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	The Apple of My Eye, Sweetie Pie

Posted by: dragonflyF15, 2:34 PM GMT on September 11, 2009

This month's farmer's market pick: Sweet Potatoes and Apples

Sweet Potato- Good source of vitamin A and C
>Buy: The most common varieties are the dark orange-skinned type, which is moist with bright orange flesh, and the pale yellow type which is drier and crumbly like a white potato. The terms sweet potato and yam are sometimes used interchangeably, but they're not the same. True yams grow in tropical climates and are long and cylindrical, while sweet potatoes are short with tapered ends.
>Store: Keep sweet potatoes in a dry, cool place, such as the cellar or pantry. Sweet potatoes bruise easily, so handle with care.
>Cook: You can substitute sweet potatoes for white ones in almost any recipe. My favorite way to enjoy them? Boiled and pan-fried until golden, and drizzle with a little caramel sauce. Perfection. >Otherwise, try this yummie superstar side:

Sweet Potato Crisp
Prep: 20min Total: 1hour
1pkg (8oz) Philadelphia Cream Cheese, softened
2lbs sweet potatoes (about 7 medium), peeled, cooked and coarsely mashed
¼ cup firmly packed brown sugar
¼ tsp. Ground cinnamon
1 cup chopped apples
½ cup dried cranberries
3 Tbsp. Flour
3 Tbsp. Brown sugar
3 Tbsp. Butter
2 cups Post Honey Bunches of Oats Honey Roasted Cereal
1)Preheat oven to 350. Beat cream cheese, sweet potatoes, ¼ cup brown sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 2qt shallow baking dish; top with apples and cranberries.
2)Mix flour and 3 Tbsp. Brown sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit mixture.
3)Bake 35-40 min. or until heated through.
Makes 10 servings, about ¾ cup each. For those watching calories, use Philadelphia Neufchatel Cheese which has 1/3 less fat than cream cheese.

Apples-An apple a day, keeps the doctor away! With skins on, they give us fiber and vitamin C and, like most other fruits, are naturally fat and cholesterol-free.
-Braeburn: With a color ranging from gold to red, it's a crisp, versatile winner. Braeburns liven up sauces and salads with their sweet and slightly spicy flavor.
-Granny Smith: Glossy-green and crunchy, this Australian variety now has fans around the globe. Mouth-watering tart with a hint of sweetness, Granny Smith is ideal for pies.
-Golden Delicious: The name says it all; yellow-gold skin, luscious flavor. These sweet, mellow apples are excellent for pies and salads.
-Fuji: A big, bold apple that's giving traditional varieties a run for their money. A super-sweet apple that's great for sauces or baked.
-McIntosh: Bright red with green splashes, this 200 year old variety is a classic. Sweet with a hint of tartness, McIntosh is great for applesauce or on it's own.
-Gala: Striped orange-red over yellow, this little gem almost glows. Sweet and mildly aromatic, Galas are wonderful in salads, and good for applesauce.

In the kitchen:
>Store apples separately in a cool, dry place, as they can absorb flavors from other foods. Remove bruised or cracked apples, which can cause other apples to go bad. Most apples will stay crisp in the fridge for up to 6 weeks.
>Cut your apple slices to be uniform in thickness when baking. Granny Smith and Golden Delicious hold their shape well in pies, but McIntosh get mushy and are better suited to other uses, such as applesauce.

Apple Tidbits:
>Apple butter: There's actually no butter in this scrumptious spread. Try this no fat buttery-smooth treat on bread, toast or crackers.
>Apple chips: Like a potato chip, only made with apples. For a sweet treat, look for baked, not fried varieties. They even come in different flavors.
>Apple slices: Buy dried slices ready-made, or make your own. Just slice, dip in to a mixture of lemon juice and water and bake at 200 degrees for 4-12 hours.
>Prevent browning: Place apples in cold water mixed with 2 Tbsp. of lemon juice until ready to use. Drain excess water from the apples before adding to your dish.
>Use taste as your guide: When making applesauce with sweeter apples, taste it before adding sugar. It may be already sweet enough without it!

Apple Ideas:
>Add apples to pan-grilled or baked dishes with pork, chicken, potatoes and onions
>Pair raw apple wedges with cheddar cheese for a quick snack
>Toss unpeeled apple chunks with pecans or walnuts into a green salad to add fiber, vitamin c and much needed Omega 3's
>Layer thin slices of apple in turkey or ham sandwiches for extra flavor and crunch
>Try this simple beautiful fall dessert:

Upside Down Apple Tart
Prep:10min Total:50min
1/4cup butter
1 pkg. (4 serving size) Jell-O Lemon Flavor gelatin
1/2tsp ground cinnamon
7 Golden Delicious apples, peeled, cored and quartered
1 refrigerated ready-to-use pie crust (½ of 15oz package)
1 cup Cool Whip or Whipped Cream
1)Preheat oven to 400. Melt butter in 10 inch oven-proof nonstick skillet on medium heat. Ad dry gelatin mix and cinnamon. Cook and stir until gelatin is dissolved. Arrange apples, cut-sides down, n circular pattern on bottom of skillet. Top with remaining apples.
2)Cook apples on medium-low heat 20 minutes or until apples begin to soften and gelatin mixture starts to thicken. Place pie crust over apples. Place skillet in oven.
3)Bake 20 minutes or until crust i golden and apples are tender. Cool 3 minutes. Using oven mitts, place large serving plate on top of skillet. Carefully turn skillet over onto plate. Serve warm. Cut into 10 slices. Top each with some whipped cream or Cool whip.

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1. dragonflyF15 2:34 PM GMT on September 11, 2009
Hope everyone has a great weekend and maybe find a farmer's market near you! :)

2. basstrker 11:37 PM GMT on September 11, 2009
you know a ripe apple in a brown bag, with green tomatoes will help them ripen, something to do with the gas the apple puts off.

3. rosewood 7:53 PM GMT on September 12, 2009
Ethylene - a gaseious plant hormone that regulates ripening.

4. surfmom 1:01 AM GMT on September 14, 2009
favorite apple - PINK LADY

5. surfmom 1:06 AM GMT on September 14, 2009
Farmers market!!! always worth the time and effort... Keep Heritage seeds in the hands of the Local small Farmers - !!! We go to a small farmers market coop. I get raw organic butter and raw non-pasteurized milk - (the containers are designated for critter use only - my choice to consume) as well as fresh seasonal veggies. I find I am spending even less money as I don't buy all the extra's in the Supermarket.

6. aquak9 1:43 AM GMT on September 14, 2009
I have a copy of Mary McLeod Bethune's sweet potato pie recipe. She baked pies to help raise money for her dream. The pie is great, so was she. Link

7. aquak9 1:46 AM GMT on September 14, 2009
oh, well, I found the recipe online. I use canned yams, drained well. Link

8. GardenGrrl 8:29 AM GMT on September 14, 2009
MMM yes it is apple time! My favorite apple recipe involves crisp tart apples and a bowel of soft caramel dip.

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