How to Make Homemade Country-Style Mustard

A few years ago, my sister, who is a Master Gardner, and I went to Michigan State for Garden Day which is a full day filled with classes on gardening, workshops, touring the gardens, and enjoying the day.  On this particular Garden Day, one of the workshops was on growing different mustards and making mustard.  Needless to say, I was hooked - Homemade is so much better than the stuff in the yellow bottle!

I found that part of the pleasure of making your own mustard is you can make it to suit your likes. You can make it the texture and taste that you prefer.  You can even make yourself "designer" flavors if you'd like.  Making mustard is so easy -  It is fun to experiment with different liquids like red or white wines, champagne, sherry, beer, and even grape juice!  Maybe you'd like to add some fruit puree of cranberries, apricot, or maybe a little applesauce and sweetener to the mix. 

If you really want to get adventurous, try some liquors - simply mix about a tablespoon of mustard powder and mix it with the liquid of your choice.  You can try honey or brown sugar for a sweeter mustard. The choices are numerous.  Just remember to wait about an hour before tasting and then try them again after another hour.  Mustard takes a while to "develop" its flavor.  Some will taste great, others, not so much. I have made some really great mustard as well as some really gross mustard - It is a lot of fun mixing and concocting different mustard profiles! 

You can choose to make a courser style mustard or a more refined mustard by grinding the mustard seeds in a mortar and pestle or a spice grinder or use only mustard powder for a smooth mustard - the choice is yours.  Add herbs like tarragon, rosemary, or sage - get creative!  Simply start with a basic recipe and then start to experiment to find the kinds of mustard concoctions you enjoy.  Homemade mustards also make nice unusual gifts!

Here I am making a "basic" recipe for Country-Style Mustard

This recipe will make about a cup of mustard.  This mustard is a pungent, grainy, all-purpose mustard that is great recipe to begin with.

2 Tablespoons coarsely ground brown mustard seeds

2 Tablespoons coarsely ground yellow mustard seeds

1/4 cup yellow or brown mustard powder 

(Regular or Hot Mustard Powder - depending on your taste)

1/4 cup cold water  (I always use filtered water)

1 1/2 to 2 Tablespoons** Apple Cider Vinegar  (You may substitute with white vinegar or white wine) **Note if you prefer a milder mustard, use wine, not vinegar. 

1 teaspoon kosher salt

Grind the mustard seeds to the texture you prefer.  (I like my mustard grainy and thicker so my seeds are coarsely ground.) 

Mix the cold water into the mustard seeds, dry mustard powder.  Allow mixture to set for about 10 minutes. 

Add vinegar or wine and salt and blend well.  Store covered for at least 4 hours before serving but it is much better if you let it set overnight before serving.  If you would like a more "mellow" mustard, let the mustard sit on the counter, (unrefrigerated).  The longer it sits, the more mellow or mild the flavor gets. 

If you like, you can add turmeric for color if you prefer a more "commercial" color for your mustard. 

Making your own Mustard will allow you an opportunity to make some truly amazing flavor profiles. 

I'd love to hear about them!  Enjoy.

NOTE: The 3 types of mustard seeds are the black mustard seed (Brassica nigra), the white mustard seed (Brassica alba), and the brown mustard seed (Brassica juncea). The Black mustard seeds give the most pungent taste, while white mustard seeds, (which are actually more yellow in color), are the most mild.  The "white" mustard seeds and are the ones used to make American yellow mustard.  The brown mustard seeds, which are actually more dark yellow in color, have a strong pungent taste.  This is the type of mustard seed used to make Dijon mustard.

Making a Worm Composter that Works! (& Cheaper than Buying Online)

I don't know about you but forking out over a $100.00 for a worm composter seemed like too much money to me.  I did some research, watched a few videos, read a few blogs, bought & read a book and  looked at a  few worm compost houses for sale that ranged from $99.00 to $160.00 plus shipping. Those are some pretty expense worm condos!! Yikes - Mine cost me about $33.00 to make and about 2 hours including me stopping at the hardware store getting the materials.

Here is what I spent making my worm condo and the list of materials you'll need to make one:

3 Rubber Maid Bins with Lids  (don't buy the cheap plastic bins, they will crack.)  Worms like darkness so don't buy the opaque or clear bins - Buy the dark blue, black or green bins. 

Cost of Bins/Lids about $22.00 - I bought mine at Home Depot.

