Area apples boast exceptional flavor
Area apples boast ‘exceptional’ flavor
Not a fan of Red Delicious apples? Let’s face it. They typically score more points for looks than taste … but this season, the local harvest’s especially “a-peel-ing.”
“Even Red Delicious taste good this year. That’s how good it is,” said Lewis Barnard of Barnard’s Orchard in Kennett Square. “This year was certainly much, much better than last year, so we’re happy about that.”
Apple lovers, rejoice! We’re talking richer, “more balanced sugar-to-acid flavor.”
“The leaves function to make the sugars, and they require sunlight to make that happen,” he explained. “We’ve had a lot of sunny days this year.”
“Because of the abundance of sunshine, the sweetness and the flavor of the fruit is exceptional,” agreed Ed Weaver, who also used the word “outstanding.”
However, Weaver’s Orchard in Morgantown “lost a couple hundred apple trees” in a strong August storm with “winds that drove the hail sideways.”
“We still have plenty to sell, but more are going into cider,” he said. “We’re getting a good blend in our cider since we have lots of cider apples.”
Pair some of that perfectly sweet-tart cider with 20-Minute Mini Apple Fritters, featuring Granny Smith. Or taste newer varieties like Crimson Crisp, “a very hard apple with a very snappy flavor,” and EverCrisp, “a cross between Honeycrisp and Fuji.”
Barnard’s picks: Stayman Winesap, Fuji and Mutsu, “a Golden Delicious crossed with a Japanese variety called Indo.”
“Red-y,” set, start picking! According to Weaver, “Now’s the time for people to get out and to take advantage of the apple season.”
What’s cooking?
For a delish side dish, try apple cabbage slaw, a recipe from “Cooking with Greener Partners.”
“We are excited to share the cookbook and be able to share our deep love of seed-to-plate recipes with the community,” said Meg MacCurtin, the nonprofit’s executive director.
Copies cost $40 and support “healthy food access and education programs” around the region.
“The purpose of this is getting people excited about eating fresh fruit and vegetables,” she added. “You’ll find recipes, but you’ll also find growing tips as well how to do this in a small space.”
Learn more at www. GreenerPartners.org.
Apple Cabbage Slaw
Ingredients
2 apples, chopped in 1/4inch pieces
1/2 head small cabbage, cored and sliced into small strips
1 1/2 cups chopped or grated root vegetables, such as radish, turnip, carrot or kohlrabi juice of 1 lemon 1 to 2 teaspoons honey 3 to 4 tablespoons olive oil salt and pepper to taste Instructions Mix vegetables in large bowl. Whisk together lemon, honey and olive oil. Pour over veggies and season with salt and pepper.
RECIPE COURTESY OF “COOKING WITH GREENER PARTNERS”
Sautéed Greens with Apples
Ingredients
1 pound greens, such as chard, collards or mustard (or kale or spinach)
2 tablespoons olive oil
1 tablespoon cider vinegar
1 clove garlic
1 apple
Instructions
For greens like mustard, collards or kale, cut lengthwise into strips, then crosswise into 1/2-inch ribbons. Finely chop garlic. Chop apple into small pieces. Heat olive oil in pan over medium heat. Add the raw greens and stir, then add garlic and cover the pan for 1 to 2 minutes. Add the vinegar and apple to the cooked greens and stir for another 3 to 4 minutes until tender. Add salt and serve.
RECIPE COURTESY OF GREENER PARTNERS
20-Minute Mini Apple Fritters
Ingredients 1 cup flour 1 1/2 teaspoons baking powder 3 tablespoons sugar 1/4 teaspoon salt pinch of cinnamon pinch of nutmeg 1 egg, beaten 1/3 cup milk 1 Granny Smith apple, peeled and diced 1/2 cup cooking oil Instructions Mix dry ingredients, then add beaten egg and milk and whisk until combined. Add chopped apple. The mixture won’t fully incorporate, but the batter is sticky enough to hold the apples. Prepare a plate with a paper towel on top for draining the cooked fritters when they are ready. Heat oil in a saucepan over medium-high heat. Once heated, drop batter from a teaspoon into the oil. Watch until the bottom starts to brown, then flip over and cook until this side is also nicely browned. Transfer to paper towel. Sprinkle with powdered sugar and cinnamon. Serve warm. Serves: 12 to 18.
RECIPE COURTESY OF WEAVER’S ORCHARD
Apple, Gorgonzola and Bacon Bites
Ingredients 1 apple, diced 1 large green onion, chopped fine 5 strips bacon, cooked and crumbled 3 to 4 ounces crumbled Gorgonzola cheese 30 phyllo cups, frozen Instructions Preheat oven to 350 degrees.
Combine first four ingredients in a medium bowl. Spoon into phyllo cups. Arrange on cookie sheets. Bake in a 350-degree oven for 10 minutes or until cheese is melted and phyllo cups are crisp. Serves: 30.
RECIPE COURTESY OF WEAVER’S ORCHARD By