Nutrition tip..........November

Fall is here and it is apple time!!




Here’s an easy guide to help choose the best apples for your needs, whether baking, cooking, or just simply eating.

• For eating straight from the basket, crisp, juicy, and tangy varieties are best. Red Delicious is the most popular eating apple, but if you prefer a denser, tarter snack, try a Granny Smith, or a softer-fleshed McIntosh. Or check out the distinctive tastes of local farm varieties like Newton, Pippin, Macoun, honey crisp, pink lady or Sweet Sixteen.
• To make applesauce, McIntosh is moist and flavorful. Cortlands and Braeburns also make good choices.
• When baking, Rome apples are recommended because they hold their shape well. You can also try Fuijis, which are sweeter, wetter, and have a spicy flavor.
• In pies, a mix of apples is best. Include Golden Delicious for sweetness and good shape, a tart apple like Granny Smith, and some flavorful varieties like Pippin, Winesap, Crispin and Jonagold.

When selecting apples look for a shiny skin. Dull appearing apples will not be as crisp or as tasty. Your apples should be firm and free of bruises and punctures. Once you bring them home, keep your apples refrigerated. Fruit bowls are beautiful, but your apples will not stay crispy for long on the countertop. In fact, they will last 10 times longer when refrigerated.

Quick and Easy Apple Crisp

1 cube margarine or butter- softened
1 cup brown sugar
1 cup regular oats
1 tsp cinnamon
5-6 apples- I like the sweet ones best. Just wash and core, and cut into small slices.

Place about 3/4 of mixture into a 9 X 13 pan and press in to make a crust. Then layer the apple slices on the top and then sprinkle the rest of the crumble mixture on top of the apples. Bake 350 for about 20-25 minutes or until apples look soft. Serve warm with a dollop of vanilla yogurt! Delicious and your house will smell so yummy!