Apple picking season has begun and it's one of the activities I really love about fall. Not only do we get to enjoy picking the apples ourselves, right off the
tree, but the apples we take home can be enjoyed in so many ways.
I'm looking forward to baking with them. Plus, I just found a recipe online that sounds strangely delicious: Apple,
Caramelized Onion, and Spinach Quesadilla. I pasted the recipe below.
If you're not picking your own apples, but rather buying them from your local grocer, don't buy more than you need
for the week.
Avoid taking home any apples that have bruises, dents, or holes. They should also be firm to the touch...not squishy and no soft spots.
Smaller apples generally keep longer than large apples.
When storing apples at home, keep them out of the sun. That means no big bowl of apples on your table if that table is in direct sunlight. Even if there is no sunlight, they'll likely only be at their prime a week or so when stored on the table.
I store apples in the refrigerator, in the crisper drawer, in a plastic bag with holes in it. I add a damp paper towel to the bag. This keeps them fresh pretty long...around six weeks.
Don't store them next to other fruits and vegetables. The gas in them will ripen other produce quicker. Don't store them near potatoes or onions. Otherwise, your apples may end up tasting like potatoes or onions.
If you're storing a sliced apple in the fridge, toss the slices in a bit of lemon juice before doing so. It will help to keep them from browning. You can then store them in a resealable bag (squeeze as much air out as possible before sealing) or an airtight
container.
P.S. Here's that recipe I found. If you make it, let me know if you enjoyed it.
Apple, Caramelized Onion, and Spinach Quesadilla
(Serves 8)
8 (8”) inch flour tortillas
16-oz Fontina or white sharp cheddar cheese, grated
1 Honeycrisp apple, thinly sliced (peeled or unpeeled)
2
c spinach
1 c caramelized onions
1. Heat oven to 425°F.
2. Line 2
large baking sheets with parchment paper. Grease the parchment with cooking spray or apply olive oil with a brush.
3. Working with one tortilla at a time, layer 1-oz cheese, 1/4 c spinach,
1/8 c caramelized onions, a few apple slices, and 1-oz more cheese onto one half of each of the tortillas.
4. Fold in half and brush with olive oil. Arrange on a parchment lined baking
sheet and bake for 15 minutes until golden brown and crispy.
Source: themodernproper.com
