Eat 5 A Day for Good Health!
Nutritional and Other Information
About Apples from
the Barren County Farmers' Market




Eat 5 A Day for Good Health!

 

Few foods are as prevalent in our history, mythology, and culture as the apple. From the fruit that "keeps the Dr. away," to the fruit eaten by Eve in the Garden of Eden, it has represented both good and evil. And who can forget that it was a falling apple that gave Isaac Newton the epiphany that led to his discovery of the laws of gravity when it supposedly fell and hit him in the head.

The apple originated in Asia and was first cultivated by man 3,000 years ago. The Romans introduced it to Europe and the Europeans brought it to America in the 17th century.

There are approximately 7500 varieties of apples worldwide, 2500 of which are grown here although only 100 are grown commercially in the US.

They are available year round through proper storage but are at their best when picked fresh in the fall. This does not include the varieties called "June" apples which ripen from May to August in most areas of the nation.

Selecting a quality product

Deciding which apple is best for a particular culinary purpose is primarily based on the specific apple's ability to maintain its structural integrity during cooking. For example, Rome, Golden Delicious, Granny Smith and Braeburn hold their shape and texture. They are good choices for baked apples. Empire, Cortland and Mcintosh become somewhat mushy when cooked. Use them for homemade applesauce. For pies, try a combination of both firm and softer apples. Some apples, like Red Delicious, Pixie Crunch and Fuji lose flavor when cooked and are best eaten raw.

Choose apples that are free of any bruises or soft spots. Apples should be crisp upon purchase and will get softer as they age or if they have been mishandled.

Eat 5 A Day for Good Health!

 

Tips on Storage

Apples continue to ripen after they are harvested and will keep longer in the refrigerator. Apples can last up to six weeks in the refrigerator. At room temperature, they will not be a quality product much more than a week.

Tips on cooking

Some apples are sweet, some are sour, some are crisper than others. Which one you want depends on your preference.

This doesn't always apply but tart apples usually are best for cooking and break down and make good pies and applesauce. But some people prefer to eat a tart apple. Sweet apples can also be cooked but will usually be slower to break down. Some people like to mix them when cooking, especially in a pie, to get the taste of the tart apples but the chunkiness of the sweeter ones.




Click Here for an Informational Apple Chart




Recipes

Cornbread-Sausage Stuffing With Apples

Yield: 12 Servings

1 1/2 sticks butter
2 1/2 cups onion
3 apples; cored
1 lb breakfast sausage
3 cups cornbread
3 cups bread, white
3 cups bread, french
2 tsps thyme, dried
1 tsp sage, dried
Salt and pepper
1/2 cup parsley,italian; chopped 1 1/2 cups pecan halves


Prepare ingredients: Core apples and cut into chunks. Do not peel. Jonathan and Winesap are good choices. Breads should be coarsely crumbled.

1. Melt half the butter in a skillet. Add chopped yellow onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl.

2. Melt remaining butter in same skillet. Add apple chunks and cook over high heat until lightly colored but not mushy. Transfer apples and butter to the mixing bowl.

3. Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat.

4. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.

5. if you do not wish to actually stuff the bird (goose or duck, for example, can make the stuffing greasy), spoon it into a casserole. Cover casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes at 325oF., basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary.

Enough stuffing for a 20-pound turkey, to make 12 to 14 portions.




Applesauce Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs, beaten
1 cup thick, unsweetened applesauce
2 cups flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1 cup raisins

Frosting:

2 cups brown sugar
1 cup granulated sugar
2 tbsp white corn syrup
2/3 cup whipping cream

Preheat oven to 350. Cream shortening and sugar together, add eggs and beat well. Fold in applesauce and dry ingredients. Mix well. Fold in raisins. Bake in a waxed paper-lined 8" square pan for 45 - 50 minutes. Remove from oven when done and let cool to room temperature before frosting.

To make frosting: Cook frosting ingredients over low heat until sugar dissolves. Cover saucepan 2 to 3 minutes to dissolve sugar crystals. Uncover and cook to soft ball stage (238 F). Cool to lukewarm, then beat to a spreading consistency and spread over cake.




Cinnamon-Nut Baked Apples with Maple Glaze

1/4 cup water
1/4 cup light brown sugar, packed
1 tbsp chopped walnuts
1/2 tsp cinnamon
4 large baking apples
1 tbsp margarine
2 tbsp maple syrup
Cinnamon sticks, to garnish

Preheat oven to 375 F; place water in an 8" square baking dish. In a small bowl, mix brown sugar, walnuts and cinnamon. With a small knife, core the apples, but do not cut all the way through the bottoms; peel about 1/2" of skin from the tops of the apples. Place apples in the baking dish.

Fill each apple with the brown-sugar mixture; dot with the margarine, then drizzle with the maple syrup. Bake, basting the apples occasionally with the pan juices, until just tender, about 40 minutes.

With a slotted spoon, transfer the apples to dessert plates. Pour the pan juices over the apples. If you like, garnish each apple with a cinnamon stick.




Apple Fritters

Yield: 12 Servings

1 cup flour
1 tsp baking powder
1/4 tsp cinnamon
2 eggs
1/2 cup milk
2 apples, chopped

Mix dry ingredients. In separate bowl, beat eggs, stir in milk and apples. Combine with dry ingredients. Drop 1 tablespoon at a time into hot 375 deg F. fat. Fry until golden brown. Drain and serve sprinkled with confectioners' sugar, sugar and cinnamon and/or maple syrup. Makes 12-15.

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