The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.

The Reason:

You’ve probably heard of people joining a CSA: you buy a “share” and then every two weeks you pick up a load of whatever fresh vegetables happen to be in season.

We have recently joined an apple CSA, which means every two weeks we get another 10 lbs of apples, straight from the orchard.

You call it an apple CSA, I call it PURE BLISS.

The Journey:

I love apple anything.

I love apples like a lazy house painter loves the rain. I love apples like Trader Joe loves pumpkin flavored food. I love apples like Evelyn loves solid color leggings with mostly matching solid color shirts.

I love apples.

If you really want to look like a genius, instead of using 2 eggs, you can use 1 egg + 3 egg whites, and parlay those 3 egg yolks into a batch of Charred Brussels Sprouts Carbonara.

The Verdict:

Nothing pairs better with cool, dim, slightly-rainy days and the crinkle of leaves under your feet than the taste of apples and cinnamon. Nothing tastes more sweaters and knitting and holding your loved ones close before the eternal Chicago winter steals your breath and settles in your bones.

So soft and moist, so fall-like. I definitely recommend a dollop of homemade whipped cream on top. Maybe a steaming mug of tea on the side.

The Recipe:

Recipe adapted from the 1999 Marne United Methodist Church cookbook, or previous to that, from Sara’s mom’s Aunt Helen.

• 1/2 cup butter
• 1 1/4 cup sugar
• 2 eggs
• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 2 tsp. baking soda
• 2 cups white whole wheat flour
• 3/4 cup chopped nuts
• 5 cups chopped apples (about 4 large apples)
• 4 Tbsp. hot water (forgot this, but it turned out fine, so?)
• 2 tsp. vanilla

1. Preheat oven to 350
2. Cream butter with mixer; beat in sugar and eggs
3. Stir in cinnamon, nutmeg, cloves, salt, baking soda, and flour
4. Add nuts, apples, water, and vanilla and fold together (with spoon, not mixer)
5. Bake in 9×13 pan for 40 to 45 minutes.
6. Serve warm or cooled with whipped cream or ice cream