THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Sunday, October 8, 1995 TAG: 9510050059
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: BY BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: Short : 48 lines
SINCE THE days of the Garden of Eden, apples have played a part in legend, science, art, history and nostalgia. Remember Grandmother peeling apples for pie without breaking the long peel? Bobbing for apples at Halloween? Or eating candied apples on a stick at the country fair?
The apple harvest is one of the joys of fall.
The Virginia Apple Growers Association expects 1995 to be one of the best years for apples, with a high volume and exceptional-tasting, large, firm fruit.
Throughout the month, you'll find Virginia-grown and Washington-grown apples in area supermarkets.
George Hale, director of produce procurement for Farm Fresh Food & Drug says, Farm Fresh has golden Delicious and red Delicious from Washington state.
Later this fall, Gala, Fuji and Braeburn - all newer varieties of apples to our area - will be shipped from Washington.
Other times of the year these varieties are imported from New Zealand and South America, Hale says.
If you're especially interested in Virginia apples, Farm Fresh will carry the Royal Gala variety picked in the Charlottesville area. Last year Royal Gala apples outsold the Washington apples in Hampton Roads, Hale says.
Jim Corleto, produce buyer at Farmer Jack in Virginia Beach, says that store will feature Virginia apples from two orchards near Winchester, along with Washington-grown apples.
Bruce Beck, in his book ``Produce'' (Friendly Press Inc., 1984), says to look for ``bright-skinned, plump, crisp-looking apples. Avoid bruises, rot, shriveled skin and lightweight fruit.''
Apples may be refrigerated for a week or two or stored in a cool, dry, dark, well-ventilated place for longer, Beck says.
The recipes on this page are wonderful for fall. MEMO: Betty Douglass is a free-lance food writer and home economist in
Portsmouth. All recipes in this article have been kitchen-tested by the
author.
ILLUSTRATION: HUY NGUYEN/Staff color photos
by CNB