While the weather is just starting to cool down out here on the Florida/Georgia border (meaning, it’s 85 degrees with a breeze and a drizzle), it is strangely starting to feel like autumn. Every once in a while the trees rustle, and the abundance of overzealous salespeople pushing the newest crop of Halloween and Thanksgiving goods is enough to make one forget that is it is, still, technically September.
However, I must admit, I’m one of those people. Our house already has decorative pumpkins perched on the dining room table, cinnamon-scented candles burning with delight, and a giant trifle dish full of apples on the counter. My autumn inspiration started when Rob and I took a trip to Asheville, North Carolina. It’s a small town in the mountains, with farm stands, roads that wind up pine-lined cliffs, and a fabulous food-filled downtown. Really, we ate our way through the city, and still barely made a dent. One thing we did learn when our mouths weren’t stuffed with trout, or barely, or tomato bisque (but they were maybe half-full with wine from tasting at the St. Paul’s winery – we are civilized after all), was that Asheville is the 7th largest producer of apples in our nation.
What a way to welcome fall – go to a place that is inundated with the first, and one of the most prominent, symbols of the season!
Of course, I shopped. We got apples, we ate apples, I got an apple yard flag, we tasted and bought apple cider; we were, for lack of a better word, tourists.
So back to reality (aka: Kindergarten), we are starting to learn about apples this week. The kids are so excited. Apples! Is there anything more delightful? Christmas? Nah. Valentines Day? Hardly. And don’t even get me started on birthdays. The day that we “experiment” and taste and graph different colored apples is more exciting than Ronald McDonald himself delivering free chicken nuggets. When we read Dr. Seuss’ Ten Apples Up on Top, they are simply engrossed – open mouths, wide-eyed, engrossed. To Kindergarteners, apples are the crème de la crème of the new season.
To be honest, they are to me as well. All over the internet apples are springing up with cider recipes, butter recipes, pies, cakes, and roasted with pork tenderloin. So I decided to add one of my own with a simple, fresh, early autumn salad featuring, you guessed it – celery. WHAT? Ok, ok, apples are in there too, but in a different way: as the dressing.
Similar to the cauliflower dressing I made a while ago, using a fruit or a veg to amp of the faux-creaminess of a dressing is a super simple, and none-the-wiser, trick. In this case, I used a Jonathan apple (I left the skin on because I like the little specks of red throughout the dressing), cored it, and whirred it in a blender with ¼ c apple cider vinegar, 2 heaping tsp honey, juice of ½ a lemon, 2 tbsp extra virgin olive oil, and s&p. The outcome: a non-cream, creamy dressing sweet and tangy and perfect for your favorite fall foods. Here, I was a bit mundane, trying to jazz up the humble (yet delicious) Celery, Bacon, Cheddar, and Parsley Salad (use those ingredients, add as much or as little as you want). But this dressing would be good over chicken, pork, even as a nice addition to cranberry and walnut-laced coleslaw. Really, the possibilities are endless.
Just like my students’ excitement.
Please try the dressing and let me know how you used it! Can’t wait to hear!