1 - 4" Round Soffit Vent

4 - 2" Round Soffit Vent

These can be found online at Home Depot or check your local hardware/roofing/contractor supply stores.  (All 5 of them cost me about $9.00)

1- water dispenser faucet - You can find these at water softening supply stores, Grangers and online. (I went to the Salvation Army Store and found one.  It only cost me $2.00)

Silicone Caulk - I had a tube already but figure about $3.00

1 pair panty hose or fine mesh material (I used pair of panty hose - I thought nylon will last longer.)

2 plastic cottage cheese containers - cleaned out of course.  Free

Tools Needed:

Drill with 1/4" drill bit
and a *tiny drill bit

1" Drill Bit (Check the size you need once you get your water dispenser faucet.)

Razor Knife
Scissors
Magic Marker or Pencil
Caulk gun
rubber gloves

(*I don't have a size but it is very small for air holes.  You do not want worms to be able to get through them.  It was the smallest one in my set - I think it's about 1/16th drill bit.)


Once you have your materials, you will be amazed at how easy this is to make. 

Let's get started:

1. We will refer to this as BIN #1 - Measure the water dispenser end after you remove the gasket and screw ring.  Just hold the drill bit up to it to determine the size hole you will need.  NOTE: It should be a 1" but it is always better to measure and be safe than sorry!

2. Take Bin #1 and set it onto one of the bin lids.  Measure the placement of the faucet as close to the bottom of the bin as you can making sure it is not on the curve.  It can be up a 1/2" or so from the bottom.  Drill the hole, insert the faucet, put the gasket on and screw the nut tightly against the inside of the bin. The faucet/drain is now installed.

The purpose of the faucet is to drain the "worm tea" as it settles into the bottom bin.  It is easier than having to take the bins apart and drain the water so the worms don't drown and the system does not stink! 

SET BIN #1 and ONE LID ASIDE.

3. Take BIN #2 - Start by drilling tiny water drainage holes (about 1/16th hole size) in the bottom of only 1 of the bins.  I drilled about 25 tiny drainage holes total in the bottom of the bin spaced about an inch (1" inch) apart. Use a tiny drill, about 1/16th drill bit for these holes. 

NOTE: We will also be adding 2 of the 2" soffit vents into this bin on either side. 

4. On one of the remaining lids: Take the 4" soffit vent and center it onto one of the lids.  Mark it with a marker or pencil.  Carefully, using the razor knife, cut out the circle along the inside of your template.  Take a piece of nylon and stretch it over the bottom of the 4" vent  - wrap the panty hose over the vent and snap the vent into the hole with the bulk of the panty hose outward. Trim off the excess panty hose from around the top of the vent. This photograph is showing the bottom of the vent.  The purpose of the nylon is it will prevent worms escaping and it allows for air to circulate so the worms can get oxygen breathe. 

This is the top view after the excess nylon was trimmed.  

5. Now we take Bins #2 that we already drilled the 1/16th holes into the bottom of and add 1 of the 2" smaller round soffit vents on each side of the bin about 1/2 way up the middle of the long side of the bin.  Remember to do the same thing with the nylon as you did with the lid vent.  You will need to measure, mark, cut out with razor knife, add nylon around vent, cut nylon after snapping into place. 

 

6. Do this same thing to the remaining Bin #3.  Add 2 side vents with nylon cover and in this bin, use the drill and put 1/4" holes into the bottom of the bin. 

 

The larger, 1/4" holes in the bottom of this bin are for the worms to "escape" into the new bin after the second bin is full of casings and compost. These holes are larger.  These holes are for the worms to migrate up into this bin.  The other bin, Bin #2 had the small holes for water drainage. 

 

**  Silicone Caulk Around the Vents and let dry before placing bins inside each other.  Read your caulks directions to see the time frame. 

 

7.  Place empty cottage cheese containers (or similar size containers) upside down in Bin #1.  Set on top of one of the normal lids.  (Not the one with the 4" Vent!)

8.  Place Bin #2 into Bin #1.  Add lid with vent on top.

9.  Set Bin #3 with un-vented lid on top of Bin #1 & 2 - You are now ready to install your worm bedding in preparation for your Red Wiggler Compost Worms into Bin #2.  As the garbage you feed your red wigglers is converted over to worm castings and compost, it will fill the bin up and you will need to entice them to move into their new home, Bin #3 through the 1/4" holes you put in the bottom of bin #3.  You simply add the bedding (shredded, moistened newspaper shred, coir, and/or peat mixed with a little bit of sand and begin feeding in the new worm condo dirt - Bin #3.  The worms will smell the food and move up into their new home.  (It's really cool watching them break down the food in no-time!  I will post more on raising and caring for Red Wigglers shortly.)

