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Tag: honeycrisp apples

Honeycrisp Apple, Brussel Sprout, and Kale Salad

Honeycrisp Apple, Brussel Sprout, and Kale Salad Lorie  This was our holiday salad… a crisp, crunchy, vibrant fresh mix of apples, shaved brussel sprouts and thinly sliced kale dotted with sweet, candied pecans and dried cranberries, all tossed with a light, lemon-honey-cider vinaigrette. Though most any Stemilt apple variety will do, I’m particularly partial to the Honeycrisp apple in this mix… a lovely, crisp, sweet variety with a flavor reminiscent of apple cider. While this salad is certainly not just a holiday salad (it’s a great fall-winter option given our abundance of delicious apples and beautiful, fresh brussel sprouts), the true significance of being this year’s winner as our holiday salad lies in the fact that we had to get a change approved! For a family that loves its traditions when it comes to the Thanksgiving meal, the tried, true and beloved dishes we serve get repeated with little question from one year to the next. Change is rarely in the mix. This salad, however, is one that I’ve been making over and over for the past several months… and I’m just a little more than obsessed with it. When I broached the subject of switching out the traditional salad we’ve served for more years than I can remember… one that also features fresh apple… I was met with a lot of “you’d better check with so-and-so.” And so… with all the “so-and-sos” sampled and in approval (grudgingly in some instances), the change was made. And… quite honestly… I believe this is the salad that will now make our annual tradition for years to come. Not only does it offer a great, fresh, crisp counterpoint in texture to most any meat-potato meal, it’s wonderful on its very own. And Stemilt’s delicious Honeycrisp apples offer a vibrant crunch and just the perfect sweet note of flavor against the more robust nature of both the brussel sprouts and kale… taming and balancing the mix just right.  And, unlike most tossed salads that begin losing their zip once dressed, this one keeps great in the fridge, tastes fabulous as a leftover/day-after nibble… and makes a great sandwich topper!! How can you go wrong with such a versatile salad… new to the block, ever so humble, and exceedingly appealing… a perfect dinner partner, holiday or not. Enjoy! Did you change up any traditional holiday dishes this year? If so, what were they? Tell us in the comments below! Honeycrisp Apple, Brussel Sprout & Kale Salad with Lemon-Honey-Cider Vinaigrette Serves: 8 to 10 people Prep Time: 20 minutes Though I’ve diligently sliced brussel sprouts for this salad, a food processor fitted with the shredding/slicing blade makes for quick work… and a great, thinly shaved sprout. While you can certainly candy your own pecans, I used store-bought Sweet Candied Pecans here… subtly sweet and ever-so-easy to chop and drop in. Ingredients: 1 to 2 Honeycrisp apples (or your preferred Stemilt apple variety), cut into wedges and thinly sliced (about 3 ½ cups) 2 pounds brussel sprouts, trimmed, loose leaves removed, thinly shaved 2 large leaves green kale, ribs removed, thinly sliced into ribbons (about 3 cups, loosely packed) 1 cup dried cranberries 5 ounces candied pecans, chopped For Dressing: ½ cup freshly squeezed lemon juice 2 tablespoons honey 1 tablespoon apple cider vinegar 2 tablespoons extra virgin olive oil pinch kosher salt Procedure: In a large bowl, add sliced apple, shaved brussel sprouts, sliced kale, cranberries and pecans. Toss gently to mix. Set aside. In a small bowl, whisk lemon juice and honey, until honey is completely dissolved. Whisk in cider vinegar, olive oil and salt, until completely blended. Pour vinaigrette over salad and toss gently to mix through. Serve. Note: Shaved brussel sprouts and sliced kale can be combined ahead of time, stored in a ziplock bag or covered and stored in fridge. When ready to serve, simply toss with remaining ingredients. If serving over several days, you may want to add pecans upon each serving to maintain their crunch. Nutritional Information (based on 10 servings): Per Serving: Calories 212.4 (49.5% from fat); Fat 11.7 (sat 1.9g, poly 2.6g, mono 7.0g); Protein 2.2g; Carbohydrates 23.8g; Fiber 5.8g; Sugar 18.4g; Cholesterol 0mg; Potassium 213.3mg; Sodium


