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Section: In the Kitchen
Apples: Health Treasures from the Orchard
By Annemarie Jason
Whenever my father finished eating an apple, there was little left but seeds and stem. Dad attributed his good health to his habit of eating “an apple a day” and this did seem to keep the doctor away! Indeed, the apple is a remarkable package of good-ness. It’s best to eat an apple unpeeled, because its greatest value lies just beneath its skin. Its nutrients may help cut the risk of heart disease and cancer, combat osteoporosis and “bad” LDL cholesterol and strengthen lung function. The carbohydrates in an apple give you more long-lasting energy than any sugary snack can. Plus, when you eat an apple, you get more fiber than in a bowl of bran cereal, with no fat, sodium or cholesterol. When you’ve been out dining and there’s no toothbrush in sight, have a fresh apple for dessert and you’ve cleansed your teeth the natural way!
These are not all brand-new discoveries. Apples have long been known for their health benefits. They have been used by people for centuries to help aid digestion, cure constipation, apply to sore throats and eyes and even to soothe the melancholy soul.
Do I sound like I’m writing an ad for the apple industry? I swear this is my unsolicited testimonial—my heartfelt homage to the apple. Like my Dad, I’m a regular apple eater and always greet autumn with a smile, since it heralds the arrival of my favorite crunchy, juicy snack. I’m glad that I live in New York State, which is second only to Washington State in apple production. Our apples come in more varieties than in any other region of the country. McIntosh, Empire, Red or Gold Delicious, Cortland, Red Rome, Crispin, Gala, Ida Red and Paula Red are the top ten varieties grown in New York, but there are more than two dozen other varieties found in orchards around the state. More than half of these apples are used to make products such as juice, sauce, cider, pie filling, vinegar, or jelly. The rest are sold as fresh fruit.
You can pick your own apples from farmers’ orchards or just buy them from many farmstands and markets throughout Western New York. For years, I enjoyed an annual sojourn with friends to pick apples in Niagara County, where proximity to Lake Ontario provides a good home for little apples to grow up. We’d bring our fragrant bounty back to the city, where we’d turn it into apple pies and other apple treats. We’d sip fresh apple cider too, which always made me remember when, as a child, I’d look forward to visiting cider mills. My family would get in the car on a glorious fall day and inevitably end up in the country watching apples being squeezed into heavenly nectar. It would take about thirty-six apples to make one gallon of cider. We’d buy jugs of it to drink cold, or, as the days grew colder, we’d have it warm, mulled with cinnamon, cloves and allspice.
Recipes using apples abound, from soups to salads; drinks to desserts. But one of the easiest ways is to serve apples fresh. Just slice them and cover with a mixture of lemon juice and water to keep them from browning, until ready for use. Then drain them and serve with your choice of cheeses, nuts, crackers and other fruit. One of my favorite cheeses to eat with apples is Gourmandise, a creamy processed cheese sold in small wedges, sometimes with a nut coating. It isn’t commonly found in supermarkets, though, so if you want to taste the subtle cherry flavor of gourmandise, here is my recipe for its very, very distant cousin. Its texture and flavor are quite different, but fondly reminiscent!
Cherry Almond Spread:
• Finely chop or grind: 4 ounces almonds.
• Let soften at room temperature: 8 ounces cream cheese.
• Blend these with: 1/3–1/2 cup cherry jelly or preserves, until smooth and evenly blended. Serve by placing a small dollop of spread on each apple slice you eat.
Now it’s YOUR turn to savor the joys of the apple. Visit an area orchard, and while you’re there, will you please thank Johnny Appleseed for me?
A Short List of Spots for Apple Lovers to Check Out:
Mayer Brothers Cider Mill, 3300 Transit Road, West Seneca / 668-1787.
Red Barrel Cider Mill, 8978 Boston State Road, Boston / 941-5959.
Williamsville Water Mills, 56 East Spring Street, Williamsville / 632-1162.
Bippert’s Farms, 5240 Clinton Street, Elma / 668-4328.
Murphy Orchards, 2402 McClew Road, Burt / 778-7926.
Becker Farms, 3724 Quaker Road. Gasport / 772-2211.
Hall Apple Farm, 6100 Ruhlmann Road, Lockport / 434-0838.
Meadows Family Farm, King Road, Forestville / 965-2923.
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