I hope these directions are written so you can easily make a worm composter for yourself.  I will be posting another blog and a video on preparing the bedding and adding red worms shortly!  I hope you found this useful.

Please feel free to contact me if you have any questions.  Be sure to comment, subscribe to my blog and YouTube Channel - visit me on YouTube - Thanks for Stopping By!

How to Meet the Calcium Needs for Chickens (and Compost Worms!)

Chicken and Worms Require Calcium in their diets.  Here is how I provide them Calcium on the cheap!  ( I know, but I could not resist!) 

Did you know a  chicken egg’s eggshell is a whopping 94 percent calcium carbonate! - A chicken, when suffering from a calcium deficiency will show signs first in their egg production - i.e. soft shells, malformed shells and even missing shells. Not a good thing.

Most folks supplement their chickens diet by buying and feeding limestone, oyster shells or buying expensive feed with calcium supplements added.

I choose to re-cycle egg shells to supply my chickens and compost worms their calcium.  I save my egg shells and I ask family and friends to save their egg shells.

About once a month, I take the egg shells and bake them on a cookie sheet at 200 degrees and I bake them for about 20 minutes. I let them cool a bit, place them into my food processor, give them a few twirls until they break down and look like wheat bran.  (You never want the chickens to know egg shells taste good or you could have trouble with them eating their eggs. Grinding or breaking them into very tiny pieces does the trick.)

While recycling my girls shells (and a few of their distant cousins!), I get to save a little money and at the same time, I am keeping my girls healthy.  It's a win-win!

Even compost worms require calcium in their diet!  How on earth do worms get calcium into their diet and better yet, how much do they require?  I have read quite a bit on what to feed my compost worms and from what I understand, a worm dispels any abundance of calcium by "Calciferous glands that release calcium carbonate to rid the earthworm’s body of excess calcium"

Click here for a really neat information sheet on worms from Penn State.  I am sure you'll find it very interesting!

Homemade Vanilla Extract - The Good Stuff!

Making Pure Vanilla Extract

Where does Vanilla come from?

Vanilla pods are the seed pods of an orchid plant. 
Before the plant flowers, the pods are picked and cured until they become dark brown. 

This can take up to six months. Vanilla beans are sweet and perfumery with little "seeds" inside.  Some folks call it the "caviar".    They have a mild, kinda woodsy, unique flavor which gives vanilla extract a complexity and depth of flavor.   Who doesn't love Vanilla?

Ingredients:

1 quart mason jar with lid

1 cup 80 Proof Vodka  (You can also use bourbon or rum - get creative!)

Vanilla Beans - 3 large vanilla beans minimum (The more beans used, the better the vanilla.  3 is the absolute minimum for 1 cup of extract.)

Split the beans with a sharp knife, scrape soft vanilla into the mason jar and then add the beans.                                        Pour the Vodka over the vanilla beans and give it a good shake.

Store in a cool place for 3-6 months to allow the extraction to take place - remember to shake the extract once a week.

You will be able to start using your extract in approximately 4-6 months  - the longer the better the extract becomes.

Your vanilla will last for years – just keep topping it off with your base liquor as you use it. 

Stir or shake it occasionally.

Storing Vanilla Bean Pods

Storing extra vanilla beans is easy.  You just need to keep them in an airtight container at room temperature. If stored in this manner, they should keep at least two years. 

Do not store them in the refrigerator, as they tend to mold. 

Making Easy Homemade Apple Cider Vinegar

 It's that time of year again!  While the apple crops were ruined by the frost this year in Michigan, you can still find local apples but they are at a premium.  I purchased some Honey Crisps and Granny Smith Apples from a local orchard that shipped some apples in from the west side of the state.  I wanted to make sure they were not waxed apples.

This is the time of year to make apple butter, apple pies, apple crisp and stock up on homemade apple cider vinegar. I thought you'd like to see how to make the apple cider vinegar. You can use whatever amount of apple scraps to make the vinegar. The most important ingredients for successful results are patients, clean apples, sterilized utensils and jars.  

