If you are not yet convinced that buying in season is a simple way to save money and eat well, I urge you to head to the fall Arbutus Farmers Market. Fall boasts tasty fare like apples, carrots, beets and winter squash, all can stay in your kitchen longer. You may even find one last gasp of summer fare.
Did you know there are more than 2,500 varieties of apples in the U.S.?
That’s a lot of choices! It’s hard to go wrong with Granny Smith, Gala, or the absolutely delicious Honeycrips I got from Woerner Orchards at the market last week. I worked them in to salads, a pork roast, school lunches, and of course a pie throughout the week. But chat it up with the farmers to find all about all the types of apples they have available and what fits the recipe you are making. Last year, I made the best ever baked apple after asking a vendor’s advice on what to do with a bigger-than- softball size apple. His description of is as “a sponge that will such up all the sugar and butter” was perfect!
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I also tried my hand at making mincemeat (It’s Not Really Meat At All!!!) from apples and other fall produce. The taste and texture is just like the commercially made mincemeat and it’s a lot less expensive. This recipe makes enough for 3 pies, so share with your neighbor!
Wash and drain 2 quarts of green tomatoes, an orange, and 2 ½ quarts of tart apples. Chop tomatoes, place in a glass bowl and sprinkle with 1 tablespoon pickling salt. Let it stand at room temperature for an hour. Drain off liquid, rinse tomato pulp with boiling water and drain again.
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Grate the orange rind and chop the orange pulp. Add the rind and pulp to tomato mixture, Chop and add apples. Place fruit mixture, 1 pound raisins, 3 ½ cups of brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon each of ground cloves and ground nutmeg, ½ teaspoon ground ginger and ½ cup white vinegar into a large saucepan. Boil until thick stirring constantly.
Did you know....
The first apple trees were planted by the pilgrims in the Massachusetts Bay colony.
The science of apple growing is referred to as pomology.
Apples are a member of the rose family, along with pears, peaches, plums and cherries.
25 percent of an apple’s volume is air, which is why they float.
Red Delicious, Golden Delicious, Granny Smith, Gala and Fuji are the five most commonly consumed apples in the U.S.
It takes the energy from 50 leaves to produce one apple.
One apple has 5 grams of fiber. They’re also fat, sodium and cholesterol free.
Don’t peel your apple! Two-thirds of the fiber and many of the antioxidants are found in the apple peel.
The game of apple-bobbing began as a Celtic New Year’s tradition for trying to determine one’s future spouse.
The world’s largest apple peel was created by Kathy Wafler Madison on October 16, 1976, in Rochester, NY and was 172 feet, 4 inches long.
Look for more apple recipes here, including Gram Smith’s secret apple pie recipe. (Don’t tell my brother)
The market offers a great selection of delicious homemade breads, cookies, sweet rolls, and pies, as well as local maple syrup. As gift season approaches, check out our craft vendors as well. They offer handmade items such as wooden carvings (spectacular Santas), jewelry, frames, creative note cards, paintings, and metal yard art, and more.
Lastly, our beloved SWES pantry is bare, nary a jar of peanut butter on the shelves. If you can bring box of pasta or a jar of jelly to the Market and look for the box marked "SWES." I will gladly take any donations to Miss Betty Friday morning.