The end of summer and arrival of autumn always come as a bit of a let down. I spend the winter looking forward to the gardening season and the opportunity to be outdoors, which means that September, when the days grow shorter and the leaves prepare to drop, is the end of that cycle. However, if there's one bright spot in autumn, it's the annual apple harvest, when the fruit is crisp and sweet and fresh.
Stored properly, some apple varieties keep for months. Your grocer knows this and will continue throughout the year to stock the store bins with apples from the fall crop. As a very general rule, late apples keep longest. The best storage varieties include Fuji and Granny Smith. This is good to know if you're buying in quantity to take advantage of a good price and don't intend to use up your apples anytime soon.
For most of the long-keeping apples, the optimal storage temperature is about 35° Fahrenheit. However, you don't want to let your apples freeze or they will be ruined.
Among the popular varieties, Jonathans and Delicious apples are not meant for lengthy storage. Jonathans, in particular, begin to go soft within weeks of harvest and should be purchased for immediate use.
Apples are fairly easy to grow in this climate, however you should be prepared to plant a pair of trees as most varieties require a second tree for pollination. Golden Delicious are an exception, as they are self-pollinating, and would be a good choice if you only have room for one tree. Grafted trees that contain two varieties are another option.
It's wise to buy fruit trees from a nursery, where you are most likely to get reliable information about which trees bloom at the same time and are compatible for pollination. You'll also need pointers about pruning the varieties of trees you select and protecting them from bugs and diseases.
At my house, fall is apple pie season. For my money, Granny Smith is the most reliable baking apple. Because of the tartness that makes Granny Smith a less-than-desirable eating apple for most people, this variety holds its flavor during the baking process.
This apple dumpling recipe, adapted from "The Pie and Pastry Bible" by Rose Levy Beranbaum (Scribner), will also put baked apples on the table. Because it calls for a basic flaky pie dough, you can bake a pie and use leftover dough to wrap up dumplings.
Apple Dumplings
Dough for a 2-crust 9-inch pie
6 baking apples
2 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter, softened
. Grafted trees that contain two varieties are another option.
It's wise to buy fruit trees from a nursery, where you are most likely to get reliable information about which trees bloom at the same time and are compatible for pollination. You'll also need pointers about pruning the varieties of trees you select and protecting them fromleak out. Peel the apples and brush them with lemon juice.
In a small bowl, stir together the butter, brown sugar and cinnamon until well blended. You will have 6 tablespoons. Spoon 1 tablespoon of the mixture into each apple and top each with flavor during the baking process.
This apple dumpling recipe, adapted from "The Pie and Pastry Bible" by Rose Levy Beranbaum (Scribner), will also put baked apples on the table. Because it calls for a basic flaky pie dough, you can bake a pie and use leftover dough to wrap up dumplings.
Apple Dumplings
Dough for a 2-crust 9-inch pie
6 baking apples
2 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter, softened
. Grafted trees that contain two varieties are another option.
It's wise to buy fruit trees from a nursery, where you are most likely to get reliable information about which trees bloom at the same time and are compatible for pollination. You'll also need pointers about pruning the varieties of trees you select and protecting them fromand, sprinkle it all over with the sugar (1 teaspoon for each wrapped apple). Set it on the prepared baking pan. Cut a small vent in the center of the apple, about ¤-inch wide. Continue with the remaining apples and space them at least 1 flavor during the baking process.
This apple dumpling recipe, adapted from "The Pie and Pastry Bible" by Rose Levy Beranbaum (Scribner), will also put baked apples on the table. Because it calls for a basic flaky pie dough, you can bake a pie and use leftover dough to wrap up dumplings.
Apple Dumplings
Dough for a 2-crust 9-inch pie
6 baking apples
2 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter, softened
. Grafted trees that contain two varieties are another option.
It's wise to buy fruit trees from a nursery, where you are most likely to get reliable information about which trees bloom at the same time and are compatible for pollination. You'll also need pointers about pruning the varieties of trees you select and protecting them fromemove the baking sheet to a wire rack to cool for 20 to 30 minutes before serving warm.
If desired, serve with whipped cream.
-- When she's not writing about foods and gardening, Gwyn Mellinger is teaching journalism at Baker University. You can send e-mail to her at mellinger@harvey.bakeru.edu. Her phone number is (785) 594-4554.
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