Whether your family gets them at the U-pick orchard or local farmer’s market, I’m willing to bet you’ve got a whole lot of apples right now. What to do aside from sticking them in your kid’s lunchbox? How about…

• …Cooking applesauce? Cook sliced, cored (and peeled, if you’d like) apples in a sauce pot over medium heat until they begin to break down. Be sure to add some lemon juice to keep the apples from browning, and add any or all of the following for added flavor: Cinnamon, nutmeg, pure maple syrup, or other fall fruits like pears. Mash with a potato masher for chunky sauce, or smooth it out in a blender or food processor.
• …Making apple art? Slice apples in half, and have kids dip apples into non-toxic paint, sliced side down. Then, they can stamp the apple prints on paper for a fall-themed masterpiece.
• …Bobbing for apples? Swap an evening TV show for a night of old-fashioned family fun. Fill a large bucket, basin, or even your kitchen sink with water, then add a few whole apples. See who can be the first to grab an apple with their teeth!
• …Being a modern-day Johnny Appleseed? Okay, you’ll still have to eat the apples first, but be sure to save those seeds! Walk around and scatter the seeds while wearing a pot on your head (that’s what Johnny did!) or just plant some in your backyard. Maybe a tree will sprout, maybe it won’t—but your kids will have fun either way.

Any other fun ways your family likes to use apples? Let us know in the comments!

-Marygrace, KIWI Staffer

Warm up with your family on a chilly morning while enjoying the best of the season’s produce with these festive fall breakfasts.

• Creamy pumpkin pie oats. Prepare plain oats however you normally do, then transfer to a blender or food processor. Add 1/2 cup canned pumpkin for each serving of oats, a few dashes of cinnamon, plus a pinch each of ginger and cloves—then whizz away (blending the oats makes the dish super creamy, sort of like a pudding!). Serve with chopped walnuts and a drizzle of maple syrup.
• Open-faced apple-almond butter sandwich. My favorite on-the-go breakfast. Toast two slices of your kid’s favorite bread (I love Ezekial sprouted grain bread, but anything except white, please!) Slather each piece of bread with almond butter, then top with crunchy apple slices and sprinkle with cinnamon.
• Kabocha squash pudding. Roast or steam slices of peeled kabocha or butternut squash (perhaps the night before to save time!). Transfer to a food processor, then blend, adding enough milk (dairy or non-dairy, both work) to make a smooth mixture. Add some ground ginger for warmth, then sweeten to taste with a little agave nectar or maple syrup.
• Pumpkin smoothie. In a blender, combine 1/4 cup canned pumpkin with 1/2 cup plain or vanilla yogurt, maple syrup to taste, plus a pinch each of cinnamon and nutmeg. Blend to combine and serve.
• Baked apples. These are best straight out of the oven, so save them for the weekend! Slice off the tops of 4 baking apples (like Granny Smith), then scoop out the centers. Stuff apples with a mixture of chopped walnuts or pecans, raisins, brown sugar, cinnamon, plus a tiny bit of butter and lemon zest for good measure, then bake at 400 degrees for about 30 minutes. To keep the fruit moist, you can baste them with a little bit of apple juice throughout the baking process.

-Marygrace, KIWI Staffer

Memorial Day weekend marks the unofficial beginning of summer. Beaches fill with umbrellas and sandcastles, swim clubs open for the season, campgrounds flood with tents, and the smell of barbeque pervades neighborhoods. Start your holiday weekend with our bbq favorites and the natural condiments to go with them.

Between the Buns
All-Beef: For a plump, hearty, tastes-like-it-came-off-the-grill treat, try Applegate Farms Great Organic Hot Dog. Made with 100% organic grass-fed beef, this dog has half the fat as many traditional varieties, but all the flavor as your childhood faves.

Pork & Beef: Juicy, with hints of both sweet and salty, Organic Prairie’s Uncured Hot Dog gives a great snap as you bite into it. For the youngsters, try Niman Ranch Fearless Uncured Franks for Kids. These dogs are made with antibiotic- and hormone-free meat, plus the mild flavor and thin shape make them a great choice for little mouths.

Vegetarian: Want a dog, but not meat? Packed with protein, LightLife’s Veggie Dogs, made with organic ingredients, and all-natural Yves Good Dog boasts a delicious hickory flavor. Plus, there’s no saturated fat or cholesterol in these dogs, making them one summer snack that won’t ruin your diet.

Poultry: Organic Prairie Uncured Chicken Hot Dogs and Uncured Turkey Hot Dogs are skinless, made from organic meat and boast a smoky and hearty taste, but contain much less fat than pork or beef dogs.

Tasty Toppers
Ketchup: With Annie’s Naturals Organic Ketchup, delight in the same traditional ketchup taste that you love but without the high fructose corn syrup or pesticide-ridden tomatoes. Or try a new twist on an old classic with Wholemato’s Spicy Organic Agave Ketchup, a thick adaptation with a smoky flavor that’s sweetened with agave nectar.

Mustard: Available in a jar or a squeeze bottle, Eden Organic Yellow Mustard Stone Ground with Apple Cider Vinegar is essential for any condiment lover. Gentle hints of vinegar and garlic harmonize in this smooth-textured mustard.

Sauerkraut: Tree of Life sauerkraut contains only organic cabbage, water and salt, making it mild enough for even the youngest family member to enjoy.

Relish: For a refreshing summer treat, top your dog with the crunchy Del Monte Organic Sweet Pickle Relish. Its tangy taste will be sure to put your tongue into overdrive.

– Cricket Azima, KIWI Food Editor and lover of bbqs

Finally - A book about how to transform grocery produce into plants.

My daughter loves to plant. We really did bury a lollipop once
because she was convinced a lollipop tree would grow. Since I am from
a family of researchers, I thought that showing her that it wouldn’t
work was better than just telling her.

But, my daughter wants to plant everything. The seeds from her apples
and the various bits and pieces that drop from our trees. We rarely,
if ever, have had success in growing plants from seeds unless we
specifically purchased the seeds in a tidy little packet. The only
exception we have is when some pumpkin plant mysteriously grows out of
the compost pile on its own accord.

There is a new book called Don’t Throw It, Grow It, by Deborah Peterson
and Millicent Selsam (Storey Publishing, 2008), which is the definitive
guide to growing plants from kitchen scraps. It tells you the best way
to prepare the seeds or cuttings for planting and how to make sure
that your crop thrives. We’re going to start with a lemon tree!