I have always been a fan of eating seasonally. Fruits and vegetables in season always taste the best because they are picked at their natural peak and are generally more affordable in their period of abundance. My fall internship at Saveur Magazine in New York means no homework — so taking advantage of my work-free weekend and the apple season, I decided to go apple picking upstate. At 65 cents a pound, it was hard not to go a little apple-crazy. I later realized that it would be virtually impossible to consume all of the apples that I had purchased raw before they turned rotten. And so, while I encourage you to take a road trip to one of the apple orchards listed here and pick your own, you should take a look at these recipes so that you have options for your harvest.
Quick and Easy Applesauce
Applesauce is not just meant for babies. I love making my own hearty applesauce and using it to flavor yogurt, oatmeal, or just to spread on toast. This recipe is simple and always comes out well. You can add other flavor agents like raisins, maple syrup, or nutmeg if you’d like, but I prefer to keep it plain and let the natural sweetness of the apples shine through.
What You’ll Need
- 6 firm apples (I like to use Honey Crisp, Braeburn, or Pink Lady), peeled, cored, and chopped into approximately ½ inch cubes
- 1/2 cup of water
- 1 teaspoon cinnamon
- Place the apples and water in a large pot and cover.
- Simmer over medium-low heat for approximately 25-30 mins, stirring every 5 minutes or so.
- Remove the pot from the heat when the apples are very tender but still have some shape to them.
- Stir in the cinnamon and allow the mixture to cool before placing into a sealable container.
- The apple sauce will last for a week in the refrigerator but can also be frozen and keep for months.
- 3 firm apples, peeled, cored, and finely sliced
- 2 white onions, peeled and finely sliced (the onions should be sliced the same thickness as the apples)
- 3 tablespoons butter
- 2 tablespoons oil (I prefer to use grapeseed, but vegetable or canola works well too)
- 1 tablespoon maple syrup
- 4 large potatoes, peeled and cubed
Potato and Apple Hash
This might sound a bit weird, but the apples and onions add a faint sweetness to this dish that makes it simply irresistible!
What You’ll Need