There is nothing more satisfying than freshly pressed apple cider on a cool fall day. Growing up in New England cider was a staple in our fall diet. A trip to the orchard for a huge bag of "drop" apples for sauce or pie always included picking up freshly pressed cider. All of the goodness of a fresh apple is packed into this delicious juice.

The best cider is "raw" or not pasteurized. Before you panic, realize that the as long as the apples and cider are handled properly, it is perfectly safe to drink and has many more health benefits than apple "juice" sold in the supermarket. Oregon permits the sale of raw cider "at your own risk" of which I am grateful.
Purchasing cider from a reputable orchard is the best way to ensure safety.
The local Grants Pass Grower's Market has delicious, raw cider from Green Ridge Farm.
The FDA warns against giving raw cider to babies and small children, however if your child is being raised with raw foods, it is your choice.

You can always pasteurize raw cider at home by bringing the cider to a boil for at least a minute or two. Cool and refrigerate.

Below is a recipe for mulled cider that is a delicious way to wind down a chilly fall day.

Mulled Apple Cider

1 gal fresh pressed (raw) Apple Cider*
Zest of 1 small orange
10 whole cloves
1 cinnamon stick
½ tsp freshly grated nutmeg

Combine all ingredients in a large, heavy stockpot and heat until mixture just barely simmers. Simmer over low heat for 30 minutes. Strain through cheesecloth or fine mesh strainer to remove cloves and cinnamon. Pour into pre-heated slow cooker or keep over very low heat. Serve immediately.
Serves 12-16.

The Food Issue

I thought I would share this fascinating article from the NY Times magazine. Very well written by "Omnivore's Dilemma" author Michael Pollan, this letter to whomever our President-elect may be, is a compelling argument for an often overlooked sector in our life....where our food comes from.
The Food Issue- Farmer in Chief-NY Times Magazine

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About Me

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


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