PRODUCE PETE AND FARMS ACROSS NEW JERSEY 2020 TOMATO TOSS.

THANK YOU KATIE AND DONALDSON'S FARM.  NO FARM- NO FOOD

 https://youtu.be/wmtE_S3gdbA 

It seems hard to believe, but it wasn't so many years ago that red peppers were a rarity in the grocery store. You could find them only during a two- or three-week period each year, and you paid luxury prices for the privilege.

Now, of course, red peppers are available year-round, and if they're not dirt-cheap, they're certainly reasonable. For that, you can thank Israeli scientists.

In the past, red peppers were green bell peppers that had reached the final stages of maturity.  As such, they were prone to a couple of notable shortcomings, not the least of which was that they had an extremely short season and shelf life.  Their flavor was good, but their flesh was weak and prone to spoilage problems.

Today's red peppers, "bred to be red." They turn colors much earlier and, once picked, they stay firm and crisp much longer--up to two weeks.  The trade-off is that the flavor is not the same.  The new varieties are sweeter, without the earthy undertones of the old-time reds.

Le Rouge red peppers were introduced by Indio-based agricultural conglomerate Sun World International in 1983.  The product of Israeli scientists at Ben Gurion University in Beersheba, Le Rouge is a cross of a regular block pepper with Bulgarian and cubanelle peppers.

"A block red bell is a green bell that is at the end of its life cycle.  "Once picked, a block bell doesn't have a lot of shelf life.  Le Rouge is bred to be red at peak maturity.  That means you have another seven to 14 days of shelf life after it has been picked."

Red Peppers are green at first.  Sweet peppers will mature to various colors with red being the most prominent color.  The green pepper that we eat is the immature version.  Like I said, most common varieties of bell peppers will turn from green to red, with other varieties turning yellow, purple, or even brown as the pepper matures.  As peppers mature their sugar content increases.  Some yellow varieties are the only color found in both immature and mature peppers. Red peppers have a real sweet flavor and green and yellow peppers have a mildly sweet, slightly spicy flavor. 

Colored peppers are grown in open fields, greenhouses, and shade houses. The quality, size and profile of the pepper is much more consistent when grown in greenhouses and shade houses. The protected environment is more costly to set up but the final product is a much better pepper. When a pepper is field grown you run the risk of bad weather, decreasing yield and exposure to diseases.

SELECTING

Look for Red Peppers that are fresh, firm, bright in color, thick-fleshed with a bright green calyx (stem). Pick up the pepper and shake it.  If you hear the seeds rattle inside, pass it by; that means the pepper is old.  Soft, pliable, thin-fleshed with a pale color indicates the peppers are old as well. 

STORING

Refrigerated in the crisper drawer, red peppers will keep for up to three or four days, but they will lose their crispness and turn limp in fairly short order.  Left at room temperature, they'll lose their crunch in a matter of hours.  Don't wash until you're ready to use them. Red peppers are low in calories, free of saturated fat, sodium free, cholesterol free, fat free, and high in antioxidant vitamin C. Red bell peppers are a versatile addition to any luncheon or dinner menu.

There are some really great deals on sweet red peppers available right now! Growers in Mexico are into their peak harvests fresh crop field-grown sweet red peppers. Sizing is big and prices are low compared to other times of year.

WHAT COLOR BELL PEPPER IS BETTER FOR YOU TO EAT ?

Choose red bell peppers for their high levels of antioxidant vitamins A and C which help protect cells from free radicals. One cup of chopped red peppers contains three times the minimum amount of vitamin C and nearly 100 percent of the vitamin A recommended for a typical 2,000 calorie-a-day diet. Green and yellow peppers fall short in vitamin A. All peppers are naturally fat free and low calorie, and they contain three grams of fiber per chopped cup, making them excellent snacks or mealtime fillers.

