes you want to eat it with a spoon.
Inhale the fragrant scent and enjoy!
If you are in the mood for a little autumn romance (complete with cowboys and apple cider!), check out Blown Into Romance!
Life is about to blow her in an unexpected direction...
Artist Brooke Roberts spent her life without roots, wandering from town to town. When she seeks refuge from a freak storm in the town of Romance, she decides to stay and open a blown glass studio. Determined to immerse herself in the community, she adopts a family of pigs. Brooke is unprepared for the chaos and comfort they bring to her world, or the dashing cowboy who rescues her heart. 

Solid, dependable Blayne Grundy runs a busy ranch, volunteers on various committees, and takes in stray animals too large to stay at the local animal rescue. Then a chance encounter with a beautiful, beguiling woman leaves him so befuddled, he can barely remember his own name. His predictable organized life is about to be blown away by free-spirited Brooke.

A sweet, lighthearted novella, Blown Into Romance highlights the mighty power of love and letting go.

After spending her formative years on a farm in eastern Oregon, hopeless romantic Shanna Hatfield turns her rural experiences into sweet historical and contemporary romances filled with sarcasm, humor, and hunky heroes.

When this USA Today bestselling author isn’t writing or covertly hiding decadent chocolate from the other occupants of her home, Shanna hangs out with her beloved husband, Captain Cavedweller.
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Andrea Downing said...

OH, apples! Is this one for me, Shanna? LOL

T Fordice said...

I loved reading this story last fall!! Thanks for the recipe, one of hubs favorites!!

Kristy McCaffrey said...

Fried apples? Genius. I'll have to try it.

Shanna Hatfield said...

Yes, Andi! Just for you! *Wink *Wink

Thank you, Teresa!

And thanks, Kristy. They are so yummy. I hope you do give them a try!