Food Topic: Apples
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Apple season is here.  Sometimes it is difficult to choose which apple to buy.  I recommend purchasing from a local orchard because they are the freshest and better tasting and they aren’t covered in the wax coating that is used when apples are shipped.  The following is a basic list of apples available in our area:


  • Golden Delicious has firm, white flesh and sweet crisp flavor. It is the preferred "all purpose" cooking apple. Its skin is so tender and thin that it doesn't require peeling for most recipes. Golden Delicious is very good in fresh salads and freezes well.
  •  Fuji's spicy, crisp sweetness and firm flesh make it an excellent fresh eating apple. It's also good in baking or applesauce and stores well.
  • Gala is heart-shaped with distinctive yellow-orange skin with red striping. Gala is just the right size for snacking and is great in salads, good for baking and very good in applesauce.
  • Braeburn has high impact flavor. The crisp, aromatic Braeburn blends sweetness and tartness just right for snacks and salads. It's also good in baking, applesauce and for freezing.
  • Granny Smith has crisp mouth-watering tartness. Bright green Granny Smith has a pink blush. Its tartness really comes through when baked and sautéed.
  • Jonagold is a blend of Jonathan and Golden Delicious apples, offering a unique tangy-sweet flavor with firm flesh. Jonagold is excellent both for eating fresh and for cooking.
  • Winesap is the apple with old-fashioned flavor. Winesap has a spicy flavor that makes it the cider maker's first choice. It's great as a snack and in salads.
  • Mutsu, also called Crispin, is sweet, firm and crisp. It is good for sauce, pies and fresh eating.
  • Rome’s mild flavor grows richer when baked or sautéed. Rome has smooth, red skin with sweet, slightly juicy flesh.



The following recipe makes for a great hearty breakfast on a cold morning.  I hope you enjoy this recipe as much as my family does!

Cinnamon Apple Pancakes with Cider Syrup

6 cups apple cider

Your favorite whole grain pancake batter

1 tsp cinnamon
1-2 cups chopped apples

½ c chopped walnuts (opt)
Start by making the syrup; pour the cider in a pot that is large enough to be no more than half full. Place the pan over medium heat, and bring to a boil. Reduce the heat, keeping a very slow boil, and cook for about 30 minutes. Cook until the cider is reduced to one cup. Set aside. (Syrup can be made in advance. The syrup will keep in the refrigerator for a week. Just re-warm before serving).


Stir the cinnamon, chopped apples and optional walnuts into your favorite pancake batter.  Cook on a lightly greased griddle or skillet.  Serve with the cider syrup



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