~Joyous Fall To You~

~Fall Harvest Gathering~

( My beeswax sheep & turkey along with another pin keep I just finished...I actually have two of these finished....one for the show and one to sell online)

Good afternoon. Tis a cloudy but beautiful fall day here in Vermont....the first official day of Fall. Our colors are really starting to change & the leaves are falling slowly and drifting and swirling on the wind...oh it is just lovely! I'm busy preparing for my first fall show of the season which takes place in Pawlet on Sunday from 10am to 4pm..in Edie Mach's Field next to The Mill Pond. It's a family event with lots of local talent...fun family activities...great food and entertainment. This show was a last minute decision for me (I was asked to do it two weeks ago..and ..me being who I am..can never say no...)...SO..it's yet another thing I added to my to do list but usually when things like this happen....they happen for a reason...and always turns out to be a most positive experience. I'm keeping my fingers crossed for good weather.

(view from our front porch..there is still lots of green but things are changing very nicely)

It should be a really fun day as I'm doing the show with my Mom-in-law Ruth....she does oils on canvas of local scenes..they are beautiful!!! I'm excited to peddle my wares as I came up with a really neat (well, I think so anyway) packaging idea for my beeswax items...completely environmentally friendly which is very important to me. I have a new mold that just arrived this morning and is now sitting on my kitchen counter filled to the brim with sweet smelling pumpkin spice beeswax...I can not wait to unmold this one..it's big and the color came out perfect!!!
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On this first official day of Fall I thought I would share with you one of our favorite recipes......just perfect now that apple picking season is here..I made this on Sunday afternoon..and it's gone already..it was actually gone yesterday afternoon :)..it's popular in this house!

Apple Crisp

Ingredients:
3 pounds tart apples
2 Tbls Pure Vermont Maple Syrup
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 Tbls flour
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Topping
2/3 cup all-purpose flour
2/3 cup brown sugar
2/3 cup rolled oats
8 tablespoons cold butter (1 stick)
1/2 cup chopped walnuts or pecans

Preparation:
Peel, core and thinly slice your apples. Place in a buttered casserole dish & toss with the brown sugar, cinnamon, nutmeg & flour. Drizzle the maple syrup over the apple mixture.
In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts and spread evening over the apple mixture.

. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned and bubbling.

Serve warm or at room temperature, with vanilla ice cream or real whipped cream.
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Well, I had better get back to work....I've got a small ham in the oven baking for dinner and it smells like it is done......I am making ham & cheese quiche....Enjoy your evening everyone!