To go with this sweet sensation I made a Crustless Greens Quiche usingthe first of the Goat Feta (new), and the Chard that had overwintered in the garden (old). http://www.guideposts.org/recipes/recipes-crustless-spinach-quiche
Finally, we had steamed asparagus (new) dripping with lemon, butter and generous grind of black pepper. Delicious - a perfect Sunday supper.
We're also down to four jars of applesauce - who knew that four bushels wouldn't be enough. Perhaps I'll need to process five next year?