LOCALadk Magazine

55 Fall 2016 LOCALadk Magazine LOCALadk The old adage, "an apple a day keeps the doctor away" is true. True to the core. Apples originated in Almaty, Kazakhstan, near the mythical Eden, in Central Asia. More than 7,500 varieties are grown throughout the world today. In the United States, Washington State produces almost half the nation's apple crop. New York State has its own healthy population of apple trees. It is important to eat organic apples, as conventional apples require more pesticides than most other crops. Conventional apples also have carnauba wax or shellac sprayed on their skins to prolong shelf life. Organic apples do not. Apples are considered a cooling fruit, and are beneficial to the lungs, large intestine, stomach and spleen. They contain malic and tartaric acids, which reduce fermentation in the stomach, making them easier to digest than most other fruits. Apples, especially green apples, help cleanse the liver and gallbladder, softening gallstones. The pectin (fiber) in apples binds toxins and facilitates their removal from the body. Pectin also feeds beneficial bacteria in the intestines. The skin of apples contains quercetin, a biofla- vonoid that promotes antihistamine activity in the body, strengthening our immune systems and reducing our reaction to allergens. Quercetin, and other bioflavonoids found in apples, help protect against heart disease, cancer, and asthma. Freshly grated apples can be eaten to reduce fever. To ease a dry cough, combine steamed apples and raw honey. When stored together, apples and carrots undergo a chemical reaction that gives carrots a bitter taste and make apples taste bland. So keep your carrots in one bin, your apples in the other, and the doctor away with regular consumption of apples! Try this delicious scone recipe for a fun blend of apples and local herbed cheese. Autumn Apple and Farmer's Cheese Scones By Wynde Kate Reese & Tammy Loewy Photos by Jessica Chevalier

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