This one didn't even make it out of the parking lot.
They have a beautiful property all decked out with the season's bounty.
We walked up the hill to pick Honey Crisp and Macintosh.
They have a small petting zoo with farm animals like goats,
and a big tom turkey
We brought home two enormous bags of apples and a dozen eleven apple cider donuts. I planned on making some kind of dessert with some of the apples the following weekend....
Later on that week, I was walking my dog in the neighborhood, when I saw a couple of boxes sitting by the curb. Of course my inner dialogue said "there could be something I could use in an art project over there", so I walked over to check it out. In the first box I saw a bunch of empty glass spice jars. I rationalized that these could either be used for storage or could be part of a mixed media project. I gathered as many as I could and stuffed them in every pocket I had. In the last box, I found three cast iron skillets. There were two small ones and a larger skillet that all looked like they were in fairly good condition but entirely too heavy to carry home with the spice jars and a dog on a leash. I quickly finished my walk with the dog so I could take my car back over there to retrieve the skillets.
I knew they just needed a little cleaning, but being cast iron I thought it was a good idea to find out how to clean them. Whenever I need to learn something, I immediately turn to my new favorite instructional guide: You Tube. Sure enough, I found quite a few videos on how to clean and season rusty cast iron cookware. I followed the instructions to wash in soapy water (after all they were living outside), scrub them with a warm oil and salt mixture, and finally season them by buffing in a little oil. After about 1 1/2 hours of elbow grease later, I had three velvety black skillets.
I passed on the two smaller skillets to my sons, and kept the large one for myself. The great thing about cast iron cookware is that it is the original "non-stick" cookware and using it regularly actually supplements your daily iron intake! It cooks as well on top of the stove as it does in the oven, and it's practically indestructible. I say "practically" because my mother, who was know in my family as the "destructor-bot" broke the handle off of her large black iron skillet.
For my first foray into cast iron cooking, I found a Skillet Apple Cobbler recipe on the blog "The Other Side Of Fifty". I made it as shown with the exception of the boiled cider and as I always do, I substituted half of the white flour with half wheat flour. It filled the house with the sweet scent of cinnamon and it was delicious with a little vanilla bean ice cream on the side.
So if you have a cast iron skillet in the back recesses of your kitchen cabinet, get it out and try this recipe with some of this season's bounty.