Apple, Cabbage & Cauliflower Crunch Salad

Apple, Cabbage & Cauliflower Crunch Salad LorieThere’s a lot written about the pros and cons of a raw food diet, or a plant-based diet, none of which I’ve delved into at any great level as it isn’t our personal methodology. Like many folks, however, we have assumed a very common sense approach to eating, incorporating a variety of foods that are as “clean” and “natural” as possible, leaning more heavily to fruits and vegetables, and curbing refined sugars, starches and the like. In my own kitchen, there’s a lot of leafy greens, fresh fruits, vibrant vegetables, legumes, nuts, whole grains, some fish, and a bit of chicken. Ultimately, moderation sets the tone on what gets made in our kitchen and what doesn’t. Having said all of that, eating raw (and/or plant based) has a strong personal appeal that is unrelated to nutritional value, and that’s its crunch factor. There’s really nothing better than a great chopped salad with loads of crunchy goodness, and this colorful plating has that in spades. It’s a beautiful mix, highlighted by the ruby red dotting of Fuji apples from Stemilt. Offering a subtle, sweet crispy crunch, any of Stemilt’s firmer apple varieties will work wonders in this salad, but the super-sweet Fuji really stands out. Red/purple cabbage and white cauliflower partner with nutritious apples in this medley of colors, lending their own ample crunch and flavor to the mix. Cauliflower is high in dietary fiber, folate and Vitamin C in addition to providing a good, healthy pop of phytochemicals that are most prominent when this veggie is eaten raw. And, apart from presenting a rich and vivid hue, red cabbage has loads more Vitamin A and a tad more iron than its green counterpart… so why not go bright? A fresh chop of celery, and red and yellow peppers provide an added bit of color, crispness and balance. And sweet dried cranberries and lightly toasted walnuts give this salad a subtle, welcomed sweetness. While walnuts are certainly a high-calorie food, they are loaded with heart-healthy monounsaturated fats and omega-3 fatty acids so, in moderation, are a nutritious, smart choice for a little extra crunch. Tossed in a light lemon-honey dressing, all of the components in this salad shine with their natural goodness and play together beautifully for a brilliant departure from your typical chop or slaw. Apple, Cabbage & Cauliflower Crunch Salad with Lemon-Honey Dressing Serves 6 (makes about 6 cups) Ingredients:  2 Stemilt apples (Fuji, Honeycrisp, SweetTango, Piñata, etc.), cored, diced 2 cups chopped cauliflower florets 1 cup chopped red/purple cabbage 1 cup diced celery ¾ to 1 cup diced red pepper 1/3 cup diced yellow pepper ¼ cup chopped fresh flat-leaf parsley ½ cup dried cranberries ¼ cup freshly squeezed lemon juice 1 tablespoon honey 2 tablespoons olive oil ¾ cup lightly toasted, chopped walnuts Procedure: In a large bowl, combine apples through cranberries. Toss to mix; set aside. In a small bowl, whisk lemon juice and honey, until honey is dissolved. Whisk in olive oil, until combined. Pour dressing over salad and toss gently to combine. Plate salad and sprinkle with toasted walnuts. Serve immediately. Nutritional Information: Per Serving: Calories 238.6 (56.5% from fat); Fat 15g (sat 1.6g, poly 7.9g, mono 4.7g); Protein 3.4g; Carbohydrates 28.9g; Fiber 5.9g; Sugar 18.5g; Cholesterol 0mg; Potassium 281.1mg; Sodium


