This time of year, you can certainly take your pick of apple varieties around town. Each market has a wide range from which to choose, from Honeycrisp (firmer and crisper than most with a sweet, tart flavor) to Braeburn (a juicy flesh and a tart-sweet flavor) to good old Red Delicious (a juicy, crisp texture and a less acidic, sweet flavor). Be sure to ask, though, especially if you’ve got a certain use in mind. If you’re used to supermarket apples, you’ll have to get used to a few blemishes. But rest assured, what these apples lack in looks they make up for in taste.
We traditionally think of apples for dessert and there’s nothing wrong with that. There’s apple pie, apple crisp, apple cake and a buttery tarte tatin is the perfect end to a French meal. But this beautiful fall fruit also has a number of savory uses. Roast some of the less sweet varieties alongside potatoes and onions as an accompaniment to roast chicken. Grill thick apple slices and then tuck them next to grilled sausages. Their crunchy texture stands up well to citrusy salad dressings and thick slices of sharp cheddar. Apple sauce is a snap to make, too; serve it alongside some pork chops and dust off your best Peter Brady impersonation.
Most area markets continue on through October and farmers should have plenty of apples on hand until then. So go ahead, stock up!
This article appears in Sep 1-30, 2011.