Apples

Apples

Before there was the iPod, the iPhone, and the iPad, there was the original apple: a rotund, crispy fruit, borne by the apple tree. There are over 7,500 cultivars of apples, most of which are harvested for eating while some are specifically cultivated for cooking and making into cider. The more modern, commercially popular cultivars tend to have a uniform shape and sweeter taste than older varieties.

Apples depend on cross-pollination and growers must use pollinators, like honeybees, to develop the fruit. A mature apple tree can yield between 88-440 pounds of apples a year. Throughout September and October, some local farms are also open for you-pick apple fun.

In Season

August, September, October, November

Recipes with Apples

Spring Salad

Hoss Zaré, Zaré at Fly Trap

Apple Crumble

Claire Keane, Claire’s Squares

Charoset

Evan Bloom, Wise Sons Jewish Delicatessen

Napa Cabbage Salad with Watermelon Radishes and Apples

Jake Des Voignes, Local: Mission Eatery

Articles about Apples

July 25, 2014

The Great Tomato Debate

Confused by terms like heirloom, open-pollinated, hybrid, and GMO? We’ll help you sort them out.

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »