I Like Old Things

 I like old things. When I used to frequent estate sales, I'd head first to the bedrooms for the linens, pillow cases, etc. then to the kitchen for the tools someone else used to stir, mix, mash with.  Very few of my kitchen utensils are new.  

I like old food.  Years ago I was talking with a chef and he ended by saying, "you're an old world cook."  And he's right.  Not necessarily healthy in this day and age, but I cook like my grandma did and the foods she made.  

So it's only natural I search out old or heritage apples. They fascinate me.  There used to be about four orchards in Michigan where growers nurtured the old varieties but they've gone now.  There is only one very near me that has some and they are so fun to try.  Some varieties date back to the 1700s and as they ripen I go get more and more.

We had heard of an area of Michigan (the tip of your little finger as you look at your hand representing Michigan) that was settled in the 1850s but is now part of the National Park system.  The National Park system took over the area to protect it from development, it is a very sensitive area and needs to be protected from huge developments.

From October first through the month they allow people to pick the apples from the abandoned farms.  People here didn't grow the apples for commercial purposes, they grew them for their own use as food and cider.  

So we went.  Turned out to be a beautiful drive in beautiful weather to a beautiful place but disappointing in apples.  We found out that people had been going into the area picking for two weeks prior so what could be reached had been picked.

The red dots are the abandoned farms

We didn't get many and they were in the condition we expected, pitted, pocked, bruised because the Park service doesn't spray or tend to the trees.  The farm area is being stabilized but not overly preserved.

I got three pints of applesauce from the apples.  I baked the sauce this time.  Peeled, put in a baking dish and into the oven.  I don't ever season applesauce, I just cook them down.  No sugar, spices, nothing.  

This one, though, I got from the orchard I am frequenting near home.  I can't remember the name of it, Red something.  But look at the flesh.  It's as red as the skin.  It really wasn't the texture I like in an apple but I wasn't planning to eat it out of hand.  This is a heritage variety.

Here it is cut

And here's the applesauce.  I didn't buy many so got two pints and one small container.

I also don't hot water process them.  My freezer is my best friend so everything goes in the freezer. 

As I'm collecting different varieties from this orchard I plan on a pie.  Using all different kinds, textures and tastes makes the BEST pie!