I am ecstatic to announce Honeycrisp season starts this weekend! And oh my, they look and taste better than ever. We have been growing Honeycrisp for years and the heat and humidity in our region usually causes sunburns and blemishes on this sensitive apple. Luckily, this year we had a “Honeycrisp kind of summer,” so the apples are gorgeous and delicious!!In fact, they are so good this year, Rosie is giving the Honeycrisps two paws up! Everyday my dog Rosie, eats an apple. She knows exactly where to go in the country store to find them and she will lead you there and linger until she gets one. Good dog Rosie!!
In celebration of the start of this delicious crop, I made a grown-up version of grilled cheese. I baked the bacon on a parchment-lined sheet pan (you can also use foil to line the pan) at 375 degrees for 6 minutes. Then I turned the bacon over and baked it for another 3 minutes. After the bacon was ready, I followed the recipe to make a delicious lunch for me. (Sorry Rosie.)
8 slices Eckert’s Country White Bread Eckert’s Cheddar or Havarti slices 3 tablespoons unsalted butter 12 slices Eckert’s bacon, cooked to desired doneness 1 Eckert’s apple, thinly sliced Eckert’s Honey Dijon mustard