Among thousands of California apple varieties, the heirloom Gravenstein is widely regarded as one of the best eating and baking apples. A fine balance of sweet and tart, its full-bodied flavor intensifies when made into sauce, juice, cider or vinegar. The apples also hold their shape beautifully in pies and tarts. [source]
The Gravenstein is here! As the text quoted says, this is a versatile variety, prized by apple lovers. While I like to bite on a freshly picked Gravenstein from time to time, my favorite use for them is to make apple sauce or a galette. Next to the Fuji apples, there was a container with "cosmetically challenged" Gravenstein sold at $1 / lb. I bought some of those to make the first roasted apple sauce of the season: it was excellent.
The profusion of peppers was the other exciting element at the Temescal Farmers' Market last Saturday. This table was literally overflowing with colorful peppers of various shapes.
Here are two great recipes from my archive that make use of sweet peppers (coincidentally, I made both of them today):
The photos above are my contribution to edition #47 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook and hosted this week by Hema of Hema's Adugemane.
The photos were shot in color and then converted to sepia.
This post contains the gallery of images submitted to the event.
On this page, you can find out who is hosting the current and future editions of the event.
