Apple season has begun! Coming from New England, I am always a little surprised to find apples alongside tomatoes and eggplant at the Farm Stand. It feels funny given the hot weather and all. But here in Virginia, the apple harvest starts in August. From now through November, we are in for a treat.
at the stand
Choose apples that feel firm, smell fresh and have no bruises or cuts in the skin. Brown or tan colored areas on the skin (known as scald) won’t affect the flavor. Apples range in texture and taste, so sample first to find varieties that please your palate.
how to store
Set out a bowl of washed apples on your kitchen table for easy, healthful and tasty snacking. They’ll keep like that for about a week. You can store apples for ages in the refrigerator – up to six weeks. Put them in a plastic bag in the vegetable bin.
Raw apples add crunch and texture to salads (especially delicious when nuts or cheese are involved!) Ditto for rice and other grain dishes. Cooked apples work in sweet or savory recipes, from homey pies, tarts and cakes to sauces for poultry or pork. A squeeze of lemon juice keeps sliced apples from turning brown and enhances the flavor, which is good to remember when you are packing lunches for school.
tastes good with