Our Current Issue:

October 2008

Dear Dedicated Foodie,

Fall is my favorite season - there are so many fantastic seasonal ingredients to look forward to, not to mention cooler weather (if you're lucky) and plenty of opportunities to cook, bake and host dinner parties.

Take advantage of the opportunity to go apple picking at an orchard or bring the kids to the pumpkin patch. Farmers markets will start up in full swing around the country this month, so grab as much fresh and local seasonal produce as you can! This month's edition of MyGourmet News focuses on two quintessential and abundant autumn foods: apples and pumpkins.

I'd also like to announce a great contest we're co-sponsoring with La Cense Beef (a great online vendor for grass-fed beef) over at MyGourmetConnection. Don't miss out on your opportunity to win some great grass-fed beef! Keep reading for more details.

Lastly, have a safe and Happy Halloween, and stay tuned as we at MyGourmetConnection continue to provide an assortment of quick, easy and delicious recipes!

October's Featured Fruit: Apples

Apples have been an American favorite since even before the United States became a country.

The first apple trees in the U.S. were planted in the Massachusetts Bay Colony when the pilgrims arrived.

Today, there are literally hundreds of varieties of apples; although, only a limited amount make their way to markets on a regular basis.

During the fall, apple harvests abound, making it a perfect time to go apple picking at local orchards.

If you have the opportunity to pick fresh apples, you'll never enjoy a fresher or more delicious fruit.

Regardless of which apple varieties you like best, "an apple a day" is still worthwhile advice.

Apples contain a healthy quantity of dietary fiber, and the water-soluble fiber in apple pectin has been shown to lower cholesterol.

Furthermore, apples have no fat or sodium, helping reduce the risk of cancer and high blood pressure.

Some of the more common apple varieties include the Beacon, Blue Pearmain, Cortland, Crispin, Early McIntosh, Fameuse, Golden Delicious, Jonagold, Liberty, Lobo Ameliore, McIntosh, Melba, Northern Spy, Paula Red, Royal Red Delicious, Spartan, Tolman Sweet, Tydeman's Early Worcester and Wealthy.

Apples are interesting in that they remain alive after they've been picked - they actually continue to "breathe." Consequently, apples respirate more rapidly in warmer storage areas and will spoil more quickly.

Apples bruise really easily, so they should be handled carefully - never squeezed or dropped. You should only plan to store an apple if it is blemish-free and lacks "water core" - areas that look glassy on the flesh.

And yes, the old adage does remain true: one rotten apple will spoil the barrel, so remove any apples that show signs of deterioration.

Apples should be kept quite cool - close to but not below 32 degrees F with about 90 percent relative humidity.

Apples can be stored in polyethylene bags to maintain the proper levels of humidity, but don't seal or tie the bags.

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