It's apple season!!  We all love making a trip to the orchard to buy "seconds" for our different apple "delights", but let's talk about applesauce!  You can transform those grainy, cooking apples into something healthy for you and your family without canning!  Raw, cultured applesauce is about as easy and nutrient dense as it gets, plus it's quick to make and something adults and children will enjoy!  See below for the recipe!   

6-8 medium to large apples of your choice
2 tablespoons whey
2 tablespoons maple syrup
2 teaspoons cinnamon
1/2 teaspoon unrefined salt

​Directions:
1. Skin, peel and chop your apples and place in a blender or food processor.  Puree to desired  texture. 
2. Add in remaining ingredients and mix well to combine. 
3. Place the applesauce in a clean quart size jar, covering with a coffee filter and canning ring over the top to allow air flow. 
4. Keep on your counter or other shelf for 1-3 days, but no more than three or it will become alcoholic. 
​5. Place in fridge or cool storage and enjoy!  Yields 1 qt.

As the tomato bounty comes rolling in, the question arises, "what am I going to do with all of these?"  You can't just let them rot on the counter, all that fruitfulness going to waste before your very eyes!  But, a lot of days, we don't have the time or maybe even resources to preserve our lovely tomatoes through the most common method of canning.  Did you know you can ferment your whole tomatoes?  It's quick, easy and affordable!  Not only that, but where canning kills enzymes and nutrients through its heating process, fermenting increases the  nutritional value, becoming full of beneficial bacteria that can help heal your body and give you energy.  How exciting!  Once your tomatoes are fermented, they store well in a cool place for up to 6 months and are ready to pull out,  puree and use as pizza sauce, spaghetti sauce or anything else you would like!  We hope you give it a try!  Drop us a comment if you do!

Fermented Tomatoes - Per Quart

• 3 T  Pink Himalayan Sea Salt, Realsalt, or salt of your choice (DO NOT use white table salt, as it will kill the good bacteria in your ferments... the very thing that is preserving your tomatoes.
• 1 garlic clove (optional)
  
• Whole tomatoes - as many as you believe you can squish into the jar, still leaving 1 inch of head space.
• 3-4 basil leaves/ fresh herbs of your choice (optional)
• Water (filtered or distilled)
  

Directions:
-First, clean your jar with hot soapy water before using.
-Put salt in jar, add garlic clove and fill about half full with water. 
-Stir well to dissolve salt, then add whole tomatoes and fresh herbs if using, one at a time, pushing, or "squishing" as many as you can into the jar - Medium size tomatoes work best for this. 
-Top off with water, if needed, leaving 1 inch of head space at top of jar.  Add a weight, if needed, to keep everything under the liquid and then cap off, screwing the lid loosely to allow gas to escape.  Set on counter or shelf and leave for 3 weeks to ferment, then put in refrigerator or cool area to store.