Just An Apple a Day…
Apples are at market!! Actually, they will be at the market through October including the Harvest Festival Downtown on the 31st and also at the Winter Market.
Here are 7 fantastic ways to put more apples in your diet
- Eat them fresh – Apples Are Nutritious, they are good for your Heart. … they’re linked to a lower risk of Diabetes. … help reduce cancer…..promote good gut bacteria…help fight asthma…..help with weight loss….and the list goes on.
- Dry apples – You can dry apples in a snap. Wash, core and slice. You can dry them in a food dehydrator, in an oven, in the sun or over a wood stove.
- Applesauce — What’s better than having a fresh jar of applesauce in the pantry for those long winter months.
- Apple Fritters — Homemade Apple Fritters are packed full of fresh apples, easy to make with simple ingredients, and can be ready in just 30 minutes! They’re destined to be a new family favorite! (recipe below)
- Apple Pie — nothings beats the aroma of fresh-baked apple pie.
- Apple Butter — Place the apples in a slow cooker. Add the sugars, cinnamon, salt, and vanilla to the crockpot. Mix well. Cook in slow cooker on low for about 10 hours, stirring every couple hours. The apple butter should be thick and dark brown. If desired, use a blender to puree the apple butter until smooth. Cover and refrigerate for up to two weeks or freeze in small containers.
- Carmel Apples — super fun and yummy for the kids in your life. Make a special autumn memory with some of these! (recipe below)
Come see us at the market this weekend…… rain or shine to pick up some apples and all the wonderful fall produce. You won’t want to miss the fresh-baked breads, goodies, salsas, gorgeous flower bouquets, honey, eggs, milk, cheese, jams, kettle corn, beer, and wine, plus all the amazing crafters!!
On Stage:
Saturday: Echo Elysium
| Fresh this Week: Corn, celery, salad mix, cilantro, Italian prune plums, apples, cranberries, potatoes, leeks, radishes, broccoli, cabbage, rutabagas, parsnips, cucumbers, tomatoes, arugula, red onions, yellow onions, sweet onions, green onions, kale, swiss chard, large pumpkins, mini pumpkins, pie pumpkins, winter squash, lettuce, spinach, carrots, beets, bags of storage onions, garlic |
These Easy Homemade Apple Fritters are packed full of fresh apples, simple to make, and can be ready in just 30 minutes!
- 1 cup all-purpose flour
- 1/2 tsp cinnomon
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tsp fresh lemon juice
- 3-4 cups apples, diced 2 large apples, peeled and diced into bite-size pieces (honeycrisp or granny smith)
- 2 tbsp sugar
- 2 eggs
- 1/4 cup milk
- vegetable oil for frying
- 1 1/4 cup confectioner's sugar
- 1/4 tsp vanilla extract
- 3-5 tsp water
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Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl.
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In another bowl, add the diced apples and the lemon juice and apples.
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Add sugar and eggs to the bowl of a stand mixer. With a paddle attachment, mix on medium speed until fully combined. Reduce to low and add the flour mixture in and mix until just combined.
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Add the milk and continue to stir until all well combined and then fold in the diced apples.
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Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer or an instant read thermometer.
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1/4 cup at a time, drop batter into oil and let fry until golden brown (the batter will feel thin, but it'll come together, don't worry). Flip and fry other side until golden brown. You'll know they're done if you insert a small knife into the center and it comes clean. If not, fry a little longer.
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Use a slotted spoon to transfer to a paper towel-lined cooling rack and let cool. Repeat with all the batter.
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In a small bowl, combine the sugar, vanilla, and 3 teaspoons of water. Add more water, 1 teaspoon at a time, until a pourable consistency is reached.
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Drizzle the glaze over the cooled fritters and let dry.
Sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly, the caramel sets VERY fast).
- 8 large tart apples
- 8 wooden chopsticks for handles
- 1 cup butter
- 2 cup packed brown sugar
- 1 cup light corn syrup
- 1 can (14 oz) sweetened condensed milk
- 2 tsp vanilla extract
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Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
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Line a baking sheet with parchment paper.
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Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
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Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.
Because the caramel requires constant attention when cooking and you will be in a hurry when coating the apples, prep everything beforehand. Have your parchment paper laid out, your toppings ready in bowls, etc. Also, each stove differs as far as temperature and how long you will need to cook caramel. It only took 21 minutes for me, but took a friend 39 minutes, so it can vary greatly.
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