Today we said goodbye to the last WWOOFers of the season, Sunny and Lan. What a joy it was having them, as well as everyone else this season. Without the help of strangers, Paul and I wouldn’t be able to do what we do. A person can say thanks all they want, and possibly still not get their point across. I feel like I couldn’t say it enough to prove how much I mean it. So, I’ll just type it: thank you.
It’s bittersweet, the whole WWOOF-host thing. All of these people who come into my life, impact it in some shape or form, and then they leave…onto the next farm, or just moving on. Just so you know WWOOF-pack, it doesn’t get any easier, saying goodbye. I wish you all now like I did during our ‘See you later’ speeches the best of luck. And please, come see me.
Tomorrow is the last delivery for the Fall CSA, and Paul and I are going to be very busy harvesting, packaging and delivering food tomorrow, our heads will be spinning. We’ve been doing the whole CSA thing for 34 weeks straight. It’s been a lot of logistics, and long days, which turns Wednesday into Friday. This Wednesday will be interesting, there will be no one else to cook for except my family, no casual conversation except for my family, WHAT ARE WE GOING TO DO! We still have game night…(which by the way Pat and Pakis, I’ve won 5 in a row, come challenge me!)
Here on the farm we have been really busy. We wrapped up one CSA season with good company and tall cans, and rolled on into the fall season with more good company. I tried to think about the number of people who have shuffled through our door this season with the WWOOF program, or otherwise…and I couldn’t get an accurate count. To those of you who know that you have been here, thanks. I’ve enjoyed feeding and gossiping with you all. I’ve really been enjoying this fall weather here in Fayette-town. So mild, yet not quite coat weather. For me, this signals apple season. Apple pie, apple crisp/crumble, apple turnovers, apple sauce, apple muffins, on and on.
Here is a recipe for apple turnovers that is easy, and delicious
- 1 large tart baking apple (such as Granny Smith), peeled, cored, cut into 1/4-inch dice
- 3 Tbsp dried currants
- 2 Tbsp chopped walnuts
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon corn starch
- 1/4 cup apple sauce
- 1/8 teaspoon vanilla
- 1 frozen puff pastry sheet, thawed OR 2 pâte brisée dough recipes (enough for a double crust pie)
- 2 Tbsp butter, cut into bits
- 1 large egg, lightly beaten
- 1 teaspoon milk
1 Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet (or use Silpat).
2 In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.
3a Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
3b Roll out your pie dough on a lightly floured surface to a 16×11 inch rectangle. Trim the edges to 15×10 inches and cut into six 5×5-inch squares.
4 Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.) In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry.
5 Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.
6 Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.
Cool turnovers to warm before serving.
If you have extra time (because we all have loads of this right?) try your favorite apple recipe and fill your house with the smells of the season!