An apple for the teacher” is an age-old adage, probably because apples are coming into peak harvest just as school starts. Here in Placer County, we have some of the best apples around. 

SELECTION AND STORAGE

The early harvest brings Gala, Golden Delicious, Jonathan and Gravenstein, followed by Red Delicious, Granny Smith, Fuji and Rome as fall progresses. Apples do best stored in a cool environment, like a crisper drawer. Discard apples if they are decaying, as the gas they produce will turn any surrounding fruit bad as well. To prevent browning of pre-sliced apples simply dip them in lemon juice. For extended storage, place slices on a cookie sheet, freeze and then transfer to bags.

— Carol Arnold

DID YOU KNOW?

Apples, whose trees are in the rose family, have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Over long periods of time, our cooler Sierra foothill nights create the best possible growing environment for a wide variety of apples, including Gravenstein, Gala and Golden Delicious. Apples are a low-calorie snack and provide good sources of vitamin C and fiber. Chewing an apple helps clean your teeth and stimulate your gums (one of the many great reasons to pack them in a lunch). Try to avoid peeling the fruit, as many of the beneficial nutrients are contained in the skin.

WEB EXCLUSIVE

Pan-Roasted Pork with Apples and Thyme

Recipe by Courtney McDonald

• 2 tbsp. olive oil
• 6 pork loin chops
• 2 tbsp. unsalted butter
• 8 fresh thyme sprigs
• 3 tart green apples, peeled, cored and sliced ¼ inch thick
• 2 tbsp. honey
• Salt and pepper, to taste

Preheat oven to 400 degrees F. Heat a large cast-iron pan over medium-high heat. Add the olive oil. Season the pork chops to taste with salt and pepper and add to the pan (in batches if they won’t all fit together). Avoid crowding the pan or the pork chops will steam. Cook the chops until well caramelized on both sides and cooked just under your liking. Remove chops from the pan and set aside to rest.  

Wipe excess oil from pan and add the butter, thyme, apples and honey. The apples will start to release moisture and absorb any browned bits left from the pork chops. Cook this mixture, stirring occasionally, until apples begin to soften—about 5 minutes. Season to taste with salt and pepper. Once apples are soft, place the cooked chops back into the pan, on top of the apple mixture. Put the whole pan in the oven to heat through—about 10 minutes. Remove from the oven and serve immediately. Serves 6.

For details on where to buy Placer County farm-fresh produce, wine, meat and other products, visit placergrown.org and foothillfarmersmarket.com.