Dough Ingredients:
3/4 cup unbleached flour, plus more for dusting
3/4 cup whole wheat flour
1/2 envelope (about 1 ¼ teaspoons) active dry yeast
1 teaspoon kosher or sea salt
1/2 to 2/3 cup warm water
1 1/2 tablespoons olive oil

Flatbread Ingredients:
1 to 1 1/2 pounds prepared whole wheat pizza dough
1/3 cup chopped walnuts
5 ounces Gorgonzola cheese
1/3 cup light cream
Olive oil to drizzle
2 large firm-sweet apples, such as Pink Lady, Honeycrisp, or Jonagold, skin on, cored and cut into 1/4-inch wedges
Kosher or sea salt to sprinkle
Freshly ground black pepper
2 ounces baby arugula leaves

Directions:
To make the dough: In the bowl of a standing mixer fitted with the paddle attachment (or the container of a food processor), combine the flours, yeast and salt. Put the water in a small bowl and pour in the oil. Turn the mixer on low (or pulse the food processor) while you slowly drizzle in 1 cup of the water-oil mixture. A shaggy dough will begin to form. Continue adding additional water to the mixture, 2 tablespoons at a time, until the mixture forms a ball of dough.

Turn the dough onto a floured work surface and knead for about one minute to form a smooth ball. Transfer to a bowl and cover with plastic wrap; let rise until doubled, about 1 to 2 hours.

Deflate dough and transfer to a floured surface. Sprinkle with a little flour, cover with plastic wrap and let rest for 20 minutes.

To make the flatbread: Preheat oven to 450˚F and set a rack to the lower position. Line a rimmed baking sheet with parchment paper and press the dough out in the pan to cover most of the bottom. Cover with plastic and set aside.

Put the walnuts in a heavy-bottomed skillet on low heat and toast, stirring occasionally, until golden brown, about 10 minutes. Meanwhile, with a standing or electric mixer, beat the Gorgonzola with the cream to form a thick paste.

Uncover the dough and press it out again so that it covers the bottom of your pan. Drizzle lightly with olive oil, then use a tablespoon to dot the dough all over with dollops of the Gorgonzola cream. Arrange the apple slices, then sprinkle with walnuts, salt and pepper. Drizzle with a little more oil, then transfer to the oven and bake, turning the pan once, until crust is browned and toppings are bubbling, about 18 to 22 minutes. Sprinkle with arugula leaves and serve.

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Apples come in handy when you want to improvise a quick salad or other raw dish. Sliced or chopped apples on spinach or kale add a lively crunch. In chopped salads or slaws, apples go well with radishes, celery, scallions, peppers and cabbage. The classic Waldorf is a perfect example, with apples, celery and walnuts providing a crisp counterpoint to a creamy blue cheese dressing. Flatbreads are another way to enjoy apples with the bounty of your garden.

Fresh salsas make great sauces for fish or chicken, or dips to go with chips and quesadillas. Apples are a lovely, crunchy change from tomatoes in salsa – just add chilies and lime. If you are in the mood for Indian, chopped apples make fabulous chutney with ginger and spice. They are even perfect in quick pickles; just marinate slices in half rice vinegar and half sugar, and add a dash of salt.

For those nights when you are in the mood for the grill, remember that apple slices can hold their own against your other grillables – so slide them on your veggie kebab! Brush apple slices with oil, grill until marked, then toss with a little lemon, fresh dill and brown sugar and salt to taste.

So keep stocking up on your favorite apples and you will have a perfect accompaniment to the fresh garden goodness of spring and summer.

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Tip: Have leftover apple jelly? Canned apple jelly makes a great gift!

Fill up on more apple product info by signing up for our monthly Apple of the Month Club e-newsletter!

Family owned and operated for five generations, the Youngquist’s 180-acre orchard is situated just 30 miles from Lake Michigan on a ridge paralleling the lakeshore dunes, providing an ideal elevation for growing a full spectrum of high-quality apples.

The Youngquists grow nine varieties, including Fuji, Ginger Gold, Golden Delicious, Honeycrisp, Jonathan, Redcort, Rome, four different strains of Galas and five different variations of Red Delicious.

“What we produce has to be excellent, rather than just good enough,” says owner Mark Youngquist, who has witnessed rising demand for high-quality apples in his 30 years in the business. “The apple needs to be premium, from the seeds to the skin.”

