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jm thtpl6yhfetyoaysetemer 997 syu i i drink caroline dewar correspondent nothing says harvesttime like a crisp ontario apple you can almost taste autumn in the clear- flavoured crunch and no matter what your taste theres an ontario apple to suit it from the traditional mcintosh to the crispin golden delicious and empire great fall memories include cool sunny days spent picking apples fresh from the tree there are many orchards around the markham area which offer a wide variety of apples to choose from and an abundant supply of fruit to pick just remember turn the eye to the sky selection when selecting apples look for fruit that is firm solid and free of wrinkles and bruises with clean and well- coloured skin remember that not all apples are red there are many different varieties all of which vary in colour so make sure you are judging their unique colours correctly storage when you get your apples home after a day of pick ing or purchasing the first thing you should do is to remove any that are overripe or bruised bruised apples will cause others to spoil more quickly but dont discard these apples soft and overripe apples are great for use in sauces and pies a few apples can easily and safely be stored in their original bag in the refrigerator where they should keep for a month larger quantities should be kept in a cool dark and well- ventilated area such as a fruit cellar or garage cold humid storage ensures that apples maintain their crisp juicy tex ture and flavour preparation to prevent chopped apples from browning dip quickly in a weak salt solu tion of 1 tsp 5 ml salt to 5 cups water or toss in a little lemon juice cooking choices are unlimited when using apples tart varieties with high to medi um acidity and a firm texture are usually best for cooking less acidic varieties are pre ferred raw freezing if you wish to freeze apples first slice them and peel if you wish for best results use firm apples and pack them in a sugar solution for every 4 cups of sliced apples dissolve 14 tsp 1 ml of ascorbic acid powder in 14 cup 50 ml cold water to prevent browning sprinkle over the apples and stir gently then add 14 cup 50 ml of sugar pack fruit in freezer bags or con tainers and store in the freezer for up to one year before using frozen apple slices should be thawed for one hour or more apple facts one medium apple contains about 80 calories and is a good source of fibre and vitamin c how many apples are there in a pound about three medium apples canadians consume an average most every corner of the globe of 107 kilograms of fresh from japan to madagascar to apples each year south africa new zealand the apple tree now grows in russia china england france many different varieties in al- and flourishes across much of mm first crunch little brodie 11 months cant wait to take a bite of this fresh apple just picked from one of the local apple farms whether you enjoy eating them right off the tree or making delicious homebaked creations apples are a favourite all year long photo by steve somerville simple apple dessert squares simple to prepare and easy to carry for outdoor enjoyment this dessert is so attrac tive with fresh fall apples see photo theyre so easy to make the kids will be asking to help you prepare them serve with ice cream or whipped cream if desired serves 12 fz recipes l 1 13 cups 325 ml allpurpose flour 12 cup 125 ml granulated sugar 1 12 tsp 7 ml baking powder 12 tsp 2 ml salt 14 tsp 1 ml nutmeg 23 cup 150 ml milk 3 tbsp 45 ml butter or margarine melted 1 egg 4 ontario apples cored and sliced 14 cup 50 ml chopped nuts topping 13 cup 75 ml granulated sugar 1 tsp 5 ml cinnamon in bowl combine flour sugar baking powder salt and nutmeg mix in milk but ter and egg until smooth spread evenly in greased 13 x 9 inch 3 l baking dish arrange apples on top sprinkle with nuts topping mix sugar with cinnamon sprinkle on top bake at 350 degrees f 180 degrees c for 45 minutes or until apples are tender cool in pan cut into squares grilled chicken and apple pouches easydoesit foil pouches contain chick en with apples and onions flavoured with mustard and herbs for a simple grilled or baked main dish enjoy outdoor cooking with wonderful fallfresh ontario apples serves 4 2 tbsp 25 ml vegetable oil 1 large ontario onion thinly sliced 3 medium ontario apples cored and sliced 14 cup 50 ml honey mustard 4 boneless skinless chicken breasts 1 lb500 grams 12 tsp 2 ml dried basil 12 tsp 2 ml dried thyme 12 tsp 2 ml salt in large skillet heat oil over medium heat saute onion for 5 min add apples cook 3 minutes spread mustard over both sides of chick en place individually on 4 pieces of greased double thickness of foil sprinkle each with 18 tsp 05 ml basil thyme and salt divide apple mixture among chicken wrap tightly making 4 pouches grill over mediumhot coals for about 30 minutes turning pouches every 10 min utes until chicken is no longer pink inside or bake at 350 degrees f180 degrees c for 30 minutes to serve remove chicken and apples from foil and place on plates pour juices over top f ii4tsi 4i h4 t vva a ww mrm w s north america ontarios 1996 apple crop yielded 426300000 pounds on 26372 acres brought to market with a farmgate value of 55419000 ensure meat you buy is well inspected food for thought lisa cartwright when purchasing meat con sumers should only buy meat which has been federally in spected while consumers have the option of purchasing both muni cipal and provincial inspected meat evan mcdonald from vil lage grocer in unionville recom mends people avoid both meat that has been provincially inspected has met only the stan dards from one province federal lyinspected meat uses standards from each province plus some additional ones he said federal inspected meat can be shipped across provincial bor ders once killed the skin head and feet of the animal are removed and it is ready to be inspected each carcass is individually inspected and cut in the midsec tion this enables the federal inspector to check a number of requirements including disease and age among other things if the animal passes the rigor ous testing it gets a blue stamp of approval if not the carcass is disposed the approved meat is then graded there are two grading systems used numbers one to three and letters a to aaa said mcdonald the numbers determine the amount of fat cover the animal has the thicker the fat the high er the number a lazy cow has led a more pas tured life it doesnt have high muscle tone this makes the cow less lean and more tender the letters show the amount of marbling or fat in the meat itself the more fat running through the meat the higher the fat content and the more tender the meat whether the store carries al meat or the highest quality any meat that ends up on a grocery- store shelf is good quality be cause it passed canadas regula tions first