Sweet, Sweet Sunday

One Bad Apple Actually DOES Spoil the Entire Bunch

Okay, you’ve picked the very, very best apple out of the entire bin of apples to choose from…

Congratulations on a job well done…

 

But, wait…

Choosing the very best apple will not matter at all if you neglect to take care of it properly when you get it home.

So what exactly are you supposed to do with your apples?!

 

There are actually three options as to where/how you could store your apples…

  1. Cool, Dry, Dark Space…Perhaps the best way to store freshly picked apples for the  longest period of time would be to  wrap them in paper, place folded-side down in a single layer on a tray, and store in a cool, dark, dry place—somewhere between  32°F and 40°F.
  2. Refrigerator…Sprinkle your apples with water and then store them in a perforated plastic bag in the coldest area of the refrigerator, They should stay fresh for two or three weeks.
  3. Room Temperature….Apples can be stored at room temperature for a short period of time, but check  apples stored at room regularly, because apples stored at room temperature will ripen faster than if were stored in the refrigerator.

 

Now for a few more quick tips on storing apples…

—Do not allow the individual apples to touch, because it is actually an established fact that one bad apple actually does spoil the entire bunch.

 

Keep your apples away from other fruits and vegetables if storing them in the refrigerator. Apples produce and emit ethylene gas, a gas that causes fruits and vegetables stored anywhere near them to ripen and spoil more quickly.

Even though this interaction between apples and other produce is usually considered a bad thing, you can also take advantage of this fact if you do actually need to speed the ripening of other fruits,

In order to do this, place an apple, with the unripe fruit, in a paper bag. Seal and make a few slits in the bag. Allow the bag to stand at room temperature for 2 to 3 days

 

Finally, regardless of how your apples are being stored, check them quite frequently to see if any apples have begun to rot.

Because one bad apples spoils the entire bunch.

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Sweet, Sweet Sunday

How to Pick the Very Best Apples

Regardless which apple you are picking your apples from—Honeycrisp, Empire, Golden Delicious, Ambrosia, Spartam Mitsu, Jonagold, Ida Red , Fuji, Granny Smith…

And regardless which recipe you will be making with the apples that you have chosen…

There are always certain things to keep in mind when picking apples.

These things to keep in mind when picking apples include…

 

1.Quantity…Avoid those pre-bagged bags of fruit. They think that they are doing you a huge favor bagging the fruit for you so that you won’t have to inconvenience yourself, right?!

Wrong!!!

How long does it take to bag fruit, in the first place??!

Exactly?!

They just want to fund a way to sell apples that are still in good enough shape to be sold in a bag with more of the motley crew, but would never make it to the cart if you actually had to  pick that apple up with your own hand.

 

 

2. Season…It is important to buy your fruits and vegetables while they are “in season” in order to find the best quality.

Fruits and vegetables that are available “out of season” have been typically traveled quite a while from where they have been grown to where they are being sold, meaning that these fruits and vegetables usually, if not always, lacks the flavor of fruit in season.

We are now in the peak few months of apple pickin’ season—August until October.

After October, most of the apples that you will find available have been harvested in October and stored so that there can always be a supply of apples available, but these are hardly ever as good as the apples that you can find now…

 

3. Maturity…Another factor to consider when selecting apples is maturity, how ripe the apple actually was when it was picked from the tree.

Maturity is important because once an apple has been taken off the tree, that apple will not continue to ripen.

If the apple is not actually ripe when taken off the tree, the apple will not have a good flavor, texture, or color.

If the apple is not actually ripe when taken off the tree, the apple will not have the same storing capability and the skin will start looksing wrinkled after being kept only a short time in storage.

 

 

4. Texture…To tell if an apple will have a good texture, simply pick it up and make sure that it feels firm , and not squishy.

Another way to check the texture of the apple and make sure that the apple is ripe would be to flick the apple near the stem and listen for a dull thud.

 

5. Blemishes…Check the apple for any markings—such as bruising, blemishes, holes where insects may have entered, and any other -obvious signs of decay.

 

6. Weight...Pick the fruit up. If it’s heavy for its size, then you have successfully found yourself a good piece of fruit.

 

7. Color…Even though color is not always the best indicator of great produce, color can still be important.

Buy only apples that are brightly colored., not dull.

Brightly colored fruit has absorbed lots of sunlight, important for developing the  flavor of the fruit.

Dullness may indicate that the apple ss past its prime..

 

 

8. Smell…Smell the apple to make sure it smells fresh, not musty.

Note that not all apples will smell the same. The scent of the ale will vary between one variety and another. For example, Gala apples will have a stronger fragrance than most other varieties. Just make sure that the apple doesn’t stink.

