Contributors to this thread:
I'm not sure about those of you in the south, but man... Here in the North East, and I imagine the whole northern half, the local apple harvests are really rolling, and it's AWESOME! My family have become total suckers for the variety called "Ginger Gold", sooo good.
Any one else loving the fresh apple harvests this time of year - heck, local produce in general is peaked out and it's awesome right now!
How about your neck of the woods, local fruits and veggies become a big part of your meals as we get into the late summer and fall?
Mast is really terrible in NW Missouri, very dry year.
Now we are being deluged with rain. 11" over the last 3 weeks.
SE Michigan apple trees are sagging down to the ground with them. Gonna be a good year I do believe. Might even be able to afford to make that apple pie moonshine everyone likes so much.
McGowans are my favorite Connecticut apple. I have not seen those grown in KY, NC, or VA - not saying that they are not grown in those states, just have not come across them down south.
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Just has some Virginia Honey Crisps this week. YUM !
Not many apples in Az,.Prickly Pear fruit in the spring.Does that count?A few needles in your tongue,rub some dirt on it...get back in the game!
Honey Crisps are super good. Dirtclod, Prickly Pear Fruit is good. My sister in law lives in Henderson NV and sends us some home made jam (prickly pear jam) every year... awesome.
Wow - that's wild on the flood's H4W! Stay safe!
I have two trees here in Colorado, a yellow and a red that are full of fruit. I will make skin on apple sauce and dried apple slices.
H4w
We just got 11.75 inches in two days in south Texas Before that 4.75 for the year We needed it
More expected over the weekend
Will Pm sent
Great RK. Ponds are full here, finally. We are also receiving more right now.
Will, Prickly Pear fruit Jam is Good stuff!Mostly the purveyors of jams are cranking out Jalepeno jams and jelly's now.
The farmers markets in Fredericksburg are just plum full of fruits and vegetables.
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I have been cooking and freezing corn the Kentucky way, as I was taught by kin. You take the ears of corn, shuck, then cut the kernels off the cobb. Then you scrape the cobb with the edge of the knife and add that cobb butter to the corn you just cut.
My parents would add salt, and a tad bit of bacon grease, blanch it then can it in Mason Jars. I just cook mine done, then freeze without any spice or animal grease. Then, when you thaw and re-heat, you can spice it at that time if you wish.
My Wife and I prefer yellow corn over the white Silver Queen that seems to be so popular in the south. My Wife is from Connecticut, and we love their Bread and Butter Corn up there. It is yellow and white kernel mixture, and they even have a farm up there that uses ultraviolent lights on a few fields so they start getting corn in late June.
I have also been harvesting our own peppers, and grilling and freezing them as well. We buy the poblanos though. All else, jalapenos, cayenne, habaneros, etc, we grow ourselves.
I only had two apple trees and they blew down in a real strong storm and I am too damn old to start new ones. However, my garden is loaded with tomatoes, white potatoes, red potatoes, sweet potatoes, cucumbers, squash, string beans, cabbage, Brussels Sprouts, cauliflower and chard. I have kale, radishes and turnips just coming up.
AZ, my mom and dad made prickly pear wine once and it was awesome. They were digging crap out of their hands for weeks!