A Fall Snowfall
So is it currently winter or fall?
Days like yesterday make it hard to tell. Boston saw nearly 5 inches of snow, shattering the previous October record of less than an inch in a day.
It isn’t the first time we’ve seen snow in October, though. Here’s proof: a photo of our staff harvesting apples wearing snow boots, circa that historic winter of 2011.
Between the snow yesterday, and the end of daylight savings time tomorrow, we’re all going to need a little pick-me-up heading into November. Here’s some good news: despite the fluffy white stuff on the ground, it is very much fall. What’s more “fall” than a load of fresh, ripe cranberries from Carver, MA, such as the ones we just picked up yesterday? We intend to turn these tart berries into traditional sauce and relish, with plenty left over to sell in the store. More on that to come as Thanksgiving quickly approaches.
Now if we must talk about snow-white anything during October, why not direct our attention to the crisp interior of an apple – a Snow Sweet apple to be precise? Its name is indeed a reference to its pristine flesh, which hardly browns after slicing! This miraculous quality, which Snow Sweet shares with other varieties like Cortland and Ginger Gold, is actually not a miracle at all, but rather the consequence of a high vitamin C content. Double win! Snow Sweet apples have a uniquely rich and almost savory flavor. They’re the inspiration for this recipe, which you can actually use any of your favorite firm apple varieties for.
Apple and Roasted Beet Salad
- 2 medium-large red beets
- 1 small onion
- 2 teaspoons dried thyme
- 1/2 teaspoon powdered nutmeg
- 1 medium apple (Snow Sweet, Honey Crisp, Evercrisp, or any hard variety)
- 2 tbsp lemon juice or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- salt and pepper to taste
- Preheat oven to 375 degrees
- Peel and cut the beets into 1 inch chunks (beware of pink hands – wear gloves if you have them!)
- Dice the onion into small, roughly 1/4 inch pieces
- Line a baking sheet with foil and coat with any neutral cooking oil. Place beets and onions on the sheet, sprinkle with thyme, nutmeg, and salt, and use your hands to coat them all evenly. Drizzle a tiny bit more oil on if needed.
- Bake for 35-40 minutes, or until beets are starting to caramelize (you’ll see some browning). Add apples to the sheet, and bake ten minutes more.
- Whisk the remaining ingredients to make a simple dressing.
- Serve over rice, farro, baby kale, or spinach. Drizzle with dressing, and top with walnuts or pistachios if desired.
- Optional: add thinly sliced fennel or celery to the salad for a little something extra!