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)