Fall is in the air with Apples!!!

It's Apple Season!  What are you going to do with all those apples in your BOX this week?!!!  Wondering what variety you have?  Here's a little bit more information about the varieties that might be in your BOX.

Magna Bonum is medium to sometimes large, this fall apple is regarded as a good dessert apple. It is yellow-covered with light red and striped with darker red, and also has white or russet dots. The fruit is juicy, tender, mildly subacidic, and aromatic. The variety was recorded in 1854.

Magna Bonum

Jonathon apples can be used cooked or raw and in both sweet and savory preparations. Add slices to a tart, chop and add to couscous or puree and add to a soup. The flesh of the Jonathon apple will breakdown just slightly when cooked. Pair with dense apples such as Granny Smith, Pippin, Green Dragon or Fuji to make pie filling or slow cook to make sauces or caramelized apples. Diced Jonathon will add sweetness and moisture to cakes, crisps and bread pudding. Their slightly spicy flavor and exceptional juiciness makes them the perfect apple for use in juice and cider. 

Jonathon

The Golden Delicious apple has a sweet-tart flavor that can be enjoyed fresh, but also has the necessary acid content and stability to be a baking apple. Fresh, raw apple may be added to green salads, fruit salads or grain salads. Sweeten and spice apple slices, then bake into crisps, crumbles, tarts, cakes, galettes and breads. Apple slices may also be cooked down into preserves and butters, or pureed into sauces and soups. Add slices to burgers and sandwiches. Pairs well with savory items as well, such as onions, cabbages, pork, cheeses and strong herbs.

Golden delicious

 The thick skin and dense flesh of the Fuji apple holds up extremely well when cooked. Add slices atop pizza or layer inside a quiche. Fuji apples can be roasted, baked, sauteed and even boiled down. Chop and slow cook chunks of Fuji apple to make jams, soups and compotes. Their sweet flavor holds up when cooked as well, try added to baked desserts such as strudels and crisps. 

Fuji

McIntosh apples can be used cooked or raw and in both sweet and savory preparations. Add slices atop a pizza or tart, use chopped as a stuffing or puree and add to a soup. The flesh of the McIntosh apple is delicate and will breakdown when cooked. Pair with dense apples such as Granny Smith, Rome, Green Dragon or Fuji to make pie filling or slow cook to make sauces and chutney. Diced McIntosh will add sweetness and moisture to cakes, breads and cookies. Their slightly spicy flavor and juiciness makes them a perfect apple for use in juice and cider. Its flavor pairs well with maple, pecans, celery, pork, blackberries, cherries, cinnamon, nutmeg and flavorful cheeses such as feta, gorgonzola and sharp cheddar. 

McIntosh

Red Delicious apples are best used in fresh preparations, as their flesh does not hold up well when cooked. Add to green, fruit and chopped salads. Use as an edible garnish on sandwiches, quesadillas and burgers. Since their flesh breaks down easily they can be successfully slow cooked and pureed to make sauces and soups. Their flavor pairs well with cinnamon, cheddar cheese, horseradish, chard, cherries, mustard and pecans. 

Red Delicious