Friday, October 25, 2013

New Baby, Azure Standard and Applesauce

Hi All!,

Firstly, I know that I've been MIA for a while. A brief update on what's been going on in my life: I got pregnant and had another baby! I now have two children under the age of 2......actually I have two children under 18 months because Tres is only 16 months, crazy I know.

Introducing my second son: Nehemiah


Have any of you heard of Azure Standard? If not, it's a organic and natural food grocer that does monthly drops to various communities across the country. They've finally made it to Michigan and we're SUPER excited at my house. So excited in fact that I volunteered to be the drop site manager. (So if you live in/near southeastern Michigan and would like to join us please contact me, here's a link to our Facebook Group). Azure coming to my community is really going to help me get our kitchen the way I want it (read organized and functional). Additionally it'll give me some fresh material to post about, especially while I work on the organization part.


If you're interested in seeing Azure has a drop near you contact the trucking company they use, Covenant Ranch Trucking, 785-380-0034. They'll be more than happy to let you know what's near you. If there's not one, start raising awareness in your area and maybe they'll expand to you.

Today was my community's first drop and it went pretty well. I bought a pretty good haul, it included oats, basmati rice, broccoli florets, strawberries and gala apples. LOTS AND LOTS of gala apples..............20lbs to be exact. What do I plan to do with all those apples? Make applesauce of course!


Strawberry Applesauce
adapted from Family Feedbag

5 lbs apples (I used organic gala but whatever tickles you is fine)
2 lbs strawberries (fresh or frozen)
3 cups of water

Special equipment: chinois

Steps:

  1. Wash fruit
  2. Quarter apples (If you're not using the chinois then you'll probably need to peel core the apples as well........sorry)
  3. Add apples, strawberries and water to a large pot. Cook on high until water begins to boil, then turn down to medium and simmer for about 35 minutes.
  4. If you using the chinois, then spoon into the the chinois and press through using the wooden dowel. If you're not using the chinois, then process with whatever you have (food processor, blender, immersion blender).
  5. Chill and enjoy



If desired, you could can whatever excess you/your family is not going to eat right away, which I was going to do. HOWEVER, I did not have the correct size Weck jars on hand to do so. I only have large mason jars but I have gotten away from canning with regular mason jars since I found out that there's BPA in the compound used on the sealing lid. Due to this I ended up freezing my excess applesauce in the mason jars instead which is quicker and less labor intensive. I have an upright freezer in my basement, if you don't then eat quickly. LOL.

A word on organization: I didn't mention previously that I purchased 25 lbs of oats and rice, so I'm searching for cute jars to store it in on my counter. I've been thinking about the Anchor Hocking Heritage Hill jars, the question is what size? I'm torn between the 1 gallon and 2 gallon for oats, flour, rice and wheat berries. What do you guys think, would a 2 gallon glass jar be to big?

Until next time, 
Kellan

2 comments:

  1. This sounds awesome. Once you process the ingredients, how much applesauce did you end up with? Also, I think the 1 gallon jars would look cool.

    And thanks for the info on the lids of the regular mason jars. That's great to know.

    ReplyDelete
    Replies
    1. We did two batches the first night and got about 3.5 quarts.

      Delete