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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Sept. 8, 2016)
SEPTEMBER 8, 2016 // 11 year, as it seems by all ac- about that lively tartness. counts that 2016 could well go But upriver orchards down as the Year of the Apple. haven’t been the only apples “It’s certainly looking that to benefi t: All along the coast, way,” says Danny Rasmussen, similar weather patterns have produce manager at the Astoria backyard apple trees brimming Co-op Grocery, which with fruit, getting neighbors plans, as always, to gabbing about their Have stock as many favorite recipes and n w an unkno our fresh Northwest happily dispelling y e in apples as it can, a long-held local apple tre he ver y ? T rd a grown as close y k c a b - assumption. quiz at ap h to home as it “A lot of g u ro o th .com can can get them. people think that plename tify it. “Crop apples are apples can’t be help iden beginning to hit grown on the coast, the market now — a but that’s not exactly couple weeks earlier than right,” says Raymond Mill- usual — and they’re looking ner, co-owner of The Planter and tasting great,” he says, Box, a nursery and garden adding that he’s hoping for at center on Washington’s Long least 10 to 12 more varieties Beach Peninsula. “They need throughout the season, most of some extra care and a little them a bit beyond the norm. attention, like all fruit trees, but “We love to bring in those they really can do just fi ne.” specialty fruits, the ones you His family-owned nursery don’t see everywhere. This stocks and sells more than 20 year we’ll be looking for varieties of apple, some of Gravensteins, Cripps and them specifi cally developed to Ginger Golds, with an eye to withstand our unique growing a few more that are suited for conditions, like the Wynoochee specifi c uses,” like Rasmus- Early and the Chehalis — two sen’s own favorite, the pur- beautiful cultivars that don’t ple-fl eshed Pink Pearl, which shy away from fog or fungus. he adores for applesauce, “It helps to know what you along with Cortlands and Jo- have,” says Millner, adding nagolds, as soon as pie-baking that special varieties need spe- season rolls around. cial things. “Once you know But no matter what novel what your apple wants, you’re pome fi nds its way to his on your way to success.” supply, he’s sure the overriding So what are the biggest taste preference in his fair city mistakes people make with will remain steadfast: The ap- their trees? According to ple of Astoria’s eye, according Millner, poor pruning ranks to Rasmussen, is “defi nitely number one. “You need to the Honeycrisp.” prune in the fall, not the dead A rising star among apples, of winter, preferably before the the Honeycrisp, like most last leaves hit the ground,” he other varieties, has benefi tted says. “Remember: Pick your this year from exceptional- fruit then prune your apple, ly good weather east of the always with a goal of creat- Cascades, with plenty of rain, ing a canopy of fruit-bearing lots of warm days to produce branches.” colorful, sweet fruit, and a “We can’t have a bumper balance of cool nights to bring crop every year,” Millner says, acknowledging that this year applesauce, pies or snacking. is special. “But if you always Cortland: Resistant to take care of your tree, you’ll be browning, this apple is great in ready when those rare seasons salads or on a tray that needs to come your way.” last at the table. Also good for Ready or not, this year’s applesauce and drying. extravaganza is already Fuji: A great keeper, this underway, and whether you’re fl avorful giant can last weeks picking them from the shelves in the fruit basket without get- of your local market or the ting mealy. Okay for baking. branches of your very own Gala: Eat it now! Not a tree, you’ll need a plan if you good baker, but perfect for want to maximize your apple lunches and snacks. assets. Here’s a breakdown on Granny Smith: Named for a few varieties you’re likely to a real woman, this is a good fi nd, including fl avor profi les apple for use in savory dishes as well the best ways to enjoy or alongside grilled meats (like them. Happy harvest! pork or chicken). It’s Braeburn: Mar- invigorating tartness It velously sweet and sets it apart. 36 a takes best enjoyed fresh, Gravenstein: mak pples t though it does make lo e one g o Aromatic and n of a a decent pie; its ten- fl avorful — a fi rst cide l- r . der skin smells like choice for sauces and just-pressed cider. pies. (Use them quick, Cameo: An all-around though, they don’t last long.) dandy, perfect on a cheese Honeycrisp: True to its plate or for dessert. The Wash- name in fl avor and texture; a ington Apple Commission nice touch in applesauce and gives it an excellent rating for unbeatable eaten fresh. LOLA’S SUPER EASY APPLE CRISP This simple crisp is only lightly sweetened, allowing the true fl avors of the apples to show off nicely; the cranberries lend an extra Northwest touch and a hint of color. As a dessert, it’s amazing served with a bit of caramel sauce and ice cream. Or, skip that extra sugar, and it works great for breakfast, too. Bonus: It can easily be made gluten-free (substitute almond meal for fl our) or even vegan (trade the butter for coconut oil). Ingredients 1 cup old-fashioned oats 1/2 cup fl our 1/2 cup chopped pecans or walnuts (optional) 1 1/2 teaspoons cinnamon, divided 1/4 teaspoon salt 1/4 cup maple syrup 1/4 cup melted butter 4 large apples, peeled, cored and chopped (5 to 6 cups) 1/4 cup dried cranberries 1/4 cup orange liqueur (or juice) Directions “Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.” — Martin Luther Preheat oven to 350 F. Raymond Millner, co-owner of The Planter Box, a nursery and garden center in Long Beach, Washington, stands beside a Wynoochee Early apple tree — a variety that does well in our coastal climate. In a mixing bowl, toss together the oats, fl our, nuts, 1/2 teaspoon of cinnamon, and salt. Add the maple syrup and melted butter. Mix until combined. Set aside. In a small sauce pan, add dried cranberries to orange li- queur and warm over low heat until berries plump slightly. In a separate bowl, lightly toss the apples with the rehydrated cranberries (juice too) and the remaining 1 teaspoon of cinnamon. Spread in a greased 8-by- 8-inch pan, then sprinkle the oat mixture evenly over the top. Bake for 35 to 45 minutes or until golden and crisp, with apples at the desired tenderness. Serve imme- diately or let cool and refrigerate up to three days. More than 2,500 varieties of apples are grown in the U.S., but only a handful make it to the supermarket every year. If you’re looking for something special, try a local farmers market or, better yet, grow a tree of your own. (Recipe adapted from gimmesomeoven.com)
