Fall is the best time to visit a local farm and pick fresh apples.
HOW TO PICK ‘EM
Pick apples that are smooth, firm, and free of bruises and punctures, which speed decay. While shine isn’t the best indicator of ripeness (many supermarket apples are waxed), the apple should look vibrant in color. Check for freshness by flicking the skin close to the stem: A hollow sound means it’s past its prime. Then smell: The fresher the apple, the stronger it’s sweet aroma.
HOW TO STORE ‘EM
Apples do best in cold storage; at room temperature they quickly become mealy. Keep them in the refrigerator for 2 to 3 weeks. Wash apples when you’re ready to use them.
HOW TO EAT ‘EM
Try apples in all types of salad: Apple and Fennel Salad with Parmesan: Toss thinly sliced apples and fennel with chopped fresh parsley, fresh lemon juice, olive oil, salt, and pepper. Top with shaved Parmesan.
APPLES
Cortland: Sweet and tender American variety
Season: October to January
Best for: Applesauce (the soft flesh easily dissolves to mush)
Also good for: Cooking with chicken and snacking
Ida Red: A rich, sweet medium-size apple
Season: October
Best for: Applesauce (the soft flesh easily dissolves to mush)
McIntosh:Tender, juicy Canadian apple
Season: September to June
Best for: Applesauce (the soft flesh easily dissolves to mush)
Recipe: Apple Kuchen
Granny Smith: Tart, crisp, and popular for its versatility
Season: April to July; available year-round
Best for: Pies and cobblers (this apple can withstand heat without losing its shape or zing)
Also good for: Snacks and sandwiches; savory cooking with rich meats
Golden Delicious: Fresh, mildly acidic, and crunchy
Season: September to May.
Best for: Pies and cobblers (this apple can withstand heat without losing its shape or zing)
Also good for: Salads and sandwiches; snacking
Rome or Rome Beauty: A tart apple that stays crisp longer than most
Season: October to June
Best for: Pies and cobblers (this apple can withstand heat without losing its shape or zing)
Northern Spy: Considered one of the best all-purpose apples on the market
Season: October
Best for: Salads and sandwiches because theyÕre firm with great crunch
Also good for: Pies and cobblers
Gala: Sweet and crisp
Season: Harvested August through September; available from September through June
Best for: Salads and sandwiches because theyÕre firm with great crunch
Also good for: Baking
Winesap: A tart, firm, and aromatic apple that stores well
Season: October to June
Best for: Salads and sandwiches because theyÕre firm with great crunch
Also good for: Applesauce
Jonathan: Tart, tender, and brilliantly red
Season: September to October
Best for: Savory cookingÑtart varieties go well with rich meats, such as sausages, pork, and duck.
Also good for: Applesauce and snacking
Macoun: A crisp and juicy green-market favorite
Season: October to November (sometimes available through December)
Best for: Savory cookingÑit goes well with rich meats, such as sausages, pork, and duck.
Also good for: Snacking
Rhode Island Greening: Tart and crisp, itÕs chiefly a cooking apple
Season: September to November
Best for: Savory cookingÑgoes well with rich meats, such as sausages, pork, and duck.
Also good for: Applesauce
Empire: A cross between a Red Delicious and a McIntosh
Season: September to November
Best for: Snacking
Also good for: Soups
Fuji: Sweet and aromatic, juicy and crisp
Season: Harvested in the fall but available year-round
Best for: Snacking
Red Delicious: Sweet, simple all-American apple
Season: September to June
Best for: Snacking
