We wish our neighbors and friends celebrating Chanukah a fraylichen Chanukah!
Beginning this Friday, we will be offering Challah in the farmstand. This is a traditional braided bread eaten on Sabbath and holidays. We will have gluten free and regular options.
For those of our neighbors and friends less familiar with Chanukah, it is the Jewish Festival of Light. It begins the evening of Tuesday, December 16th and runs for 8 nights. This festival of light celebrates, “the triumph of light over darkness…and of spirituality over materiality.” (from: http://www.chabad.org/holidays/chanukah/article_cdo/aid/102911/jewish/What-is-Hanukkah.htm) One of the most meaningful and cherished observances of the holiday is a nightly menorah or candelabrum lighting. One flame is lit on the first night, two on the second, until the either night of Chanukah, when all eight lights of the menorah are glowing.
There are many traditions associated with Chanukah, and not the least of them – delicious foods. No matter what you celebrate, latkes and applesauce are fantastic.
We found these scrumptious latke recipes. We still have potatoes and sweet potatoes in the farm stand – so stop by and stock up!
And here are a few variations on applesauce – we have lots and lots of varieties of apples available in the Farmstand!!
Wake up and warm up this winter to a fresh batch of warm, apple-pie tasty applesauce.
Wash, (peel if you don't like skins in your applesauce), core and coarsely chop 5 lbs. sauce or utility apples. Place into a 5-6 qt. slow cooker insert. Toss the apples with 1+1/2 tsp. apple pie spice (or make your own:3/4 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. allspice). Cook on low 6-8 hours. Stir up or, if smooth applesauce is desired, puree with a potato masher or stick blender.
Stove-Top Applesauce with Maple & Ginger Variations
You may have a family favorite recipe, but if not, start with this one and make your own inventions. This applesauce should be refrigerated or frozen after being made – if you have any left!
Peel (if desired), core, and chop 4 lbs. apples. (Don’t be afraid to mix them up!). Place in a saucepan with 1 cup apple cider or water, 1 tsp. ground cinnamon, ¼ tsp. ground nutmeg, and 1/8 tsp. ground allspice. Bring to a boil, reduce heat to simmer, and cover. Stir apple mixture every 5 minutes until the apples are soft and well reduced, generally 15-20 minutes overall. Mash or puree the cooked apples. Enjoy!
Maple Applesauce: 4 lbs. apples, ½ cup maple syrup, ½ cup apple cider or water, 1 tsp. ground cinnamon, ¼ tsp. ground allspice. Same method.
Ginger Applesauce: 4 lbs. apples, 1/4 cup grated fresh gingerroot, ¼ cup maple syrup, ¾ cup apple cider or water, ¾ tsp. ground cinnamon, ¼ tsp. ground cardamom, 1/8 tsp. ground ginger. Same method.
Bob's Red Mill product line (which we also have in the farmstand!) offers several certified kosher items – gluten free biscuit & baking mix, gluten free shortbread cookie mix, and gluten free pancake mix.