Tag Archives: organic apples

Apples and more Apples

It’s almost the height of apple season again, and the variety of apples available in Washington can be staggering. Worldwide, about 7500 varieties of apples are known to humans, with a crop of 75 million tons in 2011. The United States grows about 5.65% of the global total, and of that amount, 58% are grown in Washington. In case you don’t have a calculator handy, that’s 3.3% of global production, or about 2,495,964 tons in Washington alone in 2011. It goes without saying- that’s a mind-boggling amount of apples.

Public Domain, USDA

Public Domain, USDA

Here at PCH, we like to offer a nice variety of apples from the sweetest to the tartest, to give you a nice range of different tastes and styles. The fruit company Sage Washington has a great chart of a few popular varieties of apples from sweet to tart, as well as references for their different uses as a fresh fruit, in pies, and in cooked meals.

Image from Sage Washington

Image from Sage Washington

This upcoming week (the last week of October), we have Liberty apples and Braeburn apples. Braeburn are some the tarter apples on the market, while Liberty apples have a sweeter (but still tart) flavor. Other apples we commonly carry are Gold Delicious (very sweet), Cameo (balanced with both sweet and tart), Fuji (mostly sweet with a hint of tart), and Gala (also very sweet).

What are the best apples for pie?

Some apples can’t be eaten raw. Apples that are grown for cider production are far too tart and bitter to be eaten this way, but when processed into cider they will give the beverage that crisp, mouth-watering flavor that cider lovers enjoy. Once such cider cultivar, the Hewe’s Virginia Crab, was grown by Thomas Jefferson in the late 18th century in Virginia.


What’s your favorite type of apple?

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Fall Fruit Parfait

Hello everyone!

This week’s recipe will probably require a trip to the store, but we think it’s worth it. This is some of the best granola we’ve ever tasted! No store-bought brand can compare to the crunch of fresh-baked granola. Serve it with some fall fruit from our boxes this week.

Fall Fruit Parfait with Fresh Baked Granola


Ingredients for Granola

3-4 cups rolled oats
1 cup chopped walnuts
1 cup pumpkin seeds
1/4 sesame seeds
1/3 cup coconut oil melted
1/2 cup maple syrup
1 teaspoon kosher salt
1 tablespoon brown sugar
1 cup dried fruit chopped (I like tart cherries, but raisins can be substituted to save money)
1/2 cup sweetened shredded coconut

Ingredients for Single Serving of Parfait

1 cup chopped apples and pluots tossed with a pinch of cinnamon

½ cup plain yogurt

~1 tbsp honey

~1 tbsp shredded cocounut



Preheat oven to 300 degrees. Mix oats, walnuts, pumpkin seeds, sesame seeds, shredded coconut,  salt, melted coconut oil, and maple syrup in large bowl until ingredients are evenly coated. Spread evenly over a sheet pan. Sprinkle with brown sugar. Bake for 1-1.5 hours, stirring every 20 minutes until ingredients are golden brown. Remove from oven and let cool. Mix in dried fruit.

To make parfait, put chopped fruit in bottom of mason jar, top with yogurt, then granola, sprinkle with coconut and drizzle with honey. Can sit overnight, covered. This recipe is great to make ahead for a quick breakfast!




Original recipe and photo for PCH by Kayla Waldorf


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