According to the North Carolina Apple Growers Association, there are over 200 commercial operations of 9,000 bearing acres of apple orchards producing yearly 4 million bushels, ranking our state regularly in the top ten producers of apples in the United States, currently ranking 7 th . Four primary varieties of apples make up the bulk of the production in North Carolina, Red Delicious, Golden Delicious, Rome Beauty and Galas, and they are mostly produced in four counties, Henderson, Haywood, Wilkes and Cleveland. Turns out an “apple a day keeps the doctor away” is so true. Apples are known for their nutrition, they are high in polyphenols, which function as antioxidants. These polyphenols are found in both the skin of the apples as well as in the juicy inside, be sure to get the greatest number of benefits, eat the skin of the apple. All of these benefits mean that apples may reduce the effects of asthma and Alzheimer's disease, while assisting with weight management, bone health, pulmonary function and gastrointestinal protection. For more “fascinating facts” about apples check out the North Carolina Apple Growers Association webpage, https://ncapplegrowers.com/apple-varieties/ While we don’t grow a lot apples here in Eastern North Carolina, but we do in our state, here are some places you can enjoy picking your own https://pickyourown.farm/farms/north-carolina- nc/apples/ Along with your favorite apple pie, try these tasty healthy apple recipes; Apple Smoothie 2 cups fresh apple chunks 1 ripe banana, frozen or fresh ½ cup Greek yogurt ¼ cup milk, or almond milk or oat milk 8 ice cubes ½ teaspoon vanilla extract ¼ teaspoon cinnamon Optional, ½ teaspoon honey or maple syrup Chop the apple. Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy and frothy, stopping and scraping down the sides as necessary. To serve, garnish with an apple slice. Serve immediately or store in a covered jar in the refrigerator for 1 day. Yields 2 small smoothies, each serving contains; Calories 210, Carbohydrates 38g., Fat 4g., Fiber 5g., Protein 8.5g. Fall Apple Slaw 4 cups shredded green cabbage 1 cup shredded red cabbage 2 tart apples, thinly sliced 1 cup carrots, shredded 2 green onions, thinly sliced ½ teaspoon salt, divided 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard 2 tablespoons granulated sugar, or honey ½ cup mayonnaise 1 tablespoon poppy seeds Prepare the cabbage, apples, carrots and green onions and combine. Sprinkle with ¼ teaspoon salt, and stir. In a medium bowl, whisk the apple cider vinegar, Dijon mustard, sugar or honey, mayonnaise, poppy seeds and ¼ teaspoon salt, until smooth. Pour the dressing onto the vegetables and stir to combine. Stores up to 4 days refrigerated. Serves 6, each serving contains; Calories 210, Fat 14g., Carbohydrates 20g., Fiber 4g., Protein 2g. Fall Apple Gratin 2 tablespoons butter, plus extra for dish 2 cloves garlic, minced 1 ½ cups whole milk ½ pound tart apples, cut into 1/8 inch slices ½ pound root vegetables, peeled and cut into 8 inch slices, can use carrots, turnips, rutabaga, or butternut squash 1 cup sliced shallots 2 teaspoons chopped fresh thyme Salt and pepper, to taste ½ pound turnips, peeled and cut into 1/8 inch slices, can substitute any other desired root vegetable ¾ cup Gruyere cheese, grated Preheat oven to 375 degrees. Lightly butter a 9 inch square baking dish. Melt butter over medium heat in a saucepan. Add shallots and cook until soft, about 7 minutes. Stir in garlic and thyme, cook until fragrant, about 2 minutes. Pour in milk and bring to a simmer. Remove from heat and season with salt and pepper. Layer apple, turnip and root vegetable slices in the prepared baking dish, seasoning each layer with salt and pepper. Pour warm milk mixture over the top and sprinkle with cheese. Bake until root vegetables are tender and top is golden brown, about 45 minutes. Serves 6, each serving contains, this will vary depending on the root vegetable; Calories 200, Fat 10g., Carbohydrates 22g., Fiber 3g., Protein 8g. Old Fashioned Apple Crisp For the Fruit 4 thinly sliced apples, about 6 cups ¼ cup light brown sugar ½ teaspoon cinnamon For the Topping ½ cup all-purpose flour ½ cup old fashioned rolled oats 2/3 cup light brown sugar ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon nutmeg ¼ teaspoon salt 1/3 cup softened butter Preheat oven to 375 degrees. Grease a small baking dish with butter, 8, 9, or 10 inch pans will all work. Place the sliced apples in the baking dish. Sprinkle with ¼ cup brown sugar and ½ teaspoon cinnamon. Toss together. Combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt for the topping in a medium- size bowl. Add the softened butter and blend with a fork, until crumbly. Sprinkle the topping over the apples and bake for 30-32 minutes, until the topping is golden brown and the apples are tender. Serve with ice cream or whipped cream. Serves 8, each serving contains; Calories 304, Carbohydrates 58g., Protein 2g., Fat 8g., Fiber 3g. Chicken Quesadillas and Apple Salsa 1 apple, cored and chopped 1 teaspoon local honey Salt, to taste 2 flour tortillas, or a low carb version ½ cup sharp cheddar, shredded 1 tablespoon fresh squeezed lemon juice 1 tablespoon finely chopped red onions Butter, for pan ½ cup cooked and shredded chicken or turkey Handful of baby spinach In a small bowl, combine apples, lemon juice, honey, onions, and salt. Set aside. Heat a large skillet over medium heat. Melt a little butter in the pan. Place 1 tortilla in the pan and sprinkle evenly with the cooked chicken, cheese and spinach. Lay remaining tortilla on top. Cook until cheese just begins to melt and the bottom of the tortilla is golden, 2 to 3 minutes. Carefully flip quesadilla and continue to cook until cheese is completely melted and the tortilla is golden, another 2 to 3 minutes. Remove from the pan and allow to cool for 2 minutes. Cut into wedges and serve with the apple salsa. Serves 2, each serving contains; Calories 410, Fat 18g., Carbohydrates 41g., Fiber 4g., Protein 22g. Caramel Apple Snickers Salad 10 full sized Snickers bars 4 medium Granny Smith apples 5.1 ounce box of vanilla instant pudding mix ½ cup milk 16 ounce container of Cool Whip ¼ cup caramel sauce In a medium bowl, mix together the instant pudding mix, milk, and Cool Whip until well combined. Dice the candy bars up into small pieces and chop the apples into chunks. Fold both the candy and apples into the whipped cream mixture. Drizzle the caramel sauce over the top, garnish with a few apples and Snickers. Chill in the refrigerator for a few hours before serving. Yields 20 servings, each serving contains; Calories 93, Carbohydrates 19g., Protein 1g., Fat 1g., Fiber 1g.