Quantity sold in: Bushel
Availability: Late September
Flavor: Sweet, bitter skin
Texture: Tender, juicy
Color: Deep red
Grown in: Orchard
Grown by: Horticulture Research Station
Storage and Preparation
Storage: Keeps for 3-5 months
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.
Pork Chops with Apples and Stuffing
- 1/2 tsp. butter or margarine, softened
- 2 unpeeled red baking apples, sliced
- 2 tsp. all-purpose flour
- 1 tsp. packed brown sugar
- 1/4 tsp. ground cinnamon
- 1/2 tsp. seasoned salt
- 4 bone-in pork loin chops, 3/4 inch thick (about 2 lb), trimmed
- 1 cup apple juice or apple cider
- 2 Tbsp. butter or margarine
- 1 1/2 cups stuffing mix for pork or chicken (from 12-oz box or 8- or 12-oz canister)
- 1/4 cup sweetened dried cranberries
- 1 Tbsp. chopped fresh parsley
- Heat oven to 375°F. Brush 1/2 tsp. butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
- In 2-quart saucepan, heat apple juice and 2 Tbsp. butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
- Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.
- 2 cups sugar
- 2 eggs
- 1 cup oil
- 1 Tbsp. vanilla
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 3 cups peeled, cored, diced apples (around 3 apples)
- Brown sugar for topping (around 1/2 cup)
- Preheat oven to 350 degrees F and line muffin pan with paper liners.
- Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon. Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.
- Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle with brown sugar.
- Bake at 350 degrees F for 20-24 minutes. Makes 18 muffins.