- Apples- Always keep in the refrigerator.
- Sweet corn- Always keep in the refrigerator.
- Summer squash and zucchini- Always keep in the refrigerator.
- Peppers- Always keep in the refrigerator.
- Cucumbers- Always keep in the refrigerator.
- Tomatoes-Always keep at room temperature out of direct sunlight until they turn soft and red then refrigerate.
- Peaches/Plums/Nectarines-Keep at room temperature out of direct sunlight. When they soften then refrigerate. Refrigerate for less than two weeks.
- Eggplant-Keep at room temperature out of direct sunlight. Best if used when still firm. http://ohioline.osu.edu/hyg-Fact/5000/5517.html
- Pumpkins and winter squash- They like it dry and at about 50 degrees (basement?). If you want to keep pumpkins/squash for a long time, store inside or on a porch until you are ready to use them
- Raspberries Eat Eat Eat Right away! They may stay in refrigerator a day or two.
6 apples peeled cored and sliced approx ¼ inch thick
½ cup water or cider Topping:
1 cup flour
½ cup white sugar
½ cup brown sugar
1 tsp. cinnamon
1 stick butter (softened)
Place sliced apples into a 2 quart baking dish add water or cider.
Mix remaining ingredients and spread over top of apples. Bake in a 350 degree oven for 40 minutes to 1 hour until the apples are cooked down and topping is slightly brown. Let stand 10 minutes before serving with whipped cream or ice cream.
Apple Nut Squares
(recipe of Hazel Barden from a customer who thought that we should have it…Thank you!!!)
1 cup oil
2 cups flour
1 tsp. baking soda
4-6 apples (pared & diced, about 2 cups)
1 & 3/4 cups sugar
1 to 2 tsp vanilla
¼ tsp salt
1 tsp. cinnamon
1 cup chopped walnuts
- Preheat oven to 350 degrees, lightly grease a 13x9x2-inch baking pan.
- In a mixing bowl combine and blend eggs, sugar, oil and vanilla.
- Sift together flour salt soda and cinnamon. Stir into egg mixture. Mix well.
- Fold in apples and nuts, and then bake for 50 minutes, until edges are brown...
Option: I tried peaches in this recipe and it was also delicious