By Katie Hurley
There are certain signs of autumn that bring back memories for almost anyone you talk to. If you ask someone what fall apples mean to them, you might hear a story about pressing apples for cider, bobbing for apples, caramel apples or a special family recipe for apple pie, applesauce or apple cake. The topic of favorite apple varieties sparks an entirely different debate with conversation centered around the almost endless count of types.
On any given day, you might find 12 or more varieties of apples at the locally-owned Bayview Thriftway and Ralph’s Thriftway stores. Among the apples available now is my very favorite, the Honeycrisp apple. Crisp, juicy and not too sweet, Honeycrisps are best eaten raw or in a salad. If you haven’t yet experienced the Honeycrisp crunch, I highly recommend giving it a try!
Three quarters of my family members prefer Honeycrisps for snacking. The other quarter, my daughter who has braces, likes Gala apples for their sweet flavor and thinner skin. To keep apple slices from turning brown in a lunchbox, combine 1 T. lemon juice with ¼ c. cold water and dip the apple slices in the lemon water before sealing them in a resealable sandwich bag, pressing out all of the air.
Firm, tart Granny Smith apples are great for snacking and baking alike. Baked in a pie or tart, their slices will keep their shape instead of turning into applesauce. A simple Rustic Apple Tart combines Granny Smith and Golden Delicious apples to make a sweet fall treat that only takes minutes to prepare. The Granny Smith apples stay a little crunchy and the Golden Delicious apples cook into a soft, sweet sauce inside the tart.
Granny Smith apples are also great in a salad, where their tart crunch pairs well with arugula or spinach. The famous Waldorf Salad, which combined diced apples, celery and walnuts and a mayonnaise dressing, is updated in this modern version.
New Waldorf Salad with Lemon-Tarragon Vinaigrette
Serves 6-8
Dressing:
2 T. white wine vinegar
2 T. lemon juice
2 T. honey or agave
1 t. Dijon mustard
1 clove garlic, minced
½ t. salt
½ t. freshly ground pepper
2/3 c. olive oil
¼ c. fresh tarragon leaves
7 oz. baby arugula
3 small granny smith apples, cored and cut into thin matchsticks
2 ribs of celery, cut into thin matchsticks
½ c. thinly shaved parmesan or romano cheese
¾ c. candied nuts (pecans, sliced or slivered almonds or hazelnuts) chopped (plain toasted almonds are a good substitute if you want to cut down on sugar)
For dressing, combine the first 7 ingredients in a food processor. With the motor running, add oil in a steady but very slow stream until mixture emulsifies. Turn the motor off, add tarragon and pulse a few times until tarragon leaves are chopped and blended in to dressing. Refrigerate in a covered container for up to 1 week.
Prepare and slice the apples and immediately toss with enough of the dressing to coat the apples (to keep the apples from oxidizing). Prepare and add the sliced celery to the apples. Just before serving, add remaining ingredients, toss well and serve.
With so many varieties of apples and so many different ways to use them, there are plenty of opportunities to create Fall memories with apples. Stop by Bayview Thriftway or Ralph’s Thriftway for a bag of Gala, Braeburn, Fuji, Golden Delicious, Granny Smith, Honeycrisp or Pink Lady apples.
Bayview Thriftway
516 4th Ave. West, Olympia
360.352.4897
Ralph’s Thriftway
1908 East 4th, Olympia
360.357.8011
