In Season: Apples, Ringing in Fall's Arrival
Photograph by static-photo on Flickr.
Walking through a farmers' market last weekend, there was no denying that apple season is here. Ginger Gold, Granny Smith, McIntosh, Red Delicious, Fuji, Gala, and, my favorite (and apparently one of the "best apples in the world"), Honeycrisp, are showing up in the familiar crates, begging to be turned into applesauce, apple pie, and cooked with pork chops.
Though picking your own is the preferred way to get your hands on these tasty treats, the farmers' market stand is the next best source, since these apples are also freshly picked. You also can't beat the inexpensive price; reporting from my neck of the woods, apples are about $1 to $1.50 a pound at the farmers' market, $2.50 a pound in a supermarket for an inferior product.
Most recipes will specify the best apple to use for the dish, so educate yourself on the endless varieties before you stock up. Everything about the apple screams that fall is here--so take a bite, chop, roast, and enjoy the next two to three months, when you will get the best of the best (and expect part two to this post later in the season!).
Apple Recipes:
- Applesauce with Bourbon, Sour Cherries, and Hazelnuts
- Old-School Pork Chops with Apple and Sage
- Curried Apple and Potato Soup
- Apple Clafouti [Food Network]
- Baked Apples Stuffed with Honey, Almonds, and Ginger [Epicurious]
- Caramel Lady Apples [101 Cookbooks]
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8 Comments:
And PInk Lady apples are coming into season, too. Fuji, Gala, Honeycrisp and Pink Lady apples are better than candy.
It is unbelievable what the supermarkets do to apples. It's better to buy them from a local grower. They're not as pretty as those uber shiny apples at the grocery store but they are far superior in flavor. I can't wait for the smell of apple pie wafting through the house. :)
holdthemayo at 5:37PM on 09/21/08
The shiny apples from the supermarket send a shiver down my spine.
Allison Hemler at 8:03PM on 09/21/08
I was thrilled last week to find local apples at Lexington Co-op in Buffalo for .59/lb....I grabbed 10 lbs, McIntosh, Ginger Golds & Jonamacs & made a big batch of applesauce for a party I had on Sunday. It was wonderful. We're very lucky where we live, apples are pretty cheap....I plan on picking up a couple bushels full, and canning some applesauce this fall.
mepolo at 10:14AM on 09/23/08
One word: Macoun
If you see them in a grocery store just skip it and loo for them at an orchard store. The ones grown in central NY and valley areas of the Finger Lakes region are better than the ones grown on flatland orchards further north near lake Ontario (not sure if these are grown in the Hudson valley or not).
This variety is grown in much smaller quantities than are the more popular well known types (Mac, JonaMac, Empire, Honey Crisp etc.). They tend to come in late - typically towards late October to early November - and don't store as well s some other types. But they have a transcendent crispiness, delicate flavor and balance of sweet and tart that just blows away the others (including the IMHO overrated Honey Crisp).
phaelon56 at 2:04PM on 09/23/08
I love home made applesauce this time of year. Will definitely consider the bourbon version for the adults. I do recommend getting an old school apple peeler. It peels, cores and slices all with the turn of a hand crank. Saves hours off cooking time depending on how much you make at once. I use the peeler once a week in fall with this recipe for old-fashioned cinnamon-vanilla bean applesauce.
ExpatChef at 12:26PM on 09/24/08
I second the recommendation for an apple corer/peeler. I have a hand crank one that earns its keep each year around this time, what with all the applesauce, apple pies and apple cakes I'm baking. Here's this year's favorite recipe: mini apple pies http://buzz.prevention.com/community/juliet/mini-apple-pie-an-autumn-apple-treat
Juliet at 10:49PM on 09/26/08
This product is the secret ingredient in my delicious (if I do say so myself) homemade apple pies and applesauce. Try it!
http://www.woodscidermill.com/PRODUCTS/BoiledCider.html
salpico at 10:13PM on 10/24/08
Braeburns are good this time of year (not so much other times)
Below is a link to a "Good Food" KCRW (L.A.) podcast.
The podcast starts with the "Market Report" (Santa Monica Farmer's Market), beginning with an interview with an heirloom apple purveyor (pictures too). Interesting, if you're into apples.
http://www.kcrw.com/etc/programs/gf/gf081004vertical_farming_ste
beeee at 11:37AM on 10/25/08