This week we received heirloom tomatoes and they have different colors and different varieties. The green tomatoes are ripe. They have a little more intense flavor that is almost sour. I love them added to salads or you could make a salad with tomatoes, arugula and a soft cheese.
The apples continue to have a wonderful fresh taste, even though some of them have dried a bit. They will last in the fridge for a few more weeks. I like to cook with apples so I sorted my apples into 3 categories.
1- Apples that I will eat fresh
2- The slightly dry apples will become apple chips. The recipe from Carson is below.
3- I will use 4 or 5 apples to make applesauce. I had posted the recipe back in January and have used it several times throughout the winter. I use it to make a fruit swirl in my yogurt. It is lower in sugar than the fruit yogurt from the store and organic.
Applesauce recipes from January Blog post
Apple Chips- recipe from Carson
This is a great way to dry apples in the oven. If you have a food dehydrator it would be great as well, but I only have the oven. I usually plan more items to cook while the apples are in the oven. You could add sliced tomatoes with olive oil, salt and pepper to roast for 30-40 minutes.
4 apples sliced very thin
Place on a non-stick baking sheet
Bake in the oven at 250 degrees for 2 hours
Turn the oven off and leave the trays in the oven for another hour, or overnight
This will make the apples dry a little more and become chips
Enjoy the apples!
Amy Hetager, CSA Blogger