1.  Wash the apples very well. Note: If you purchase apples at the store, many times they have a wax coating.  You will need to remove the wax coating from the apples - If at all possible, buy organic, non-waxed apples.  You can also use crab apples.  Experiment with different varieties and find what suits your tastes best. 



2. Peel and core the apples saving the skins and cores.  (Use the apple slices for a pie, apple butter, apple cake or apple crisp.)   I use between 8 - 12 medium sized apples.

3.  After you peel and core the apples, you need to get a large bowl, crock or jar.  (Check to make sure the glaze does not contain lead glazes.)  Put the peels and cores into the vessel.  I use a large glass jar I use for fermenting veggies.  MAKE SURE EVERYTHING IS STERILIZED. 

4. Cover peels and cores with water (measure by quarts) and cover them by an inch or so of water.  For every quart of water used to cover the apple scraps, you'll need 1/4 cup of sugar.

 5.  After measuring the sugar, mix it into the apple scraps and water until dissolved.

 6. Place a plate or bowl over the apple scraps to keep submerged under the water.

I use a small white glass plate that fits perfectly inside my 5 gallon fermenting jar to keep the scraps submerged.

(I have found it is easier for me to use the 5 gallon glass jar - it is easier to sterilize and I can peek at the progress!)

 7.  After submerging the apple scraps below the water surface, you need to put the mixture in a dark, cool space (65 - 75 degrees) to be left undisturbed while it ferments.  If you use a glass jar, be sure to keep it wrapped with a towel so that light doesn't prohibit the fermentation process.  (UV light will destroy the process!)  Don't cover the top, it has to breathe.

8.  Cover the top of the vessel with a piece of cheese cloth so it can breathe and gas. It will also keep bugs from getting into your mixture. Secure on the vessel with a rubber band.

9.  Now you wait a week!  The mixture will start to bubble as it begins to ferment as it forms yeast.  This usually begins within 3 -4 days.  At 7 days, check your mixture.  If there is any black mold that has grown, remove it with a plastic spoon (do not use metal).  If you have mold forming, the mixture was not kept cool enough.

10.  Strain the scraps in a colander lined with cheese cloth. Sterilize some Mason Jars (canning jars).  After straining the scraps, pour the strained liquid into the sterilized canning jars leaving 1" head space and cover the top with a piece of cheese cloth and secure with either the rubber band or the screw band. ( I prefer using the rubber band because the screw bands sometime rust.)

11.  Store the jars in your pantry or anywhere where it is still dark and cool for another 6 weeks.  A film will start forming on the top of the liquid - This is the "Mother".  There will be sediment on the bottom of the jar. You can stir it up and more "Mother" will form on the top.  Saving some of the "Mother" will speed up the process the next time you make vinegar.

12.  At 6 weeks, the yeast should have eaten all of the sugar which leaves you with shelf-stable vinegar! Remove the cheesecloth and replace with a sterilized lid and screw cover.  Apple Cider Vinegar lasts indefinitely if kept stored in a cool dark place.

Apple Cider Vinegar that contains the "Mother" has numerous health benefits.  While most apple cider vinegar in grocery stores do not contain the "Mother" - It is pasteurized and filtered which removes the health benefits.  (You can find unpasteurized vinegar with "Mother"  at health food stores for about $6.00 a quart or more.)  Read about the amazing health benefits by clicking here.

 CLICK HERE     - My Youtube Video on Making Vinegar

Kiwi Preserves

Kiwi Preserves

While out shopping, I found a great deal on Kiwi Fruit - a box containing about 16 extra large Kiwi for less than $5.00 - They were the about the size of tennis balls!
I had remembered seeing a couple of recipes for Kiwi while looking through Ball's Complete Book of Home Preserving and thought I'd try one out.

I chose the Kiwi Preserves - It sounded interesting and I already had all the other ingredients; pineapple juice, lime juice, sugar and pectin.



The recipe calls for 4 Kiwi (peeled and thinly sliced)
3 cups sugar
3/4 cups unsweetened pineapple juice
1/4 cup lime juice
1 pouch liquid pectin

Add all ingredients except the pectin  into a stainless steel pan.  Bring to a rolling boil that cannot be stirred down, stirring constantly. Stir in pectin and boil hard for 1 minute.  Remove from heat and skim off foam.

