Currently viewing the tag: "Granny Smith apples"

The silky texture of escarole always seems at such odds with its bitter flavor. Adding a little sugar and caramelizing it until on the border of burnt both tames and points out the bitter quality of this vegetable, and the addition of sweet/tart fruit and vinegar made from the fruit amplifies this idea. This dish goes well with meats with mild roast chicken or fatty pork chops with a nice crust for textural contrasts. It would also be a nice complement to kasha with braised mushrooms or even fried eggs.

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Although I usually wouldn’t use chard raw, kale salad got me wondering. If the chard is very tender and the leaves are smaller, they are perfect for this. If they are larger and thicker, and eating some raw makes your teeth feel sort of furry, wait for another time to make this. Serve this as a salad on its own or as a side to cider braised pork chops, ham steak, or sausages.

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The “Sweet and Sour” in this dish comes from the apple cider and cider vinegar employed to sauce the greens. This is a fairly quick dish to cook, and the flavors go well with richer dished or will cut through the fog of a head cold also. The sweetness of the dish is cut by the sharpness of the greens themselves, and the acid of the Granny Smith apples and the vinegar.

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This salad goes well with roasts, braises, or grilled dishes. The tart apple and mild spice of the arugula combine to give the salad backbone, and the nuts and cheese add a lushness to the salad that is complemented by the crispness of the apples, nuts, and arugula.

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We offer several varieties of apples during the late summer and fall. At our home farm, we have planted orchards of Jonagolds, Rubinettes, Waltanas and Hudson’s Golden Gems. 

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Roasting the squash adds depth of flavor, and the apple and squash are a great combination. There are different options for seasoning the soup that, while they are small changes, they move the soup a lot in terms of flavor.

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Here is a variation of the beet and kale salad. Using a mandolin for this is ideal, but a grater could be used, although the beets will bleed and the apples will break down more rapidly.

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Here’s a riff on a favorite from the 2012 Harvest Fair. Here I use Chioggia beets, but golden beets would work as well. The red beet beets would do okay, but are “earthier” tasting. The dressing has a very little cream in it to offset the acid of the apple and the tannins of the greens.

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Earthy, a bit sweet, fragrant, and it can be a little spicy as well, this soup is great for cold weather. The color is quite cheerful as well. This soup can be made well in advance and reheats easily, so it is good for holiday parties where your attention may be needed elsewhere.

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INGREDIENTS:

4 pork loin chops cut thick, around 4-6 oz. each
½ pound of apples such as Granny Smith, Cameo, or Golden Delicious (1 Large or 2 medium), cut into ¼ inch thick slices or ½” cubes
1 medium shallot, minced
1 oz. high quality apple brandy such as Osocalis*, or a French Calvados. Cognac or brandy may be used as well.
4 oz apple cider or juice
½ tsp fresh minced rosemary

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