Yesterday was the perfect fall morning at the Olympia farmers’ market. There was a crisp chill in the air, which significantly reduced crowd size. Still, given the offerings available this time of year at the market, the chill was worth it. Along with a dizzying array of organic apples from Washington’s bumper apple crops, there were large ears of corn, juicy plums, chanterelles, squash, pole beans, red and white raspberries, concord grapes, and many others. One of my favorite types of produce from fall in Washington State is pluots. A cross between a plum and an apricot, the pluot is like a juicy, sweet plum. If you come across these tasty stone fruit, give them a try. I think you’ll love them.
As far as I am concerned, however, the star of the show for fall is apples. I love apple season with a passion approaching my love for writing. In fact, as soon as the days grow shorter and the leaves start to change color, I begin cooking with apples. The dogs love it. They gather at my feet as I peel and chop, accepting tiny slices of apple they chew with great gusto. (Tip – never give your pets apple seeds, which contain traces of cyanide.) At the market yesterday, the variety was amazing. Braeburn, Fuji, Jazz, Lady Alice, Gravenstein, Pink Lady, Rose, Honeycrisp…it’s an apple lovers paradise.
I enjoy baking apple pies, crisps, cakes, and turnovers. I also like making a simple applesauce, which I will be making today from the organic Honeycrisp, Pink Lady, and Jazz apples I bought yesterday.
When cooking with apples, I take a minimalist approach. I like to let the flavors of the fruit shine through. This doesn’t mean lots of sugar or heavy spices. Instead I use just enough to enhance the natural flavors of the apples instead of overpowering them. Some of my favorite spices to use include fresh grated nutmeg, cinnamon, allspice, cloves, and fresh grated ginger. I also usually use just a touch of lemon zest and lemon juice to prevent the apples from turning brown and bring out the tart notes.
Another trick for baking with apples is using a few different varieties in one dish. For instance, in my pies I often mix Granny Smith and Pink Lady apples. In fact, Pink Lady apples are my favorite eating and baking apples, followed closely by Honeycrisp.
Today, I will be making a simple applesauce. Recipe below.
Ginger Maple Applesauce
- 4 Pink Lady apples – Peeled, cored, and chopped
- 4 Honeycrisp apples, peeled, cored, and chopped
- 4 Jazz apples, peeled, cored, and chopped
- 1 cup water
- 1/2 cup pure maple syrup
- 2 T. fresh ginger root, grated
- Place apples and water in a large pot and simmer on the stove top, covered until apples begin to break down, about 15 to 20 minutes.
- Remove from heat and stir, mashing apples together.
- Stir in ginger root and maple syrup.
- If you prefer a smooth applesauce instead of a rustic one, cool and process in a food processor or food mill.