November 16, 2016

An Awesome Autumn 🍁

One of the first fall rituals we enjoyed this year was visiting an apple orchard - this one near Bellingham, WA called Bellewood Acres.  We picked some of the most enormous apples we'd ever seen! These were Bellewood Prince variety.

The available golf carts that you got to wield around the rows made it even more fun, and that little view of Mt. Baker in the background didn't hurt a thing.  πŸ’™

 
We are blessed to belong to a wonderful food coop in Oak Harbor, run by our pastor's wife, Jenee - HLBC. Because we have access through her store to local, organic goodies, we've purchased and processed quite a bit of bulk produce this fall, including 40 lbs of apple culls - the not so pretty but still so tasty ones.  These went to applesauce and apple butter. Delicious. Since my husband helped me prep the apples, it was inevitable that the man tools made their way into the kitchen.  My poor sink!  But, I concede that these pliers were a pretty efficient way to remove the stems.
😣 πŸ˜›



Here's another delicious way to enjoy a fall apple crop - an apple Dutch Baby pancake. 🍎 This is a gluten-free version.  We made this with Teff flour, which is ground from a grain-like seed native to Ethiopia.  Have you ever eaten Ethiopian food?  It's served with a delectable, spongy kind of bread called enjera, which is made from Teff flour. We are new to gluten-free eating, but it's been a fun adventure!  Here's the recipe:

Apple Dutch Baby Pancake 🍎
  • 4 Eggs
  • 1/2 cup whole milk ,cream, or I've used thick, homemade yogurt
  • 1 teaspoon vanilla or use almond, orange, etc., using less of the stronger extracts
  • 1/4 cup Flour  - we use Teff or tapioca, but you could use regular flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon plus additional spices like nutmeg, ginger or whatever you like
  • 2 Tablespoons melted butter, plus extra for the pan
  • 2 small apples - can also use pears, peaches, blueberries, or a combination
  • butter, maple syrup, honey, apple butter, whipped cream, you get the idea, for serving 
Preheat oven to 425ΒΊF (218ΒΊC). Butter the bottoms and sides of a 12-inch cast iron skillet or 13x9-inch glass pan. (I haven't tried this size pan.)

Blend or whisk eggs, milk, and vanilla until smooth. Add flour, salt, and cinnamon and blend. Add melted butter and blend well.

Slice apples. Blend the batter once more. Pour into pan and arrange apple slices on top.

Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ΒΊF (163ΒΊC) and cook for an additional 5–10 minutes, or until golden.

Remove from oven and serve immediately with  your favorite topping. Serves 2-4
Adapted from a Pioneer Woman recipe.


This exhilarating view of Washington Pass was just one of the many highlights of our trip in early October with our friends Lonna and Brian (you've seen them in the Piggy post 🐷).  They shared some of their favorite places on the northern Cascadian Loop with us.
We took this picture of them...

And they took this shot of us...

But these shots of the gorgeous scenery were the best.

And the fellowship we enjoyed was even better than all this wonder. 😍



This was another lovely autumn surprise - Whatcom Falls in Bellingham, WA - a thundering waterfall that is just a short stroll from the parking lot of this park.  A truly inspiring sight!  Our new friends, Dave and Karen, live near here and on the way back from showing us their house construction, they made this quick detour to share this special spot.  We plan to go back in the near future and hike the paths around this beauty.  Thanks guys!
πŸ‘Ÿ πŸ‘Ÿ πŸ‘Ÿ πŸ‘Ÿ πŸ‘Ÿ πŸ‘Ÿ πŸ‘Ÿ πŸ‘Ÿ

He ranges the mountains as his pasture, and he searches after every green thing. Job 39:8

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