Amy in the Garden

We are the proud owners of two apple trees and one pear tree at our new home. One of the apple trees bore fruit this year. The house has been unoccupied for at least one year, so I am confident that these apples were not sprayed or tended to in any manner other than that dictated by weather and God. Husband saw those bright red fruits on the too-tall tree (it hasn’t been properly pruned), and ordered an apple picker.

Because it is so late in the season, most of the fruit had already dropped to the ground. Deer and squirrels took care of that mess, and our dogs found a few remaining to carry around the yard – a sweet alternative to a tennis ball! But there were enough left on the tree to encourage the purchase of the picker and for me to plan that night’s dessert. Here is what we harvested:

There are 12 decidedly organic apples in that bag. Two were unusable – too much insect damage – but the rest went into a pie/crisp. More on that in a bit.

The debate about the merits of organic versus non-organic food production is a lively one. I am decidedly in the organic camp for health and environmental reasons, but the challenges of raising apples in particular, organically, are known. I did a quick search of a few representative opinion-holders in this debate. I chose three voices: medical, consumer, and Mother Earth News, and found the following (please note I have cut some content for space reasons. Ellipses are telling):

From the Mayo Clinic:
http://www.mayoclinic.com/health/organic-food/

“The researchers concluded that organically and conventionally produced foodstuffs are comparable in their nutrient content. Research in this area is ongoing…. Some people choose organic food because they prefer the taste. Yet others opt for organic because of concerns such as:
• Pesticides. Conventional growers use pesticides to protect their crops from molds, insects and diseases. When farmers spray pesticides, this can leave residue on produce. Some people buy organic food to limit their exposure to these residues. According to the USDA, organic produce carries significantly fewer pesticide residues than does conventional produce. However, residues on most products — both organic and nonorganic — don’t exceed government safety thresholds.
• Food additives. Organic regulations ban or severely restrict the use of food additives, processing aids (substances used during processing, but not added directly to food) and fortifying agents commonly used in nonorganic foods, including preservatives, artificial sweeteners, colorings and flavorings, and monosodium glutamate.
• Environment. Some people buy organic food for environmental reasons. Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil quality.”

From the Daily Green (a consumer guide produced by Good Housekeeping):
http://www.thedailygreen.com/healthy-eating/eat-safe/organic-apples-pesticide-residue#slide-2

“Apples consistently rank near the top of the annual dirty dozen list. More than 40 different pesticides have been detected on apples, because fungus and insect threats prompt farmers to spray various chemicals on their orchards. Not surprisingly, pesticide residue is also found in apple juice and apple sauce, making all apple products smart foods to buy organic…. Some recommend peeling apples to reduce exposure to pesticide residue, but be aware that you’re peeling away many of the fruit’s most beneficial nutrients when you do so!”

From Mother Earth News online, October/November 2001:
http://www.motherearthnews.com/organic-gardening/organic-apples-better-taste-comparable-yields.aspx#axzz2g5YT1Z2l

“Organic apple-growing methods leave soil in better shape and has fewer potential negative impacts on the environment than conventional growing methods do.

“The organic apples were sweeter and as firm or firmer than fruit from conventional systems. Organic methods also left the soil in better shape than conventional methods and had fewer potential negative impacts on the environment than conventional systems. The results of the six-year study were published in the April 19 issue of the prestigious journal Nature.”

To me, the conclusions of the debate are clear: How you raise food may or may not affect its nutritional value, but it will certainly affect its safety. The use of pesticides is of enormous concern, and keeping this concern in the public eye will insure that good science is practiced and the collective wisdom of farmers, scientists, and consumers will produce a safe and delicious fruit. Good science is good business, and both contribute to a healthy society. And as always, the most direct way to change the world to suit your point of view is to vote with your dollar. Is organic farming important to you? Then buy organic! Every business pays attention to where you spend.

But, back to the highlight of the day: Using the harvest! I only had one pre-made crust – not enough for a traditional pie. It was late – too close to dinnertime to shop. I decided to make a half pie/half crisp. I lined a pie pan with the crust, filled it with apples and topped it with my Apple Crisp topping. Here’s how:

Apple Crisp/Pie

Ingredients
Topping:
• 6 T flour
• 1/4 c light brown sugar, packed
• 1/4 c white sugar
• 1/4 t cinnamon
• 1/4 t nutmeg
• 1/4 t salt
• 5 T sweet butter, chilled, and chopped into chunks (for easier processing)
• 3/4 c pecans, coarsely chopped (for easier processing)
Filling:
• 8-12 apples (depending on size), peeled, cored, and cut into big chunks
• 1/4 c sugar (less if your apples are sweet)
• juice from 1/2 lemon
• zest from 1 lemon

Instructions
1. For the Topping: Put the flour, both sugars, cinnamon, nutmeg, and salt in a food processor. Add chilled butter and pulse until mixture is chopped to a coarse texture. Add nuts and pulse until mixture resembles crumbly sand. Don’t overprocess! Refrigerate the topping for at least 15 minutes.
2. For the Fruit: Toss the apples, sugar, lemon juice, and zest together.
3. Assembly: Heat oven to 350 degrees. Place a pie crust in a pie pan, and pour the fruit in. Sprinkle the topping over the fruit, and bake for 60 minutes, until the fruit bubbling and the crust is browned. Serve warm or at room temperature.

And here is the happy result:

Tip: Serve this with a scoop of the very best vanilla ice cream you can find. In our case, it is from the Round Top Ice Cream Stand in Damariscotta. Open from May 15-October 15, their ice cream is worth organizing your entire year around a visit to them!

WORDS FROM OTHERS

“Don’t get fancy. Have you cooked an apple pie? You don’t know what you did wrong? Do this: Take two or three apples. Put them on a table. Study them.”

— Paul Prudhomme (1940- ), American chef