Instructions: The following information is from Terri Pischoff Wuerthner, CCP. Terri was honored with the worlds first Culinary Fellowship from The Writers Colony at Dairy Hollow in Eureka Springs, Arkansas. Youll enjoy her recipes and writing style.

For best quality, buy apples at the height of their season: Late July through August-Gala, Gravenstein Mid August through September-Jonathan, Golden Delicious, Fuji Late October through November-Granny Smith, McIntosh Year Round-Red Delicious, Newtown Pippin, Rome Beauty By December, most apples on the market will be from cold storage or CA

(controlled atmosphere) storage, except for those brought in from other areas, like Red Delicious from the Northwest. This is not necessarily bad. By using CA storage, the producers can regulate the conversion of starch to sugars in the apples, thus being able to offer crisp, ripe apples year round, although flavor can be affected.

The best apples to buy out of season are Fuji, Granny Smith and Rome Beauty, as these hold especially well.

Even apples of the same variety can vary due to the strain of apple, the soil, the climate, ripeness when picked and the care used in handling and storage. The apple with the most color, the most perfect shape or the largest size is not necessarily the best. Sometimes, the most colorful apple has less flavor; the shape is no indication of flavor and the larger apples can be softer and mealy, as they tend to mature faster than smaller apples.

Apples should be chosen for a fresh look; a firm touch and skin free of damage (although russet colored marks are often due to damp climates and dont affect the flavor of the fruit). Due to demand from informed consumers, efforts have recently been made to produce apples with more taste, rather than perfect looks.

Store apples in the refrigerator, in plastic bags, for up to six weeks.

Crispness and flavor are quickly lost at room temperature.

Good apples are crisp in texture. A mealy, mushy apple was either left on the tree too long or stored too long. Fewer chemicals are now used, as consumers are more accepting of apples that are less than perfect in size and shape. Alar is no longer used.

Yield: 1 pound of apples (or two large apples) equals:

3 cups chopped apples or 2 3/4 cups sliced apples

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