Though it seems like the apple needs no introduction, we should point out that it does have a lot of dietary fiber and vitamin C. The farm sells a lot of different varieties used for different purposes, so make sure to read the descriptions when selecting your apples. There are specific varieties that are best for cooking and others that are best for fresh eating.
Storage: You can store apples on your counter for quite some time. They do not need to remain in their bag (however if they are in a plastic bag they should come out or they will rot more quickly), they are ripe when you pick them up. They do also cause other fruits and vegetables to rot more quickly, so try not to store them with your other produce, ie keep them out of your fridge.
QUICK IDEAS: Slice and put on a cheese plate; slice into a salad; peel, chop, boil, season, and mash into applesauce!
Apple Radish Salad: serves 4
From Farm-Fresh and Fast
¼ cup oil
Juice from 1 orange or lemon, or 2 limes
1 tsp Dijon mustard
1 tsp honey, or more to taste
Leaves from 1-2 sprigs fresh thyme
Salt and ground black pepper to taste
2 tart apples, sliced or julienned
1 bunch radishes, sliced or julienned
Combine dressing ingredients in a small bowl and whisk to combine. In a large bowl, combine the apples and radishes. Drizzle with dressing and toss to combine. Depending on the sweetness of the apples, you may need to adjust the amount of honey.
Parsnip and Apple Soup: serves 4-6
From Dishing Up the Dirt
4 tablespoons unsalted butter
3 large leeks, finely chopped, white and pale green parts only
5 medium sized parsnips (about 1 1/2 pounds) cut into 1/2 inch pieces (no need to peel unless the parsnips look haggard)
2 medium sized Gala apples (or another mildly sweet apple), peeled and cut into 1/2 inch pieces
1 1/2 teaspoons ground coriander
4 cups of water
salt and pepper
1/2 cup heavy cream
1/4 cup parsley, finely chopped
2 tablespoons unsalted butter
1 apple, peeled and cut into 1/2 pieces
1) Melt the butter in a large heavy bottom pan or dutch oven over medium high heat.
2) Add the leeks, parsnips, apples and coriander. Cook, stirring occasionally until the veggies are tender. About 8 minutes.
3) Add the water and season generously with salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 20 minutes.
4) Remove from the heat and then puree the soup in a high speed blender until completely smooth and creamy (you may have to do this in batches). Alternately, you can use an immersion blender but your soup wont be nearly as smooth or creamy.
5) Return the soup to the pot and stir in the heavy cream. Keep on low heat for an additional 10 minutes to let the flavors meld together.
6) While the soup simmers prepare the caramelized apples. Heat the butter in a saucepan over medium-high heat. Add the apple pieces and cook, stirring occasionally, until browned on all sides, about 10 minutes.
7) Ladle soup into bowls and garnish with the apples and minced parsley. Season with additional salt and pepper if needed.
Dutch Apple Bread: Makes One Loaf
1/2 cup softened butter (1 cube)
1 cup granulated sugar
1/2 cup milk
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 1/2 cups diced peeled green apple
1/2 cup chopped walnuts or pecans
5 TBSP cold butter
1/3 cup flour
2 TBSP granulated sugar
2 TBSP brown sugar
2 tsp ground cinnamon
Vanilla Glaze: (Whisk all ingredients together until smooth. Set aside.)
1 TBSP melted butter
1/2 cup powdered sugar
1 TBSP milk
1/4 tsp vanilla extract
Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray. (I use a 10″ bread pan but this recipe works in a standard 8″ pan as well. The bakes bread will just be taller.)
Cream butter and sugar in a mixing bowl. Add in eggs, milk and vanilla and stir to incorporate. Mix in flour, salt and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.
For topping, combine all ingredients and mix with a fork or pastry blender until crumbly. Sprinkle over batter in pan.
Bake for 55-60 minutes, until toothpick inserted in bread comes out clean. (Internal temperature of bread will be 200 degrees F when fully cooked.)
Let cool. Remove from pan and drizzle top with vanilla glaze. Slice and serve.
Store leftovers in an airtight container.
Goat Cheese, Sweet Onion, Apple and Brandy Stuffed Chicken: Serves 4
From Farm-Fresh and Fast by FairShare CSA Coalition
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon sugar
1 large apple, chopped
1 medium sweet onion, sliced
1/3 cup brandy
4 boneless, skinless chicken breasts
3 ounces goat cheese
Salt and ground black pepper to taste
1) Lightly grease a baking dish and set aside. Preheat the oven to 350 F.
2) Heat the butter and oil over medium heat in a large skillet. Add the sugar, apple, onion, and brandy. Stir and bring to a simmer. Continue to simmer, stirring occasionally, until the liquid is absorbed and the onion is tender, 15-20 minutes. Set aside.
3) Place the chicken breasts into separate plastic bags and pound with a meat tenderizer until the chicken is about 1/4 inch thick.
4) Remove the chicken from the bags and spread one quarter of the goat cheese onto each chicken breast. Mound 1/4 cup of the apple mixture over the goat cheese in the center of each chicken breast, reserving 1/2 cup of the mixture for later.
5) Fold in the sides of the chicken over the apple mixture and secure with toothpicks. Place the chicken in the prepared dish and season with salt and pepper.
6) Bake for 30-40 minutes, until the chicken is white throughout or a thermometer inserted into the center reaches 165 F. Top with remaining apple mixture.
Apple and Ginger Lentil Salad
from: Eating Well, May/June 2015
2 cups green lentils
1/2 cup extra virgin olive oil
1/2 cup lime juice (or apple cider vinegar)
2 tsp grated fresh ginger
2 tsp honey or agave
1 1/4 tsp salt
1/4 tsp ground pepper
1 tart apple, finely diced
1/2 cup chopped fresh cilantro
1/2 cup toasted unsalted sunflower seeds
1) Place lentils in a large saucepan and cover with 2 inches of cold water. Bring to a simmer over high heat. Reduce heat and simmer until the lentils are just tender, 22-25 min. Drain well.
