40 - Sunday, February 17, 1985 - North Shore News

Early season for apples!

mal length, February has a heavy trip. It ac-

Fe: A MONTH that got diddied out of nor-

cepted being Heart Month,

that’s kind of

nice, with all those lovers and chocolates and roses
in the middle. But then it got asked to be Meat
Awareness Month; and now it turns out it is also
B.C. Apples Month. Downright exhausting.

The ‘‘Apple Month*’
struck me as a classic case of
square-peg syndrome. !
mean, look out the window.
See any fruit trees in bloom?

Turns out this is a sort of
“second picking’’. February
sees the release of last year’s
crop from CSA, which is
Controlled Atmosphere
Storage, a technique that
retards ripening and lets the
apples retain alt their fresh-
picked crisp flavor, The ap-
ples you’ve been buying up to
now have come from or-
dinary cold storage; from
now until the end of May,
we'll be dipping into the CSA
bins.

B.C. Tree Fruits, out of
Kelowna, sent.out a huge in-
formation package, and
therein was the answer to a
question you and I have ask-
ed a thousand times:
“‘Whatever happened io
Grimes Golden apples? Why
can’t I find Russets any
more? Who killed the Winter
Bananas? and What about
Snows?’’

All of them, and Winesap,
Jonathan; Rome Beauty,
proved uneconomic to pro-
duce, or to market, perhaps
because they fruited only
every other year, or because
they bruised easily, or were
poor ‘‘keepers’’.

There was a lot of other in-
teresting background, too, as
the approximate schedule for
April-May blooming in the
Okanagan; and about how
you shouldn’t leave your ap-
ple juice longer than four
days open, to preserve the
Vitamin C; and about how
apples are low in sodium, and
offer great fibre for young
and old; and about how they
make a great detergent for
the teeth!

For recipe purposes, 5 or 6
large ones will make a pie; !

FRESE
the kitchen

as eee
Godley

large one will yield one cup
(250mL) diced; 1 tin of apple
filling is sufficient for one
pie.

There were some recipes
included, along with sugges-
tions about chopping apple
into your pancake batter or
pizza topping, and using ap-
ple in cole slaw and stuffings.
And this APPLE NUT
CRUNCH, sort of a cross
between a big cookie and a

February is

small pie, and it's delicious,
as well as quick:
Beat together
1 ege
34 cup of sugar (180mL)
1 tspn. vanilla (SmL)
1 tspn. of baking powder
(Sm1.)
Add
Va cup of flour
Fold in
ly cup of nuts (125mL)
l cup of peeled diced apple
Q50mL)
Drop by globs — you'll get 8
of them — on to a greased
cookie sheet and bake at
350F (180C) for 15 to 20
minutes until just golden. (I
have to tell you, | added %
tspn. of salt, 4 cup of raisins
and 2 Tbspns. of wheat
germ).
APPLE GINGERBREAD
UPSIDE DOWN CAKE is
another one you'll like:

(125mL)

2 Thspns. of butter (30 mL), |

melted in a 9x12 cake pan
3 Tbspns. of brown sugar
stirred into the melted but-
ter
6 medium apples, cored,
peeled and sliced into
rings.
Now these apple rings are
laid in the buttered sugar and
turned over, to coat, and the
pan set aside while you
continue:
Heat the over to 325F (165C).
Cream together
Y2 cup of shorteaing
(125mL)
¥2 cup of brown sugar
(125mL)
Blend in
1 cup of molasses (250mL)
In another bowl, blend
2% cups of flour (625mL)

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2 tspns. baking powder
(10mL)
V2 (spn. of salt (.5mL)
2 tspn. of nutmeg (2.5mL)
lispn. of ginger = (SmL)
Measure into a bowl
1 tspn. of baking soda
(SmL)
Pour over it
1 cup of boiling water
(250m)
Pour the water into the
molasses mixture
Add 2 well-heaten eggs,
blend, and stir in the flour
mixture. Pour the batter over
the apples and bake 45
minutes

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