home grown, you pick.

apples from the trees. pumpkins from the ground.  a wonderful day celebrating autumn's arrival at Huber's Farm, just 30 min. north the Louisville.  i don't know what was so much fun about picking apples from trees.  maybe it was the romance of it, the thought Anne Shirley picking apples on her way to school from Green Gables, or the need to even sometimes climb the trees to get the really good ones.  non the less, we had a blast picking a load of apples in hopes of making an apple pie or two.  i also came across this recipe for Apple Almond Gingerbread that i hope to try out tomorrow.  I'm such a sucker for dessert breads, and well, any bread that nutmeg can be fit into somewhere.  I found the recipe off of Whole Foods Recipes, but I'll paste it here. (start drooling now.)

Apple Almond Gingerbread

Apple Almond Gingerbread

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Apple Almond Gingerbread

Ingredients

5 tablespoons butter, melted, plus more for greasing
3/4 cup slivered almonds, divided*
1/2 cup plus 2 tablespoons lowfat buttermilk
1/3 cup unsulphured molasses
1/2 cup sugar
1 tablespoon vanilla extract
1 egg
11/4 cups whole wheat pastry flour
1 tablespoon ground ginger
11/2 teaspoons baking soda
1 Fuji or Gala apple, peeled, cored and finely chopped

Method

Preheat oven to 350°F. Grease an 8-inch loaf pan with butter. Put 1/4 cup almonds in bottom of pan and then rotate pan to distribute them around the bottom and sides (they’ll stick to the greased pan); set aside. In a large bowl, whisk together buttermilk, molasses, sugar, butter, vanilla and egg. In a second large bowl, combine flour, ginger, baking soda and remaining 1/2 cup almonds. Add apples and toss well. Stir flour mixture into molasses mixture and then spoon batter into pan. Bake until cooked through and a toothpick inserted in the middle comes out clean, 45 to 50 minutes. Let cool in pan for 30 minutes and then invert onto a plate and serve warm or at room temperature.