Ladle preserves into prepared jars leaving 1/4" head space.  Remove air bubbles, wipe rim, add lid and screw cap, finger tight.  Put into a hot water bath and process 10 minutes.  Remove from heat, let stand 5 minutes with lid on after processing, remove from hot water bath canner and let sit 6 to 12 hours to cool.  Clean and label jars; store in cool, dark place. 

Of course I could not wait to taste it!  The Kiwi Preserves have a tart-tangy flair yet it is sweet - reminded me of the old sweet tart candy - mouth-puckering good!  I had so many Kiwi, I made a double-batch that produced 8 and 3/4 1/2 pint jars.

I have a few more Kiwi left so I may make the Kiwi Chutney next!

Happy Canning!





 

What NOT to Store in your Food Storage

 

Like many of you, I have been looking for information online, read plenty of books and blogs, watched videos, and spoken with a few people on food and emergency food storage, and a lot of research on home canning.  What I have found is there is plenty of information available regarding what food and items you should have in your food storage;  It is much harder to find  information on what you should NOT store.                                                           

Below, I copied the information off of the website of Utah State University Cooperative Website on what food items you should NOT store.  Click here for a link to their website.

1. Home Canned Butter, especially unsalted, canned butter. (Why - unsalted canned butter has NO protection from botulism, slated, home canned butter has no science-based process to can safely)
2. Petroleum jelly covered raw eggs. (Why - there is No protection from microbial contamination.  This is a major foodborne illness risk)
3. Milled Grains (Whole wheat flour, Cornmeal, Cereal, Granola) (Why - quality deterioration)
4. Oily Grains or Seeds (Nuts, Brown rice, Pearled barley, Sesame seeds) (Why - quality deterioration)
5. Home canned Quick Breads (why - these foods are not safe for home canning) 

 There are plenty of alternatives for the items listed above. 

• As an alternative to storing home canned butter, consider buying "Ghee" which is clarified butter.  You can find Ghee in the specialty aisle of most grocery stores, at Indian or Asian Grocery Stores. 
• Another alternative to storing home canned butter is powdered butter.  You can find a source for powdered butter here.  Powdered butter has a storage life of 3 to 5 years.  
• You can also find powdered eggs at Augason Farms.  If you prefer, you can also buy margarine powder.

• An alternative to storing petroleum jelly covered egg, consider buying powdered, pasteurized eggs. (Click here for an online source.)  Honeyville Grain also has a product called "Ova Eggs" that are crystallized eggs that are very good. You can visit their online store by clicking here.

• Instead of storing milled grains, consider buying whole grains and corn and investing in a grinder; either a hand mill grinder or if you prefer, an electric grinder.  (I have both in case of electrical outage, I would still be able to grind my wheat and grains.)

When storing food, you want to ensure the money, time and effort you have spent is safe, stores well, and will be there when you need it!

National Center for Home Food Preservation

The National Center for Home Food Preservation 

With rising food costs, concerns with what additives are in their foods, many folks have gotten back to gardening and preserving their own foods. The first thing anyone should do before they begin to home can foods, educating yourself to ensure the foods you will be serving and eating are canned safely.

The National Center for Home Food Preservation offers a FREE online home study course! The course is broken down into modules and they allow you 6 months to complete the study course.  I highly recommend the course.

The course has "pre-module" testing so they can evaluate your knowledge before you take the course and a test at the end of each module.  At the end of the study course, you can give an online evaluation of the course and as long as you passed and completed all of the modules, they will send you a certificate of completion.

To apply for the course, click here.

In addition to the online course, their website offers you plenty of recipes, fact sheets, food safety, links, and other valuable information on canning, drying and freezing food.  It is truly a good resource for folks putting up food.  Click here to visit their website.

The University of Georgia Cooperative Extension offers a very popular book, "So Easy To Prepare" which is a 375 page book with over 185 tested recipes, step-by-step instructions and in-depth information for both new and experienced food preservers.  The book has a new chapter on recommended procedures for home-canned salsa and 35 new, tested recipes.  This book is a Must Have resource! To order the 5th edition of the book, "So Easy To Prepare" by the University of Georgia, click here.

Moo-Ville Creamery in Michigan

         Just thought I would share a favorite place to visit of mine with you...

Moo-Ville! 

What a wonderful place to visit in Nashville, Michigan located off Route 66.  (Who'd of thought Michigan had a Nashville or a Route 66!)  The creamery is located at 5875 S. M-66 in Nashville at the corner of M-66 and M-79.  The creamery offers pasteurized cream line which is non-homogenized milk, a wonderful variety of homemade ice cream, butters, meat, and cheese to die for -  I love their cheese curds! 

