The fruits of our Labor Day

One thing leads to another.

A friend’s daughter reads Orangette, where she recently saw a recipe for blueberry-oat scones. She made the scones for my friend. My friend sent me the recipe.

How could I resist?

Blueberry scones

Thinking about the blueberry scones made me think about things I could slather on them before shoving them into my mouth.

The abundance of the beautiful peaches at the farm stand coinciding with the recent publication of a recipe on Smitten Kitchen made my decision obvious: peach butter.

Peach-Vanilla Butter

Meanwhile, I was ruminating on ways to use four perfect, orange, duck egg yolks that were left over after making H an egg-white omelet.

Lemon Curd - Duck egg yolks

Still thinking about spreadable things that go with scones, I came across a recipe for lemon curd, which I’d never made before.

Lemon Curd

Isn’t that a puddle of sunshine for a rainy day?

Peach-Vanilla Butter and Lemon Curd - canned

I was worried that I’d have extra lemons and have to figure out a way to use those, but that didn’t happen.

What we did have, though, was an excess of rain. And rain. And rain.

Enough to finally topple our antique Golden Russet apple tree, laden this year with one of the fullest crops of apples we’ve seen it bear in our 17 years here.

What's left of the Golden Russet tree

In the scheme of things, compared to the farms, barns, houses, roads, and bridges lost and damaged in Vermont in the past week, a tree is not a big thing. Still, we will miss our old friend and the apples it produced, perfect for cider making and unmatchable for pies.

We went out in the drizzle and gathered a bag of apples, nearly ripe and ready.

Golden Russet apples

We’ll make a pie.