From left to right: 1. Gala, 2. Gold Supreme, 3. Braeburn, 4. Pink Lady, 5. Fuji, 6. Black Twig, 7. Cameo, 8. Sonata, 9. Pippin
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Fresh Apple Storage: apples, if already fresh, hang out well in a pretty bowl out of the sun in most kitchens. The Fridge extends life even better. For further extension of your apple season: frozen or canned apple sauce and or apple butter is another way to go. Or dried apples!
Preheat oven to 375F. Cut a bunch of apples (peeled or not) into a pie dish, until it's full or you use up all your apples. Blend 1 cup flour, 1 cup brown sugar and 1 stick butter in a mixer (add a bit of cinnamon if you like), with a fork, or your fingers - blend until crumbly and mostly mixed. Press the topping firmly over the apples, covering the entire surface of the dish. Bake for about 45-60 minutes, until the topping seems nice and the apples are soft (poke 'em with a fork to check). Serve warm or cold. Yum!
from Anne S. in Santa Cruz
Rice and Apple Salad from Chef Jonathan Miller
Rice salads are underrated and almost always kid friendly. Make sure you cut your dry apricots with scissors. Knives slip easily on dried fruit.
2 T butter
1 onion, chopped
2 garlic cloves, chopped
¼ t cinnamon
2 1/4 c brown rice
2 scallions, sliced
3/4 c almonds, chopped
6 dry apricots, cut into small pieces
1-2 apples, diced
Heat some oil and the butter in a skillet. Add the onion and garlic and cook until softened, about 8 minutes. Add the cinnamon and the rice and stir for a bit. Add about 4 cups of water, some salt, and bring to a boil. Reduce heat to extremely low, cover, and steam until the rice is cooked, about 45 minutes. While the rice steams, sauté the scallions, almonds, apricots, and apples in a small saucepan in some more butter or oil until softened and lightly colored, about 3 minutes. Fold into the finished rice,
Apple Galette adapted from Food and Wine
This is a super simple and relatively quick apple dessert. I loved the technique of including chopped apples under the apple slices. It's a great way to amp up the apple flavor. -Jonathan (Photo by Jonathan Miller.)
1 1/2 c flour
2 t sugar
1/4 t salt
10 T butter (unsalted), cold, cut into pieces
1/3 c ice water
2 T sugar
1 t cinnamon
1 T honey
1 T butter, cut into small pieces
Put the flour, sugar, and salt in a food processor and pulse a few times. Add the butter and pulse for 5 seconds. Add the water while the processor is going and process until the dough just comes together. Remove, form into a disc, wrap, and put into the fridge while you prepare the filling.
Heat the oven to 400. Peel and core your apples. Halve them through the core, then slice them crosswise into 1/8-1/4 inch slices. Put aside the end pieces, very small, and broken pieces. You should have half the apples put aside when you are all done. Chop the small, broken, and end pieces roughly. Mix the sugar in and cinnamon in a small bowl.
Pull out the pastry dough and roll it out into a rectangle that is about 14 inches long and 12 inches wide. Put it on a parchment lined baking sheet.
Put the chopped apples on the center of the pasty, spreading them out, but leaving a 1 inch border.
Drizzle the honey over the chopped apples.
Arrange the sliced apples over the top of the chopped apples in a decorative, overlapping manner. Sprinkle the cinnamon sugar over the top of these apples, then dot them with the tablespoon of butter.
Fold the border over the apples and bake for 1 hour. Allow to cool a few minutes before serving.
Apple and Kohlrabi Slaw adapted from Pheobe B.
Serves 4 as a side dish
2 tart apples, cored & grated or julienned on a mandolin
2 large kohlrabi or four small, peeled & grated or julienned on a mandolin
2 Shallots, diced (1/2 of an onion also works)
4 tablespoons Italian parsley, coarsely chopped
2 tablespoons olive oil
1 tablespoon sherry vinegar
S & P to taste
Mix all of the above and season to taste with S & P.
Israeli Couscous with Apple, Fennel, and Parsley Root
from Chef Jonathan Miller
This is a fun little salad. Bright and refreshing. Make sure you don't peel your apple(s) for this. The color of the skin helps make this salad look better.
1 c water
½ rice vinegar
⅓ c sugar
1 ½ T salt
1 whole clove
1 t mustard seeds
½ t pepper
1 t grated fresh ginger
1 small jalapeno, seeded and minced
1 c Israeli couscous
1 large or two small apples, cut into small dice
1 large or two small fennel, cored and finely diced
1-2 parsley root (peeled), cut into small dice
3 tangerines, or 1 orange, peeled and sectioned
½-¾ c raisins
¼ c chopped parsley, plus a small amount of very small whole
Put the water, vinegar, sugar, salt, clove, mustard, pepper,
ginger, and jalapeno in a small saucepan. Bring to a boil, stirring
until the sugar and salt dissolve. Continue to boil until the
mixture is reduced to ½ cup. Remove from heat and allow to
cool completely. Remove the clove.
Cook the couscous according to the package instructions.
Remove from the pot and immediately toss with a very small
amount of olive oil to keep from clumping together. Allow to
Combine the apples, fennel, parsley root, tangerines, raisins, and
the chopped parsley in a bowl. Gently toss with a few
tablespoons olive oil. Add the cooled couscous and gently toss
Begin to add the reduced spiced vinegar a little at a time, stirring
so everything gets coated. Keep tasting as you add it so you don't
go farther than you like. Use as much of, or as little of the
dressing you like. Finish with the whole parsley leaves and serve
at room temperature
I've also made this without the sugar, and also I've made it on the stove top. You can also halve or quarter whole apples, cook them down, and zip the whole mass through a food mill. Many options!
