Apple Season in NH: September through November
Some NH farms are able to offer apples throughout the winter months, as many varieties
of apples keep very well in refrigerated storage.
Storage & Prep Tips
apples
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To keep apples crisp and of good eating quality, store them in the refrigerator. Apples ripen 6
to 10 times faster at room temperature than if they were refrigerated.
Check apples often, and remove any that begin to decay, or others will do the same.
For most varieties, a ripe apple will have brown (not pale) seeds.
Three medium apples weigh about one pound. One medium apple yields about 1 cup of slices.
To prevent sliced apples from browning, toss them with a small amount of lemon juice.
Nutrition Info
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Apples are a very good source of soluble fiber, especially pectin, which helps with the digestive
process and may help reduce disease.
Apples are thirst-quenching because they contain about 85% water.
Apples are a good source of potassium and Vitamin C. It’s best to eat
apples with their skins on; about half of an apple’s Vitamin C is in its skin.
Fun Facts
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More than 2,500 known varieties of apples are grown in the US.
The average North American eats 12 pounds of fresh apples per year,
which is only two large apples per month.
About 40% of the US apple crop is processed into apple products
each year, such as apple juice, apple sauce, pies and other desserts.
Botanically speaking, the apple tree is a member of the rose family.
A bushel of apples weighs about 42 pounds.
There are more than 7,000 varieties of apples grown throughout the world.
Easy Applesauce
Apple Bread
12 apples
juice of half a lemon
1 cup water
1/2 cup sugar or maple syrup (or less, to taste)
2 tsp cinnamon
1 cup oil
3 eggs
2 cups sugar
1 tsp vanilla
3 cups apples, diced
3 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup chopped nuts (optional)
Peel and core the apples, then cut them into chunks. Place the
apples in a large nonreactive saucepan, and add the lemon juice and
water. Stir in the sugar. Bring the mixture to a boil, then reduce the
heat to low. Cover the pot and cook for 30 minutes or until the
apples are soft.
Remove the mixture from the heat and add the cinnamon. Stir
lightly for a chunky sauce and rigorously for a smooth sauce (or use
a potato masher). For a pink applesauce, use red apples and leave
the skins on. Makes 5 cups.
Combine and set aside the oil, eggs, sugar, and
vanilla. Sift flour, cinnamon, soda, and salt. Add
dry ingredients to oil mixture gradually. Add
apples and nuts. Bake in 2 regular loaf pans or 3
foil loaf pans for 1-1/2 hours at 300°F. Cool 10
minutes in the pan. Sprinkle with sugar, if
desired.
For more information about
NH Farm to School, visit our website
www.nhfarmtoschool.org