Last Sunday, the composite aroma from light dustings of cinnamon mingling with warm, buttery caramel and natural sugars from the interplay of cooked down Melrose, Rome, and Suncrisp apples filled my kitchen as I took out my first attempt at tarte tain out of the oven. A few weeks prior, in the midst of midterms, I joined some of my anthro friends at Lynd Fruit Farm (Pataskala, OH) to pick apples, get through a superhero-themed maize maze, and select a pumpkin for last Saturday's pumpkin carving party hosted by Erin and Tim. (Unfortunately, the original pumpkin I picked didn't make it to the party.) With about 12 pounds of apples, a few more than I knew what to do with, I settled on trying my hand at creating my own rendition of the aforementioned "accidental" [1,2] dessert for Bluescreek Farm Meat's ox roast and potluck on their Marysville farm.
