All things apple

High in fiber and nutrients, apples taste great and travel well which makes them the perfect snack. Our two orchards bring so many different varieties between them, you're guaranteed to discover a new favorite each week. Wright’s Farm in Gardiner, N.Y., is a five-generation family-run farm that spans 450 acres and produces 100,000 bushels of apples a season along with several other crops. You can also visit their farm to pick your own apples if you’re looking for an enjoyable fall outing. Like the Irvington Farmers Market, they love and welcome dogs. Their famous apple-cider doughnuts usually sell out on Sundays. Wright's uses their apples to make apple pie, apple spice bread, dried apple slices, apple cider and apple sauce. We love the fact that they don’t add sugar to their apple sauce which they offer "chunky" or blended. Their blended raspberry applesauce is (was?) one of the market's best-kept secrets.

Caradonna Farm, our other orchard also brings fresh cider and several varieties of apples they are happy to sample. Their neighbor vendor, Nutmeg, tucks apples into their pies and crostatas as well as into their scones, muffins and quick breads. Look for apple turnovers at the Wave Hill Breads stand and French apple tartelettes at Bien Cuit Bakery which is back this week after a month hiatus.

You’ll find apple as an ingredient in several Hive juices and in True Food’s popular curry chicken salad. DoughNation offers a weekly “market pizza” and I wouldn’t be surprised to see apples as a topping sometime soon.

Here’s a favorite apple cake recipe of mine that always gets rave reviews:

Whole Wheat Apple Carrot Honey Cake

2 cups whole wheat pastry flour
1 cup wheat germ or oat bran
1 tablespoon cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
3/4 cup oil
1 cup honey
1 pound (3 cups) grated apples (no need to peel)
1 pound (3 cups) grated carrots
1 1/2 teaspoons vanilla
1 cup raisins
1 cup chopped nuts

Preheat oven to 350 degrees. Mix dry ingredients in large bowl. Mix liquid ingredients in another large bowl with grated carrots & apples. Add in dry ingredients & blend thoroughly. Bake in greased pans for about an hour, until top is nicely brown. (I like to bake the batter in 3 1/2" x 5 1/2" mini loaf pans & this recipe will fill about 6 pans or 2 regular size loaf pans.)

Lastly, it’s the first Sunday of the month. You’ll need a sharp paring knife for all those apples so see Ready Set Sharp.

Did I miss any other apple offerings available at the market? Keep your eyes open and if you spot something I didn’t mention, stop by the market tent and let me know...I’ll buy you an apple!