Remember all those years ago when we started praying for fruit? I think about how that prayer has been answered every time I pick an apple off of our apple tree.
It all started because we cancelled our membership to a local Consumer Supported Agriculture (CSA) because our grocery budget couldn’t really handle the novelty of it anymore. It seemed like a good decision at the time. It was the middle of winter, we were getting a whole lot of lacinato kale, swiss chard and leeks that just sort of sat in our fridge, sad and limp at their lack of use. There were only so many ways we could think to cook a leek, after all.
Even so, my ego took a hit when we decided to forego the delivery service for awhile. I was an informed and responsible consumer and belonging to a CSA made a difference, you know? But we were still getting used to the expenses that arrive the same day a child does, and so we chose to go back to buying commercially produced fruit and vegetables again, promising we would be more diligent with our dollars for awhile and go back to the CSA when our wallet loosened up a bit.
But time kept us moving along and we didn’t go back. We had another baby, moved in with my parents and started the year long work of saving for a house of our own. In the midst of all that, we started remembering our CSA boxes with the sort of wistfulness that made us long for the ease of just-picked fruit magically landing on our doorstep before the sun came up. We even missed that fridge full of wilted winter vegetables (leeks in particular, ironically, because of those tempura leeks. Hallelujah.) We talked about joining the CSA again, but we just couldn’t seem to make it work for our family. I still felt pretty deflated about it. Even the promise of making it work once we moved into our home, the place we’d plant ourselves and grow together as a family, didn’t really help. And so I did what I always do when I don’t get my way: I pouted.
When I came to my senses, put away my bottom lip and thought about why any of this mattered to me at all, I realized this: something primordial is lost when produce is produced commercially. Food was created to be good. It is supposed to taste good. The way our food system works now, most of us are missing out on the goodness of that food. Everyone knows a tomato freshly plucked from its vine tastes nothing like its mealy, flavorless counterpart available at any major supermarket. Our kids sure do: they spit out grape tomatoes purchased from the store, complaining the little things sting their tongue. But they’ve race toward our own grape tomato bush nearly every morning this summer, picking the firey red ones as fast as they can shove them into their mouths.
God intended for food to taste amazing when he created it. I’m sure of it:
of seed-bearing plants,
Every sort of fruit-bearing tree.’
And there it was.
Earth produced green seed-bearing plants,
And fruit-bearing trees of all sorts.
God saw that it was good.”
I have a hard time believing God only saw the functionality and efficiency of his design as good. This is the same God that illuminates the sky at night with beacons of blazing glory; the same God that infuses a baby’s head with its intoxicating sweetness; the same God that paints flowers in resplendent hue. This is the God that created our food for our nourishment and our enjoyment.
It’s hard to feel like I don’t have a choice but to feed our kids virtually tasteless, pesticide laden foods. It’s hard to teach them to love fruits and vegetables when the ones they’re given are mushy and tasteless. It’s hard to make a case for eating more of them when it feels more like punishment than something to savor. It’s hard to miss out on experiencing the glory of the way food is supposed to taste.
And so, I began to pray for organic fruit. And I asked you to start praying for organic fruit too. I felt a little foolish suggesting it, but since food is so central to life, I decided a strange prayer like that wasn’t really so weird after all. Plus, I was ready to be rid of the weird mix of guilt, humiliation and longing that still harassed me every time I went shopping. But you didn’t laugh at me. You affirmed me and added to the depth of the prayer, reminding me that fruit is the thing toward which much energy and attention moves; an end product; a result of effort spent. Wasn’t that what we were doing that year, saving for a home? (Not to mention our children’s lives–who they are and who they are becoming–don’t we pray for a rich harvest there, too?) And so, we began praying for fruit. The organic kind.
Eventually, the arduous year of saving for a house produced fruit of its own, and we found ourselves putting down roots in a house with a gnarled old apple tree standing proud in the backyard. I didn’t love the tree at first, but then springtime came and we marveled at they way its blossoms sprang to life and my heart changed. Apples followed, and come back every summer, a very real answer to prayer. We may not be part of a CSA again yet, but we have organic fruit growing at our house.
We’ve been enjoying these apples this summer especially. It’s a little funny that the tree produces before the fall, I think; but I pray our kids remember this summer spent under its branches, picking its fruit and nibbling on them before breakfast in the early morning sunshine. As Addie was eating one just last week, she sighed and said to me, “this is the best apple I’ve ever tasted.”
Spiced Brown Sugar Apple Crisp
This recipe evolved from my disastrous first attempt at making a gluten free pie crust. I had never made a gluten free pie before, but with so many apples around, I couldn’t very well not bake a pie, could I? But my best effort nevertheless turned into a salty, gloppy paste. Happily, I have enough of my Grandma Teague’s good sense in me to salvage the apples and make an apple crisp instead. Later, as Joey spooned it into his mouth straight from the baking dish, he announced between bites, “I like this better than apple pie anyway.”
For the Filling:
20 ounces peeled and cored apples (crisp and tart-sweet, like Granny Smith), sliced to about 1/4″ (about 4-6 apples, depending on their size. If they are large, you will probably only need four of them, but if they are on the smaller size, you will need six or so).
1 tablespoon lemon juice
2 Tablespoons Gluten Free Flour Blend*
2 Tablespoons evaporated cane juice (pure cane sugar works too) 1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon kosher salt
For the Topping:
3 1/2 ounces coarsely ground oats (gluten free if necessary)
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 cup Gluten Free Flour Blend*
1/4 cup refined coconut oil
pinch of salt
*This blend contains xanthan gum, but if yours doesn’t, add 1/8 teaspoon to the filling ingredients and 1/4 teaspoon to the topping ingredients.
Preheat your oven to 375 degrees and grease a 9′ pie plate or glass baking dish (I take the easy way out and use coconut oil spray).
Then, the dirty work: wash, peel, and slice the apples about 1/4″ thick. Toss them into a large bowl as you go and sprinkle the lemon juice on top when you’re done. Give them a good stir, making sure the lemon juice is well distributed among the apples.
In a separate bowl, whisk together the dry ingredients for the filling. Pour the spicy goodness on top of the apples and toss it together as you would a salad so that each apple slice is coated with the sugar mixture; then pour them into the prepared baking dish.
On to the topping: in a separate bowl, cut the coconut oil into the ground oats, sugar, etc., until it looks like coarse sand. Spread evenly over the top of the apples.
Pop the pan into the oven and leave it there for 40 minutes, or until the topping is golden and the brown sugar melts into spicy liquid love, bubbling up around the edges and beckoning to be married with vanilla ice cream.