October has brought us lovely weather, for even though it’s been rainy for a few days it has still been warm and there has been a bit of sunshine in the mix.  Members may be interested that this weekend and next there is the National Apple Harvest Festival in Biglerville, right in my neighborhood.  I encourage a visit for families and apple enthusiasts looking for something to do -- it is a great time!  For more information, visit http://www.appleharvest.com/.   The apple harvest is really something around here, and with rural Adams County bustling with trucks filled to the brim with apple crates and apple picking around every corner, I’m beginning to wish the old apple trees on the property still bore fruit.  I do hope to someday live up to the “orchard” part of Piney Mountain Orchard, for while that is the historic name of the farm having fruits and berries as part of the share is certainly a dream of mine.

Featured Recipes:

Beet Borscht
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish
-Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
-Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
-Ladle into serving bowls, and garnish with sour cream and fresh parsley.
From: http://allrecipes.com/Recipe/Ukrainian-Red-Borscht-Soup/Detail.aspx

Sauteed Radishes with Radish Greens or Arugula
• ¼ cup butter
• 1 lb radishes, quartered
• 4 cups radish greens or arugula
• 2 tablespoons freshly squeezed
lemon juice
• Salt
• Black pepper
Melt the butter in large skillet over medium heat. Add radishes, stirring constantly, until they are tender but still crisp, probably about 5 minutes depending on size. Transfer to bowl to cool. Return skillet to stove. Put the greens or arugula in the skillet with wash water still on leaves. Cook over medium heat, stirring constantly, until just wilted, 2 to 3 minutes. Turn off heat. Add lemon juice and radishes to skillet. Stir until combined. Season with salt and pepper to taste. Serve immediately (serves around 4)
From: Farmer John’s Cookbook

Salad Turnips with Apples and Lemon Dressing
1 Cup peeled and grated raw Salad Turnips
1 Cup peeled and grated Tart Apples (~1 Large Granny Smith)
½ Cup finely chopped Fresh Parsley
3 Tbsp Fresh Lemon Juice
1 Tbsp Olive Oil
Salt & Freshly ground Black Pepper

Toss the turnips, apples, parsley, lemon juice, and oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour.
Makes about 2 cups

Source: Farmer John’s Cookbook

Habanero Hot Sauce (very hot!)
2 large carrots (1 1/2 cups) peeled & chopped)
1/2 medium red onion (1 cup) peeled & chopped)
1 1/2 cups white vinegar
1/2 cup water
6 cloves garlic (2 tablespoons minced)
1/4 cup fresh lime juice
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
1/4 cup coarse grain or Creole mustard
12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat. Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
Yield: About 2 to 3 cups
Recipe courtesy of Michael Stines, Ph.B., Fiery Foods & BBQ, www CapeCodBBQ com