The arrival of New England’s cooler fall weather brings about a palpable shift in the kitchen. A return to heartier, soul-warming fare. Even those staunchly on team summer have to give fall some credit. It is, afterall, prime apple season. Whether you pick them right off the tree branches at a local farm, visit a farmer’s market or purchase them at your local grocery, their allure is undeniably powerful.
One of the best characteristics of the ubiquitous apple is its incredible versatility. What could be better than something that is totally portable and can be eaten in its entirety as is (without risk of an apple tree sprouting in your stomach, I might add). Savory or sweet, baked, roasted or sauteed, the permutations are endless.
In recent years, an impressive number of varieties have become available at the markets. Through the magic of cross pollination, some 30,000 different varieties are grown worldwide. Red Apple Farm alone, located in Phillipston, boasts 50 different varieties. Some are ready for harvest in August, others are ready in September, October or November. Our state produces 120 varieties. And roughly 80 Massachusetts farms offer the opportunity for folks to visit ...