A visit to an apple orchard is a must during crisp fall days in the Midwest. As the ruby red, blushing pink and zippy green skins of fresh apples entice you to open your wallet here are a few regionally grown apples to look for during September through October:MacIntosh apples, an old family favorite as they were readily picked in my grandmother’s orchard. A soft apple, they're a little tart and are good for baking and great for making homemade applesauce.
Jonathon apples are tart but they're great for baking and sauces. Eat them while their fresh, they don't store as well as other apples. Honeycrisp apples have a great bite, are nice and juicy, crunchy and sweet as their name implies. They're best for just eating and snacking try them with some brie or cheddar. Mutsu apples are usually larger than most apples and are quite sweet this makes them an excellent choice for eating, baking and making homemade sauce. Winesap apples are quite tart, but as a late season apple, they are store extremely well. Braeburn apples are sweet with a tart ring, they are best for eating, but are good for baking and they also store well. Cameo apples have a great bite and are nice and sweet. They're great for eating and baking and will keep for a few weeks.
Apples can be stored in a breathable bag in the refrigerator or another cool place for a few months. Just make sure to remove any apples that start to soften as they can cause other good apples a shorter storage time.
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