Apples & Pears
THE WORLD IS YOUR ORCHARD
Sunlight filters through leafy rows as early-morning harvest crews hand-pick each squash, ensuring every block-terra cotta and smooth-green gourd reaches your table at its peak of color and flavor.
Happy First Day of Fall! Yes, it's still hot at our office locations in California, Texas, and Florida (and we're still jealous of you, New Jersey), but I don’t care what the weather app says: I am going to pretend the air is as cool and crispy as the apples we’ve been getting in the warehouse lately. So turn your AC way too low, grab a cozy blanket and join me as I dive into into the sweet, tart, and crisp world of apples.
Nowadays, there’s a fix for every ailment, and apples are no different. There is an impressive amount of varieties on the market, geared to perfectly satisfy whatever your tastebuds are looking for. When I got into cooking and baking, I had no idea that different varieties of apples could yield different results in flavor and texture in a recipe. I mean, I was using Red Delicious apples for my pies… One mealy mess later and I learned my lesson: I should stick to snacking on those.
When it comes to baking, I personally think the sweetness takes a backseat since the added sugar does the job. I’m looking for an apple that can take the heat and will keep its firm, crisp texture. Also, not all apples maintain their taste after being heated, so I choose a variety that is able to retain a robust apple flavor. And if you’re looking for a balanced sweet-tart baked good, go with an acidic variety like Granny Smith to really round out the flavor profile of any baked good.
Don’t get me wrong, fall food is the best — rich pies, creamy soups, and spiced lattes are the catalyst for perfect cozy moments throughout the day. But sometimes, a girl just wants some greens!
There are a few non-negotiables when it comes to choosing the perfect apple for an autumn salad or slaw. Crispness is essential—a good salad apple should deliver a satisfying crunch and hold up well when sliced or diced. Ideally, salad apples have a good resistance to browning - who wants to look at the delicious salad you packed in the morning to the off-putting look of oxidation? Lastly, I look for a balanced flavor, especially as I’m playing with salty and sweet ingredients.
For sauces and preserves, the most important part is the texture. No one wants an unpleasant, mealy texture to their applesauce or pork chop gravy. Apples that soften smoothly help achieve a creamy texture without excessive cooking or added liquid, and I prefer to use apples with bold flavors and a natural sweetness so I can skip the added sugar.
Now cooking is another story. It’s a bit tricky to nail down what apple variety is best for cooking, because it really depends on what the recipe is for. Some recipes benefit from apples that break down into a puree, while others demand fruit that holds its form. Either way, a variety with a high moisture content and flavorful juice is vital, especially when dealing with gravies, savory sauces, and deglazing pans.
And last, but certainly not least — our snacking apples! These apples are the ones you reach for when you have an insatiable craving for sweet, crispy decadence. When I was pregnant with my first baby, I literally ate an entire box (yes, a whole box!) of Honeycrisp apples in like a week and a half. Looking for the characteristics of a good snacking apple is simple: does it have a good flavor? A good crunch? Is it juicy? If it checks those boxes, you're pretty much set!
I hope this orchard stroll introduced you to apples in a new light—each variety with its own sparkle. Whether you're pulling out the pie dish or looking for a crunchy snack, there’s an apple ready to deliver just the right mood. And if you need some recipe inspiration, head over to our Instagram or Tik Tok to see what variety we're personally picking for each category!
Here's to cozy kitchens and apple-filled joy!
Happy First Day of Fall! Yes, it's still hot at our office locations in California, Texas, and Florida (and we're still jealous of you, New Jersey), but I don’t care what the weather app says: I am going to pretend the air is as cool and crispy as the apples we’ve been getting in the warehouse lately. So turn your AC way too low, grab a cozy blanket and join me as I dive into into the sweet, tart, and crisp world of apples.
Nowadays, there’s a fix for every ailment, and apples are no different. There is an impressive amount of varieties on the market, geared to perfectly satisfy whatever your tastebuds are looking for. When I got into cooking and baking, I had no idea that different varieties of apples could yield different results in flavor and texture in a recipe. I mean, I was using Red Delicious apples for my pies… One mealy mess later and I learned my lesson: I should stick to snacking on those.
When it comes to baking, I personally think the sweetness takes a backseat since the added sugar does the job. I’m looking for an apple that can take the heat and will keep its firm, crisp texture. Also, not all apples maintain their taste after being heated, so I choose a variety that is able to retain a robust apple flavor. And if you’re looking for a balanced sweet-tart baked good, go with an acidic variety like Granny Smith to really round out the flavor profile of any baked good.
Don’t get me wrong, fall food is the best — rich pies, creamy soups, and spiced lattes are the catalyst for perfect cozy moments throughout the day. But sometimes, a girl just wants some greens!
There are a few non-negotiables when it comes to choosing the perfect apple for an autumn salad or slaw. Crispness is essential—a good salad apple should deliver a satisfying crunch and hold up well when sliced or diced. Ideally, salad apples have a good resistance to browning - who wants to look at the delicious salad you packed in the morning to the off-putting look of oxidation? Lastly, I look for a balanced flavor, especially as I’m playing with salty and sweet ingredients.
For sauces and preserves, the most important part is the texture. No one wants an unpleasant, mealy texture to their applesauce or pork chop gravy. Apples that soften smoothly help achieve a creamy texture without excessive cooking or added liquid, and I prefer to use apples with bold flavors and a natural sweetness so I can skip the added sugar.
Now cooking is another story. It’s a bit tricky to nail down what apple variety is best for cooking, because it really depends on what the recipe is for. Some recipes benefit from apples that break down into a puree, while others demand fruit that holds its form. Either way, a variety with a high moisture content and flavorful juice is vital, especially when dealing with gravies, savory sauces, and deglazing pans.
And last, but certainly not least — our snacking apples! These apples are the ones you reach for when you have an insatiable craving for sweet, crispy decadence. When I was pregnant with my first baby, I literally ate an entire box (yes, a whole box!) of Honeycrisp apples in like a week and a half. Looking for the characteristics of a good snacking apple is simple: does it have a good flavor? A good crunch? Is it juicy? If it checks those boxes, you're pretty much set!
I hope this orchard stroll introduced you to apples in a new light—each variety with its own sparkle. Whether you're pulling out the pie dish or looking for a crunchy snack, there’s an apple ready to deliver just the right mood. And if you need some recipe inspiration, head over to our Instagram or Tik Tok to see what variety we're personally picking for each category!
Here's to cozy kitchens and apple-filled joy!
