|
know your apples
and their uses
| variety
|
approx.
harvest
date |
eating |
salad
|
sauce
|
baking
|
freezing
|
|
early mcintosh
paula red
jonamac
|
9/1
9/1
9/16
|
F
F
E
|
F
F
|
|
|
|
|
mcintosh
cortland
empire
|
9/20
9/27
10/3
|
G
E
E
|
G
E
G
|
F
F
G
|
F
G
G
|
F
G
|
|
jonathan
golden delicious
macoun
|
10/3
10/5
10/5
|
E
E
E
|
E
E
G
|
E
E
F
|
G
G
|
G
G
|
|
red delicious
jonagold
crispin (mutsu)
|
10/8
10/10
10/15
|
G
E
E
|
F
E
G
|
E
E
|
E
E
|
G
E
|
|
northern spy
ida red
rome
|
10/15
10/18
10/22
|
E
F
|
G
E
G
|
E
G
G
|
E
E
G
|
E
G
G
|
This information was provided by the New York State
Agricultural Experiment Station ad Cooperative Extension
at Cornell University.
F= fair
G= good
E= excellent
APPLE RECIPES
 |
Apple Chutney
|
Serve chutneys with any Indian
dish and with whatever else you can think of: sandwiches,
soups, stews, fish or chicken.
1½ lbs. tart apples
1 medium clove garlic, minced
1 Tbs. minced fresh ginger
1 tsp. cinnamon
1 tsp. cloves or allspice
½ tsp. salt
½ cup (packed) brown sugar
1/3 cup cider vinegar
Cayenne, to taste
Coarsely chop the apples (peeling is optional). Place
them in a medium-sized saucepan with all remaining ingredients.
Bring to a boil, then lower heat to a simmer.
Simmer uncovered for about 45 minutes, or until everything
is very soft. Cool, then transfer to a sterile jar with
a lid. Chill.
-Recipe from The Moosewood Cookbook
back to top
 |
Apple
Meat Loaf
|
2½ lbs. lean beef or turkey, ground
1½ cups packaged stuffing mix
2 cups finely chopped apples
3 eggs
2 tsp. salt
2 Tbs. prepared mustard
1 large onion, minced
3 Tbs. prepared horseradish
¾ cup ketchup
Combine all ingredients and mix thoroughly. Shape into
a loaf and place on a rack in a shallow pan. Bake at
350º for 1 hour and 15 minutes.
-Recipe from New Jersey Apple Industry Council
back to top
 |
Sweet Potatoes With Apples
Serves 6
|
Delicious, nutritious sweet potatoes
make this dish rich in beta-carotene. Their natural sweetness,
coupled with the apples, make a beautiful side dish that's
good for you as well!
3 Delicious apples, peeled, halved, cored,
and very thinly sliced
1 Tbs. lemon juice
1½ lbs. sweet potatoes, peeled, halved
lengthwise, and very thinly sliced
¼ cup apple juice or cider
1 Tbs. butter or margarine, melted
Toss the apple slices with the lemon juice. In a 1 1/2-quart
baking dish or casserole, arrange layers of the potatoes
and apples. Save the most attractive potato slices for
the top layer, arranging them in a pinwheel design.
Pour the apple juice or cider and the melted butter or
margarine over all. Cover the casserole, and bake it in
a preheated 350º oven for 1 hour. Uncover it, and
bake it for another 15 minutes.
-Recipe from Jane Brody's Good Food Book
back to top
 |
Pork Chops with
Apple-Onion Sauce
Serves 4 |
4 center cut pork chops
Salt and pepper to taste
2 Tbs. butter or margarine
2 cups diced apples
1/2 cup onion, chopped
1/2 cup low-fat sour cream
1 tsp. lemon juice
Paprika and parsley for garnish
Trim excess fat from chops and brown on both sides in
a hot frying pan. Drain. Add 1/4 cup water and season
with salt and pepper. Cover and cook on low for 30 minutes.
While chops are cooking, melt butter and add apple and
onion. Sauté on low for 15 minutes or until soft.
Add sour cream and lemon juice and cook about 5 minutes.
Spoon on chops and garnish with paprika and parsley.
-Recipe from Rosemary Fifield, Co-op Food Stores
back to top
 |
Apple-Cherry
Fruit Spread
Makes 1-1/2 cups |
Try this no-sugar, fat-free natural
fruit purée on toast, muffins, waffles, and sandwiches.
3 apples, peeled, cored, and coarsely chopped
1/2 cup dried cherries
1/2 cup fruit juice or water
1 cinnamon stick
1/2 tsp. finely grated lemon zest
In a medium saucepan, combine apples, cherries, fruit
juice, and cinnamon stick. Cover and bring to simmer over
medium heat; cook 15 minutes, stirring frequently. Uncover
and reduce heat to low; cook 15 to 20 minutes longer or
until apples are very soft but retain their shape.
Remove cinnamon stick. Add lemon zest to apple mixture.
In blender or food processor, purée apple mixture
until chunky spread forms. Cool completely. Chill before
serving. Store in refrigerator.
Recipe from the Washington Apple Commission
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|
