The snappy taste of a fresh apple is like a bite to the crispness of fall. It’s apple season and Harvest Home Farmers Markets knows it. Our Markets are bursting with different kinds of apples: crisp, juicy, tart or slightly sweet. All freshly picked by local farmers for the best taste. Ask our farmers about their apples.
Science shows that the old saying is true. Inside an apple’s juice is lots of antioxidants and vitamin C to help reduce “bad” cholesterol for better heart health. High in fiber and low in calories, apples can help control your weight. Eating an apple 15 minutes before a meal reduces the amount people eat and makes them feel more satisfied after a meal.
A treat that makes you healthier. Snack on them:
Chop them up in tiny pieces and add to salads.
Roast them with other veggies.
Add them to chicken or pork (see below).
Don’t forget desserts like apple pie and apple crisp.
No matter how you cook them, they fill the house with cozy smells.
Make your own applesauce. You’ll say goodbye to store bought applesauce forever.
Peel and core 4 to 6 apples.
Slice them into a pan; add about 1/2 inch of water.
Cook for 10-15 minutes or until apples can be easily mashed with a fork. NOTE: Stir occasionally to prevent sticking. Add more water if necessary.
Add a dash of cinnamon. Some apples are naturally sweeter than others.
With so many tasty kinds of apples and so many ways to use them. That “apple a day” is not just easy, it’s fun to figure out new ways to use them. Check out these varieties that are grown locally; Apples Archive
AN APPLE A DAY
RECIPE: Fall Veggies with Apples
Low in calories, high in taste. Mixing veggies and apples gives you lots of vitamins like A, C, K and minerals like potassium and manganese.
INGREDIENTS:
16 oz brussels sprouts, bottoms removed, halved (discard loose leaves)
1/2 medium red onion, diced into small chunks
2 tbsp melted butter + 2 Tbsp olive oil, divided
1 tbsp fresh lemon juice
3 cups cubed butternut squash (diced into 3/4-inch pieces)
2 medium crisp baking apples
2 tbsp packed light brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup pecans (whole or roughly chopped)
Salt to taste
PREPARATION:
Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray or lightly oil the pan.
Add Brussels sprouts and red onions to a large mixing bowl. Pour 2 tbsp butter/oil mixture over top plus 1 tbsp lemon juice, toss, salt to taste (about 1/4 tsp).
Transfer to baking sheet and spread out across pan.
Add squash and apples to same mixing bowl
Pour remaining 2 tbsp butter/oil mixture over top and toss, then sprinkle brown sugar, cinnamon, nutmeg and salt (about 1/4 tsp) and toss to evenly coat.
Transfer to baking sheet and spread into an even layer (just around Brussels sprouts and onions).
Roast in preheated oven, turning once halfway through baking, until Brussels sprouts have browned slightly and squash is soft. (about 40 minutes) Sprinkling pecans over top during the last 3 minutes of baking. Serve warm.
TIPS and TREATS
Ask the farmers at the market about the taste and storage of their apples.
Different apples have very different flavors. Try several kinds to find the taste you like best.
Honey Crisp: slightly sweet, very crisp. Good for cooking or eating
Gala: Mild, sweet, crisp. Keep well
Fiji: dense, crisp, sweet, juicy. Get better with storage
McIntosh: sweet, juicy, slight tang, lots of flavor. Good plain or in salads, pies or sauce
Maccun: super crisp, don't store well. Good for salads and applesauce
Apple Snacks in the Afternoon:
Just slice them up
Spread peanut butter on sliced apples
Spread blue cheese on sliced apples
Slice apples and sprinkle very lightly with cinnamon
Some apple can turn slightly brown after they are cut into slices. Sprinkle very lightly with lemon juice to prevent slices turning brown.
Baking tip: When baking, replace 1/2 the fat (oil) in a recipe with an equal amount of applesauce. It's an easy way to cut calories and keep the taste.
