Lemon Cukes

They are wonderful. I am picking them when they are lemon-size. They are sweet, juicy and refreshing, just can’t figure out the best way to cut them, right now we are enjoying them as wedges.

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Apples

We have apple trees on our land which have never put out fruit until last summer. The crop was so abundant that huge branches broke under the weight. This year I had promised myself I’d prune the trees but the garden got much more attention than the apple trees. Again there is a bumper crop. There are apple trees hidden around our property that I didn’t even know existed. Picking one’s own fruit is very rewarding. My freezer is stocked with blueberries and strawberries from the summer. Here are some things I’ve discovered great info about “picking your own” and where you can go to pick. Pickyourown.org has everything you want to know including how much to pick, what to pick and why and even how to make jam and pickles. Of course, making apple sauce or an apple pie is by far the easiest thing to do. Here is a recipe for a gluten- free crust that you can use with your favorite fruit pie recipe:

Nut Meal Crust:

2 cups (heaping) nut meal- try almonds- just blend until meal

1/2 cup non-gluten flour ( try Red Mill)

1/2 cup safflower or grapeseed oil

2 tablespoons maple syrup

1/2 teaspoon almond or vanilla extract
1/2 teaspoon pumpkin pie spice or cinnamon, if desired

Combine all of the ingredients to form a ball of dough

Press the dough oiled pie dish. Makes 2 pies.

Bake the crust at 350 degrees F. until firm- 10-15 minutes.

Cool before filling