It’s the time of year to pick, cook and taste the abundant variety of Apples available to us. I listed below a few sites’ I researched on Apples. Look locally in the paper or view the site below to identify where to pick in your area. Apple picking gives you an opportunity to spend some time together as well as listen to growers explain how Apples are harvest. Some farms offer additional activities for you to enjoy, when visiting. We could talk for hours on the assortment and uses of our topic but listed as well are two sites you can reference as guides when you’re ready to get cooking!

• http://www.pickyourown.org/apples.htm :
• http://www.nyapplecountry.com/posvarieties.htm
• http://www.the4cs.com/~cathy/Apples/variety.html

I Love cooking with Apples, you can do so many creative and tasteful recipes. Last week I made an Apple noodle Kugel, Fresh Apple Strudel, a spicy Apple Chutney and then taught a class on how to make an apple filling for a roasted pork loin at the BCAE in Boston. I know some of you have a few favorites to share or possibly the best place to go picking, please let us know. Below is a fundamental recipe we used to make our stuffed pork roast. If you’re shopping this weekend you’ll see it’s featured on sale in several ads in our market. That’s because Apples and pork go well together!

Thanks

Ciao

Apple-Filled Pork Roast Serves 6-8

Ingredients

• Cooking spray
• 1/3 cup chopped onion
• 1 cup sliced mushrooms
• 1/2 teaspoon dried thyme or fresh herbs through out…
• 1/8 teaspoon dried rosemary, crushed
• 1 cup diced peeled Rome apple (about 1/2 pound)
• 1/4 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 8 large pitted prunes, diced
• 1 (2-pound) lean, boned pork loin roast
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon salt
• 1/4 cup apple juice
• Rosemary sprigs (optional)

Preparation

Preheat oven to 325°.

1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion, sauté 2 minutes. Add mushrooms, 1/2 teaspoon thyme, and 1/8 teaspoon rosemary & sauté 3 minutes. Add apple and next 5 ingredients (apple through prunes); sauté 2 minutes or until apple is crisp-tender. Set aside.
2. Trim fat from pork roast. Cut a wide, deep pocket in side of roast. Stuff the apple mixture into pocket. Tie roast at 1-inch intervals with heavy string. Sprinkle roast with 1/2 teaspoon thyme, 1/4 teaspoon rosemary, and 1/8 teaspoon salt.
3. Place roast on a broiler pan coated with cooking spray. Bake at 325°for 1 hour and 20 minutes or until meat thermometer registers 160°, basting frequently with apple juice. Garnish roast with fresh rosemary sprigs.