                         MY STORY , MOM AND HER STUFFED PEPPERS    

When I was a youngster mom always made stuffed peppers, one of my favorite dishes, except for the anchovies, which was pop's favorite. She would put in black olives, bread crumbs, anchovies ( she would leave them out of mine), and meat if we were lucky and all her secret ingredients, boy I loved them. Now in those days they were made with green bell peppers or red bell peppers in the summertime , but mom she would make the stuffed peppers with what they called then, Italian Frying Peppers, now called Cubanelle Peppers. They were light green in color, with a very thin skin and not as harsh tasting as the green bell pepper which always gave me " AGITARE", an Italian - american slang word meaning to agitate, which it did giving me heartburn, indigestion, and an upset stomach. Starting in the mid 80's the RED LE ROUGE PEPPER starting hitting the stores, looking like a Italian frying pepper but sweet. This made a great pepper for mom to use for stuffing. Now by then mom was getting on in years, so her stuffed peppers days was passed on to Bette, who took the reins and did a great job. It's funny and sad, moms gone a long time, but when I was thinking of what to do on this weeks show and I decided on RED LE ROUGE PEPPERS, mom's stuffed peppers came flowing out of me. Like I always say "FOOD AND MEMORIES,MEMORIES AND FOOD", they are just part of our being.

 Enjoy MOM and BETTE"S recipe, and I hope you have good memories that bring a smile or maybe a tear to your eye.

Click link below for Red Pepper segment

 https://www.nbcnewyork.com/on-air/as-seen-on/produce-pete/produce-pete-red-peppers/2317133/ 

 If you are not that familiar with this orange variety you might be asking yourself: “What is Cara Cara oranges. Cara Cara oranges are pink-fleshed citrus fruits that originated as a mutation that occurred on a Washington Navel orange tree in 1976. The first mutated fruit was found at Hacienda Cara Cara in Venezuela and thus was given the name Cara Cara.  Cara Cara oranges are extremely sweet and have a slightly lower acidity than Navels with a hint of cranberry or blackberry flavor. Furthermore, aside from their supreme taste and beautiful coloring, Cara Cara oranges contain 20 per cent more vitamin C and 30 per cent more vitamin A when compared to regular Navels.. Cara Cara navel oranges may appear similar to Ruby red grapefruit, but other than color and being citrus fruits, they are not the same. Cara Cara navel oranges are a result of a mutation in the navel orange which was found in Venezuel Cara Cara is a medium-size orange with a glossy, textured rind. The inner flesh of the Cara Cara is pink, resembling the color of a ruby grapefruit. The peel clings to the flesh. It tastes sweeter than any given orange with flavors far more comparable to tangerines with robust and complex citrus aromatics. Its flesh is also seedless, an advantage among any fruit. When ripe, the Cara Cara orange's flesh is tender, succulent and extremely juicy.  You know the saying, "It's what's on the inside that counts"? Well, that couldn't be more true when it comes to Cara Cara oranges. From the outside, these citrus beauties look like your run-of-the-mill, bright-skinned navel oranges. Cut them open, though, and you'll be pleasantly surprised.  Cara Cara oranges are a type of navel orange.  Grown in California they reach their peak season between December and April.Cara Caras have the same round shape and bright orange rind as traditional navels. What really sets these oranges apart is what's on the inside! Cara Cara oranges have distinct pinkish-red and orange flesh. It's not just their beautiful color that makes them stand out — they have a remarkable taste that goes right along with it. Compared to traditional navels, Cara Caras are sweeter, slightly tangy, and less acidic, with a hint of red fruit, like cranberry or blackberry. And if that's not enough, they're seedless, too. 

SEASON

 Cara Caras are ready for market starting in August, Venezuelan fruits arrive in October and California fruits make their seasonal debut in late November and are available through April.

 Buying and Storing Cara Cara Oranges

While other navel oranges can vary in size, cara caras are all generally medium-size fruits. Choose oranges that are firm, shiny, and heavy for their size. Avoid pieces that have soft spots and blemishes.As with other citrus fruits, store Cara Cara oranges in a cool spot. Kept on the counter, they'll last three to four days, so you're better off storing them in the refrigerator where they'll last up to two weeks.

Eat Cara Cara oranges just as you would other types of navel oranges! Peeling away the rind and eating them section by section, blending them into smoothies or a fresh-squeezed glass of juice, and making citrus curd are just a few of my favorite ways to use Cara Cara They also make a beautiful addition to salads. Just like regular navels, Cara Cara has a bright exterior and has a crisp citrus aroma. But unlike your run-of-the-mill navels, Cara Cara’s flavor is more complex; it is extremely sweet with a tinge of raspberry or cranberry zing and a hint of cherry and rose. It is also low in acidity and is not sour like other citrus fruits.  Select Oranges that feel heavy for their size – a sign of juiciness. They don’t have to be hard, but the orange should not feel so soft that it is squishy either.

