Happy fall (almost). Hopefully by now things have settled into place and the regular work/school routine is working.
In the market world, things are definitely winding down. The Port Coquitlam Thursday market at Leigh Square ends on Sept. 24, so make sure you stop by next week for one last local splurge.
Coquitlam Farmer Market will run until the end of October before moving to Port Moody for the winter, so you still have time to get your weekly groceries and treats.
The biggest treat for me this time of year are the apples. I had my first Gala last week and, oh, was it delicious. Now, as well as apples store, there is nothing like a fresh, crisp sweet apple.
No wonder so many markets have their pie contests this time of year. Coquitlam is once again sponsoring its Best Pie in Town contest this Sunday. If you think you make the best apple pie, sign up — I am.
Ever wonder how many types of apples there are? When I was growing up, it seemed we had four: Granny Smiths, Delicious, Macintosh and Transparents. I remember my mom made apple sauce from the Macs and pies from the Transparents, ate the Granny Smiths because she liked a tart apple, and left the Delicious for me. Imagine my surprise when I discovered there are over 8,000 varieties of apples worldwide.
Here in B.C., I have seen more than 20 varieties at market.
Sunrise is the first to arrive. Sweet, yet tart at the same time, this apple is perfect for snacking.
Galas are available now and they are one of my favourites. I like my apples sweet and crisp, and this one fits the bill. While it shines when raw, I have cooked with it and find it doesn’t turn to mush like some do. I especially like it sautéed in butter and cinnamon and poured over a Dutch pancake.
Ambrosias should be along shortly. These apples were discovered by chance in an orchard in Cawston in the 1990s. No one is really sure where it came from but it has become a star in the B.C. apple world. It is my first choice for an eating apple.
My friend Lee would argue with me, though, as her favourite is the Honeycrisp. She buys bushels of them every year to make her famous applesauce.
Pink Lady is a later apple and is available in November (although it may make an earlier appearance this year). It’s a great crisp, slightly tart apple that is best eaten raw.
And just in case you think apples have run their course by Christmas, look for the Nicola variety. It ripens in January and has a great shelf life. This apple is good both raw and cooked.
So now that you know a little bit about a few of the apples available at market, make sure you come by and check them out. Raymond and Sonja from Silverhill Orchard, Ken from Red Barn, and Lauren from Snowy Mountain Organics are all happy to talk to you about what they grow. (Lauren’s secret to the best apple pie is to grate a quince into the apples.)
--Karen Curtis is the Lemonade Lady (www.kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam and Port Coquitlam farmers markets. Her column runs monthly.
APPLE SOUP?
I will leave you with a recipe for a squash and apple soup that I had at a recent potluck dinner. It’s a perfect way to try something new with apples and a nice set-up for talking about squash in my next column.
BUTTERNUT & APPLE SOUP
3 lb. butternut squash
2 Granny Smith apples, peeled and diced
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups vegetable or chicken broth
½ can coconut milk
1 ½ tsp salt
2 tsp curry powder
¼ tsp nutmeg
1 tsp cinnamon
pepper to taste
Peel and dice squash, apples and onion. Peel and mince garlic. Put everything in a pot with the broth and simmer until the squash is soft. Puree the soup in a blender or with an immersion blender, and return to the stove. Add the remaining ingredients and heat through. Adjust the seasoning as necessary.
