Strolling through a sprawling apple orchard last weekend, the family sampled apple varieties new to many of us. Empire, SunCrisp, Shizuka and Jonagold, to name a few. While we filled our bags, we talked recipes — sweet dessert pies, crunchy-topped apple crisp and baked apples filled with butter and raisins. Savory thoughts filled our heads as well, including curried apple rings, chunky applesauce, and salads to serve alongside grilled chops and chicken.
Make no mistake about this: Apples eaten shortly after harvest taste vastly different than supermarket apples that may have been harvested months ago. The sugars change, as do the crisp textures and flavors fade with storage….