• Skin scars and shape do not impact the internal fruit flavor, but oranges with sunken areas, black spots or extra soft areas should be avoided.
• Keep Oranges refrigerated to extend shelf life, especially here in the later part of the season when sugars are running higher. Room temperature is fine for a day or two, but will cause dehydration thereafter or allow decay to happen
• Placed on your counter, the fruit will last for 4 days, but when stored in a fridge can last up to 2 weeks.
• Cara Caras have 30 per cent more Vitamin A and 20 per cent more Vitamin C compared to regular navels.
• Cara Cara orange is seedless and has rich pink flesh due to lycopene.
• 
  

2. They're similar to grapefruit. Because of their flesh, they remind us of grapefruits with their pink flesh. Only these Cara Cara Oranges have such sweet flavors that you don’t need to add any sugar.

Click link below for Cara Cara Show

 https://www.nbcnewyork.com/on-air/as-seen-on/produce-pete/produce-pete-california-cara-caras/2307213/ 

I grew to love swiss chard for one reason only, MALFATTI'S, well what's malfatti you say, i'll tell you in a minute, but first here is a quick family story. Bette as you know was born in the same house she got married out of, ( to me i'm one lucky guy), and had lifelong friends since she was born and Adele was one of her friends. Adele's father Gabby had a restaurant in Tenafly, New Jersey, and also a summer house in Lavallette,N.J. ( we called it down the shore). He was a great man, always having his two daughters and their friends at the summer house and cooking  for their boyfriends when they got older, and that's where i come in. Gabby would make this southern italian dish called malfatti's and it was always mine and the rest of the gangs favorite dish. So this is my tribute to this wonderful man who when we were all kids growing up treating us like family. Gabby you are always in my mind and heart all these years later, miss you every day. 

 ( Malfatti Recipe under Bette's Recipes at top of page)

SWISS CHARD

 Swiss Chard , sometimes simply called chard or leaf beet, is a hard beet prized for its succulent stalk and leaves rather than its roots, It has large flat or crinkled green leaves growing from a thick, greenish white central stalk or rib. There is also a red-stemmed variety that almost looks like rhubarb, and other varieties that have a dark red leaf. Both the leaves and the stems are eaten, which leads some cooks to call Swiss chard two vegetables in one, The cooked leaf is similar to spinach; the stalks can be cooked separately like asparagus.

Despite its name, Swiss chard has no special association with Switzerland. A member of the chenopod family, along with beets and spinach, it originated in the Mediterranean region and is thought to be the ancestor of the beet root. It was well documented by the ancient Greeks and Romans, who used it as an herbal remedy. Swiss chard is much more popular in Europe than it is here, and is grown in every European country, as well as in parts of Asia, Africa, and South America and to a lesser extent in North America.

Season
Swiss chard is available from April to December and is most plentiful between June and October. Swiss Chard from Texas starts around christmas time and goes till around april.

Selecting
The leaves and stalks should be crisp and fresh looking. Avoid wilted or brown leaves.


Storing
Keep refrigerated in a perforated plastic storage bag for no more than three or four days. Swiss chard always has a better flavor when it's fresh.


Preparing
To prepare, discard a thin slice at the base of the stalk and wash thoroughly in a sink full of cold water. Avoid cooking Swiss chard in aluminum or iron pans, which will discolor it. Many cooks separate the stalks from the leaves if the stalks are more than a half an inch wide. The leaves are either cooked separately or added to the pot when the stalks are almost done.

If they're very young and fresh, the leaves can be eaten raw in salads. To cook, steam or sauté rather than boiling them--they'll have more flavor. Treat them as you would spinach, but cook them a bit longer. Swiss chard is a good substitute for Bok Choy in  stir fried dishes, is very good creamed, and makes delicious soup. The leaves are excellent chopped and added to a variety of other soups--including chicken, minestrone, vegetable, and lentil--during the last few minutes of cooking time.

The stalks are great steamed whole or cut on the diagonal and steamed or braised for just a few minutes. They should be slightly crisp when done. Serve as you would asparagus, either hot or cold. They're good with a variety of sauces, including vinaigrettes and even hollandaise.

Try using a seasoned Swiss chard and ricotta cheese filling to stuff pastas like ravioli or tortellini. For a great fish dish, put a bed of steamed leaves in a baking dish or in individual ovenproof shells, place cooked stalks over them, then spread a mixture of crab meat and Mornay sauce over the top. Sprinkle with Parmesan cheese and bread crumbs and heat to 325ᵒF oven until the sauce is browned on top.

