For at least twenty years I have though I didn’t like Apple Butter. The Apple Butter I had was syrupy sweet and packed with sugar. A friend recently told me about the delicious aroma of Apple Butter cooking in the slow cooker at her home and later about how they often enjoy an all natural version. I learned from her that you can make an all natural sugar free Apple Butter simply in the slow cooker so I decided to give it another try. I learned that I LOVE Apple Butter when it is prepared this way! With Brown Box #2 Apples on sale for just $3.79 for 5 lb. this month it is a perfect time to make sauce, dried cinnamon apple chips, canned or frozen apples for pie and cobbler and Apple Butter.
- Peel and Chop Apples. All varieties work well, but some take longer to cook down. Add a pinch of salt, cinnamon and nutmeg if desired.
- Cook apples in a slow cooker on low for 12 hours stirring occasionally. Adjust seasoning as needed.
- When the apples are cooked down and dark brown remove from heat. Blend until smooth in a blender or VitaMix.
- Put in a container or jar, cover and refrigerate.
It’s that beautiful time of year when winter squash and root vegetables are on the menu most frequently. There are thousands of variations, but you can find some of our favorites on our blog like Maple Glazed Root Vegetables and Winter Squash, Ginger Lime Roasted Carrots and most recently posted Honey Walnut Roasted Root Vegetables. These recipes are adaptable to whatever root vegetables or winter squash you have on hand. You can find them by clicking the link from our Home Page or at www.BrownBoxSoil.wordpress.com
Honey Roasted Autumn Vegetables & Walnuts
- 1 pound Garnet Yams
- 4 medium carrots, peeled and cut into 1/2-inch slices
- 2 medium parsnips, peeled and cut into 1/2-inch slices
- 1/2 cup walnut halves
- 1/4 cup honey
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 3-6 sprigs fresh thyme or a pinch of dried
Directions: Preheat oven to 375 degrees. In a 3-quart baking dish or Dutch oven, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil. Season to taste with salt and freshly ground pepper. Top the mixture with thyme sprigs. Roast for about 1 hour OR until the vegetables are tender and browned around the edges.
Great news! For a limited time local raw Honey and Organic Walnuts are discounted on our Sale & Feature Page. Shop now because these discounts are for a limited time and subject to change without notice.
Posted in Beets, Carrot, Onion, Potato, Slow Cooker, Uncategorized, Winter Squash, Yam & Sweet Potato
Tagged autumn roasted vegetables, fall roasted vegetables, honey walnut roasted vegetables, roasted shallots recipe, vegetable side dish, whole food, winter squash recipe, yam recipe
Simple Apple & Kale Salad – From a Past Delivery Box Insert
The crisp crunch of fresh off the tree Apples and the crunch of Autumn leaves under our feet. The beautiful colors of winter squash and pumpkin and the smell of them roasting in the warm oven. These are some of our favorite things. Good food is such a beautiful and pleasant part of life in every season. We love to share the seasons best with you. Do you have a great recipe to share? We would love to hear from you!
This week’s Variety Boxes are featuring the best selling Honey Crisp Apples. It is not difficult to tell why these crispy, juicy apples are so popular for eating out of hand and in salad. They are also our favorite variety in the salad below along with nutrient dense and energizing Green Kale. We love making this recipe year round, but this time of year is our favorite because we can use fresh pomegranate.
- 1 teaspoon salt, or to taste
- 1 bunch kale, stems removed and leaves chopped
- 2 apples, diced
- 1/4 cup olive oil
- 1/3 cup sweetened dried cranberries OR fresh pomegranate
- 1/3 cup toasted unsalted sunflower seeds
- 2 tablespoons raw apple cider vinegar
- 1/3 cup crumbled feta or gorgonzola cheese
Directions: Massage salt into kale in a large bowl until kale is slightly softened, about 2 minutes. Gently stir apples, olive oil, cranberries, sunflower seeds, and vinegar into kale until salad is evenly mixed. Gently fold Gorgonzola cheese into salad.
We have some great new foods coming available for home or office delivery this season! I could not be more surprised and excited to share with you the all natural Frontier Soup Mixes for sale at Brown Box for a limited time. While home made soups made with fresh organic vegetables and herbs is my ultimate comfort food I meet more people all the time who either don’t feel like they want to spend that much time in the kitchen for one reason or another. Frontier Soup Mixes bring award winning flavor to the table with little time or effort. They are also gluten free and have many options for varied flavor profiles, reducing sodium and even slow cooker options. Find these options in the descriptions on our web site and read the review on the blog.
My Frontier Soup Review
Soup is my favorite food group! I am sure there is a soup for every occasion and I love almost all of them. When the Frontier Soup mix line was introduced to me I must admit I was very skeptical. All of my favorite soup recipes rely on fresh, flavorful vegetables and herbs. While attractively packaged, the Frontier Soup Mixes were not what I am used to looking at when I make soup at home. What intrigued me most about this soup mix line was the line up of awards their various soups had won despite being quick to prepare mixes. Quick and award winning flavor? I couldn’t wait to see for myself.
I have to admit that I have been pleasantly surprised by this line of soup. The flavors are as good as most restaurant soups for a fraction of the cost. They are all quick and easy to prepare with great flavor and feature all natural ingredients. Most of them are gluten free making them easy to share with my friends and family who can’t eat gluten. All of the items that the soups called for were very usual and easy to find in our pantry or refrigerator. There were also several great tips on the web site for making the soups more to your preference by adding additional ingredients. There is such a great variety of soups. I think you could eat them nearly every day and not get bored with so many flavors and mix in ideas. I was also happy to find helpful information on how to reduce sodium and other healthy suggestions on their web site or in the long description on our web site. I have not tried this myself, but some of the mixes also have alternate slow cooker instructions.
I have tried five of the mixes so far and liked every one of them. My large family with also enjoyed each of the soup mixes we tried despite extremely varied taste preferences. The natural ingredients, great variety of flavors and easy in preparation greatly outweigh the things I didn’t like about the soups. My least favorite thing about these soups is that they require very little fresh vegetables and herbs. I am surprised by how little that affects the flavor and texture, but I still love homemade from scratch soup the best. It is my ultimate comfort food. I pretty sure anyone visiting our house wouldn’t know the difference and I feel confident in recommending the Frontier Soup mixes to anyone who is interested in making flavorful and easy nearly home made soups.
Brown Box Organics is now offering some of my favorite soups from Frontier Soups; South of the Border Tortilla Soup, Idaho Outpost Potato & Leek Soup Mix, Illinois prairPe Corn Chowder, Midwest Weekend Cincinnati Chili Mix, Oregon Lakes Wild Rice & Mushroom, Pacific Rim Gingered Carrot Soup.
Learn more about Frontier Soup Mix and their other products on their web site here.