Apples!
Season: Late summer through fall
How to Grow Basics: Apples grow on medium sized trees that can live over 100 years. In the valley we can grow apple trees but there is a common disease called "firebight" that can weaken and eventually kill the trees, so care must be taken to choose the right variety and to be on top of it when symptoms arise. In the foothills and the mountains it is not as bad of a problem.
Local Sources: Farmers' Markets, Chico Natural Foods, and S&S Produce. Noble Orchards in Paradise grew these apples. At one time Paradise was known as California's apple center, but Noble Orchards remains the last of the family run orchards on the ridge and have been in business since 1921. They grow 19 (!) varieties of apples on 30 acres and another 20 acres of peaches, nectarines and pluots. The two varieties in your bags are Rome (red) and Golden Delicious (yellow.)
Health Benefits: Apples are a good source of Vitamin C and Vitamin A and in smaller quantities Vitamin K, Thiamin, Riboflavin, and Vitamin B6. Minerals such as magnesium, copper, manganese, copper, calcium, iron, potassium and phosphorus are also present. Note that the highest concentration of the vitamins is in the skin or just under it, so it is best not to peel them.
Fun Fact(s): Apples originated from Asia and through the years over 7,500 varieties have been developed and grown, while 2,500 of those varieties are grown in the US. Most of those are grown in home orchards and only a few such as 'Red Delicious', 'Golden Delicious' and 'Granny Smith' are grown for the supermarket. Most people may not even recognize a 'Red Delicious' straight off the tree, due to the fact that in the market they are heavily waxed and are super shiny.
Another fun fact: It takes the energy from 50 leaves to produce just one apple!
Quick Tips: As mentioned earlier, don’t peel the apples or you loose out on so many nutrients. You may have noticed that they turn brown when you cut them and they get exposed to air. They have not gone bad and are still just as tasty, but maybe not as pretty. If this bothers you then dip in lemon juice as soon as you cut them.
Apples are awesome to eat right out of hand. To add some protein dip slices into some kind of nut butter like peanut or almond butter. Don't forget to add apple chunks to salads.
These apples in your bag are so sweet that you don’t need sugar, so the recipes either do not call for it or are reduced.
Baked Apple
(Recommendation from the farmer)
Hollow out or remove core of one apple per person. Place in a baking dish with a little pool of water at the bottom. Fill the hole with chopped nuts and raisins and a dash of cinnamon. Bake at 350 degrees for 20-30 minutes.
Microwaved Apple
(Also recommended for a quick dessert)
Follow the directions as above but put it into a microwavable dish and cover. Cook for 3 1/2 to 4 minutes.
EASY APPLE CRISP
- 3 lg. apples, peeled & sliced
- 1/8 lb. butter
- 1/4 c. brown sugar
- 1/2 c. flour
- 1/2 tsp. cinnamon
- 1/4 c. water
Grease a cake or pie pan. Pare, core and slice apples in pan. Pour 1/4 cup water over apples. Work dry ingredients together with fork until crumbly. Pour over apples covering immediately. Bake at 400 degrees for about 35 minutes. Serve warm or cold.
Apple Pancakes
(Really easy!)
Blend together until you get a creamy batter:
- 1 cup plain flour
- 3 eggs
- 1 cup skimmed or semi-skimmed milk
- A pinch of salt
- Chopped nuts (optional)
Leave to stand for a few minutes.
Remove the cores from 2 medium sized, sweet eating apples. You can do this with a corer, or gouge them out with a small knife. They don't have to look beautiful. Slice the apples into very thin rings.
Wipe a little oil around a frying pan and heat until a tiny drop of batter sets immediately. Pour in a thin layer of batter, swirling it around.
As it starts to set, drop on a few apple slices and nuts (if you choose), then pour over more batter to cover.
Flip the pancake and cook until the other side is set.
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