At this time of year, people bring all of their excess fruits, vegetables, and nuts to the village compost site and dump them. They dump amazing amounts of food (and house plants, seed pods, annuals, and perennials).
I recently picked up all of the food and seeds you see here: apples, pears, black walnuts, watermelons, (unripe unfortunately), and butterfly weed seed pods. The butterfly weed seeds I shared with a neighbor, and the rest will go on my strip of prairie garden. The pears are still ripening. There will be some waste that my chickens will enjoy, but the rest will be eaten fresh or frozen as an ingredient for smoothies. The apples we have already eaten fresh, cooked in oatmeal, and made into an awesome apple cake.
FRESH APPLE CAKE
- 2 cups peeled and chopped apple
- 1 cup sugar
- 1 ½ cup flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ cup vegetable oil
- 1 egg
- ½ cup raisins (or other dried fruit, chopped)
- ½ cups walnuts (or other nuts)
- Combine apple and sugar in large bowl and let stand for 10 minutes.
- Sift together flour, soda, salt, and spices.
- Blend egg and oil into apple mixture.
- Add dry ingredients and stir until blended. (Batter will be very thick.)
- Fold in dried fruit and nuts.
- Spread in a 8 or 9-inch square greased pan.
- Bake at 350F for 50-55 minutes. Cool 10 minutes and top with powdered sugar before serving.
Make one day ahead for moister cake. Serves 6-9. (This recipe can be doubled to make a 9×13 pan of cake.)
Don’t let a few bruises or blemishes keep you from enjoying the windfalls of life! Begonia