Fall is just around the corner, and with it comes the cravings for all things apple…including the delicious mulling spices, shrubs, and vinegars from Joanne Kruger’s Little Apple Treats. To celebrate the autumnal shift, next weekend’s Sunday Supper & Vegetarian Supper Kits features their delicious and versatile apple cider vinegars. Scroll down for details and check out some of their other treats!
Landing on doorsteps September 18th & 19th
Order Deadline 5p. Monday, September 13th
Little Apple Treats x Massey Honey Glazed Chicken with Squash, featuring:
- Little Apple Treats Original apple cider vinegar
- Massey honey
- Bluegrass soy sauce
- Pasturebird chicken
- and locally sourced produce (garlic, onion, squash, scallion)
Check your pantry & fridge for olive oil, salt, and pepper. Scroll down for the recipe.
Photo: Little Apple Treat’s Magnum Bonum apples, used in their apple cider vinegar.
Cider Roasted Veggies, featuring:
- Little Apple Treats Wildfire apple cider vinegar
- Massey Honey
- and locally sourced produce (red potatoes, sweet potatoes, carrots, beets, parsnips, sweet onion, shallot, garlic, and lettuce)
Check your pantry for oil, salt, pepper and mustard. Scroll down for the recipe.
For nights tight on time…
Mission Rose Fresh Pasta Night:
- Mission Rose fresh torchiette pasta
- Mission Rose fennel pollen butter
- Bub & Grandma’s baguette (to make epic garlic bread!)
- and locally sourced produce (squash, garlic, lettuce)
Check your pantry for oil, salt, pepper and parmesan. Scroll down for the recipe.
And a few little treats…
Apple Cider Caramels with Rose & Cocoa Nibs
Little Apple Treat’s luxurious caramels start as freshly-pressed cider, made from the heirloom apples grown on their Sonoma County organic farm. They slow-cook their candies to buttery perfection using local butter and cream, dried heirloom roses from their farm + freshly ground spices. Every caramel is then dusted with their Pink Pearl apple powder and vanilla bean sea salt.
These award-winning caramels are packed with rich cocoa nibs from Dick Taylor Chocolate, an award-winning chocolatier in Northern California, and sprinkled with dried heirloom rose petals from Joanne’s garden.
Triple C
Ingredients
1 tbs Triple Citrus Shrub
Fresh fruit (blackberries are a fave!)
8 oz sparking water
1 jigger of alcohol (opt.)
Spring of mint, tarragon, or basil.
Instructions
Muddle the fruit, add the shrub and alcohol (if using), pour over ice, top with sparking water, and garnish.
As beautiful as it is delicious, this blend combines dried heirloom rose petals from Little Apple Treats’ gardens, dried apples from their orchard, organic hibiscus blossoms, and organic spices including two types of cinnamon sticks, green cardamom pods, cloves, and allspice.
Each jar includes simple instructions for using this blend to make a modern mulled wine that can be enjoyed chilled or hot!
Ingredients: organic hibiscus flowers, organic dried apples, organic rose petals, organic cinnamon sticks, organic cloves, organic allspice, organic black pepper, organic cardamom, organic lime
A note from Little Apple Treats founder, Joanne Krueger:
I’m a candy maker, granola baker, and apple farmer in Sebastopol, California, specializing in creating handcrafted and delicious products that support small-scale agriculture. While I spend my days in the kitchen, turning our apples into unique, exquisite products that showcase the high-quality apple cider and apple cider vinegar that our fruit produces — I wasn’t always an apple farmer.
My love affair with apples began, somewhat accidentally, in 1999 when my husband, Dan, and I became apple growers. We were running a flower nursery, Flatland Flower Farm, out of several backyards in Berkeley and decided it was time for a bit more space for our business. We left the city behind and found a little house in Sebastopol, a small town in western Sonoma County, California.
Ten years after moving to our apple farm, using an old wooden apple press, we juiced some of our apples for the first time and aged that juice in barrels. After a year, our aged juice had fermented into startlingly delicious farm-direct apple cider vinegar. We were hooked, and that first batch sparked a deeper curiosity — “What else can we make from our apples?” The answer, it turns out, is “a lot!”
Since creating our first batch of apple cider vinegar in 2009, I’ve used my culinary creativity to turn our apples, apple cider, and apple cider vinegar into the shrubs, caramels, granolas, and other treats!
Sunday Supper: Apple Cider Vinegar Glazed Chicken and Roasted Winter Squash
Ingredients
From your Narrative Food box:
2# Pasturebird chicken thighs (bone in)
¼ cup Massey honey
5 T Little Apple Treats apple cider vinegar
2 T Bluegrass soy sauce
8 ea garlic cloves
1 bu scallions – cut into rounds
1 ea squash
1 ea onion
From your pantry:
Olive oil
Salt/Pepper
Instructions
Season chicken thighs and bring to room temp 1 hour before cooking
Preheat oven to 400° and place the rack in the middle of the oven
Finely chop 8 cloves garlic and place in a small bowl. Whisk together with honey, apple cider vinegar and soy sauce. Use half of the mixture for the chicken and reserve the other half for the roasted squash.
