Column from September 30, 2010

An apple a day

Tomorrow is the start October and that means autumn really is here. It’s time to think about harvesting fall crops, leaves changing colors and decorating for Halloween and Thanksgiving.

October is also National Apple Month. Here in Washington state, 10 to 12 billion apples are handpicked every year. If you took all those apples and placed then side-by-side, they would circle the Earth 29 times.

That’s pretty amazing!

Apples are the No. 1 crop grown in Washington and last year, the average U.S. consumer ate 19 pounds of fresh apples.

More than 225,000 acres of orchards can be found in the eastern foothills of the Cascades, including here in the Columbia Basin. The average orchard is about 100 acres. An estimated 35,000 to 45,000 pickers are employed during the peak of harvest.

However, the only apples native to North America is the crabapple. The apples we know originated in Kazakhstan and were brought east by traders. Today, there are 2,500 different varieties grown in the U.S. and more than 7,500 worldwide.

Here in Washington, some of the main varieties are red and golden delicious, granny smith, braeburn, jonagold, Fuji and gala.

One of my favorites is the cameo, which is relatively new and was developed in the Quincy area.

We’ve all heard the saying, “An apple a day keeps the doctor away.” Well, that might be an exaggeration, but apples are very good for us. They help fight heart disease, colon cancer and stroke and they promote healthy lungs and brain health. In fact, there is evidence apples may diminish the symptoms of Alzheimer’s disease.

One large apple is only 130 calories, with no fat or cholesterol. Apples also provide potassium, fiber, protein, vitamins A and C, calcium and iron.

Pretty impressive for something that tastes so good!

Apples are one fruit that is tasty by itself and there are lots of ways to use apples in cooking. They can be used for anything from main dishes to salads to desserts.

Plus, you can drink the juice, so it really is one of the most versatile fruits.

Here’s a great recipe from the Washington Apple Commission, locate in Wenatchee. You can find more tasty recipes on the commission’s website at www.bestapples.com.

This recipe makes about two dozen muffins.

Apple carrot muffins

3 cups all-purpose flour

1 cup whole wheat flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup plain non-fat yogurt

1/2 cup orange juice

1/2 cup maple syrup

6 egg whites

1/4 cup canola oil

1-1/2 tablespoons vanilla

2 teaspoons dried orange peel

1 pound grated carrots

1 pound shredded apples

1. In mixing bowl, blend flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

2. In separate bowl, blend yogurt, orange juice, maple syrup, egg whites, oil, vanilla, orange peel, carrots and apples.

3. Stir apple mixture into dry ingredients just until moistened; do not over-mix.

4. Portion 1/3 cup into paper-lined or non-stick muffin tins. Bake in preheated 375 degree oven for 22 to 25 minutes or until tops spring back when lightly touched.