Yellow Transparent Apples… a new stone step and banana bread

by Michelle

More than seventy-five years ago a yellow transparent apple tree was planted. Mom and I picked apples from it today. As I stood under the heavily laden branches, I wished that I could ask about her lifetime on our farm. Imagine the changes she has seen.

You can see the Yellow Transparent at the right hand side of the above photo.

When I was preparing the site for this garden, I dug up part of a granite foundation. I have no idea what the building was used for or what happened to it.

We used to have two large ponds that have been filled in – don’t know why?

I find mossy stumps of long forgotten apple trees. Why were they destroyed?

Why do we have such an elegant carriage in the loft of the barn? Who traveled in it?

So many questions but all this lovely old gal is giving me is apples! Bushels and bushels of early, lovely, tart apples. Ralph and I are going to have the pleasure of hosting two delightful little girls along with their wonderful parents for the next couple of days so I think we will make an apple pie.

Last summer, I waited too long to pick from this tree. The apples were soft and too sweet. This past weekend, while we were at our local farmer’s market I had the opportunity to speak to an apple grower who was selling ‘yellow transparent’ apples. He said,”every old farm on the Saint John river has one of these apple trees – they used to be very common.”

I can not begin to tell you how much I love caring for this farm. Every discovery is completely fulfilling to me.

My Dad also loves our farm. He has been working all summer with stone. Last night he finished our back step.

Another change to the farm that our grand old apple tree has watched over.

When Ralph and I are entertaining, I like to have some of the food prepared ahead of time so that I have more time to spend with our guests. I made this banana bread to serve at breakfast. I found the recipe in my mother’s day gift from Kaitie – “In My Mother’s Kitchen’ written by Trish Magwood. Without a doubt, this is the most elaborate banana bread recipe that I have ever used. I would love to know what you think of it!


Banana Bread

preheat oven 350*F

Butter and flour two 9×5″ bread pans

3 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

4 large eggs, at room temperature

1 1/2 cups brown sugar

3/4 cup vegetable oil

6 large ripe bananas, mashed

1/2 cup buttermilk

2 teaspoons vanilla

1 cup chocolate chips [optional]

In a bowl, sift together flour, baking powder, baking soda, cinnamon and salt.

Beat eggs with sugar until very thick – about 10 minutes.

Reduce speed to low and add oil in a steady stream.

Stir in bananas, buttermilk and vanilla.

Fold in flour mixture and chocolate chips, if using.

Divide batter between pans, spread evenly.

Check at 60 minutes, toothpick inserted into the centre should come out clean.

Cool loaves for 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Using your ingredients with love: This banana bread freezes well – wrap first in plastic wrap, then in foil.

Thanks for reading