When most people think of picking fruit in September, apples are the fruit that comes to mind. And with good reason. At the time I’m writing this, there are five apples to pick at Weaver’s right now, with three more on the way this Saturday. And YES, one of the apples available now is HONEYCRISP, which Ed Weaver, the orchard president, says will be at their absolute best this Friday and Saturday.
And if that’s not enough to get you craving apples, I’ve just heard from Dwayne, our market manager, that caramel apples will soon make an appearance in the market, that the cider press is in full swing, and that honeycrisp apple pie will be on special in our bakery this weekend for only $9.99 each! And Vonda, our events coordinator, just let me know that there’s more to add to the list: apple cider slushies and apple cider donuts are both here every day!
With so much exciting apple-related news, it’s easy to forget that September is a great time to pick other fruit as well. Yellow and white peaches are available through at least September 8th, prune plums will be available starting the 8th, several pear varieties are available, and there are several kinds of berries, too! Blackberries are excellent right now, kiwi berries start Saturday, and our fall crop of red raspberries is also starting.
It’s an ideal time to make chocolate applesauce cake with a red raspberry drizzle. Follow one of these recipes for the cake. One uses applesauce, and the other is even healthier with carrots and zucchini in the mix as well! Even though these are fairly healthy, they both taste quite neutral, making them an excellent lower-sugar option. For an easy unsweetened applesauce solution to use in this cake, swing by our market to pick up our own no-sugar-added applesauce made with a blend of our own apples! Or pick your own apples and make your own!
Then, once you’ve got the cake in the oven, make the raspberry drizzle.Print
- Category: Sauce
- 3 1/3 cups fresh raspberries (or frozen)
- 2 cups powdered sugar, plus more for sprinkling on cake.
- Stir raspberries and powdered sugar in a saucepan over medium heat. Stir often. When the raspberries release juice, raise the heat, stir occasionally and simmer until the mixture thickens slightly (about a minute).
- Let cool. Process in a blender or use an immersion blender to make a smooth sauce.
- Add a dusting of powdered sugar on top of the cake.
- Pour raspberry drizzle over cake in a zig-zag motion.
- If you have extra sauce, it will keep in the fridge for about a week.