”AN APPLE A DAY . . .

Such simple words and yet so profound! No doubt even in Mr. Franklin’s day men had knowledge that diet and health were related.

One of the things my family and I saw during our recent trip to Nova Scotia broke our hearts and troubled us deeply – millions of apples going to waste. We had heard that it was “apple season” in one part of the island but saw no apple orchards in production. What we did see was hundreds of loaded apple trees alongside the roads with neglected apples left to return to the earth from whence they came. We talked a lot about what we would do with such treasure at our disposal.

Canadians do like their apples though – just not the old varieties on old trees like what we saw, which were delicious by the way. (Yes, we did partake!) So it was kind of a treat to find this “Healthy At Home” recipe in a regional North Shore magazine. Unfortunately customs wouldn’t let us take our wild apples to the US, but there’s no reason we can’t enjoy a good crisp with our own varieties here.

Amped Up Apple Crisp
To make the topping gluten-free, use brown rice flour instead of whole wheat and substitute chopped nuts for oats.

FILLING
12 apples cored and sliced, with or without peels
¼ cup maple syrup
2 tsp. cinnamon
1/3 c dried currents
1 Tbs whole wheat pastry flour

TOPPING
2 cups rolled oats
1 cup whole wheat flour
½ cup chopped walnuts or pecans
1 TBS cinnamon
½ cup maple syrup
½ cup canola oil (I recommend coconut instead!)

DIRECTIONS
preheat oven to 375 degrees.
To prepare filling place apples in large bowl. Fold in syrup, cinnamon and currents. Sprinkle on flour and gently fold until combined. Spread mixture into a 9×12 baking casserole.
To make topping, use the same mixing bowl and combine oats flour, nuts and cinnamon. In a separate bowl whisk together syrup and oil; add to dry ingredients and mix until crumbly. Spread topping evenly over apples, cover with foil and bake 30 minutes. Remove foil and bake an additional 20 minutes or until apples are cooked through. Remove from oven and serve. Serves 8 to 10.

MARKET CHITCHAT

Thank you to everyone who was kind and patient with our growers who experienced crop problems last week. Vegetable production is always at the mercy of nature’s ever changing conditions and despite our best efforts, sometimes things just don’t go as planned or hoped. This is especially true of growing without chemical amendments or pesticides as we do.

Don’t forget, if you are getting this Market newsletter that you are getting FIRST SHOT at the healthiest freshest produce in the Wiregrass! By placing an online order from the limited quantities available from our growers you are more assured of getting the items you want.

Did you know that eggs are affected by the seasons? If you’ve noticed the Market’s egg availability decreasing it’s because they lay fewer and fewer eggs as the days grow shorter.

FARMER’S MARKET SECRETS

(adapted from Reader’s Digest)

It’s best to get here early. But if you can’t make it until later, what you’ll get is still fresher than any that’s been shipped to a supermarket, as most farmers pick produce the day of or day before its sold. In the case of perishable products, some bargains can be found at the end of the day.

Many farmers depend on you to survive. Farmers count on the income from markets to get by; nearly all who participate in open markets run very small operations, and the profit margin is slim.

If you spend $100 at a farmers’ market, $62 goes back into the local economy, and $99 out of $100 stays in the state. If you spend $100 at a grocery store, only $25 stays here. So, where do you want your money to go?

Not sure? Ask to taste before buying. Almost all farmers are happy to provide a sample.

Please stop saying how expensive it is. Local farm products would sell for much more in any specialty store, where there would be additional overhead costs and markups.

Farmers don’t do deals. With the very thin margins, the prices are often incredibly fair and there’s no room for bargaining. The best way to get a good deal? Be a consistent customer.

It’s not really about retail sales. It’s about cultivating a relationship with people who are willing to spend a little bit more for something a whole lot better.

Standing out in the sun is nice, but the job isn’t easy. Up early, loading trucks with heavy produce, being mindful of money, home late. Plus, when it rains, customers stay away and bad weather can easily damage products.

Farmers care about where the products are coming from. Larger vendors may have a retail outlet, or be part of a franchise or chain business. Ask.

You can’t get everything all the time. To offer the freshest, best tasting food at a reasonable price, you have to be patient with the farmers and their growing cycles. There are seasons when certain produce isn’t available (even in California). No peaches in January, sure, but even in some regions, no summer tomatoes until late July.

The Internet has changed farm life for better. Customers from all over can keep connected to farm sites and Facebook pages, and can join mailing lists to hear about special crops, prices, CSA lists, and more.

FOOTNOTES

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.