Last weekend, I bought nine pounds of apples for an event that ended up getting canceled. At first, I was frustrated – what was I going to do with nine pounds of apples? But in my mad attempt to use up these apples before the appearance of brown spots, I’ve reconnected myself with the rhythm of the seasons.
On Wednesday of last week, I made an apple pie. You can’t go wrong with classics, right? Plus it used up a whopping three pounds of apples. And I finally had an excuse to try out my new pie crust technique. I have always been a reluctant pie baker because I could never seem to transfer the crust to the pan without tearing it. I’ve tried folding it in half, folding it in quarters, and rolling it around the pin in order to unroll it over the pan. Nothing worked. Finally it hit me — why couldn’t I just place the pan on top of the rolled out dough, then flip the pastry mat? It worked like a charm.
And last night, I made apple crisp. It was delicious and used up another three pounds of apples. I’m planning to make either apple muffins or an apple bundt cake over the weekend, and eat the remaining apples raw.
For me, apples always hit the spot on chilly, fall days. When I eat an apple in the fall, I feel like I’m eating what my body is supposed to eat. My body doesn’t want imported pineapples in October. There’s something about eating seasonal food that brings the body and spirit back in sync with the rhythms of nature. It gives the body just the nutrients it needs, as sunlight varies and temperatures rise and fall. These apples, which I initially thought would be an inconvenience, have turned out to be an unexpected gift. They’ve reminded me of just how connected we really are to the environment in which we live.