2) Meanwhile, whisk oil, lime juice, ginger, honey, salt and pepper in a large bowl. Add the hot lentils and stir until well coated. Refrigerate until cold, about 2 hours or up to 1 day.
3) Just before serving, stir in apple, cilantro, and sunflower seeds. Serve at room temperature or cold.
Thyme-Roasted Apples and Onions: 8-10 Servings
from Bon Appetit 2009
4 Cups apple cider
5 tablespoons butter
1 teaspoon salt
6 small-medium sized onions, halved through the root end and then cut into 6 wedges
6 teaspoons chopped thyme
6 cooking apples of your choice, halved, cored, each half cut into 4 wedges
1) Boil cider in large saucepan about 25 minutes.
2) Whisk in butter. Season glaze with salt. Set aside.
3) Position one oven rack in top third and one rack in bottom third of oven; preheat to 425.
4) Butter 2 large rimmed baking sheets.
5) Toss onions in large bowl with 2 teaspoons thyme and 3 tablespoons of the glaze. Arrange in single layer on the one baking sheet.
6) Toss apples in the same bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in a single layer on second baking sheet. Sprinkle both sheets with coarse salt if you want.
7) Roast onions on upper rack 10 minutes. Place apples on bottom rack. Roast onions and apples additional 20 minutes.
8) Remove both sheets from the oven. Drizzle both sheets with remaining glaze.
9) Reverse position of sheets. Roast 20 minutes longer.
10 ) Increase oven temperature to 475. Roast onions and apples until tender and slightly caramelized, watching to prevent burning , about 10 more minutes.
11) Season with salt and pepper. Sprinkle with remaining 2 tablespoons thyme.
Apple Crumb Coffee Cakes: makes 18 muffins
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 stick cold unsalted butter, cut into small pieces
3/4 cup sour cream
1 large egg, beaten
1 large apple, peeled and finely diced
1) Make the streusel: Preheat the oven to 350 degrees. Combine the flour with the brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembles coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.
2) Make the crumb cakes: Line 18 standard-size muffin cups with paper liners. Spray the liners with vegetable oil cooking spray. In a large bowl, combine the flour with the granulated sugar, salt, baking powder, baking soda and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Add the diced apple and beat until just incorporated.
3) Fill the muffin cups halfway with the crumb cake batter. Press the streusel into clumps and sprinkle on top. Bake the crumb cakes in the center of the oven for about 30 minutes, until risen, golden, and springy to the touch; rotate the pans halfway through baking. Let the crumb cakes cool slightly before serving.
Easy Fruit Dip
from Martha Stewart September 2014
1) Sprinkle sliced fruit with cinnamon.
2) Stir lime or lemon zest and agave syrup into plain yogurt (whole, greek or low-fat will work)
3) That's easy enough!
Super Easy Applesauce: Makes 16 ounces
4 cups apples, cored and chopped (no need to remove skins)
1 cup water
Ground Cinnamon, to taste
maple syrup or honey (optional)
1) Toss the chopped apples, water, and cinnamon into a pot.
2) Bring to a boil. Then reduce the heat to low and cook with a lid on, stirring occasionally, until the apples have broken completely apart (about 20-30 minutes).
3) Remove from the heat and press through a food mill, potato ricer, or smash by hand. A vitamix would work, too.
4) Add cinnamon to taste.
5) You can sweeten it a little with maple syrup or honey, or leave it deliciously tart if you prefer. Let cool and refrigerate.
Apple Muesli with Plums: Makes 4 cups
from Food and Wine, November 2011
2 large fresh eating apples (like Crispin, Honey Crisp, etc.)
1 rolled oats, kamut or spelt
3 tablespoons flax seeds (you can sub chopped nuts)
1 1/4 cup coconut water
1 1/4 cups plain yogurt (Greek style would work, too)
1/2 cup ripe plums, pitted and chopped
2 tablespoons fresh mint leaves, coarsely chopped
3 tablespoons honey or maple syrup
Pinch of salt
Granola for garnish (optional)
1) Using a box grater set over a bowl, coarsely grate the apples, stopping when you reach the core.
2) Add rolled oats, flax seeds, coconut water, yogurt, plums, and mint to the bowl and stir until thoroughly combined.
3) Cover and refrigerate overnight.
4) Mix the honey and salt into the muesli and spoon into bowls.
5) Garnish with plums, granola, more nuts and serve.
Apple Fritters: Makes about 3 dozen
from Martha Stewart Living, December 2014
2 cups all purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon coarse salt
3/4 cup whole milk
2 large eggs
2 tablespoons melted unsalted butter
1/2 teaspoon pure vanilla extract
2 sweet apples (like Rome, McIntosh, Gala,Ida Red, etc.) peeled and cored and cut into 1/4 inch pieces (about 3 cups)
Safflower or Canola or Vegetable oil for frying
Confectioners' sugar, for dusting
1) Whisk together flour, sugar, baking powder, and salt.
2) In another bowl whisk together milk, eggs, butter, and vanilla.
3) Gently fold milk mixture into flour mixture until just combined. Fold in apples.
4) Meanwhile, heat 2 inches of oil in a medium heavy- bottomed pot over medium high heat until thermometer registers 350 degrees.
5) Set a wire rack in a rimmed baking sheet and set aside.
6) Working in batches, drop heaping tablespoons of dough into oil.
7) Cook, turning once, until puffed and golden, about 3 to 4 minutes.
8) Transfer to wire rack with a slotted spoon.
9) Let cool slightly, and dust with sugar and serve. Yum.