Sometimes I remember just how lucky I am to live where I do, those times are often in the autumn when the air is crisp and cool and breezy in the early morning, and returns by dusk. The days are warm and the vibrant autumnal leaves start creeping from branch to branch, which some don’t realize until their horizon has turned completely from leafy green to burnt sienna orange. Others, can smell it in the air when there’s something about to begin.
It’s apple season here in our little neck of the woods. The drive to the winery and orchard in New York takes about twenty minutes from our house, though you’d never guess it takes that long since the views are so astounding. It makes the time fly by quickly.
The arrival. I love this sign.
A map and a tractor ride, obviously necessary.
Our little navigator. Now, time for some picking!
And eating! Max’s newest word is apple, so he was able to get a lot of practice.
Do you see a small frog? I did. It landed on my shoulder when I reached up to pick a cox orange. Yikes and eeks for me! Fascinating for the boys, though.
Now back to what we were doing..
Look! Pears! Sweet!
Back to business. Apple picking business, that is. A whole bushel!
That’s two of those bags. That’s a lot of apples, which means there will most likely be a slew of apple related posts coming soon.
But before I go ahead and make these delicious apples into pies and cakes and tarts, I will start off this perfect apple season with a simple but delicious pairing of apples and walnuts in a salad. It’s perfect and it’s exactly what I want to eat for lunch today. Enjoy!
- 2 small honey crisp apples
- The juice of one lemon, divided in half
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- pepper to taste
- 3 cups baby romaine
- 1/4 cup walnuts, toasted
Slice honey crisp apple to desired thickness and squeeze half of lemon over apple slices to prevent browning, then set aside. In small bowl whisk together the dressing: remaining lemon half’s juice with olive oil, honey and mustard, add pepper to taste. Toss prepared apple slices with romaine and top with toasted walnuts. Serve dressing on the side.