Cooking with Apples, Oct. 11

“Cooking with Apples” 

Learn how to make your own apple sauce, apple cider vinegar,

cultured apple cider, how to dehydrate apples,

and adding apples to meat and vegetable dishes.

You will walk away with a jar of applesauce.

Manon Gaudreau will teach the class

featuring the delicious Apples from

Waterwheel Gardens

$15 per person

The proverb “An apple a day keeps the doctor away”, addressing the health effects of the fruit, dates from 19th century Wales.
According to the United States Department of Agriculture, a typical apple serving weighs 242 grams and contains 126 calories with significant dietary fiber (both insoluble, and soluble) and vitamin C content. Apples also contain moderate amounts of minerals potassium, phosphorus, manganese, magnesium, iron and calcium.
Apples are often eaten raw. The whole fruit including the skin is suitable for human consumption except for the seeds, which may affect some consumers. The core is often not eaten and is discarded. Varieties bred for raw consumption are termed dessert or table apples. Apples can be canned or juiced. They are milled or pressed to produce apple juice, which may be drunk filtered, or called cider if unfiltered. The juice can be fermented to make (hard) cider, and vinegar. Calvados is an alcoholic beverage produced through distillation. [ref. Wikipedia]
Apples can be used in any dish. Roma and Golden Delicious are suitable for pies, as they have a high pectin content and won’t break down when cooked. Recipes like Filet de Porc Normande, originating from Normandie in France, are known for their use of apples and Calvados. Try using apples in soups, stews or casseroles, to replace sugar (example: add apples to squash puree, to beet soup, to baked beans; spread applesauce on pancakes instead of syrup).
Buy organic apples, or buy from a trusted grower that uses minimal amounts of pesticides. Idaho apples are available at the Wood River Farmers Market, through Idaho’s Bounty, from our local (health) food stores, and directly from growers. The apples used for our class are from Waterwheel Gardens (minimally sprayed), selling weekly at the Farmers Market in Ketchum and Hailey, and coming weekly to the Wood River Valley outside of the Farmers Market season (email Matt at twigs3700@hotmail.com to be added to their weekly email updates). Apple Creek Farm, in Jerome, has organic apples and offer “Pick Your Own” by appointment (contact them by phone).
For information contact Manon:  manon8@cox.net   788-3876