Harvest is in full swing. It has been a very hot and dry harvest. It is important to remain hydrated to prevent dehydration, and even drinking lots of water, still has people suffering with headaches and leg cramps. When out in such heat for prolonged periods of time it is really important to replace the lost electrolytes especially sodium, chloride, magnesium, potassium and calcium. There are sport drinks to help with this and little packets of an electrolyte powder to pour into water I know out in the country there are not quick and easy access to electrolyte replacement drinks, especially when you don’t want to stop combining for any reason so you can make a helpful drink with water, 1/4 teaspoon sea salt and a generous splash of fruit juice. Natural sources of potassium are bananas, potatoes, tomatoes and dairy. Dairy is a good source of calcium. Natural sources of magnesium are chocolate, bananas, almonds, pumpkin seeds and peanuts. To replace the salt a few shakes of sea salt in your water, and a few salty snacks such as peanuts, pretzels or chips.
It has been too hot to heat up the house cooking big meals to take out to the field, but an recent easy one was a roast of beef, cooked in the slow cooker, with mashed potatoes, gravy and coleslaw. I dish it up on sturdy paper plates, cover in foil and then run them out to the field. Other meals that are super easy are pizza, lasagna, chili and sandwiches. I used to load up all the pots, dishes, thermos’s, cups etc. and condiments out to the field, but I found it was a lot of work, and the men are just as happy with a plate already dished out to eat. Another feature they like is that it is faster for them, so they can get back to combining.
Our apple tree is full and ready. Apples are in season right now so you will find a fresh crop in the grocery stores. Because of the heat, I usually wait until evening to turn on the oven to bake. I recently made an apple crisp, and used monk fruit Sweetener and organic oats. It turned out so good, I love it for breakfast, or for dessert to go out to the field. Happy and safe harvest everyone.
Apple Crisp
Filling
6 cups chopped apple
1/2 teaspoon cinnamon
Topping
2 cups old fashioned rolled oats
3 tablespoons butter
3tablespoons olive oil
2 tablespoons packed brown sugar (or
half monk fruit sweetener)
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Fill an 8 x 8 baking dish 2/3 full with approximately 6 cups chopped apple with the skin on, no core, stir in the 1/2 teaspoon cinnamon. In a separate bowl prepare the topping by combining the old-fashioned rolled oats, butter, olive oil, brown sugar and cinnamon. Bake at 350 degrees for 45 minutes. Serve hot or cold with ice cream as a dessert, or with milk or yogurt as a breakfast dish.