I’m envious. Apple butter, boiled cider, jelly, Apfelkuchen. I sometimes cook as if I’m running a frontier homestead with ten children and must remind myself to reel it in.

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My way is unconventional. Plenty of people process it for canning. Some simply keep in in jars in a cool, dark place (with or without a paraffin top). Me? I vacuum-seal it in 1-quart bags so they lie flat and stack, labeled and dated, in a fridge drawer. Use it all within a season.

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Gearing up for mincemeat making once home. I’ve hundreds of recipes, gathered over 30+ years, a deep vertical file on mince, mince pies, etc. This is the basic one on which I’ve settled. I like it with Laird’s bonded or straight apple brandy, but it’s a forgiving template that can survive tweaks:

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I am sending your new crop of garlic good vibes.

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Shout out specifically to this kid who crossed my social media this morning on Facebook, who insisted upon being the Edmund Fitzgerald and his mom being the Gales of November.

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