Food Scene: The joys of apple season

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Photo by James Sant, Flickr.

Hello, readers. It’s been more than a year and a half since I last reached out to food fans in New Jersey, and it’s good to be back.

Much has changed for me; as you can see, thanks to Krystal Knapp, I am now writing for Planet Princeton. And those of you who knew me as Susan Sprague Yeske will notice that I have remarried and am now Susan Sprague Diamond. One thing hasn’t changed: I still love to write about food in New Jersey, so here we go.

Fall is a great time for food and festivals, and 2024 has been no exception. With a parade of apples, pumpkins, and cranberries harvested in New Jersey, it’s no surprise that there is much to celebrate. Those celebrations include Fall Family Fun Weekends at Terhune Orchards in Lawrence. Two more weekends are left, and visitors can visit the hay bale maze, listen to live music, and participate in a variety of activities including painting pumpkins (with pumpkin purchase), children’s games, and a scavenger hunt. 

Tickets are $18 for those ages 3 and up, and additional activities including apple picking are available for an up charge. See the website Terhuneorchards.com or call 609-924-2310 for information. The festival will be held 10 a.m. to 5 p.m. Sat. and Sun., Oct. 26-27 and Nov. 2 and 3.

Jersey Eats 

Jersey Eats, a festival featuring more than 50 restaurants, food trucks, and eateries, plus an artisan market, is set for Sat., Oct. 26, from noon to 5 p.m. at Meadowlands Expo Center in Secaucus. 

Tickets range in price from $14.99 for general admission to $79.99 (online-only discount) for increased access, drink tickets, swag bags, drink tickets and merchandise discount. For tickets and information see the website events.nj.com/jersey-eats-2024/Meadowlands.

Farm market report

It’s been one of the driest autumns in New Jersey history, according to the New Jersey Department of Agriculture. But that hasn’t stopped farmers from taking advantage of the abundant sunshine, even though they often have had to irrigate their crops.

Leading the list of local crops is the large variety of apples we can find here in New Jersey. The list includes Gala, Macintosh, Jonagold, Red Delicious, Golden Delicious, Cameo, Pink Lady, Granny Smith, Fuji, Evercrisp, Winesap, Braeburn, Rome, Gold Rush, Mutsu, Ambrosia, Rosalee, Ludacrisp and Suncrisp. Additional varieties can be found at farms and markets throughout the state. 

Cranberries also are available, and the Ag Department says they are good quality and will be harvested until Thanksgiving.

Vegetables include broccoli, cauliflower, beets, winter squashes including pumpkins, turnips, white and sweet potatoes, Swiss chard, radishes, kale, lettuces, bok choy, and leeks. Some summer vegetables are still available, depending on the farm or market. They include eggplant, tomatoes, sweet corn, zucchini, yellow squash, peppers, and cucumbers.

Some farms and markets also offer fall decorations including gourds and corn stalks.

Easy Cinnamon Baked Apples

Since we are at the height of apple season in New Jersey, let’s try something new. This recipe from minimalistbaker.com is flavorful, quick, gluten-free, and vegan:

6-7 medium to large apples (2 tart apples like Granny Smith, 4 sweet like Honeycrisp)

2 tablespoons lemon juice

1 tablespoon coconut oil (optional)

2/3 cup coconut sugar (or sub-organic cane sugar;  sub up to half with stevia to taste*)

1 ½ teaspoons ground cinnamon

3/4 teaspoon fresh grated ginger*

1 pinch nutmeg

3 tablespoons cornstarch or arrowroot starch (for thickening the sauce)

3 tablespoons fresh apple juice or water

1 pinch sea salt

For serving (optional): ice cream or whipped cream

  1. Preheat oven to 350 degrees and set out a 9×13-inch (or similar size) baking dish.
  2. Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise. The thinner the better! Just try to be consistent so they cook evenly.
  3. Add to baking dish and top with lemon juice, coconut oil (optional), coconut sugar, cinnamon, ginger, nutmeg, cornstarch (or arrowroot), apple juice (or water), and a healthy pinch of salt. Toss to combine. Then loosely cover with foil.
  4. Bake for 45 minutes (covered). Then carefully remove foil and bake for an additional 10-15 minutes or until the apples are very fork tender (especially in the center of the dish) and slightly caramelized (see photo).
  5. Best when fresh, though leftovers keep covered in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or in a 350-degree oven (covered) until warmed through. Add a bit of water if the “caramel” sauce is too thick.

Email your Princeton area food and restaurant news for Food Scene to food @ planetprinceton.com. If you would like to become a sponsor of Food Scene, email krystal @ planetprinceton.com.

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