|Honeycrunch apple from Tiny's Organic|
And if you're going to fall for a fruit, you could do worse than apples. The American Heart Association reports a recent Dutch study found that one apple per day reduced the risk of stroke in their control group by a whopping 52%! Green, leafy vegetables and fruits of other flesh-hues, for all their benefits, did not have any impact on stroke frequency. For each 25 grams of apple (or pear) eaten daily, the stroke risk decreased 9%, and the average apple is 120 grams. On top of that, "Apples and pears are high in dietary fiber and a flavonoid called quercetin" (whatever the heck that is).
The Bellevue Farmers Market features an apple bonanza from our farmers: Fujis, Honeycrisp, Gala, as well as lesser-known varieties. All crisp and delicious. If you pack slices for lunch and don't like to drizzle them with lemon juice, go for the tarter varieties--they don't oxidize as fast. I stocked up Saturday on Honeycrisps, and my husband turned them into apple pie. The Galas became applesauce. Deborah Madison's recipe could not be easier to make if you have a food mill. Cooked apple slices also make a delicious addition to roasted vegetables or as an accompaniment to chicken or pork. Mmmm...
Deborah Madison's Applesauce (from Vegetarian Cooking for Everyone)
3 lbs. apples, quartered
Honey (I use Daniel's or Cascade Honey)
1/2 tsp cinnamon
Put the apples in a pot with 1/3 cup water. Cover and cook over medium until apples are falling apart, about 20 minutes. (Some varieties take longer. I just fish out the cooked ones and keep simmering the others.) Pass the cooked fruit through the food mill into a clean pot. Add honey to taste, a tablespoon at a time. Add spices. Serve warm or chilled.
Apple Side Dish
After you've pan-fried a meat like chicken or pork chops, remove the meat and keep warm. Add to the pan:
1 cup chicken broth
1 cup apple cider or juice
1 clove minced garlic
Bring to a boil and cook ten minutes until thick and syrupy, stirring occasionally. Add 1 tbsp honey and 2 medium apples, peeled and cut in thin wedges. Cook five more minutes or until apples are tender. Serve over meat.