CUISINE SCEN
IF YOU are like me, you
have a long standing fond-
ness for apples. Real apples,
grown locally and picked
when they should be, in the
chilly fall.

1 like to bring them home in those
-old-fashioned paper sacks with the
‘crisp paper handles. It's all part of a

nostalgia for a time when things
were not quite so mass-produced.

We just returned from a great

holiday in Lake Louise, Alberta.

f Going and coming, in the vicinity of
‘Salmon Arm, we started seeing
those roadside fruit stands. Some
with petting zoos (my favorite).
some with a real dairy attached
where we had old-fashioned ice
cream'coriés. And one with the best
pumpkin patch I’ve ever seen, ringed

m ali around with six-foot high giant

sunflowers. : ;

We sampled fresh-pressed cider
along the way. I bought one of those
crank-type apple peelers that I've
always wanted. And we bought

Angus, our Scottie dog, a sack of

crisp Spartans (his favorite), for holi-

g. day munching in Lake Louise.

Which brings me to this week's

feature. Apples! .

Eaten out of hand, all crisp and
crunchy — there's nothing better.

_Fashioned into a home-baked piled-

4 highcr-than-almost-possible pie —

yum. And baked into a warm cob-

bler, topped with a crunchy oatmeal
and nut topping, apples really come

§ into their own for me.

Here, on the North Shore, we

j have stands like Bob's Produce in

North Vancouver. That’s where I go,

as you all know by now.

spoke with Melbourne-bom

Heather Robinson, one of Bob's

friendly sales people up at the fruit

stand. Right now, she tells me, they

y have at least eight varieties, with

more coming in now and then.

I asked Robinson for some brief

4 descriptions to help with your own

apple sampling. They range from

sweet and soft, to tart and crunchy,

j juicy or dry, to hard and puckery.

Sample a geod variety, then you be

the judge of what you like best.

The Spartans are a Newton: Muc
cross, tart and crunchy (and Bob's
own favorite), A good keeper for
storage in a cool and dry place.

The popular (new to me)
Jonagolds are a Jonathan-Golden
Delicious cross, tart and crunchy,
very juicy, and a good eating apple.

The delicate and fragrant Galas
are a bit softer and juicy, very sweet,
and a wonderful cating apple. Makes
a tovely dessert all on it’s own,

You all know Golden Delicious
and Red Delicious. One great for
applesauce (the Golden) and the
likes, and one a lunchbox favorite
and trick-or-treat type (the Red).
Both softer, sweet, and juicy.

The Maes need no introduction.
Canadians love them! Very, very
popular, and Robinson tells me there
is an exceptional crop this year. Not
a good keeper, though, so buy them
and enjoy them right away. Soft and
sweet, and great for applesauce.

The Belle de Boscop is a not-so-
pretty variety that I discovered three
years ago. And I noticed that the
German and Dutch housewives join
me in loving this apple for baking
and cooking. Heavy, very hard,
much like an unripe Granny Smith,
tart and crunchy und a good keeper
in cool storage. Makes the most
wonderful applesauce, Apple
Charlotte, and other goodies.

The Empire is a Mac and Red
Delicious cross, sweeter and softer.
and not a good keeper. Used for
cooking.

The Gravensteins are long gone.
but boy do they muke a helluva won-
derful delicate applesauce. | sure
enjoyed them last month.

And took for (and try) the Cox
Orange Pippin (so wonderful in
unique fragrance that Laura Ashely
even has a room deodorizer spray
with this flavor), an old English vari-
ety. Tart, crunchy, hard with a pretty
orangey skin. Great for cooking.

And there is sure to be a friendly
British-bom customer next to you
proclaiming — “I haven’: scen this
variety since I was a little girl (or
young lad). Great as a dessert
apple.

Now, after you've sampled them
out-of-hand, try these recipes to
extend your family’s enjoyment of
apples with nice things from your
kitchen. (I've got a mile-high apple
pie in the oven right now, with bub-
bling juices oozing out of the top
crust. No better aroma in the fall!)

