Apples
Apples are a tree fruit that are harvested in the fall. Apples come in many shades of red and green and vary from sweet to tart in flavor.
Apples have many uses both sweet and savory. Apples can be eaten raw, baked, poached, dried, made into sauce, pies, crisps and many more applications. Apples are also made into juice and cider.
Apples come in many varieties. See below for a listing of some of the apples available in Massachusetts.
Apples can be kept for about 2 weeks or longer if stored in cooler temperatures.
Fiber, vitamin C. Apples also contain low amounts of vitamin B2, B6,K
American Beauty (Circa 1860) Originated on Billy’s Farm in Sterling, MA! Juicy, sweet & floral. A must try!
Autumn Gala (a cross of Red Delicious and Orange Pippin). Sweet tooth? From the farmstand- “Originating in New Zealand in 1976, this is one of the most common apple varieties grown across the globe. While there are several different strands of this well-know, sweet and crunchy apple, our farm will only showcase two varieties! The ones coming out of the orchard in Groton much different in color from those coming out to the orchard in Sterling. They are crisp, sweet and a great snack apple! Be sure to store these pink, speckled, red-cheeked beauties in the fridge. They are best for fresh-eating! Their storage life is not that great and are certainly not ideal for cooking.“
Baldwin (Circa 1755)- Originated in Boston, this variety is a well-known heirloom that is crisp, tart and juicy. A wicked good keeper.
Cortland! Circa 1898. All purpose apple, juicy and sweet. Great for eating, excellent in pies. Here’s the farmstand info- “This is an old-time favorite and really delicious and crisp when eaten right after harvest. It has a beautiful red and green splash with specks and stripes of white. The flesh is a crisp white. This apple has been around for a long time…1898! And was and still is a common variety found on almost all orchards here in New England! This apple variety has a great storage life and was commonly put away by our ancestors. Cook or eat! A lot of the generation before many of us, loved this variety in apple pies. Try stuffing these apples with something sweet and creating unique desserts!“
Crimson Crisp (Circa 1995) Wicked crisp, tart, sharp and spicy.
Empire (circa 1940) – A combo of Red Delicious and McIntosh, this sweet crunchy crisp with a mild tart bite.
Golden Delicious! Circa 1880. Sweet and crisp with a unique taste profile, semblance to a ripe pear. These make for an excellent snack apple.
Golden Russet (Circa 1800)- A diamond in the rough! This heirloom variety is a very hard find. Unique, crisp and tangy!
Honeycrisp (Circa 1991) has become wicked popular! Sweet and crunchy, it is a good snack apple. “One of the most modern apple varieties in America that continues to gain in popularity. While these trees bear heavy some years and light on others, there are orchards around the USA that continuously take out the “old varieties” and put these beauties in. If you like to follow the crowd, this apple is for you…especially if you love sweet, crunchy and pretty! Light green and yellow splashes, combined with blushed-red cheeks this apple is a beauty both on the tree and on the display counters. Great for eating, not so much for cooking and the shelf life on it is not so great so be sure to keep it in the fridge.”
Jonathan (Circa 1864) is a classic american apple, sweet with a sharp balance.
Jona Gold (Jonathan and Golden Delicious, circa 1943). Great flavor, crisp skin and a unique flesh.
Macoun! Circa 1990, New England’s favorite apple. Sweet & tart, wicked crisp!
Macintosh (Yankee/Marshall varieties) This old standby is a New England favorite. Here is what the farm stand has to say! – “Originating in Fitchburg, Massachusetts…this New England showcase variety originated in 1801 and is one of the apple varieties that the Northeast is well-known for. This apple is beautiful with its rosy cheeks and greens splashes. Keep this one in your fridge or on your counter for up to three days. Great for eating, great for cooking and perfect for dipping in caramel.“
Melrose (circa 1944) – A dessert apple that’s firm, coarse and juicy. It has a slight acid flavor and is a good cooking apple. It’s also the official state apple of Ohio!
Northern Spy (Circa 1800)- Spicy and crisp, very unique. “Spies for Pies” is the motto, so try them in a pie today!
Northwestern Greening – Juicy, crisp and mild tart makes it perfect for pies. It’s also a great snack apple when freshly picked.
Red Delicious! Circa 1880. Sweet and crunchy, these local beauties are nothing like the ones from Washington (no offense, Washington)!
Roxbury Russet (Circa 1649)- This is believed to be the oldest cultivated apple in the United States, first discovered in Roxbury, MA! A great mixture of sweet and tart, and a fairly good keeper apple.
Snow sweet(circa 2006) Sweet with a tart balance. New variety!
Spencer (Circa 1926) Sweet with a crisp, juicy flesh. Great snack apple!
Suncrisp! (New variety)- A twist on the Honeycrisp, this one is sweet and tart, crisp and juicy- a good keeper apple!
When you find yourself with too many apples, applesauce is always an enjoyable way to preserve these goodies over the winter.
Jess slow cooks hers for 4 hours (stirring halfway through) with 2 cinnamon sticks, a hearty splash of lemon juice, and about 1/2 cup of water. Remove the cinnamon sticks before serving or freezing, and you’ll have a sweet treat!
Here’s Sarah’s quick Applesauce for the freezer:
10 apples, 1 cinnamon stick and 1-2 tablespoons of ground cinnamon to your liking, 1 star anise pod, 3-4 cardamom pods. Let this bubble away, it smells better than any candle out there. Be sure to remove the anise pod, cardamom pods, and cinnamon stick when you are finished simmering. You can adjust the sweetness of your sauce with sugar, I like to use brown sugar when it’s needed. Cool, divide into containers, label and freeze to enjoy all year.
Short on freezer space? Process them in mason jars!
Dehydrated Apple Rings or even just the peels sprinkled with a bit of cinnamon is a tasty treat.
This recipe from Southern Living provides a tasty and unique use for apples and sweet potatoes. There are several liberties that can be taken with the ingredients (I used half of the called for refrigerated pie crust, none of the orange juice and much less of the sugar, for example). A dollop of freshly whipped cream really brings this one home!
Don’t fear the turnip! This is a great side for all kinds of savory dishes. If making this during the fall season, toss a crisp diced apple into turnips during the last 5 minutes of cooking for a welcome sweet crunch. If it’s the summer season, forego the apple and use the thyme.
