Everything tagged

Latest from The Spokesman-Review

Apple time

There's still time to join the fun at the Spokane Public Market this weekend. Vendors at the market, 24 W. Second Ave., are hosting Apple Craze through Saturday.

Shoppers can taste more than 50 varieties of local apples and find informational sessions on growing and cooking apples.

They'll also celebrate Halloween 9 a.m. to 9 p.m. Saturday with family-friendly activities. The day includes live music, pumpkin carving and trick-or-treating at market booths. The first 500 visitors to the market on that day will receive a free coupon book.

It is the last weekend of Apple Festival fun at Greenbluff and the Spokane Farmers Market.

Here's a recipe for all those apples you'll be bringing home. I tasted this pie at Sun People Dry Goods Company one day and then couldn't stop thinking about the delicious crust. The natural living store is adjacent to the Spokane Public Market.

Angie Dierdorff was kind enough to share her recipe when I sent them a random e-mail message begging for it.

Thanks again, Angie.

 Sun People Apple Pie 

 Dierdorff says the recipe was inspired by a similar one in her grandmother's "Joy of Cooking" (1964 edition). 

Two batches of Angie's processor pastry:

3/4 cup whole wheat pastry flour

3/4 cup unbleached white flour

1/2 stick unsalted cold butter, cut in small cubes

3-4 tablespoons Spectrum Organic Palm Oil Shortening

1/4 teaspoon sea salt

 2-3 tablespoons ice water

In food processor, dump in dry ingredients and pulse a few times. With lid on and processor on low, add butter and shortening and mix until just incorporated. Add ice water until dough starts to stick together and form a ball. Place dough on wax paper and form a flat disk - chill 30 minutes to 4 hours.

For the filling:

Approximately 4 to 5 cups peeled, cored, sliced apples of your choice (She used Golden Delicious from Cliffside Orchard, which sells produce at the Spokane Farmers Market.)

2 tablespoons potato or corn starch

1/2 - 3/4 cups organic unrefined cane sugar (depending on the sweetness of apples used)

Juice of 1/2 lemon

Cinnamon, to taste (Dierdorff uses about 2 teaspoons per pie)

Dash of Himalayan salt 

Preheat oven to 400 degrees Fahrenheit.

Roll out one crust between two pieces wax paper. Transfer to pie plate, add filling. Roll out second crust and place over apples. Crimp edges of pie, sprinkle sugar over top and use a fork to make several vents in top crust. 

Place in 400-degree oven for 10 minutes. Lower heat to 350 degrees and and bake 45 to 60 minutes until apples are tender, sauce thick and bubbly, and crust nicely browned.

Let sit for about 30 minutes to cool.

Yield: 1 pie

Raising coral becomes a full time job; the full Spokesman-Review story runs Sunday

There are farmers and there are coral farmers.

In the hills of apple orchards and pumpkin patches of Greenbluff is an oddity, a greenhouse full of tropical ocean creatures destined for aquariums around the nation. Henk Borst, an immigrant from the Netherlands, runs the facility, where he farms and sells corals, anemones and giant clams.

The full rundown on how Borst is turning his local business into a coral powerhouse will appear in a Sunday story in the Business section, written by Becky Kramer.
To take a quick pictorial view, this slideshow by SR photographer Jesse Tinsley shows what's involved.

High Noon: Out, Out, Damn NIdahoans

Sidekick Cindy got all snarky after her trip to Greenbluff, one of the few attractions in eastern Washington that I wouldn’t mind having over here in North Idaho. Facebooks Cindy: “Apparently, one gazillion other people also decided to Greenbluff, most of them from Idaho. What? Do they not grow pumpkins or apples in Idaho? To which, I responded: “Here’s a deal for you Washingtonians. We’ll stay away from Greenbluff in the fall, if you’ll stay away from our lakes & waterways in the summer. Deal?”

Question: If you take away Greenbluff, the Spokane airport, and workplace, how often would you go to Spokane in a given month?