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Chef’s Corner


Cider, pie and even bobbing—apples are great for nearly everything, except as a weapon: Didn't the Evil Queen ever learn?

As the leaves change colors, this tempting fruit will begin to blossom. Not only is the juicy fruit sweet, but also it has some powerhouse nutritional benefits, such as dietary fiber, vitamin C, antioxidants, flavonoids and plenty of B-complex vitamins, which help the metabolism and synthetic functions inside the body. They're also said to help local allergy symptoms.

Below are a few apple fun facts, along with sites where you can pick your own, or pick up a bag, this fall. Once you have a bag full, enjoy simple recipes for apple crisp, apple butter and, of course, applesauce.

Bushel of Facts
• It takes energy from 50 leaves to produce one apple.
• Fresh apples float because 25 percent of their volume is air.
• A bushel of apples weighs about 42 pounds.
• Apple varieties range in size from a little larger than a cherry to as large as a grapefruit.
• Apples have five seed pockets.
• The average U.S. consumer eats about 45 pounds of apples a year.
• Apples ripen 6-10 times faster at room temperature than when refrigerated.

Apple Picks
Jones Creek Farms
32260 Burrese Road
U-Pick through November

Capinito Brothers
1148 Central Avenue North
Pick up a bag through October

Smallwood's Harvest
10461 Stemm Road
Through October

Various Farmers Markets in Seattle and Eastside

Easy as … Apple Crisp
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans (optional)
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces

Preheat oven to 350 degrees F.

To prepare filling:
Mix all the ingredients together. Place into a 7- to 8-ounce container.

To prepare topping:
Mix the flour, brown sugar, cinnamon and salt in a large bowl. Blend the butter into the mixture until it forms pea-size lumps. Sprinkle over filling.

Bake apple crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Smooth as Apple Butter
3 pounds apples, peeled, cored, and cut into 1/2-inch chunks
1 pound light brown sugar
2 teaspoons cinnamon
1 teaspoon allspice, preferably freshly ground

Place the apples in a large, heavy-bottomed pot over low heat. Cook, uncovered, for 1 1/2 hours, stirring occasionally. Add the brown sugar and spices; continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes more. To test for doneness, place a spoonful of the mixture on a white plate and let sit for 20 seconds. If a ring of liquid forms around the apples, there is still too much liquid in the mixture. Continue cooking and testing until no ring forms.

Get (Apple) Sauced
8 to 10 apples, peeled, cored, and cut in chunks
1/3 cup apple juice or water
1 teaspoon cinnamon
1/2 cup packed brown sugar

Combine all ingredients in a slow cooker. Cover and cook on low for 7 to 9 hours. Stir to blend and mash lightly, if desired.


Executive Chef: Paul Marks |
Polaris: 425-637-4608 | M-F 6:30-10:30 a.m., 11:30 a.m.-2 p.m. | M-Th 5:30-9 p.m.; F & Sa 5:30-10 p.m.
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