Apples

There are over 20,000 varieties of apples across the world, but only about 200 varieties are grown in the U.S. and fewer than 100 are found in stores. Apples are typically harvested during the late summer and early months in New York, but the last a long time in cold storage so we often have local apples all winter and even into spring. New York is the second largest apple producing state (after Washington) in the U.S. At this time of year fresh, local apples are so abundant it would be a shame to get them from anywhere else. 

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Storage and Preperation

Apples can be stored both a room temperature or in the fridge, depending on how fresh they are and how long you want them to last. If storing at room tempera- ture, make sure that they are in a cool area and away from direct sunlight. If storing in the fridge, be sure to keep in the fruit side of your crisp and they will last for several weeks or even months.
Add apple slices to banana and yogurt for a refreshing smoothie. If you have apples that are too mushy to eat, cut them into slices and freeze for use in a smoothie. Add diced apples to root vegetables like beets, sweet potato and carrots and roast in a 425 oven until tender. Have apple slices with almond or peanut butter for quick, filling snack. Also try apple slices with goat, cheddar and mozzarella cheese and nuts. ​​

Nutritional Information

Apples are a good source of both fiber and vitamin C. But be sure to eat the peel since that’s where most of the fiber and anti- oxidants are found. Apples con- tain natural pectin that helps stim- ulate healthy digestion. The also contain vitamin K, thiamin, riboflavin, vitamin B6, folate and potassium in smaller amounts. They make a great healthy portable snack. 

Apple Pancakes

Curried Chicken Salad

Ingredients

• 2 large russet potatoes, peeled and grated
• 2 medium apples, peeled and grated
• 1 large egg, beaten
• 3 tablespoons flour
• 2 teaspoons sugar
• 1/2 teaspoon salt, plus more, to taste
• 1/4 teaspoon freshly ground black pepper Vegetable oil

Directions
1. Line a baking sheet with brown paper (to absorb oil) and keep pancakes crispy set aside.
2. Combine apples and potatoes and squeeze as much water and juice out of the mixture as you can. It should be relatively dry.
3. Add the beaten egg, flour, sugar, salt, and pep- per to the bowl. Stir gently to combine all of the ingredients, making sure that the flour has been completely incorporated.
4. With your hands, form pancakes about two inches in diameter and 1/2-inch thick.
5. In a large skillet, heat vegetable oil over medi- um until it begins to shimmer. Place a few pan- cakes in the skillet, giving them plenty of room.
6. Cook the pancakes until they achieve a golden brown color, about two minutes on each side.
7. Move the pancakes to the baking sheet and sprinkle each pancake with a bit of salt. Put the pancakes in the oven to stay warm while you con- tinue cooking the remaining pancakes.
8. Serve hot with applesauce or sour cream. 

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If you don’t have apples, grapes make a good sub- stitute to add some sweetness to this salad

• Ingredients 1 Tbs. olive oil
• 3-4 chicken breasts 12 oz vanilla yogurt
• 1 stick celery, finely chopped 2 apples, chopped
• 1 cup walnuts, chopped
• 1/4 cup orange juice
• 1/4 cup low-fat mayo
• 2 tbsp cumin
• 5 tbsp curry
• 1 tbsp ginger paste (or crushed fresh ginger)

Directions
1. Salt and pepper the chicken and cook in a cov- ered skillet over medium heat for about 10-15 minutes adding water if it starts to get too brown. 2. Allow the chicken to cool and then pull apart into strands (or cut in chunks if you prefer).
3. Toss chicken with chopped celery, walnuts, and apples and set aside.
4. In a medium bowl, mix together the remaining ingredients; pour over the chicken mixture and stir. Add salt and pepper to taste. Serve cold. ​