Eating close to home when you live in Michigan means that from late fall through early spring, fresh fruit is limited to apples. When they are in season, I eat at least an apple a day. I eat them whole, sliced and tossed into salads, and pureed into applesauce. And I dice them and put them in muffins, pancakes, and other baked goods. Farmers in Michigan grown more than twenty different varieties of apples. Each apple has a distinct flavor, texture, and color. My favorite apple is the Honeycrisp - a super sweet, juicy, crisp variety that can last for months in the refrigerator. I love the Goldrush apple, too - a crisp, tart apple that is yellow with an golden orange smear. Organic apples are hard to come by in Michigan (especially the Goldrush apple) but I have found two excellent sources: Almar Orchards and Appleschram Organic Orchard.
Caroline's Lunchbox Menu, October 24: Breakfast - oatmeal, applesauce; Lunch - whole wheat elbow pasta, tomato and meat sauce, carrots, green beans and corn (frozen from Titus Farm); Snacks - plain yogurt, blueberries (frozen from Walton Orchards)
Childcare Center Menu, October 24: Breakfast - cream of wheat, raisins, bananas; Lunch - macaroni, turkey spaghetti sauce, zucchini, kiwi; Snacks - veggies, sour cream dip
Subscribe to:
Post Comments (Atom)
1 comment:
Hey Betty,
Honeycrisp are my favorite apples too! Hope to see you soon. I am back in MI now.
Lori
Post a Comment