Apples are here to stay in Montezuma County

Apples are here to stay in Montezuma County

The Montezuma Orchard Restoration Project used DNA testing to identify what were believed to be Ben Davis apples, harvested from an abandoned century-old orchard near Lebanon.
The Montezuma Orchard Restoration Project collects leaf tissue and attempts to match them with samples from the nation’s apple repository in Geneva, New York. Above, Jude Schuenemeyer and some of his fruit trees.
Jude Schuenemeyer demonstrates his grafting technique.
Apple Crisp With Apple Skins

It's common knowledge that the healthiest part of an apple is its skin. Here's a new recipe of an old standby that reunites the skin and the apple. It comes from “Eating on the Wild Side,” by Jo Robison. Apples2½ lbs. apples½ cup honey1 tbsp. flour1 tsp. cinnamon½ tsp. nutmegTopping¾ cup flour¾ cup rolled oats (not instant)½ cup chopped walnuts or pecans½ cup packed dark brown sugar½ cup (one stick) butter¼ tsp. allspice or ground clovesDirectionsPreheat oven to 350.
Peel and core apples. Save the peels.
Slice peeled apples into ¼” slices and put in large mixing bowl.
Combine 1 C of the apples, the skins, honey, 1 T of the flour, cinnamon, and nutmeg in food processor.
Process on high until skins are finely chopped, about 3 minutes. (This will seem like a long time.)
Stir the chopped mixture into the bowl of sliced apples.
Spoon into a greased 8-inch square baking pan.
make the topping Combine all the ingredients. Stir until blended.
Spoon over the apples.
Bake 50-60 minutes on middle rack of oven or until golden brown and apples are tender.
Cool 10-15 minutes before serving.

Apples are here to stay in Montezuma County

The Montezuma Orchard Restoration Project used DNA testing to identify what were believed to be Ben Davis apples, harvested from an abandoned century-old orchard near Lebanon.
The Montezuma Orchard Restoration Project collects leaf tissue and attempts to match them with samples from the nation’s apple repository in Geneva, New York. Above, Jude Schuenemeyer and some of his fruit trees.
Jude Schuenemeyer demonstrates his grafting technique.
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