Anne BralyAmerica loves its apples.
According to the U.S. Department of Agriculture, the average American consumes more than 47 pounds of apples and apple products every year.
One large apple contains only 110 calories and 5 grams of soluble fiber, supplying 20 percent of the fiber you need each day. Apples have no sodium, fat or cholesterol, making them a great choice for a variety of diets. The fiber and pectin work together to reduce cholesterol levels. And be sure to keep the skin on whenever possible; components found in apple skins - phytochemicals, flavonoids and quercetin - have been linked with reduced cancer risk in several studies. Additionally, apples are a pretty good source of potassium. All that in one apple.
Locally grown apples are the freshest, which translates into the most nutritious. And a trip into the countryside to get apples from a nearby orchard makes for a great family outing. Here are several orchards in our area where you can find many different varieties of apples, including Mutsu, Granny Smith, Golden Delicious, Braeburn, Cortland, Gala and Winesap.
• Apple Valley Orchard, 351 Weese Road SE, Cleveland, Tenn. 423-472-3044. applevalleyorchard.com.
• Morning Star Farm, 3095 Partin Farm Road, Tracy City, Tenn. 423-280-3730.
• Wheeler's Orchard & Vineyard, 806 Wheeler Road, Dunlap, Tenn. 423-949-4350.
• Shultz Farm, 245 County Road, Athens, Tenn. 423-745-4723.
For more choices, go to picktnproducts.org.
Whether you like them for eating, baking, pies, salads or sauces, most apples are good for every use and can be used interchangeably. And here's what to look for and how to keep them at their freshest once you bring them home:
• Select apples that are firm and free of bruises and punctures.
• Store apples in the refrigerator at 32 degrees in a plastic bag, preferably in the crisper drawer because apples ripen up to 10 times faster at room temperature than when refrigerated.
• Wash apples thoroughly, whether they are to be used raw or cooked but not until you're ready to use them.
• Apple dishes should be prepared just before serving to minimize browning, also known as oxidation. Protect cut apples from oxidation by dipping them into a solution of one part lemon juice and three parts water.
Try this recipe for enjoying one of America's favorite fruits. This bread is particularly good with your morning coffee or as an afternoon snack. You may think you've bitten into a caramel apple.
Ever-So-Moist Apple Bread
2 cups chopped walnuts, divided
1 (8-ounce) container sour cream
1/4 cup vegetable or canola oil
1 cup granulated sugar or stevia
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 cups finely chopped, peeled Granny Smith or other tart apples (about 4 medium apples)
1/2 cup butter
1/2 cup firmly packed light brown sugar
Heat oven to 350 degrees. Bake 1/2 cup nuts in a single layer in a shallow pan, 6 to 8 minutes, or until toasted and fragrant, stirring after 4 minutes.
Beat sour cream, vegetable or canola oil, granulated sugar or stevia, eggs and vanilla extract at low speed with an electric mixer 2 minutes or until blended.
Stir together flour, baking powder, baking soda, salt and cinnamon. Add to sour-cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted walnuts. Spoon batter into a greased and floured 9- by 5-inch loaf pan. Sprinkle with remaining 1 1/2cups chopped walnuts.
Bake for 1 hour to 1 1/2 hours or until a wooden toothpick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
Bring butter and brown sugar to a strong simmer in a heavy saucepan over medium heat; reduce heat and stir constantly until butter and brown sugar are well incorporated and the mixture reaches a melted-caramel-like consistency, about 1 minute. Remove from heat, spoon over top of bread and let bread cool completely.
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Load your bikes onto your car rack, head over to Crabtree Farms and get ready for a ride that will take you from the farm to two downtown Chattanooga restaurants for food and drink.
The Farm to Table Bike Ride happens Saturday from 3:30 to 7:30 p.m. You'll be riding to Lupi's at 406 Broad St. before peddling over to 212 Market Restaurant, enjoying tastes off both menus before riding back to the farm at 1000 E. 30th St. The ride plus all the food costs $35, which includes tax and gratuity. Tickets may be purchased online at crabtreefarms.org or by calling 493-9155, ext. 10.
Contact Anne Braly at abraly@timesfreepress.com.