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Appalachian Food

Appalachian Food

Early Applesauce

“Mother seldom canned or dried June apples. The winter had been long and we yearned for fresh fruit. She fried the June apples and served them with hot biscuits, freshly churned butter, and milk. Sometimes she made applesauce.” —Sidney Saylor Farr “More than Moonshine” — I’ve been wanting to taste June apples ever since I heard them mentioned here on the Blind Pig and The Acorn. During our cooking class a few weeks back Carolyn suggested we walk to the…

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