Harvesting apples is as much a part of autumn as putting up the “storms”, or storing the lawn furniture in the garage for winter.
We’ve gotten a bountiful crop of apples this year, although we didn’t do much to help mother nature along the way. I must say, however, that David did do his share in watching over them. Right from the beginning, he took pride in those apples and took pictures of their birth last spring.
apple blossom and bee
As they continued to grow over summer, he recorded their progress.
Little green apples
And protected them from squirrels and worms, as much as he could, all the way to maturity.
When it was time for the pickin’ this fall, we filled up a bushel – basket full. I feel blessed for that, as they are the most crisp and delicious apples you ever want to taste.
Now that the harvest is over, it’s time to get everything in apple-pie order for the ritual of canning that must be undertaken in order to preserve nature’s goodness..
Undoubtedly, it will take two or three days to get the job done, as first the apples must be cleaned and peeled to make applesauce and then another day to turn the applesauce into creamy apple butter.
The house will smell sweet with the scents of fall cooking and my family and I will savor the fruits of our labor all winter long.
In the meantime, we’ve had an apple a day, a sweet crisp or two, and hearty pancakes to fill us up on chilly mornings.
Best of all, was the moist and denseGerman Apple Cake that, in my opinion, could become as American as apple pie.