The Apple Chart
Friday, January 25th, 2008
Image: Rhode Island Greening Apple
Apples for applesauce: Look for soft-flesh apples, which easily dissolve to mush.
• Cortland: Sweet and tender American variety; peak season is October to January.
• Ida Red: A rich, sweet medium-size apple; peak season is October.
• MaIntosh: Tender, juicy Canadian, apple; peak season is September to June.
• Other good picks: Jonathan, Rhode Island Greening, and Winesap.
Apples for pies and cobblers: You want apples that can withstand heat without lossing their shapes or zing.
• Granny Smith: Tart, crisp, and popular for its versatility; peak season is April to July, but are available year-round.
• Golden Delicious: When this apple is fresh and mildly acidic, its crunch and flavor are unbeatable; peak season is September to May.
• Rome, or Rome Beauty: A tart apple that stays crisp longer than most; peak season is October to June.
• Other good picks: Northern Spy, Newton Pippin.
Apples for salads and sandwiches: It’s all about the crunsh here. Look for firm apples that crunch even when cut.
• Northern Spy: Considered one of the best all-purpose apples on the market; peak season is October.
• Gala: Sweet and crisp; peak season is August through September, but available from September through June.
• Winesap: A tar, firm, and aromatic apple that stores well; peak season is October to June.
• Other good picks: Golden Delicious, Granny Smith.
Apples for savory cooking: Tart varities go well with rich meats, such as sausages, pork and possibly even duck.
• Jonathan: Tart, tender, and brilliantly red; peak season is September to October.
• Macoun: A crisp and juicy green-market favorite; peak season is October to November (sometimes available through December)
• Rhode Island Greening: Tart and crisp, it’s chiefly a cooking apple; peak season is September to November.
• Other good picks: Granny Smith for rich meats; Brarburn or Cortland for chicken dishes.
Apples for snacking: Crispness is cruical. The tart-sweet debate is a question of taste in this category.
• Empire: A cross between a Red Delicious and a McIntosh; peak season is September to November.
• Fuji: Sweet and aromatic juicy and crisp; peak season is fall, but are available year-round.
• Red Delicious: Sweet, simple all-American apple; Peak season is September to June.
• Other good picks: Crisp and tart go for Granny Smith, Jonathan or Macoun. For Crisp and sweet go for Cortland, Golden Delicious and Jonagold.
**”More Advice I Pulled Out Of My Ass” by: Dr. Phil. Wonder what that’s all about? Over at Mom’s Soap Box, Jennie Nicassio has the story behind that statement and the facts behind why Dr. Phil is a fraud. Read about it here.**
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Earthly Eating Recipe:
Chicken Couscous
Serves: 4
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
12 ounces boneless, skinless chicken thighs, cut into 1-inch cubes
3 medium carrots, cut into 1-inch pieces (1 1/2 cups)
1 1/4 cups chicken broth
1 cup sliced celery
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8-1/4 teaspoon crushed red pepper
1 medium zucchini, cut into 1/2 x 1/2 x 1-inch strips
2 medium tomatoes, peeled, seeded, and chopped
15-ounce can garbanzo beans, drained
1 cup couscous
In a large, heavy skillet or Dutch oven cook the onion and garlic in hot oil till tender but not brown. Add the chicken, carrots, chicken broth, celery, salt, cumin, turmeric, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add the zucchini, tomatoes, and garbanzo beans. Cover and cook for 10 minutes more, or till chicken and vegetables are tender.
Meanwhile, prepare couscous according to package directions. To serve, spoon couscous into a serving bowl. Spoon chicken mixture over couscous.
Happy Eating!