Sweet, Sweet Sunday

It’s Apple Pickin’ Time

Okay, now that we’ve established the fact that in order to take care of an awesome type 2 diabetic husband, “resident four year old,” and whoever else may be surrounding our tables or grabbing whatever food they can find to eat in surplus===such as my college daughter….

…we’ve also decided that one way that we can start converting all of our collected Southern Living and Paula recipes into healthier alternatives is by baking with applesauce…

And now that another goal of mine is to start slowly weeding out all processed foods from our diet, I’ve also decided to make and can my own applesauce…and apple butter…

Wait, did I say that I was gonna actually “can” something?!

My mom will be so shocked—kinda like the day that I told her that I had bought my very first sewing machine and she thought to herself that I’d never sew a straight stitch in my life…(now quilting is my favorite hobby…more on that later)…

But if I’m ever going to actually make applesauce or apple butter, there’s obviously one very important ingredient that I’m gonna need…

APPLES!!

Big Deal…So go get you some apples…

Wish it were that simple…wish apples came with two options—red or green…

But it isn’t?

If I send my daughter out to get apples, she’d soon be calling me to ask which ones…

If I order apples from Instacart, ,I’ll have to first surf and see which apple variety to order.

So my goal in these three upcoming posts are to show…

  1. How to select apples
  2. How to store apples
  3. Which variety to choose for what

…,and then share a few of my very favorite apple recipes…

Sweet, Sweet Sunday

Applesauce…The Why?

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So if you’re going to start baking with applesauce more frequently, there is obviously one very important thing that you must keep on hand…
Applesauce!!!

 

Obviously there are two options when it comes to keeping applesauce on hand—buy it from the grocery store ready-,made, or make it yourself..

Why even consider making your own applesauce when it’s so easy just to get cheap applesauce, even if you do have to squat in the Walmart aisle in order to get to the cheap stuff.

That’s probably the problem. When it comes to food products, there are certain items where cheap simply means cheap…cheap quality, cheap texture, cheap ingredients, cheap manufacturing methods.

The best applesauce—both as far as taste and nutrition—is homemade, unsweetened and made from unpeeled apples.

Plus this is coming upon the time of year when apples are relatively cheap and easily available…

If you’re buying two thousand apples already for the upcoming PTA Halloween carnival, why not also buy another thousand and see how much homemade applesauce you can make ahead of time and sell at the food booth also.

 

Finally, so why even bother with applesauce in the first place…check out these nutritional facts…

 

Applesauce contains…

  • Calories…A cup of unsweetened applesauce contains around 100 calories.
  • Fat…Apples0auce contains no fat, assuming that your applesauce is unsweetened and does not contain high-fructose corn syrup or sucrose..
  • Fiber…Applesauce is an especially good source of soluble fiber, the type that dissolves into a gel-like substance and helps maintain healthy blood sugar and cholesterol levels. Yet store-bought applesauce is typically made without the apple peel, which means that buying your applesauce instead of making it yourself does not take full advantage of the amount of fiber that those apples originally contained.
  • Pectin…While we’re on the topic of fiber, applesauce also contains pectin, a special type of soluble fiber, a vital nutrient in  helping to lower your cholesterol levels.
  • Vitamin C…Applesauce can supply as much as 80% of your daily allowance of vitamin C.
Getting Healthy, Sweet, Sweet Sunday

Baking with Applesauce

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Being the wife of a type 2 diabetic makes you reconsider the old ways that you have learned to cook, not only in WHAT you cook, but also in HOW you cook.

You become more aware of the amount of saturated fats, sugar, and calories contained in your baked goods.

For example, check out these facts about the nutritional value of Paula Deen’s Sour Cream Pound Cake found in my last post. I’ve been making this cake for about thirty-five years my self and eating it for about fifty, but never stopped to really think about the ingredients until here lately.

But still, being from the Deep South, I absolutely love to bake and would gladly put my sour cream pound cake in competition with anyone else’s at any upcoming state fair this fall.

But how do I still manage to make moist, delicious baked goods that will rival any competitors while also keeping my type 2 diabetic husband’s blood sugar and cholesterol levels in line?

One way is by replacing some of the fat called for in cookie and cake recipes with applesauce.

So this holiday baking season, I plan on making at least some of my traditional recipes using applesauce so that at least some of my offerings will contain less sugar and perhaps even healthy(?!)…since apples have been shown to have great health benefits.—such as helping to prevent cancer, reducing your risk of cardiovascular difficulties, acting as an antioxidant, and diminishing the effects of bad cholesterol.