What a lovely weekend! It had just the right amount of “home” and “away” time, although our laundry piles might beg to differ. We hopped in the car on Saturday and drove up to the foothills to Apple Hill, where we enjoyed gorgeous scenery featuring vineyards, Christmas tree farms, and orchards full of apple trees laden with fruit.
We found a “you-pick” farm and picked apples for the first time.
Aren’t they pretty hanging on the tree?
The autumn lights are twinkling,
The evening breezes chill.
The ripening apples fall from trees
Upon the apple hill.
The air is fresh and clear.
The apples sweet have fallen
For you to eat, my dear. The days are getting shorter,
The nights becoming long.
The farmer harvests apples.
He sings this apple song.
Ian had a bit of a height advantage over the rest of us. He was a good sport and carried our heavy bucket, too.
We picked 14 pounds of Fujis! Turns out we picked a few that weren’t quite ripe, but they should ripen nicely at home in a paper bag. I guess it’s a little early in the season.
We stopped at another farm that was having a little festival. We visited the farm animals.
And the kids had a great time in this hay maze. Asher was so fast I never captured a photo of him.
Then we went to a big market at Boa Vista orchards, which is a year-round ranch market. I bought some produce for the week.
At home, Lucas helped me gather clippings from our garden to make our annual Autumn Equinox Wreath. I have a tutorial here, if you’d like to try making one yourself.
Here’s our finished wreath. I think it turned out very nice. We don’t have much fall color here in Northern California yet. Our trees don’t change colors until mid- to late October, and the colors are best and brightest in late November. So, we make do.
Soon after we finished this, some dear friends came over and we feasted on an Equinox Apple Pizza of our own concoction. It featured apple slices, caramelized onions, pancetta, baby greens, chevre goat cheese, pecans, and for a light sauce, a drizzle of olive oil and a drizzle balsamic blue cheese walnut salad dressing. It was sublime!
So, now we have a bunch of apples to make into apple sauce, and I’m hoping some apple butter, too. I understand we can make it in the crock pot. We love kitchen science.
We hope your equinox was every bit as nice as ours. (Please leave a comment and tell me how you spent the first days of autumn!) Blessings of the season to you and your loved ones!