(10/2021) Growing up in the fruit belt of Adams County, meant that every fall after school my cousins and I would be picking apples in our uncles’ orchards. We had apple blossom and apple harvest festivals, and we ate apples or the products made from them year-round. My favorite, however, was Grandma’s apple pie, warm and covered in milk. So, imagine my surprise when I found out that apples are not native to Pennsylvania or Maryland. In fact, they’re not even native to North America.

Apples originated in Central Asia, where the ancestor of our apples still grows wild. Apples were domesticated in this region and were brought via the Silk Route to Europe. Early European settlers brought apples to North America, but not for eating, as these early apples were very tart. Instead, they were used to make cider.

Since those early times, selective breeding and hybridization have led to the development of many different varieties of apples for many different uses. Everyone has their favorite kinds for eating, baking, making applesauce, and so on. During the height of apple season, we’ll typically have over 20 different varieties of apples in our bins. And this year, we’re excited to introduce our very own variety, FyreFly, which is packed with layers of flavor. Stop by the market to try this new apple and stock up on some favorites to enjoy in the following recipes.

Apple, Potato, Cheddar, and Bacon Soup

Ingredients:

• • 3 slices bacon
• • 1 small onion, chopped
• • 2 medium apples, peeled and chopped
• • 1 medium potato, peeled and chopped
• • 3 cups low-sodium chicken broth
• • 1 ½ cups unsweetened apple juice
• • Kosher salt and freshly ground pepper
• • 2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
• • Seasoned croutons, for topping
• • Chopped fresh chives, for topping

Directions: In a large pot, cook bacon over medium heat until crisp, 4-5 minutes per side. Transfer to paper towels to drain, allow to cool, and roughly chop. Pour out all but 2 tablespoons of the drippings from the pot. If you do not have enough fat, use a little butter or a neutral oil to make up the difference. Increase the heat under the pot to medium high. Add the onion, apples, and potato and cook for about 8 minutes until the apples are soft. Stir frequently during cooking. Add the chicken broth, apple juice, ¾ teaspoon salt and pepper to taste. Bring to a simmer and cook until the potato is soft, about 10-12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Allow the soup to cook for about 5-10 minutes, and then transfer batches of the soup to a blender to puree. Fill the blender halfway, and leave one corner open. Cover with a towel and pulse until smooth. Return to the pot and season with additional salt and pepper. Ladle the soup into bowls and top with bacon bits, chives, croutons, and more pepper.

Crock Pot Pork, Apple, and Sweet Potato Stew

Ingredients:

• • 1 pound boneless pork shoulder, cut into 1-inch cubes
• • 3 cups peeled, cubed sweet potatoes
• • 2 tart apples, cored and chopped
• • 1 onion, chopped
• • 1 teaspoon dried thyme leaves
• • ¼ teaspoon pepper
• • ½ teaspoon slat
• • 3 cups apple juice
• • 2 tablespoons cornstarch
• • ¼ cup water

Directions: Layer the sweet potatoes, apples, and onions in a 4 to 5-quart slow cooker. Sprinkle the ingredients with thyme, salt, and pepper. Then top with the pork cubes. Pour apple juice over all. Do not stir. Cover the crockpot and cook on low for 7 to 8 hours or until the meat and veggies are tender. Then, in a small bowl, combine the cornstarch and water and stir with a wire whisk until the mixture is smooth. Stir the cornstarch slurry into the stew. Cover and cook on high for 15 minutes until thickened. Serve immediately.

Apple Blondies

Ingredients:

• • ½ cup butter, melted
• • 1 cup sugar
• • 1 egg
• • 3 cups apples, peeled, cored, and thinly sliced
• • 1 cup flour
• • ¼ teaspoon salt
• • ½ teaspoon baking powder
• • ½ teaspoon baking soda
• • 1 teaspoon cinnamon

Frosting:

• • ½ cup butter, softened
• • ½ cup brown sugar
• • 1 teaspoon cinnamon
• • 1 teaspoon vanilla
• • 2 cups powdered sugar
• • 3 tablespoons milk

Directions: Preheat oven to 350 F. Prepare an 8-inch baking dish. In a large bowl, whisk together butter, sugar, and egg until the mixture is smooth, light and fluffy. Add flour, salt, baking powder, baking soda, and cinnamon. Stir until combined. Fold in apples. Pour into baking dish. Bake for 35-40 minutes, or until a tester comes out clean. Cool completely. To prepare the frosting, mix together all of the ingredients until you get a spreadable consistency. Adjust the powdered sugar and milk as necessary. Once the blondies are completely cooled, spread on the frosting.

Apple Glazed Carrots

Ingredients:

• • 2 tablespoons butter
• • 1/3 cup water
• • ½ cup apple cider
• • ¼ teaspoon cinnamon
• • ¾ pounds carrots, slice crosswise into 1/3-inch pieces
• • 2 cups apples, chopped

Directions: Melt butter in a large skillet over low heat. Continue gently cooking the butter until it turns light brown. Remove the pan from heat and allow the butter to cool for a few minutes. Add the water, apple cider, and cinnamon to the browned butter and return skillet to the stovetop over medium heat. Bring the apple cider mixture to a boil, reduce the heat, and allow it to simmer for 2 minutes. Add the carrots, cover the skillet, and cook over medium heat, stirring frequently for 10 minutes. Add a small amount of water to the carrots if necessary. Stir the apples into the skillet and cook for 5 to 7 minutes until the apples and carrots are tender.

Apple Chips

Ingredients:

• • 2 apples, thinly sliced
• • 2 teaspoons granulated sugar
• • ½ teaspoon cinnamon

Directions: Preheat oven to 200 F. In a large bowl, toss apples with sugar and cinnamon. Place a metal rack inside a rimmed baking sheet. Lay apple slices on top of the rack, spacing them so that no apple slices overlap. Bake for 2-3 hours, flipping apple slices halfway through, until the slices are dried out but still pliable.

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