Harvesting Honeycrisp Apples

Harvesting Honeycrisp Apples TateIt’s the most sought after apple in supermarkets today and almost always comes out on top when we ask people what their favorite apple is. Juicy with a honey-sweet flavor and incredible fracture, Honeycrisp apples are truly special. In this post, I’m going to share the extra measures we take to ensure that every Honeycrisp apple is harvested with care. After all, it takes special care to harvest a special apple like Honeycrisp. Honeycrisp apple harvest gets underway in late August or early September in Washington State and continues for about a month. Here at Stemilt, we are just about done with Honeycrisp apple harvest for the year. Our growers use a variety of methods to determine when to harvest their Honeycrisp apple crop. They get a harvest range off the dates their trees were in bloom in the spring. Then, they closely monitor the fruit in the weeks and days leading up to harvest. They look at color and take samples off the tree to determine when to start picking. When I was growing up and Red Delicious, Golden Delicious, and Granny Smith apples dominated the apple volumes in Washington State, we’d complete one sweep of the orchard to harvest these apple varieties. Fast-forward to today and harvest for bi-colored varieties like Honeycrisp occurs multiple times in the same location. That’s because not every apple gets the same amount of sunlight throughout the growing season and some need more time on the tree to mature and color. Harvesting Honeycrisp apples multiple times ensures consistency among fruit color, flavor, and overall quality. Just like other apple varieties, every Honeycrisp apple is harvested by hand. The harvester lifts the apple and twists it slightly to take it off the tree. Then, they clip the stem to shorten it in order to prevent punctures to other apples. The apple is gently placed into a picking bag, which once full, is emptied into a larger bin. Honeycrisp (and SweeTango® apples) is delicate in nature, so rather than dumping the bag into the bin all at once, each apple is placed by hand into the bin. This tedious process not only makes for a beautiful and organized bin, but does the important job of protecting the fruit in order to reduce bruising. Once full, the bin is taken to a nearby Stemilt receiving location where our quality control team determines whether the apples are placed in controlled atmosphere storage, or packed immediately and shipped to your stores. Now that you know how Honeycrisp apples are harvested, you can enjoy them even more! The next time you bite into a delicious Stemilt Honeycrisp apple, relish in the fact that these special apples were grown, harvested, and packed with lots of


5 Apples to Try During National Apple Month

5 Apples to Try During National Apple Month BriannaOctober is National Apple Month, and also the time that we harvest the majority of our apple crop here in Washington State. There are more than 7,500 different varieties of apples grown worldwide, and in the United States, 100 apple varieties are grown commercially. With flavors ranging from super-sweet to tart, a variety of colors, and a multitude of uses, there certainly is an apple for everyone! To help you celebrate National Apple Month, I thought it would be fun to share five must-try apple varieties and a few of the attributes that make them unique. Fuji: This crisp, juicy, and bi-colored apple consistently has the highest brix, or sugar levels, of any apple that Stemilt grows. The super-sweet flavor of Fuji is reminiscent of freshly pressed apple juice. Fuji apples tend to be larger in size than most and are fantastic for snacking, salads, and baking. Granny Smith: This apple sits at the other end of the sweet-tart spectrum. Granny Smith is crisp and tart, with a lemon-like flavor that is bound to make your mouth water. It’s the famously green apple that people are fond of for fresh eating and all types of baking and cooking. Honeycrisp: This apple likely needs no introduction as it has quickly become the most sought-after fall apple. Just like its name implies, Honeycrisp apples are crisp (they fracture like no other apple) and have a honey-like sweetness. This is a great snacking apple when it’s in season. Also, be on the lookout for SweeTango® apples in stores. SweeTango is part Honeycrisp and part Zestar and has a bold sweet-tart flavor with hints of fall spices. Its season is even shorter than Honeycrisp. Gala: This bi-colored apple variety has a mellow sweet flavor with hints of vanilla. It tends to be smaller in size than most apples, which means it’s the perfect snacking apple. Add slices of Gala to a green salad or enjoy the apple with peanut butter or cheese, you really can’t go wrong with this great apple. Piñata!®: Stemilt’s signature apple certainly offers a surprise for your taste buds. And, even though you might not see it in stores until November or December, it’s still one to be on the lookout for. Piñata is a new variety with heirloom parentage. It’s a combination of Golden Delicious, Cox’s Orange Pippin, and Duchess of Oldenburg. This apple trio combines to create a crisp and juicy apple with balanced sweet and tart flavors and a tropical twist. No matter what variety you choose, you can always feel great about eating apples. They are naturally free of fat, cholesterol, and sodium, low in calories, and a good source of dietary fiber. Apples are also a great baking fruit. Download our free fall recipe guide now. What apple varieties are your “must try’s” each year? Have you tried any of the 5 varieties listed above? Share your thoughts on apples in the comments below. Happy National Apple


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