S WA OR






 

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Gala 

Apples

Approx 125 count

Approx 36 Lb

 

These are dense, juicy, very sweet and low acid with a hint of citrus flavor. We love homemade applesauce!  Of course you could always do dried apples, regular apples sauce, fruit rolls, apple pie filling or apple butter! Plenty of options to make some healthy and delicious snacks and treats!

 

Fresh Sugar-Free Applesauce is easy and delicious! In a stovetop or electric pressure cooker, put in:

-Apples (at least 10, up to enough to fill your pot to the Max line
-1/2 cup water
-Optional: Cinnamon to taste (we do about a Tblsp)
-Optional: Vanilla (we do about a tsp)

 

Peel and core your apples, fill pot to Max line (I’ve thrown in a couple of pears, too), pressure for 10 minutes, release the pressure if you’re in a hurry, natural release if you’re not, and blend – I like my stick/immersion blender as it easily allows me to keep some chunkiness. Adjust seasoning as desired – more cinnamon, splash of vanilla, some sweet spice blend, whatever. Throw in your refrigerator and enjoy all week!

Any kind or mix of apples will do, though using only Granny Smiths will be tart. I tend to do a max of four Granny Smith per full pot of apples for sauce.

Russet Potatoes
Approx 50 Lb

 

Mashed potatoes, baked potatoes, potato soup, potatoes in stews! How about make-ahead mashed or twice-baked potatoes? Perfect to ease your holiday cooking! There are several ways to store potatoes for long-term storage: use a root cellar, dehydrate, freeze, bottle. Root cellar: a dark, cool, dry place with a consistent temperature of 35-40 degrees and some ventilation. No fruits in there with the potatoes! To dehydrate: Wash, then slice or dice, blanch, and dehydrate. Peel only if desired (I never do!). To use, rehydrate and cook like you would raw potatoes. Freeze: make twice-baked potatoes, my sons’ *favorite* method! Make and freeze mashed potatoes, the second favorite method among the menfolk in my house. Or slice for fries, par-cook, and freeze for later. Bottling: potatoes must be pressure-canned, and having a shelf full of bottled potato is sure to make lunch and supper sides quick and easy! Hot hint: we take dehydrated potatoes and twice-baked potatoes camping and stay-cationing. Makes for easy breakfasts and excellent supper sides (re)baked in the fire!

White Mini Pumpkins

Approx 40 count

 

These pumpkins are so pretty and cute! They  make a beautiful addition to any display.  It’s a good food source too!  Use this as a decoration for now and food for later! (And if you’re really lazy like I am, let it set out all year. Several years ago, our white pumpkin sported three separate 8-foot vines with great big blossoms by summer!)

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