Autumn is apple season. These delightful fruits are well known, but some of the varieties are less well recognized Here is the run down of our most popular apples of the season:
- Most Loved: Honeycrisp – This exceptionally crisp and juicy apple is best for fresh eating or sliced over salads. The Honeycrisp Apple season is quickly coming to an end so come in today and get what you can, while you can! This variety has been a best seller for years.
- Most Popular: Fuji excellent for fresh eating, pies, sauces and baking. This apple may be the most popular for several reasons. It is a variety that is reliable, well known, easy to find and usually has a lower price point that many other varieties due to availability.
- Favorite Tart: Pink Lady – The balanced sweet-tart flavor with a hint of effervescence and firm texture make Pink Lady Apples great for eating, salads and baking.
- Best for Baking: Granny Smith – Crisp and tart with hints of sweetness, Granny Smith Apples are excellent eaten fresh or for salads, sauces, poaching and all types of baking.
• House Favorite: Braeburn – With rich flavors and firm, yet juicy flesh, Braeburn Apples are a great choice for snacking, pies, salads, sauces and baking. I had to include this one because although it is not a best seller it is our house favorite.
You will see over twenty varieties of Apple as available throughout the season.
Locally raised all natural Lamb cuts are now available brought to us by Cruz Family Farm in Buhl, Idaho. Find ground, stew meat, racks, chops, riblets and lets while supplies last in the Beef & Lamb Category.
About the Farm: At Cruz Family Farm in Buhl, Idaho, our Dorper-cross lambs are born and raised on our small, family farm. Humanely raised, they graze on our spray-free pastures, and are fed non-gmo alfalfa hay without chemical sprays throughout the winter. They drink from our well water and are never fed grains, nor given antibiotics or hormones. This small herd is a project that our teenage son started about 5 years ago, and our animals are all well-loved and cared for. Taste the difference that 100% grass-fed makes!
Find these and other delicious foods on our web site today: www.BrownBoxOrganics.com
Cauliflower is a pretty easy sell at our home. Chopped up raw with dip, roasted with parmesan cheese, riced with herbs, steamed beside our teriyaki, in our favorite Cauliflower Soup recipe shared by a customer years ago. We pretty much all love cauliflower. I wasn’t in the market for a new Cauliflower recipe and happened upon the idea of Cauliflower Steaks while looking for new Vegetarian ideas. I have tried a lot of recipes, but this simple variation is the only one that everyone in my home likes.
Rachel for the Brown Box Team
Notes: This recipe makes a “side” for a few. As a main dish or serving more double or triple the recipe.
- 1 medium heads of cauliflower
- 1 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander
- 1/2 teaspoon black pepper
Preheat oven to 425 degrees F. Line a large baking sheet with foil.
Wash the cauliflower heads, trim the outer leaves and remove the core. Slice into 3/4-inch-thick slices. The outer slices will likely fall apart – save them for another cauliflower recipe. Plan on getting 3 cauliflower steaks out of each cauliflower head.
Brush both sides of the cauliflower steaks with the olive oil. Sprinkle with the seasonings. Place on the prepared baking sheet and bake 15 minutes. Carefully turn, and bake 15 more minutes, until browned and fork-tender.