Apple abundance: Whatever your favorite, the season is in full swing

photo Christopher Roberts talks about apple varieties at Fairmount Orchard.
photo Apples at Fairmount Orchard, from left: Ginger Gold, Gala, Red Delicious, Golden Delicious, Shizuka, Jonagold, Mutsu.

Aunt Mary's Cranberry Relish1 pound fresh cranberries1 orange1 lemon1 cup pecans1 Cortland apple1 1/2 cups sugarRinse cranberries in water. Zest the lemon and orange; chop cranberries and zest in food processor. Place in bowl. Squeeze in the juice of the lemon and the orange. Peel the apple and dice. Add nuts and sugar. Stir all together. Let sit on the counter overnight or at least 5 hours, stirring occasionally. Place in jars or containers and keep refrigerated. Sugar can be reduced or or substituted if necessary.- Martha EllisCortland Apple Pie Filling3 Cortland apples (can be substituted with Rome apples)1 Granny Smith apple1/2 cup sugar1/4 cup flour1/2 teaspoon cinnamon1/2 teaspoon Apple Pie SpicePinch of saltYour favorite pie crust recipe or frozen crustPeel, core and slice apples. Add all other ingredients and stir together. Add about 1/8 cup water if apples are very dry. Place pie crust in baking pan. Pour apple mixture in and mound up. Place top crust over, fluting or rolling edges. Cut holes to vent. Bake at 350 degrees about 50 minutes, or until crust is golden brown.- Martha EllisSweet & Savory Potato Bake3-4 medium sweet potatoes, sliced ¼-inch thick3-4 medium to large firm apples, cored, sliced 1/4-inch thick1 medium onion, thinly sliced3/4cup apple juice or apple cider2 tablespoons balsamic vinegar1 tablespoon brown sugar or honey1 tablespoon melted butter1/2 teaspoon kosher salt1/2 teaspoon ground cinnamon (optional)2 tablespoons chopped basil and lemon thyme (optional)Heat oven to 350 degrees. In a greased 9-by-13 baking dish, place overlapping slices of potatoes, apples and onions, alternating each. Whisk together the liquids, sugar/honey, butter and seasonings. Drizzle over the entire surface. Cover and bake for 40 minutes. Veggies should be fork-tender when done. Uncover for the last 5-10 minutes of baking, but watch that it does not dry out too much. It should be moist but not soggy.For some variation, use parsnips, rutabaga, butternut squash, pears or add chopped pecans or walnuts during the last 5-10 minutes of baking.- Pat Stewart

photo Apple bread and apple cider are made with apples from Fairmount Orchard.

An apple a day keeps ... well ... you know what they say.

But do apples truly have the medically miraculous properties touted in the familiar platitude?

Not quite. They're not a cure-all for everything, but they still offer plenty of health benefits.

The U.S. Apple Association - which you would certainly expect to highlight any and all things good about the fruit - notes that research from around the world, including America, Britain and Finland, has linked apples and apple products to helping prevent certain types of cancer (the peels contain cancer-fighting antioxidants), lowering the risk of heart disease and stroke (the fruit's phytochemicals reduce low-density lipoproteins, or "bad" cholesterol, in the blood) and lessening some asthma symptoms (they reduce the lung inflammation that causes asthma attacks).

Animal research from the University of Massachusetts Lowell in 2006 also indicated that apple juice consumption increases the production of the neurotransmitter acetylcholine, resulting in improved memory. The study also showed that drinking apple juice significantly improved mood and behavior among a group of patients diagnosed with moderate to severe Alzheimer's.

"The brain health benefits were found when animals consumed the equivalent of 2 to 3 cups of apple juice or 2 to 4 whole apples per day," the Apple Association said.

And whether you're eating them for health or just for the flavor, now is the time when apples start flooding groceries and farmers markets. Locally, apples are in season from August to December.

"Right now, they're as fresh as they're going to get," says Christopher Roberts, owner of Fairmount Orchard on Signal Mountain.

The apple orchard is open from mid-August until New Year's Eve. About a dozen varieties of apples are grown and sold on the premises, and apple products, such as apple bread (made at the Bread Basket, just up the street from the orchard), applesauce, apple butter, apple jelly and fresh apple cider are available at the Fairmount Orchard Fruit & Vegetable Store on Signal Mountain.

Roberts says his customers favor Granny Smith, Red Delicious, Golden Delicious, Stayman's Winesap, Royal Beauty, Arkansas Black, Mutsu and Jonagold apple varieties- all grown on site. Each differs in flavor, texture and color, ranging from shades of reds and greens, he says.

"Most people who love apples can taste the difference in the varieties," he says.

And, while there are "thousands" of varieties worldwide, Red Delicious is the all-around favorite, he says.

"In today's world, there are just so many apples with so many different tastes, but the Red Delicious is a basic, sweet and not-tangy apple. It's a great apple for canning applesauce, and it's the No. 1 apple preferred by old timers," Roberts says.

When it comes to pie making, another apple staple, he says Mutsu and Golden Delicious are good because they're both "on the sweet side."

"But it all depends on the person. Some people like the apple slices to hold their shape in a pie, and the Stayman's Winesap is good for that. Granny Smith and Stayman's Winesap are best for caramel and candied apples."

Pat Stewart, of Chattanooga, calls herself an "apple snob" because she's picky about the ones she eats. She says the Mutsu variety is her favorite.

"I was first introduced to Mutsu apples in the mid- to late 1980s at Penland's Apples in Ellijay, Ga.," she recalls. "The Mutsu is the perfect combination of sweet and tart, plus they are crisp and juicy. I'll eat a Fuji or Gala if I have to, but I always look forward to the time of year when the Mutsus come in.

"Putting Mutsus in recipes is a trick for me. I love to finely chop apples to put in oatmeal cookies (about a half cup per recipe)," she says.

Martha Ellis, of Chattanooga, favors the Cortland variety.

"They are juicy, tart, sweet and everything an apple should be. Usually they have a dark-red, thin skin with bright white flesh. They are in season now - a bit early because of the unusually warm weather," says Ellis, who grew up in upstate New York - "where the best apples are grown."

Cortland's are excellent for recipes, she says, including her Aunt Mary's cranberry relish, a traditional Thanksgiving dish in her family.

Whatever variety you like, once you buy them, you need to keep them cool, Roberts says.

"I suggest keeping them in the refrigerator or, if you purchase them in a plastic bag, keep them in the bag and add about a teaspoon of water for moisture," he says.

Contact Karen Nazor Hill at khill@timesfreepress.com or 423-757-6396.

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