See these apples? You’d never buy them in the store- they look wormy, scarred with whatever diseases the poor Liberty tree got this year, and they’re blackened in places. They even have weird protusions that must have something to do with scab. But after cutting off these ‘fugly’ places (borrowed from director/writer Brad Mays’ ‘The Watermelon‘), they’re more than edible.
And exceptionally fine for fried apples, a dish my North Carolinian grandmother used to make for breakfast, served with her own country ham and fresh baked biscuits. Recommended music while cooking; Black Mountain Rag, by Doc and Merle Watson with Mark O’Connor playing fiddle.
|SOUTHERN FRIED APPLES||Â|
1/3 c. sugar (my GrandmotherÂ used brown sugar)
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/8 tsp. salt
4 lg. cooking apples
5 tbsp. butter
Combine sugar, nutmeg, cinnamon and salt. Wash, core and slice apples in 1/4″ slices. Heat butter in heavy skillet. Add apple slices and one-half the sugar mixture; cook about 3 minutes. Turn, sprinkle with remainder of sugar mixture and continue cooking until apples are almost transparent. Serve hot. Makes 6 servings.
Elsie Eanes Kelley in her chicken house with me, 1951.
The log cabin my grandparents built themselves, on 40Acres. Red Bank Road, Winston-Salem, NC.Â
Tomato and zucchini in a fresh and light sauce. I used my own produce for this; fresh heirloom tomatoes, and added 3 sliced zucchini and a couple of carrots for sweetness. Marcella Hazan recommends slicing the garlic thinly and sautÃ©eing just until it’s faintly colored. Don’t add the fresh basil until after cooking the sauce. Shave a little Parmesan on top to serve. Here’s her recipe, in with other top foodies’ favorites. Scroll almost to bottom of the link.
Another tip; using a cast iron enameled pot cooks faster with lower heat, saving energy.
the cherries keep on keepin’ on.