Nadine has an abundant apple tree and has shared a few of her recipes. She writes the “Cooking Beyond Recipes” for the blog.  Thank you for sharing!

Amy Hetager, Local Organic Meals on a Budget Blogger

Mulligatawny Stew
Adapted from Fannie Farmer Cookbook

4 tablespoons butter

2 teaspoons curry powder

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 teaspoon dried parsley (or 2 sprigs parsley, chopped; if so, add with tomatoes)

1 small onion, diced

1 carrot, diced

2 stalks celery, diced

1 bell pepper, diced

1-2 apples, diced

approximately one pound of chicken thighs, cooked and diced

5 cups of chicken broth

2 cups canned or chopped tomatoes

1 cup chopped okra

2 cups of cooked grain: rice, quinoa, other of your choice

Melt the butter in a large soup pot. Stir in the curry powder, nutmeg, cloves and parsley. Add the onion, carrot, celery, bell pepper, apple and chicken. Cook slowly, stirring frequently, until all ingredients are coated with the spices and begin to cook, 10-15 minutes. Stir in the stock and tomatoes, then the okra. Partially cover and simmer for about 1 hour, stirring occasionally. Add salt and pepper to taste and more curry powder if desired. As you serve the soup, pass the grain separately or spoon some into each bowl. Makes approximately 8 servings.