By BeeWench Farm

​

October is always a fun month here with harvest, Pioneer Day, Halloween, and more! Fall is a very busy season for our farmers as the crops they have worked so hard to grow all year are ready for harvest. You can still get some of the last summer berries and juicy tomatoes, but they are going to be replaced by the fall produce this month. Although October is mostly associated with pumpkins, there are many delicious fruits and vegetables that celebrate the fall season.

There are many fun events happening in October, but our absolute favorite family tradition is going to visit the local farms to pick apples and pumpkins. We have so many great farms to visit here, but if you’re looking for the best apple cider slushies and some beautiful pumpkins, be sure to check out Jack Creek Farms here in Templeton. They have the most beautiful farm-grown pumpkins, treats, and a fun play area for the kids to enjoy. If you are willing to go for a little drive, SLO Creek Farms in Avila has a huge apple orchard, beautiful flowers, and pumpkins. We always leave with tons of apples for making apple butter, and very tired and happy kids from apple picking.

The first time I had apple butter was at my husband’s grandma’s house in Sacramento. He bragged nonstop about her delicious whole wheat pancakes and apple butter, so she made them at his request when I came along to visit the first time. I’m glad he told me about the mini spatula because I made a great first impression by ensuring the jar of apple butter was completely empty before washing it out. It was so good that I wouldn’t dare waste any anyway!

My husband makes his grandma’s apple butter every year for our family to enjoy and to share with friends. Apple butter is super simple, makes the house smell amazing, and you can give jars of it as wonderful gifts. Grandma’s favorite apples are Golden Delicious, but we have discovered that any sweet apple variety will work. We used Braeburn apples from SLO Creek Farm to make last year’s delicious batch. This year, we are going to try out some pink pearl apples from our friends at Rancho San Miguel Hills. Pair it with some whole wheat pumpkin pancakes, and you’ll feel like it’s fall instantly.

October’s Produce

  • Apples
  • Blackberries
  • Blueberries
  • Figs
  • Grapes
  • Kiwi
  • Pears
  • Pomegranates
  • Persimmons
  • Raspberries

Vegetables

  • Acorn Squash
  • Beets
  • Brussel Sprouts
  • Broccoli
  • Butternut Squash
  • Cabbage
  • Carrots
  • Leafy Greens
  • Pumpkins
  • Radishes
  • Sweet Potatoes
  • Tomatoes

Pumpkin Pancakes

Ingredients

1 cup whole wheat flour or regular flour

1 tablespoon baking powder

1 teaspoon cinnamon (or substitute pumpkin spice blend)

¼ teaspoon nutmeg

¼ teaspoon salt

1 cup milk of choice

⅓ cup pumpkin purée

1 egg

2 tablespoons maple syrup or brown sugar

½ teaspoon vanilla extract

2 tablespoons melted butter or coconut oil

​

Directions

  1. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
  2. In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again or let the mixture rest for a few minutes in a warm place).
  3. Lightly oil the cooking surface with additional butter, oil, or cooking spray.
  4. Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It’s ready to flip when about ½-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
  5. Repeat the process with the remaining batter, greasing the skillet as needed. Serve the pancakes immediately or stack them and cover the plate with a tea towel to keep them warm. Refrigerate left-overs for a quick breakfast the next day.

Grandma’s Apple Butter

Ingredients

12 large apples (use your favorite sweet variety)

½ cup brown sugar

½ tablespoon ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice

1/8 teaspoon ground clove

1 tablespoon honey

3 dashes of salt

​

Directions

  1. Core and slice up the apples using an apple cutter. No need to peel them.
  2. Put them in a blender and puree to your desired texture. We like to make ours smooth.
  3. Pour the pureed apples into a slow cooker and add in the remaining ingredients.
  4. Cook on low overnight or around 8 hours to your taste preference.
  5. Enjoy on pumpkin pancakes and more. Can or freeze the remaining apple butter to enjoy later or share with family and friends.