If you love apples, you've come to the right place! New York State apple farms have been growing great apples for over 300 years. They have lots of practice in producing the finest apples in the most varieties grown anywhere in the United States. The fine glacial soil and warm breezes from Lake Ontario, the Hudson River Valley and Lake Champlain guarantee superior quality apples. New York apple growers take great pride in the quality of their fruit and farm operations. They accept responsibility for producing outstanding fruit while taking care to treat the land, water and air so gently. Apples can be difficult to grow since over 700 different insects and diseases can affect apples. But, growers know that the best way to grow excellent fruit is to treat the earth with the utmost respect. Apple growers committed to caring for the earth decades ago. They were among the first in the world to adopt Intergrated Pest Management (IPM) techniques. IPM involves managing pests by sophisticated combination of biological, horticultural and chemical tools to be sure that safe and high quality apples are grown without harm to the environment. The growers make widespread use of IPM tools such as introducing "good bugs" into the orchard to eat "bad bugs" that damage apples. Remember, most growers live right in the midst of their orchards. They take their responsibility seriously to protect their own families as well as yours. And, of course, they want to pass down the family farm to their children so it makes perfect sense to treat the land with care.
Keeping The Crunch
Crisp, crunchy apples stay crisp and crunchy when stored properly at home. Handle apples gently to prevent bruising. Refrigerate in the crisper section. Cool air maintains quality, juiciness and crispness. Store apples in ventilated plastic bag away from foods with strong odors. Don't store apples with broccoli, cabbage, cauliflower, cucumbers, leafy greens, lettuce or spinach. Apples give off a gas that can damage these vegetables. This same gas will speed the ripening of bananas, kiwis, peaches, plums and pears. Place these fruits into a paper bag with an apple to ripen much quicker. It's no coincidence that apples are the symbol of good health. In the Middle Ages, the English said, "To eat an apple before goin to bed/Will make the doctor beg his bread." We now know that there's a sound basis for the familiar "apple a day" rhyme.
Even More Reasons To Eat An Apple A Day
Love your heart - Antioxidant phytonutrients found in apples fight the damaging effects of "bad" LDL cholesterol to keep your heart healthy. Breathe easier - Daily apple eaters breathe more easily due to stronger lung functioning. They also experience a lower incidence of lung cancer. Build strong bones - Apples contain boron, an essential trace element that helps harden bones. Strong bones prevent osteoporosis. Ease your digestion - One apple provides as much dietary fiber as a bowl of bran cereal. That's equal to one fifth of the recommended daily intake of fiber. Help your diet - Snacking on apples will fill you up before a meal. Apples are the perfect snack food - no fat, no sodium, no cholesterol and GREAT TASTE!! Boost your energy - The complex carbohydrate in apples give your body a longer, more even energy boost compared to high-sugar snacks. Apples can keep you going throughout the day.
McIntosh
Nothing evokes fall better than the aromatic fragrance of McIntosh apples. People have enjoyed this apple since 1811 when John McIntosh discovered the first seedling. McIntosh apples grow particularly well in New York's cool climate. What's it like? Sweet with a tart tang, very juicy, tender white flesh. Excellent for eating and sauce. Good for salads and pies. Special hint - McIntosh's tender flesh cooks down quickly. Add a thickener if making a pie. Available late September - May.
Empire
With the popular Red Delicious and McIntosh for parents, Empire apples were destined to be a hit. It's a sweet-tart combination that's great for everything. The New York State Agricultural Experiment Station in Geneva introduced this new variety in 1966. What's it like? A wonderful blend of sweet and tart, juicy, very crisp, creamy white flesh. Excellent for eating and salads. Good for sauce, baking, pies and freezing. Special hint - Small Empires are great for school lunches. Kids love Empire's sweet-tart taste and super crunchy texture. Available September - July.
Cortland
Imagine a fragrant fresh fruit cup with beautiful snow white apples. You can bet it was made with Cortland, the very best salad apple. This great all purpose apple was developed at the New York State Agricultural Experiment Station in Geneva in 1915. What's it like? Sweet with a hint of tartness, juicy, tender, snow white flesh. Excellent for eating, salads, sauce, pies and baking. Good for freezing. Special hint - Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't turn brown quickly when cut. Available September - April.
Macoun
Want a perfect no-fat dessert that will satisfy your sweet tooth? Macoun may just be your apple, but, hurry, these special apples are only available in the fall. Macoun was developed at the New York State Agricultural Experiment Station in Geneva in 1923. It's named for a famous Canadian fruit breeder. What's it like? Extra sweet and aromatic, very juicy, tender, snow white flesh. Excellent for eating. Good for sauce and salads. Special hint - Try serving Macoun slices with cheese for a sophisticated dessert in the autumn. Available October - November.
Recipes
Apple Muffin
Other recipes from Produce Pete.
