These apples have been bruised due to hail over the summer. They are perfectly fine, however we recommend using them for baking and sauces rather than eating raw.
Quantity: Half bushel
Availability: Late September
Flavor: Sweet, vinous
Uses: Eating fresh, juice
Storage: Keeps for 2-3 weeks
Short Term Storage: It is important to sort apples before storing. Remove any apples that are bruised, cut or show decay. Then plan to consume the 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 also be stored in 90-95% relative humidity to prevent dehydration. Apples should be stored in the refrigerator or another cool location. 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 or canned or dried.
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.
5 1/2 cups water
1 cup uncooked wheat berries
1/3 cup uncooked long-grain brown rice
1/2 cup uncooked hulled or pearl barley
1/2 cup dried cherries or cranberries
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup chopped fresh parsley, if desired
1 medium unpeeled eating apple, chopped (1 cup)
4 medium green onions, chopped (1/4 cup)
Sweet Red Onion Dressing
1/3 cup sugar
1/3 cup canola oil
1/3 cup cider vinegar
2 tablespoons grated red onion
2 teaspoons Worcestershire sauce
2 cloves garlic, finely chopped
1. In 2-quart saucepan, heat water and wheat berries to boiling. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and barley. Cover; simmer about 50 minutes longer or until grains are tender. Drain if necessary.
2. In small bowl, mix dressing ingredients.
3. In large bowl, mix cooked grains and remaining salad ingredients. Pour dressing over salad; toss. Cover; refrigerate 1 to 2 hours or until chilled.
Marshmallow Cream Cheese Apple Dip
• 8 oz. cream cheese (softened)
• 1 jar (around 8 oz.) marshmallow cream
• 1 t. vanilla
Mix together with mixer.
Serve cold with apple slices.