Deep Fried Diaries

The insider's scoop on food, travel & southern culture

Apples to Apples

Apples are great, aren’t they?

I mean, with daily consumption, they keep the doctor away, and you probably have one of your own that doesn’t fall far from the tree. Plus we all know a little something about that apple of our eye…

Yet this blog post is not intended to be about medical advice, child-rearing nor romantic metaphors. We’re here to talked about that glorious fruit, which takes over the kitchen every fall.

When the weather gets crisp, so do the apples… which means apple season is about to be upon us! October is actually National Apple Month, yet with the warm winter and spring we’ve had, many varieties of apples are coming in even earlier than usual.

Instagram photo by Isabel Lara (@isalara) at the Dupont Circle Farmer’s Market

Apples are an excellent source of fiber and vitamin C. Their sweet, crispy flesh is certainly versatile when it comes to food pairings and preparation. Apples can be baked, mashed, pureed, sauteed… They can be paired with a variety of cheeses or spiced for desserts; they’re great with peanut butter or almond butter, not to mention the key ingredient in some of the most savory salads. What’s more, is that they’re also the perfect snack in their raw and natural form. (Crunch!) Few things are as satisfying as holding the remains of an apple you’ve so skillfully carved down to the core — am I right?

Once again, these little guys are all over my news feeds. Pictures from the farmer’s markets (like the beauty above) get passed around throughout the week, causing everyone to change their weekend plans. The Daily Food Buzz aggregated a mouth-watering collection of apple recipes, while other bloggers share step-by-step directions for Homemade Applesauce and Autumn Apple Crisp.

Homemade Applesauce from Rebecca Thinks…

However, I have to share perhaps the most passionate celebration of apple season I’ve come across thus far. The Clifton Inn, in Charlottesville, will be offering a four-course apple dinner throughout the month of October. (Sound familiar? Remember my tomato post?) Chef Tucker Yoder has prepared a special apple menu which includes Apple & Chestnut Soup w/ Foie Gras Dumpling, Dry Aged Duck Breast w/ Crab Apple Purèe, not to mention a “Dirty Risotto” & Candied Pumpkin. Each course incorporates apples as an integral ingredient, as well as wine pairings by course. The entire weekend package is worth checking out.

Are you appled-out, yet?  Yea, me neither.

Keep an eye out for my apple round-up coming soon… I’ll give you a peek into how some of DC’s best chefs and restaurants are incorporating apples and other seasonal ingredients into their menus this fall.

Come autumn in Washington, DC, there ain’t no such thing as a bad apple.

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2 comments on “Apples to Apples

  1. rebeccascritchfield
    September 19, 2012

    Thanks for linking to my recipe! I can’t wait to go apple picking!

  2. capitalcooking
    September 20, 2012

    Thanks for the link!

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