3 lbs. tart apples, peeled, cored, and sliced
1/2 cup brown sugar
1 1/2 Tbsp. lemon juice
1 tsp. cinnamon
In 3-4 quart crockpot, combine the apples, brown sugar and lemon juice. Cook on high 3-4 hours. Mash with a potato masher into the consistency you want. Stir in cinnamon and serve warm or cold.
Caramel Apples from Heidi at 101 Cookbooks
No Recipe Apple Tart from Chez Pim
Fresh Apple Cake submitted by Diana Roome "I made this cake using your apples last week. It was such a success - equally wonderful for dessert or breakfast - that I want to pass it on to you and your readers. It's also very easy, especially if you forget the glaze. It comes from Feast of Eden."
2 cups sugar
3 cups flour
1 1/2 tsps baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp ground cinammon
2 tsp vanilla extract
1 cup oil
3 cups chopped fresh apples
1 cup chopped pecans
Preheat oven to 350. Sift dry ingredients together. Add liquid ingredients, stirring well to combine. Add chopped apples and nuts. Bake in large lightly oiled bundt or cake pan at 350 for about 1 hour 15 minutes. Sprinkle top with powdered sugar when cooled. Or add glaze: Melt 1/2 cup butter, add 1/4 cup water, 8-16 oz. powdered sugar and 2 tsps cinammon. Blend well, and pour over cake when still hot.
Red Cabbage Salad with Apples and Walnuts
from chef Jonathan Miller
2 dozen walnuts, shelled (or use 3/4 cup shelled meats)
1 TBS walnut oil
1 small head red cabbage, chopped into bite sized pieces
1 garlic clove, chopped
2 TBS balsamic vinegar
3 TBS olive oil
1/2 red onion, sliced
1 fennel, cored and sliced
4-6 oz goat cheese
2 small apples, sliced into thin wedges
2 TBS parsley, chopped
2 TBS marjoram, chopped
Roast walnuts in a hot oven about 10 minutes, then toss (while hot) with the walnut oil, and a bit of salt and pepper. In a large skillet, warm the olive oil, vinegar, and garlic together. As soon as they are hot, add the onion and fennel. Cook to crisp-soft, just a few minutes. Add the cabbage and cook just until it is slightly wilted, maybe another couple minutes. Remove from heat, season with salt and pepper, then fold in the goat cheese, the apple, the herbs, and the walnuts. Check again for seasoning and serve warm.
Apple Sorbet With Sorrel Recipe
From Victory Garden. via the RecipeZaar
* 2 cups apples
* 2 cups apple juice
* 2 cups french sorrel, firmly packed
1. The apples should be peeled and diced into cubes.
2. Bring the apples and apple juice to a boil over high heat.
3. When it boils, turn the heat to medium and simmer for 25 to 30 minutes.
4. Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
5. Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
6. Freeze according to ice cream machine makers directions for Sorbet.
7. You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
Apple, Ginger, & Basil Granita adapted from Gourmet
The vitamin C used in this recipe prevents the apple juice from browning. Active time: 20 min Start to finish: 4 1/2 hr (includes freezing)
4 1/2 lb tart apples
1 vitamin C tablet, 500mg, crushed
1/4 cup fresh lemon juice
1 (2-inch) piece peeled fresh ginger
1/2 cup sugar
1 tablespoon finely chopped fresh basil
Special equipment: a juicer (optional; see cooks' note, below)
Slice apples and process enough slices in juicer, skimming and discarding any foam, to measure 3 1/2 cups juice, then transfer juice to a large bowl and stir in vitamin C and lemon juice. Process ginger in juicer, then stir 1 tablespoon ginger juice into apple juice. Pulse together sugar and basil in a blender until sugar is bright green and basil is finely ground, then stir into apple juice until sugar is dissolved. Let stand 5 minutes, then pour through a fine-mesh sieve into an 8- to 9-inch metal baking pan. Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, 3 to 4 hours. Scrape with a fork to lighten texture, crushing any lumps.
Cooks' notes: •• Granita is best served the day it is made, but it will keep, covered and frozen, 3 days (rescrape to lighten texture again if necessary). •• If you don't have a juicer, you can still make this granita, though it will be the color of sparkling cider and the flavor won't be as crisp. Substitute 3 1/2 cups sparkling cider (nonalcoholic) for homemade apple juice and reduce sugar to 1/4 cup. Juice ginger by finely grating, then forcing pulp through a fine-mesh sieve to squeeze out juice. Makes 6 servings. Each serving contains about 140 calories and less than 1 gram fat. Gourmet July 2003
Adapted from Nourishing Traditions by Sally Fallon
6 apples, peeled and cut into chunks
4 Tablespoons butter
Whipped cream to top if desired
In a heavy skillet, sauté the apples in butter until golden. Add a bit of cinnamon. Serve with whipped cream.
From left to right: 1. Breaburn, 2. Pippin, 3. Pink Lady, 4. Gala, 5. Orin, 6. Granny Smith, 7. Cameo, 8. Black Twig, 9. Sonata
|Recipes A-Z from our farm
Bulk Deliveries to many Bay Area locations
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