Tasty Fruit and a Great Family Experience

Storage/Recipes

Apple Crisp

6 apples peeled cored and sliced approx 1/4 inch thick

1/2 cup water or cider

Topping:

1 cup flour

1/2 cup white sugar

1/2 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.

Other Recipes:

www.usapple.org

http://gonewengland.about.com/cs/recipes/a/aaapplerecipes.htm

http://74.52.58.98/~apples/site03/recipesall.php

http://www.homestead-farm.net/RecipePeach.html

Storage:

Apples- Always keep in the refrigerator

Peaches- Never keep in the refrigerator until they turn soft and you are not ready to eat them

Sweet corn- Always keep in the refrigerator

Tomatoes- Never keep in the refrigerator until they turn soft and you are not ready to eat them

Pumpkins and winter squash- They like it dry and at about 50 degrees (basement?). Keep pumpkins from freezing and getting wet (not outside) until you are ready to use them if you want to keep them a long time.

RaspberriesEat Eat Eat Right away! They may stay in refrigerator a day or two.

Summer squash and peppers- Always keep in the refrigerator.