Cooking Demos, Podcasts & PA Apples

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This week we were invited to Weaver’s Orchard to kick-off apple harvest with an apple cooking demo. We also helped consumers learn about different apple varieties and how to use them with some apple sampling and educational materials. 

To get the dish on all things apples, Phoebe from phoebe’s pure food was on site to record a podcast with Ed Weaver, Owner of Weaver’s Orchard and Julie Bancroft, Executive Director, PA Apple Marketing Program. We’ll share it when it becomes available in September.

Julie Bancroft did a live cooking demo for a hungry audience of about 75 guests. She introduced a recipe that celebrates PA’s produce bounty during the transition from summer to fall. Here’s the recipe for her “Green Machine” Apple, Kale and Brussels Salad.

Green Machine Apple, Kale and Brussels Salad

SALAD INGREDIENTS:

  • 3 cups (or 12 medium to large) Brussels sprouts
  • 1 ½ cups Tuscan kale (ribs removed), sliced into ¼” ribbons
  • 2 ½ cups Pennsylvania-grown Crispin apples cut into matchsticks
  • ½ tsp. sea salt
  • ¼ tsp. ground nutmeg
  • Fresh ground pepper to taste
  • 3 slices bacon, cooked and crumbled
  • 2 Tbsp. golden raisins
  • 2 Tbsp. pistachios (shelled)

CITRUS VINAIGRETTE INGREDIENTS:

  • 1/3 cup orange juice – fresh squeezed or store-bought
  • 1 ½ Tbsp. apple cider vinegar
  • 3 Tbsp. extra virgin olive oil
  • 1 tsp. honey

DIRECTIONS

Thinly slice (about 1/8” thick) Brussels sprouts and place in large bowl. Remove tough ribs from Tuscan kale and cut into thin ribbons (about ¼”); combine with Brussels sprouts. Slice apples into thin slices (about ¼” thick) and then cut into ¼” thick matchsticks; toss with vegetables.

Add salt, nutmeg and fresh cracked pepper to vegetables and toss thoroughly. Add golden raisins, pistachios and crumbled bacon, and toss together.

For Dressing:

Combine orange juice, apple cider vinegar, olive oil and honey together in a small bowl and whisk thoroughly. Pour dressing over prepared salad and stir well to incorporate. Serve immediately and enjoy!

Notes: Crispin apples, also known as Mutsu, work well for this salad due to their low browning qualities and mild flavor. Other mild green PA apples like Golden Delicious and Ginger Gold would also work well.

This salad can be made ahead, just reserve the bacon, raisins, pistachios and vinaigrette and toss in when ready to serve.

Julie Bancroft, PA Apple Marketing Program, Phoebe of phoebe's pure foods.

Julie Bancroft, PA Apple Marketing Program, Phoebe of phoebe’s pure foods.

 

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