When visiting the creamery, you can enjoy their petting farm, and they offer tours of the farm and creamery where you can see the dairy cows being milked.  It's a great place to take kids to learn about farm life and where milk comes from. The tours are from June - October and it is best to call ahead call (517) 852-9003 for more information.

I visit the creamery to purchase my milk for cheese making.  Their milk is so good!  It tastes like the milk our milkman used to deliver when I was a kid back in the 60's!  (Yes, I am over a half-century old!)

Don't forget to take a cooler - You will want to bring a taste of the creamery home with you! 

Fabulous Bread Pudding

Bread Pudding

One of my favorite fall/wintertime desserts is Bread Pudding (believe it or not!)  While I know folks look at this dessert as a "poor mans dessert" it is actually a French Dessert.  It is also a great way to use up a loaf of bread.

It is wonderful to enjoy on a crisp fall evening or cold winter night. 

This dessert offers the right balance of sweet with the addition of the warm spiced rum sauce, and at times, I add just a dollop of vanilla ice cream!

Bread Pudding: 

Preheat oven to 350 degrees;  (While oven is heating, mix together the wet ingredients in one bowl and the cut up bread in another bowl.)

  Wet Ingredients:

• 3/4 cup granulated sugar
• 1 tsp ground cinnamon 
• 1/4 tsp of nutmeg
• 3 eggs
• 1 cup heavy cream or whole milk
• 1 1/2 tsp Vanilla 

Dry ingredients:

• 5 cups bread cut into 1" - 1 1/2" cubes
• 1/3 cup raisins 
• 1/4 cup chopped walnuts (optional)
• Butter for greasing baking dish

Cut bread up into small pieces and put into a large bowl.  (I cut them into about 1" squares)  Mix all other ingredients in a bowl and pour over the bread cubes.  Let soak about 10 - 15 minutes to soak up wet mixture.  Put into a well greased (I use butter) deep baking dish.  Bake for 30 - 40 minutes or until the bread pudding is browned and firm to the touch.  Use a toothpick inserted into the center, it should come out clean.  Let cool.

Spiced Rum Sauce:

• 1 cup heavy cream
• 1/2 Tablespoon corn starch 
• 1 Tablespoon water
• 3 - 4 Tablespoons Sugar
• 1/4 cup Spiced Rum 

 In a small saucepan, place cream and over medium heat, bring to a boil.  Whisk in cornstarch mixed with water into low boiling cream.  (Make sure to keep whisking so you do not burn the mixture.) Bring to a boil while whisking.  Remove from heat and add sugar and spiced rum.  Taste to see if mixture is sweet enough for your taste.  Add more sugar if needed.  Let cool until warm.

Just before serving, use a fork to put holes into the bread pudding and pour the rum sauce over the top.

Let me know how you like this decadent dessert!  Enjoy  :-)

Michigan Apple Harvest 2012

Our Opening Day 2012 Cider Mill Visit

Every year we look forward to visiting the local cider mills to enjoy a cup of fresh cider and hot sugar spice doughnuts! (Oh course, we like the apples too but we love having the cider and doughnuts on a picnic table over looking the orchard and pumpkin patch!)  Here you can find a lot of home made craft items, maple syrup, local honey, cherry juice, cider vinegars, canned relishes, caramel apples and at times, apple wine!  Opening weekend usually means long lines.  We pulled in and were pleased there did not appear to be any lines...

This year, we were in for a shock - NO APPLES!  I am sure everyone is aware of the awful drought suffered by the mid-west, the floods, and fires but the frost suffered here in Michigan has really come into perspective for me.  While we had a pretty mild winter, the heavy frost we suffered really hurt the apple and cherry farmers here in Michigan.

Bare Apple Tree!

It was really sad to see the trees with no apples.  The few apples they had were trucked in from the west side of the state where a farmer hired 6 helicopters to fly over the 30 acres of apples to keep the frost at bay.  Of course, this raised the price of a bushel of apples to $32.00!

While we still enjoyed a glass of cider and the wonderful hot sugar spiced doughnuts, it was sad to see the cider mill so empty and no apples on the trees.

I hope the pumpkin demand helps the orchard owners make it through this difficult year.  We will make the journey to support the orchard and enjoy the hot sugar spiced doughnuts and hopefully a glass of cider.  


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