Oct 1, 2009 12:31 pm US/Pacific
Tony Tantillo: Locally Grown Apples
Today's tip of the week is going to be with LOCALLY GROWN APPLES coming into the market from all over the country.
A lot of local growers with the small orchards, even large orchards, are growing apples like the Honeycrisp apples and other varieties; heirloom names and colors, ah…I love this apple.
This is the time of year for me when it comes to apples. Of course the Washington Red Delicious gets top billing, but the locally grown stuff to me is still the best. Come over here and take a look at this.
When you buy them (all the apples,) make sure they have a nice color all the way around, not too much of a dull color, skin nice and tight all the way around free from any shriveling, and nice and firm.
When you bring them home, here's the key; store them in the refrigerator right away. Now these apples here, try to use them within a week. They may look like they'll last long because usually apples last long, but these are best enjoyed within 3- 5 days after you buy them. That way they stay crisp and the nutrition is right there; ah…these apples are wonderful.
There ya go, locally grown apples into the market. Go out and enjoy them; "An apple a day keeps the doctor away,"
Raw Beet Salad with Apples and Raisins
To those who don't even like the thought of cooked beets, eating raw beets may sound like punishment. This salad may change your mind forever about beets, raw or cooked. Try it with cold, leftover roasted or grilled meats.
Serves 4
1/4 cup low, or nonfat sour cream
1 teaspoon Dijon mustard
1 tablespoon cider vinegar
Small bunch beets, about 3/4 pound, trimmed and peeled
1 sweet and crisp apple such as a Fuji
2 tablespoons sultana raisins
1 tablespoon chopped toasted hazelnuts
1 tablespoon chopped chives
Kosher salt and freshly ground black pepper to taste
Handful of watercress
1. In a small bowl, combine sour cream, mustard, and vinegar. Set aside.
2. Grate beets by hand using the second-largest hole on a four-sided grater or using the grating attachment on a food processor. Put in a mixing bowl.
3. Core apple but do not peel. Cut into 1/2 inch cubes, and add to beets. Add raisins, hazelnuts, and chives; season with salt and pepper. Add sour cream dressing and mix well. Taste for seasoning.
4. To serve, put watercress at the end of a small oval platter and spoon out salad onto the platter. Taste for seasoning.
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