By Laura Stec
E-mail Laura Stec
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en... (More)
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. (Hide)
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When Are The Apples Ready?
Uploaded: Aug 14, 2016
The most important part of the pie is love and the homegrown apples.
I found myself thinking about that rolling lots of pie dough at Jeem’s a couple weeks ago. I got the call.
The apples are ready.
Jeem has a big ol’ Granny Smith tree in his Redwood City backyard. J&D, his neighbors, grow Gala.
The forces gathered on August 6th for Pie Fest. It was our second pie-crazed Food Party! We made four pies this year, and to assist the effort, spiralized the apples. Not sure about that uniform cut, but prep was really fast.
We mostly used J&D’s Galas, but needed a few more to fill in, so added some Granny Smith too. The Galas seemed sweet, but the Granny’s a bit grainy, like the starch hadn’t turned to sugar yet. But I’m no apple farmer, so who knows? I got the call. It was time to make pies.
And they came out good, but I bet a little more juice would have helped. Which got me wondering… when did we make them last year? Maybe the apples weren’t ready yet? Sure enough, I looked up the pictures and found out the date was September 30th, seven weeks later than this year’s fest.
So readers, anyone know apples out there? I say we picked too soon and if we would have waited, the apples would have been juicier. Jeem doesn’t agree.
How can you tell when the apples are ready?
What is it worth to you?
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