Summer: It's not over just yet.

Every year it seems that as labor day approaches and the first days of school quickly turn into a weekly routine, summer is somehow instantly washed away into the distant past.  Pumpkins begin to emerge, halloween candy makes it's first appearance onto the grocery shelves, and those spooky skeletons and cobwebs creep their way into our daily lives, erasing memories of warm sand and cool water.

But as I consider this, I realize that it is way too early to forget about all of the things that are so wonderful about summertime!  The weather is still warm, skies are clear and blue, and fruits and veggies are ripening for the harvest.

So in protest of pumpkins (for the time being), I decided to go raspberry picking at a local farm.

Fall raspberries were abundant with Yellow and Red Raspberry bushes lining the rows.  The bees buzzed merrily about, while berries sparkled like jewels in the sun.  The blue sky created a crystal clear backdrop on a beautiful sunny day. 

I picked as many as I could carry!  When I returned home, I washed the berries and froze them so that this little taste of summer will last throughout the chilly winter months.

Apple Picking Time!

A break from Venice for now....it's fall, and time for pumpkins and apple picking!

 

Picking out the perfect pumpkin is an art form for sure.

 

 Stayman Winesap has great flavor and a balance of sweetness and crisp acidity.  I like to eat these fresh and use them in apple pies.

The perfect Granny Smith....just out of reach.
 

I found the perfect one!

After a day of apple picking, the Granny Smiths and Stayman Winesaps were piling up.  One of the things that I love to do when I find myself with too many apples...I make apple butter! 

 

I usually start by peeling and cutting up my apples into chunks.  I saute them in butter in a deep pot, until they begin to get soft, and then add spices.  Cinnamon, Cloves, Nutmeg, Brown Sugar, and Pumpkin Pie Spice.  I also add 2 cinnamon sticks for a more intense flavor.

I cook the apples on low until apples begin to break down, and then I add water.  I then cover the apples and simmer for 5-6 hours, making sure that they don't burn, stirring occasionally and adding water when necessary.  I also add sugar and honey to taste.  After testing the flavor, I add more cinnamon, and sugar if necessary. 

Once the mixture has cooked, I use my immersion blender to smooth out the apple butter, and then spoon it into jars.

This apple butter is great on toast with butter, on pop overs, or on muffins and will keep in the refrigerator for months.  Yum!