As apple season comes to an end in my neck of the woods there is no shortage on tasty dishes to prepare and  enjoy these seasonal treats.   This recipe is super easy to make and the best part of the dish is you can use items most kitchens have on hand.  One rule to follow is to always use fresh firm apples.

Almost Apple Pie

Ingredients

• 5 large Gala Apples -  thick  sliced
• 1 cup apple cider
• 3 tablespoons brown sugar, divided
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon, divided
• 2 tablespoons butter, divided
• 3 slices whole-wheat  bread (makes about 2 cups crumbs)
• 3 tablespoons chopped walnuts

Directions

The harvest season in the garden has come to an end and now we are enjoying the fruits of our labor on the dinner table.   Todays recipe share is made with our Irish potatoes we grew and stored in the cellar for the past few months and carrots that were harvest last week before the frost.   It is days like today when we all gather at the table we are reminded of the joys of being able to grow your own food.

Childhood memories growing up in the Midwest include a Sunday afternoon gathered at the table with family to enjoy Grandmas’ Beef Roast.   This recipe is my ‘Garden to Kitchen’ spin on an otherwise household recipe staple.

1.  Be sure to have a favorite rub on hand to add to the 1 cup of shifted floor.  I share my recipe in the top image so be sure to click on that link.     The cut I’m using today is a 2 lb. ‘arm roast’ to keep the cost of this meal below $10.    Keep in mind there is enough in this crock-pot when complete for 2 meals for a family of six.

2.  Rinse the roast and flip it in a floor/ rub mix.

3. Add the roast to a large frying pan that has been heating with 3 tablespoons of Olive Oil.  Brown both sides of the roast to help hold in the juice.  This usually takes about 10 -15 minutes on each side.  I like to use my seasoned cast iron frying pan for the browning step.

4. Carefully add the browned roast to a large crock pot that has been heated up to at least 350*F.

5.  Peel and chop up 1 large sweet onion. Onions are super easy to grow so be sure to remember that in the spring when you are starting your seeds for your home garden.    I’m also adding 3 large garlic cloves that I grew in my garden as well.  Onions and garlic can be stored up to 3 months in a dry, cool location of your home.

6. Add fresh cleaned and chopped potatoes.  I am using my Irish potatoes that I grew of the first time this year.  I like to keep the skin on and the slices thick for that rustic presentation.

7. I like to add 2 cups of  baby portabella mushrooms that have been cleaned and sliced.

8.. pour 1 cup of beef broth over the roast that has been topped with the veggies and season.

9. Cover tight and leave on high in crock pot for 2 1/2 hours before adding the fresh peeled and chopped carrots.

10. After 4 hours the roast should fall apart in the bottom of the crock pot.   IF you need to leave it in longer be sure to adjust your heat so you don’t over cook and the veggies remain crisp.

I like to serve this meal with a fresh green salad topped with my favorite vignette dressing and a yeast dinner roll.

The best part about this meal is you can prepare it for under $10 and it will feed up to eight people.  I also enjoy the fresh herbs that fill the house with a rustic autumn garden scent.  I hope you give this recipe a try and please leave me a comment because I look forward to hearing about your Autumn Rustic Roast Dinner.

Greenhouse Report

Nothing grows as healthy as my lettuce mixes in the greenhouse.  I usually have at least a dozen container growing at random times so we can always enjoy a fresh mix on the dinner table.   For information on the seeds I use and my greenhouse conditions read more HERE or click on the image to the right.

Some of my favorite seeds to start in the greenhouse year round would include Endive Green Curled Ruffec Seeds , Mesclun, Mixed Salad Greens Seeds andRed Sails Lettuce Seeds all from Homtown Seeds.   These seeds can be purchased year round or I have stored lettuce seeds for up to 2 years in the right conditions.   However, the seeds never make it past the first year season because I enjoy growing them constantly to feed or family and bunnies!

Vinaigrette For Green Salad

I was first introduced to making my own salad dressings while visiting my dear friend and fitness guru Bari who happens to be a fabulous healthy instructor in Orlando, Florida.  You can visit her blog at Bari’s Healthy Living Tips. Of course I had to take and add my own spin to the recipe she introduced me to.

My Green Vinaigrette

Ingredients

3 teaspoon Dijon mustard

2 teaspoon minced fresh garlic

4 tablespoons good salad vinegar

Kosher salt,freshly ground black pepper  and a pinch of ground parsley

1/2 cup good olive oil

Directions

I know most Midwesterner gardeners  are busy raking leaves and enjoying the Halloween treats this time of year but after the first heavy frost my garden reminds me it is time to start thinking of the Holidays.  One of my favorite traditions is cooking up a feast for my family and friends.   You are guaranteed to find wonderful scents and flavors from my garden on each table setting.   Today I want to share with you my Traditional Cranberry Relish with hopes you may try this fabulous treat with your Holiday meal in the upcoming season.

Traditional Cranberry Relish Recipe

I would love to hear about some of your Holiday Traditions so please leave a comment so I can visit your site.

My favorite night to cook dinner is ‘Family Friday Pizza Night’ when we make the pizzas at home.  I love it when I can get everyone involved by making up their own pizza.   Nothing beats chopping up a bunch of fresh veggies from the garden for your family to have fun together making into a somewhat healthy meal.

Peppers from the Autumn garden are all red by this time of year and the tomatoes are what we canned up last summer.  Slice everything up and make it fun to create a meal.

The kitchen smells like Italy from all the fresh herbs I just picked in the greenhouse and brought to the kitchen.   My homemade pizza sauce is thick and full of bold flavor.   Click on the image below for my family pizza sauce recipe.

Happy Friday Friends!

Mondays are always super busy in our home & garden so it is nice to have a healthy dish that can come straight from the garden and onto the table in no time flat.  Tonight I was inspired by our guest host of #gardenchat tonight , Mr. P.Allen Smith to whip up something with chicken as a key ingredient.  This recipe which I invite you to bring to your kitchen table can be viewed by clicking  on the image of the bowl of soup at the bottom of the page.

Guest host P Allen Smith joins #gardenchat on October 11 at 9 p.m. (ET) to answer your questions and share his knowledge and tips for raising backyard chickens. You won’t want to miss it!

Guest host P Allen Smith joins #gardenchat on October 11 at 9 p.m. (ET) to answer your questions and share

The key to a healthy meal is to always use the freshest ingredients.  This is why I love to grow my own veggies.  This is a meal that is truly from garden to kitchen.

Click Here for Recipe