Hogs to Heaven: More Before and After Photos

© Sharon Fibelkorn

If you’re lucky enough to have your own little orchard, or you happen to live in apple country, you’ve got apples in September, throughout October and possibly into November.

Apple-picking is a favorite family activity in the fall and there’s nothing like biting into a crisp apple, fresh from the tree. When you have more than you know what to do with–make applesauce.

There’s nothing like homemade applesauce and if you invested in a food mill to deal with your excess tomatoes, you’re ready to start.

Applesauce isn’t quite as forgiving as tomato sauce. Though any apple can be used to make sauce, not every apple makes good applesauce.

Some favorite apples for making sauce or pies are the McIntosh, affectionately known as the “Mac,” or the Macoun, a cross between a Mac and a Jersey Black, developed in New York State. Both are tender and sweet, and disintegrate easily into sauce, unlike some of the harder varieties, like Red Delicious, Suncrisp or Arkansas Black.

Since taste is a matter of preference, it’s worth experimenting a little to find a blend that suits you. If you’re particularly fond of Red Delicious, try combining them with a softer variety like the Macoun.

Once again, you’ll need a heavy 8-quart pot, a food mill, a large bowl, plastic containers for freezing the sauce, and labels for contents and date.

Ingredients

• 1/2 bushel apples, washed, cored and quartered
• 1/2 to 3/4 cup sugar
• 1/2 to 1 T. cinnamon
• 1/4 tsp. nutmeg

Preparation
Place apples in pot and add enough water to barely cover the bottom of the pan. As the apples cook, they will release own their juices, so there will be plenty of liquid. Cook over medium heat, stirring occasionally, until apples are very soft and mushy. Process in batches with your food mill over a large bowl, discarding skins retained by the screen. Gradually add sugar, adjusting to taste. (Some apples are naturally so sweet that you may not need to add much.) Add cinnamon and nutmeg; stir well. If necessary, return to heat and simmer to reduce liquid. Fill plastic containers to within one inch of the top and cover. Let containers sit until sauce cools to room temperature, then freeze.

If you want to get technical, this isn’t chili, but rather a chili-flavored stew. Call it what you will, it’s delicious, healthy and substitution-friendly.

Use ground beef instead of turkey; all red or all yellow tomatoes; and whatever fresh or frozen vegetables you have on hand—green beans, okra, diced winter squash, mushrooms, corn, celery, et cetera.

Ingredients

• 2 T. olive oil
• 1 pound ground turkey
• 1½ cups diced white or yellow onions
• 1 T. minced fresh garlic
• 2 cups peeled, chopped red tomatoes
• 2 cups peeled, chopped yellow tomatoes
• 1 cup tomato sauce
• 2 cups mixed sweet bell peppers, seeds and membranes removed, diced
• 1 cup diced carrots
• 2 T. chili powder
• 2 tsp. salt
• 1 tsp. ancho chili powder
• 1 tsp. cumin
• 1 tsp. ground black pepper
• 1 15.5-ounce can dark red kidney beans, drained
• 1 29-ounce can hominy, drained
• 3 cups seeded and diced mixed summer squash (such as zucchini, yellow crookneck and pattypan)
• 1 cup packed fresh cilantro

Preparation
In a large, heavy-bottomed saucepan or Dutch oven, heat oil.

Add turkey, onions and garlic; cook and stir until onion just begins to soften. Add tomatoes, tomato sauce, bell peppers, carrots and spices.

Stir well, cover, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 45 minutes, stirring often. Stir in hominy, kidney beans and squash.

Continue simmering, uncovered, for an additional 30 to 60 minutes, stirring often to prevent burning. Stir in cilantro just before serving.

Thanks to my friend Emily for inspiring this recipe. -Michelle Iten

You can use canned, plain pumpkin in this recipe, or you can use fresh pumpkin: Cut a whole pumpkin into quarters, scoop out the seed bed, and bake the quarters in the oven.

When flesh is easily pierced with a fork, scoop flesh out of rinds and beat with a mixer until smooth. Or, cut pumpkin in half, scoop out the seed bed, then slice each half, paring the rind off each slice. Cut slices into large chunks and cook in water as you would potatoes. Drain and mash.

Consider choosing a ham from a heritage pig!

Ingredients

• 1 cup celery, chopped
• 1 cup onion, chopped
• 4 T. butter
• 2 cups cooked pumpkin
• 4 cups chicken broth
• salt and pepper to taste
• 2 bay leaves
• 1-1/2 cups diced ham
• 1-1/2 cups corn, cut from cob (about 2 to 3 ears) or frozen
• 1/2 cup red or green bell pepper, diced

Preparation
In a large, heavy-bottomed saucepan or Dutch oven, cook celery and onion in butter over medium heat until vegetables begin to soften. Add pumpkin, broth, salt and pepper, and bay leaves, stirring to combine well. Add ham, corn and pepper. Simmer over medium-low heat until vegetables are tender. Serves 8 to 12.

More Soups and Stews