Prepare the vegetables: cut the squash in half and scrape out the seeds. Cut into 1” cubes, removing the skin. Cut the onion into petals and add to squash. Toss the vegetables with olive oil, salt, pepper and the rest of the honey, soy, acv mixture. Put on a baking sheet (with parchment paper) and bake until tender ~30 minutes. Baking times may vary depending on the size and thickness of the squash.
Heat a large cast iron over medium-high heat for 5 minutes. Add the chicken, skin-side down and cook until the fat is rendered and the skin is golden-brown and crisp, 6 to 8 minutes.
Flip the chicken so that it is skin-side up. Pour the honey-garlic sauce over the chicken. Place the skillet in the oven and roast for 5 minutes. Remove the pan from the oven and spoon the sauce from the pan back over the chicken. Continue roasting until the chicken reaches an internal temperature of 165°F, about 5 to 7 minutes more.
Serve drizzled with the pan sauce and garnish with sliced scallions.
Vegetarian Supper: Apple Cider Roasted Vegetables
Ingredients
From your Narrative Food box:
1# red potatoes
1# sweet potatoes
½ bunch carrots
1 bunch beets
1 # parsnips
1 ea onion
6 T apple cider vinegar
3 T honey
1 ea shallot
1 head lettuce
From your pantry:
Olive oil
Salt/Pepper
2 t Dijon mustard
Note: Cut vegetables into similar size pieces so that they cook at the same time and use three baking sheets, 1 for larger/harder vegetables, 1 for smaller/quicker cooking vegetables and one for the beets separately so they don’t bleed onto the other vegetables.
Instructions
Prep the vegetables:
Potatoes: wash and cut into 2” cubes.
Carrots & parsnips: wash, peel and cut into 1” pieces.
Onion: cut into large cubes
Beets: remove tops and wash thoroughly. Will remove skin once cooked.
Preheat oven to 425° and gather 2 sheet trays and 1 roasting pan or pie pan with higher sides for the beets.
Place beets (whole) in a roasting pan or pie pan with ½-1” water in the bottom. Salt heavily and cover tightly with foil. Cook in oven for 30-45 minutes or until tender. Once the beets are done, peel the skin using a paper towel to rub the skin off.
Preheat the two sheet trays for the other vegetables by placing them in the oven for 5 minutes before adding the vegetables. This will add a nice sear to the vegetables and should sizzle when you add them to the pan. Make sure the veggies are not too crowded on the pan, which will result in steaming instead of roasting.
Toss potatoes together with olive oil, salt, and pepper and place on a HOT baking tray. Roast for ~30 minutes, tossing them halfway through, until tender.
Toss carrots, parsnips, and onion together with olive oil, salt and pepper and place on a separate HOT baking tray. Roast for ~20 minutes, tossing them halfway through, until tender.
While the vegetables are cooking, whisk together the vinaigrette: minced shallot, honey, apple cider vinegar, dijon mustard, and salt/pepper. Wash and cut lettuce for a quick side salad as well.
Once all the vegetables are cooked thoroughly, toss with vinaigrette (reserving some for the salad) and enjoy!
Weeknight Supper Kit: Fresh Pasta and Fennel Butter with Roasted Squash and Garlic Bread
Ingredients
From your Narrative Food box:
1 package fresh pasta
1 ea fennel butter
1 ea lemon, quartered
1 ea winter squash
1 ea baguette
1 ea head of garlic, minced
1 ea head of lettuce
From your pantry:
Salt/Pepper
Olive oil
Parmesan cheese – optional
Instructions
Preheat oven to 400° and place the rack in the middle of the oven
To prepare the squash: cut the squash in half and scrape out the seeds. Brush the squash with olive oil, salt, pepper. Put on a baking sheet (with parchment paper) face down and bake until tender ~30 minutes. Baking times may vary depending on the size and thickness of the squash.
To prepare the garlic bread, carefully slice the baguette in half lengthwise. In a small sauce pan heat up butter and minced garlic on low heat. Brush on or spoon the garlic butter onto both sides of the baguette. If using parmesan cheese, grate cheese onto baguette after butter. Wrap in foil and bake for ~10 minutes. Keep in foil until ready to serve.
To prepare your pasta bring salted water to a boil and cook as directed. Toss your finished pasta with the fennel butter and lemon juice, salt, and pepper to taste.
Wash and cut the lettuce and serve with your favorite salad toppings and dressing!