MY BEST SPICED CHUNKY
APPLESAUCE

T ran this recipe last year in the
column at this same time. So many
of you have stopped me to say it is
the best applesauce ever!

Use Macs or Golden Delicious or
even Belle de Boscop. Really works
with any apple you have, or combine
several types. Use a heavy-bottomed
pot to prevent any scorching.
1c. (250 mL) apple cider

"COLUMBUS FARM MARKET

EDGEMONT VILLAGE

fCorner of Edgemont Blvd. & Queens
We tasarve the right to limit quantities. Prices in effect Wed. Sept.28, to Tues. Oct.4, 1994

983-9330 |

¢. (500 mL) sugar

Ibs. (2.5 kg) apples, peeled, cored
and cut into largish chunks

2 Thsp. (30 mi.) fresh lemon juice

Grated rind from 1 large lemon

(yellow part only)

% tsp. (2 mL) each ground cinna-
mon, ginger and nutmeg

% tsp. (1 mL) ground allspice

Pinch salt

In a large stainless steel pan,
cook the cider and sugar over medi-
um heat until sugar dissolves.

Add the apples. Bring mixture to
a simmer. Cook, uncovered, until
apples are softened, and almost
transparent, about 1 hour or so.

Stir in the remaining ingredients.
Cook over low heat. uncovered, until
nice and thick (about 30-45 minutes
longer). stirring frequently.

Remove pot from heat and cool
sauce completely. Transfer to clean,
hot glass jars. Cap tightly.
Refrigerate unti! ready to use — up
to two inonths.

>
2
5

APPLE KETCHUP
This recipe makes a generous
quart full. Delicious served with
grilled sausages. roast pork. pork
chops, or smeared over a turkey
sundwich (Thanksgiving is com-
ing!).
2 c. (500 mL) apple cider vinegar
% ce. (125 mL) brown sugar,
packed
% e. (125 ml) granulated white
sugar
8 large apples (soft variety), peeled
and chopped
1 onion, peeled and chopped
2 tsp. (10 mL) salt
2 tsp. (10 mL) ground cinnamon
1 tsp. (5 mL) ground cloves
1 tsp. (5 mL) ground black pepper
tna large stainless steel pot, bring
Vinegar and sugars to a simmer for 5
minutes until sugars are dissolved.
Add all remaining ingredients.
Simmer, partially covered, for 1-2
hours (depending on hardness of
apples) until mixture is very soft and
mushy. Cool to room-temperature.
Puree in small batches in a food
processor, or puree right in the pot
using a handy hand-held immersion
blender. Finished ketchup should be
silken smooth, with no lumps!

Our autumn prices start

NEWS photo tice Waloiletd ,

RESIDENT APPLE expert Heather Robinson offers some nine
varieties of autumn apples for sale at Bob’s Fruit Stand in
Delbrook Plaza in North Vancouver. Hurry up ... Bob closes

soon for the year!

Transfer to glass bottles or jars.
Cap tightly and refrigerate until

ready to use (up to 4 months).

1410 Lonsdale Ave.
$84-4571

falling Saturday, October Ist at ;
9:30a.m. sharp! It’s our biggest sale of
the year. You'll find regular $20 prices as low

North Vancouver ¢ 1180 Marine Drive, Ph: 986-1906

Kerrisdale » 2045 W. 41st Avenue, Ph: 266-3611

Mon. ~ Sat., 9:30 — 5:30 p.M./Sun., noon—5 P.M.

CORRECTION NOTICE
in our B8-4 Bay Day flyer,
WonderBra_ = Satin Caress
Bodysuit & Briefs on paye 23
will be late — rainchecks will be
available at the store.

Sorry for any inconvenience this
tay have caused.

as $2.99 per yard. But
shop early as quantities
are lirnited. Sorry —ne
holds or loans on sale items.

DECORATIVE
FABRICS