The snappy taste of a fresh apple is like biting into the crispness of fall. YUMM! Our Harvest Home Farmers’ Markets are full of apples freshly picked by our local farmers for the best taste. From sweet tasting to tart, they are all crispy, juicy, and delicious. Eat them by themselves, create snacks, mix them with other veggies, add them to soup, salads, or meat dishes, or bake them into desserts like apple crisp or cobbler.

Science shows that the old saying is true! “An apple a day keeps the doctor away.” 

Packed with nutrition, apples help stabilize blood sugar, lower cholesterol, satisfy hunger help digestion, and manage weight!  Eating an apple 15 minutes before a meal reduces the amount people eat and makes them feel more satisfied after a meal.  A taste treat that makes you healthier!

A “fill-you-up” snack - Roast them with other veggies. No matter how you cook them, they fill the house with cozy smells.

• Add them to chicken or pork (see below) 

Make your applesauce.  (And you’ll say goodbye to store-bought applesauce forever!)  

• Peel and core 4 to 6 apples

• Slice them into a pan; add about ½ inch of water 

• Cook for 10-15 minutes or until apples can be easily mashed with a fork 

NOTE:  Stir occasionally to prevent sticking.  Add more water if necessary

• Add a dash of cinnamon and a bit of sugar, if needed.  Some apples are naturally sweeter than others so how much sugar depends on how tart your apples are. 

With so many tasty kinds of apples; so many ways to use them. That “apple a day” is not just easy, it’s fun to figure out new ways to get it.  

Bite Into Fall: Apple Trends and Tips

RECIPE: Spiced Chicken with Apples & Swiss Chard

INGREDIENTS:

• 4 skinless, boneless chicken breasts (about 6 ounces each) or thighs

• ½ teaspoon ground allspice

• ¼  teaspoon turmeric

• Salt and freshly ground black pepper

• 2 tablespoons plus 2 teaspoons extra-virgin olive oil

• 2 Gala apples, cut into wedges

• 1 red onion, sliced

• Juice of 1 lemon

• ½ cup low-sodium chicken broth

• 2 cloves garlic, minced

• 1 bunch of Swiss chard, chopped (stems and leaves separated)

TO MAKE:

1. Season the chicken with the allspice, turmeric, ½ teaspoon salt, and a few grinds of pepper. Heat 1 tablespoon olive oil in a large nonstick skillet Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate; set aside. 

2. Add the apples, onion, and a pinch of salt to the skillet. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the lemon juice to the skillet and cook, scraping up any browned bits, for 30 seconds. Add the chicken broth, bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes. 

3. Meanwhile, heat 1 tablespoon plus 2 teaspoons olive oil in a separate large nonstick skillet.  Add the garlic and cook, stirring, until golden, about 30 seconds. Add the chard stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the chard leaves; cook, stirring, until wilted, about 2 minutes. Serve with the chicken and apples.

TIPS & TRICKS: Variety

Different apples have very different flavors.  Try several kinds to find the taste you like best. 

• Honey Crisp: slightly sweet, very crisp. Good for cooking or eating

• Gala: Mild, sweet, crisp. Keeps well

• Cortland: sweet/tart, moderately juicy, all-purpose apple good for cooking or eating raw.  Good for salads & apple sauce

• McIntosh: sweet, juicy, slight tang, lots of flavor. Good plain or in salads, pies, or sauce

• Macoun: super crisp, doesn’t store well.  Good for salads & applesauce or baking

• Fuji:  juicy, very sweet, crisp. Refreshing snack by itself. Great in salads.  Not good for baking: gets mushy

• Granny Smith: Tart, almost sour. Good for cooking or eating raw

Cut calories with Apple Sauce:  In baking dishes, replace ½ the fat (oil or butter) with an equal amount of applesauce.  It’s an easy way to cut calories & keep the taste.

Apples for the future: You can freeze apples cooked or uncooked. 

• Applesauce: Stored in a freezer container will last 6 months to a year.  Let it defrost in the fridge overnight. Never refreeze anything. 

• Frozen Apples:  Slice apples and place on a tray in the freezer. Separate slices. When frozen, slip into the freezer container. Best used for cooking or smoothies.  Freezing makes them softer.