Friday, January 3, 2014
The Local Feed on Apples
Last week on The Local Feed on WYCE, I talked about Michigan apples. Most years you can get some of the 20 million bushels of Michigan apples almost year-round due to storage technology. Michigan is the third largest US apple producer growing 37,000 acres.
Some years the weather intervenes; there were only 2.7 million bushels in 2012, but 2013 shaped up to be a great year for apples.
Apples are used in recipes from salad to dessert and are a healthy addition to a kid’s lunch bag.
I make a simple baked applesauce that is delicious as a side dish, dessert, or snack. You could even add it to a smoothie.
Just core and chop up some apples – remove the skin if you want to, but you don’t have to. Place the pieces in a baking dish and sprinkle with cinnamon. Depending on the apple size, I use about two pinches of cinnamon per apple. That’s right – NO sugar needed.
Cover with aluminum foil or a loosely fitting lid. Bake at 350 degrees until sweet and sauced. Check them after the first hour and then every half hour after that. I use a couple of Gala apples and they take about 2 hours to cook. But, the time depends on the number and type of apples and the baking dish.
If you want a creamier texture, mash them with a fork or potato masher after baking. Visit Michiganapples.com for recipes and apple touring information. Are you eating your share of Michigan’s abundant apple crop?