This is the perfect time of year to go apple picking, especially in New York. The weather isn’t too cold yet, the trees are finally turning their gorgeous fall colors, and the holidays that require apple and pumpkin-themed desserts are right around the corner.
18 lbs of apples later, and I realized I may have went a bit overboard.
Bananas are something I purchase every week. I wait until they’re very ripe, and I usually freeze them for protein shakes. But this week, I had a real craving for banana bread.
My husband’s aunt makes the most delicious banana bread I have ever tried. Whenever I make banana bread, I use her recipe. It’s the perfect consistency, it isn’t too sweet, and it has just the right amount of banana flavor. So I started to make her recipe, and realized there was one problem: I didn’t have the correct amount of ingredients at home.
I had to switch things up. Since I had to do this anyway… I figured I would turn this into a healthier version of my favorite. The result was awesome.
We don’t have a large backyard, but the space we have is occupied by my husband’s “farm”.
He is a city kid with the soul of a country boy.
When we moved in to our house two years ago, he immediately started making plans with what should be done with the back yard space. He basically wants to grow every type of fruit and vegetable that can survive in the northeast.