An Apple a day…

Apple growing season is just about over and it’s time to start picking and cooking with them. Maggie Wolf has posted some tips over at the Salt lake Tribune:

Even without knowing the variety, you can still pick perfectly mature apples by observing several clues. Color change is easy to see in most apple varieties. Green skin changes to yellow as apples mature. Red-skinned varieties may be red all season, so cut open a sample apple and observe the flesh; its color mellows from greenish to yellowish white.

This simple salad recipe from the September issue of Cooking Light magazine takes advantage of the seasonal local apples that are appearing at your grocer and farmers markets.

The New York Apple Association is projecting 29.5 million bushels of apples for this fall’s harvest. One bushel equals about 42 pounds of apples. This marks the fifth year in a row that growers have seen a banner crop. New York apple growers produced 29.7 million bushels of apples in 2006, according to the association.
Relevant pics from Flickr

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