Mark says they continue to meet consumer demand, just as his family did before him. While his great-grandfather originally purchased the land, it was his grandfather, Carlton, who planted the first orchard. Mark and his father, Wayne, worked the farm together for years, and now Mark’s son, Jordan, has taken an interest.

“Jordan has the unique opportunity to see three generations working side by side,” Mark says. “He and his wife, Laura, are fully active on the farm, and their six-year-old son has recently been telling people he is working on the farm, as well.”

Mark says he feels privileged to be in the apple-growing business, working alongside family to provide a healthy product – and jobs for many in the community.
Mark currently is the vice chairman of the Michigan Apple Committee, and serves on the board of directors for the Michigan Agricultural Cooperative Marketing Association.

We spotlight a new grower or packer each month. Sign up to receive the Apple of the Month Club e-newsletter and learn about other growers.

The nation’s third largest producer of apples, Michigan holds about 36,500 acres of land devoted to apple production. The majority of the farms cover less than 200 acres and are located in regions along the western part of the lower peninsula, where Lake Michigan’s temperatures protect apple trees from frost damage in the spring and postpone frost in the fall.

Michigan growers are proud to help supply the United States with its apple needs, from fresh apples at the supermarket to pre-packaged sliced apples at retailers. About 225 Michigan growers run direct-to-consumer retail operations, with several providing “agri-tainment” offerings, such as apple slingshots, pumpkin cannons and obstacle courses.

We spotlight a new apple region each month. Sign up to receive the Apple of the Month Club e-newsletter and learn about other regions.

Directions:
Preheat oven to 450 degrees Fahrenheit. Peel, core and thinly slice apples. Heat butter or margarine in a medium-size skillet and sauté the apples for 5 minutes over low heat. Mix together brown sugar and cinnamon. Sprinkle over apples. Toss and continue to sauté apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy. Spoon mixture into an 8×8-inch baking dish and keep hot in the oven.

Separate the eggs, then whisk the yolks and the granulated sugar in a small bowl until thick. In a large bowl, beat egg whites with cream of tartar until stiff and shiny. Fold into yolk mixture, a third at a time. Pour egg mixture over the apples and bake for 8-10 minutes. The omelet will be puffed and golden. Remove from the oven and sprinkle with confectioners’ sugar. Serve immediately.

Nutrition Information: Each serving contains 300 calories, 44 g carbohydrate, (3 g fiber), 3 g protein, 14 g fat, (8 g saturated fat), 135 mg cholesterol, and 40 mg sodium.

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For a leisurely brunch, try pairing apples with eggs, like in our Apple Puff Omelet. A side or sauce of apples makes your breakfast sausage extra special, just throw a few sliced apples in a pan, sauté to softness and create a tangy sweet glaze. Cheese and apples go hand in hand, so we recommend sautéing apples until soft, adding eggs, scrambling and then topping it all with melted cheddar or brie.

Apples and hot cereals go well together too, and chunks of apples add natural sweetness and crunch to everyday oatmeal. You can also stir in applesauce or apple butter for an added sweet note. Granola takes an on extra crunch with chopped apple slivers mixed in. Spicy apple butter and sliced apples turn a slice of toast into a treat, especially with peanut butter or cream cheese.

If you are up for a little baking, muffins and scones can be made healthier by substituting apple butter or sauce for part of the butter (or fat) in the recipe. Does your favorite muffin call for half a cup of oil? Try half a cup of apple butter instead. French toast is divine, but with a little apple butter in the batter, or warmed and layered between the slices on your plate, you will reach a new level of bliss. Why even bother with syrup on pancakes, when instead you can top with apple butter?

Many days, we may not have time to make a full breakfast, and apples come to the rescue there, too. Nothing is more portable than an apple as you run out the door. It’s fast to slice up and bag with peanut butter, or to eat right out of hand.

Start your day off right with apples for breakfast!

Photo Credit: The Apple Lover’s Cookbook by Amy Traverso. Copyright 2011 by Amy Traverso

Jonathan was discovered in New York in the 1920s and is known for its use in pies and applesauce. This crimson apple with occasional touches of green has a spicy tang that blends well with other varieties in sauces and cider. Jonathan is typically available from September through April.

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Photo courtesy of StickyGooeyCreamyChewy.com

Delicious on toast, biscuits and pancakes, apple butter is a pleasing breakfast addition. A highly concentrated form of applesauce, apple butter is available at many orchards, farmers markets and grocers. Or, try making your own with this easy recipe from Sticky Gooey, Creamy, Chewy.

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