Quantity sold in: Bushel
Availability: Early October
Flavor: Sweet, rich
Uses: Eating fresh, cooking (keeps shape)
Grown in: Orchard
Grown by: Horticulture Research Station
Storage and Preparation
Storage: Keeps for 3 months or more
Short Term Storage: It is important to sort apples before storing. Remove any apples that are bruised, cut or show decay. Plan to consume larger apples first and save smaller apples for later in the season. Larger apples will be the first to begin to loose quality and show signs of internal breakdown. The optimum storage temperature for apples is 30-32 degrees F. Apples should be stored in the refrigerator or another cool location. Apples should be stored in 90-95% relative humidity to prevent dehydration. Apples should not be stored with bananas or tomatoes because this can cause apples to soften. If storing apples in a basement leave them in a cardboard box out of direct sunlight.
Long Term Storage: Apples can be frozen, canned or dried.
More information from ISU extension on:
Canning Fruit Spreads
Preparation: Apples should be washed before eating or preserving. Wash apples under cold running water and dry with a clean towel. Cut apples should be covered and refrigerated if not eaten within 2 hours of cutting.
Nutrition: Adults should consume 1.5-2 cups of fruit total per day according to the USDA MyPlate recommendations. Apples are high in fiber. One medium apple contains 17% of the total recommended fiber intake per day. Apples are also a good source of vitamin C.
- 2 cups all-purpose flour
- 1 tsp. salt
- 2/3 cup plus 2 Tbsp. shortening
- 4 to 6 Tbsp. cold water
- 1/3 to 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/8 sp. salt
- 8 cups thinly sliced peeled apples (8 medium)
- 2 Tbsp. butter or margarine
- In medium bowl, mix 2 cups flour and 1 tsp. salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.
Pork Skewers with Apples
- 1 cup apricot jam
- 2 Tbsp. white vinegar
- 1 Tbsp. tomato paste
- 2 Tbsp. olive oil
- Salt and pepper to taste
- 1 1/2 lbs. of pork fillet, cut in 1 " cubes
- 1 red onion, cut in 8 wedges
- 1 apple, cut in 8 wedges (core removed)
- 8 skewers (if using wood, soak in water to prevent burning)
- Heat grill to medium heat. Prepare marinade by combining jam, vinegar, tomato paste and olive oil. Season pork cubes with salt and pepper.
- Prepare skewers by alternating pork with the apple and onion.
- Baste skewers with marinade and cook on the grill until pork is no longer pink in the middle, about 8 minutes.