Swiss chard leaves are excellent stuffed. Cut them away from the stalks, then wilt them by barely steaming or blanching. Hold the stalks for another use or cook and mince them and add to the filling. Make a filling of ground meat and rice or wild rice sautéed with onions, garlic, seasonings, and herbs. Put a spoonful on each leaf, wrap, and place in a shallow baking dish, seam side down. Add tomato sauce, a creamy cheese sauce, or any braising liquid to barely cover the stuffed leaves. Sprinkle with Parmesan cheese and bake in a 325ᵒF oven about forty-five minutes.

In Europe, Swiss chard is served hot or cold after being sautéed in a little olive oil and garlic. It's seasoned with nutmeg, pepper, and salt, and finally given a generous squeeze of lemon juice or a sprinkling of wine vinegar. Sautéed shallots, onions, or anchovies are good added to this dish if you're serving it hot.

For a delicate treat, try Swiss chard pancakes. Cook a bunch of Swiss chard, mince fine, and squeeze out all the water you can. Put it in a bowl with some grated cheese, a few spoonfuls of sour cream, and enough bread crumbs to make the mixture hold together. Add about one tablespoon of mixed vegetable spices or chicken bouillon granules, a little lime juice, salt, and pepper. Mix well and form into small patties. Dip each patty first into a plate of flour, then into a bowl of beaten eggs thinned with a little water, and finally into a plate of bread crumbs, coating both sides each time. Fry in a nonstick pan with just a little oil until golden brown. Serve with sour cream or yogurt. The cooked patties freeze well if you have extras.  

Click link below for Swiss Chard show

 https://www.nbcnewyork.com/on-air/as-seen-on/produce-pete/produce-pete-swiss-chard/2298249/ 

 When I see a mango, I think of my father, Pete. He loved mangoes and had no problem eating them, but he could never stand next to a mango tree because he would break out in hives. Something on the tree while they were growing triggered that response. I guess we’ll never know!America’s awareness of mangoes has definitely been on the rise. I’ve lectured about different fruits and vegetables at schools for a long time and years ago, when I’d hold up a mango and ask the kids what it was, most would say an apple. But all that’s changed now based on the number of American children hailing from different parts of the world, as well as because of the mango’s increasing popularity.

 ORIGINS AND BENEFITS

 The mango originated in Southeast Asia, where it’s been grown for over 4,000 years, and since then has spread to many tropical and subtropical settings where the climate is conducive to the mango’s success. Mango trees are evergreens that will grow to 60 feet tall and require hot, dry periods to set and produce a good crop. Today there are over 1,000 different varieties of mangoes throughout the world. In India, the mango tree plays a sacred role as a symbol of love, and some also believe that the mango tree can grant wishes.A comfort food, mangoes really can make you feel better. Rich in vitamins, minerals and antioxidants, mangoes contain an enzyme with stomach-soothing properties similar to the papain found in papayas, which acts as a digestive aid. Mangoes are high in fiber and are also an excellent source of vitamins A and C, as well as potassium and beta carotene.

SELECTION AND STORAGE

Handel a mango very gently, as it bruises easily. Pick it up and gently press your thumb against the flesh — it should have a little give and a really sweet smell. A very ripe mango will often have some black speckling outside; don’t worry about that or about a little bruising, but avoid mangoes that are black all over, as they’re beyond the point of no return. I think mangoes that weigh a pound to a pound and a half have the sweetest taste.Always use your nose when you’re choosing mangoes — 99 percent of the time, a mango that smells wonderful tastes wonderful. If the stem end smells sour or acidic, reject it. If a mango is firm and green, it won’t have any smell, but if it looks good, bring it home and ripen it yourself.Leave a firm, unripe mango out on the counter for a few days until it colors, develops a sweet aroma, and “gives” when you press it very gently. But never refrigerate a mango. If you must have it chilled, you can put it in the refrigerator for a few minutes, but I think mangoes taste best at room temperature. In any event, storing a mango below 50 degrees for any length of time will take the flavor out

PREPARATION

Mangoes are great simply peeled and eaten as is or with a squeeze of lime juice (but don’t eat the peel — it’s bitter). Unlike many fruits, they’re slow to discolor when they’re sliced, which helps them make and retain a nice presentation. They make a beautiful tropical salad sliced with pineapple chunks, kiwi, papaya, banana, or just about any tropical fruit; I like to add a little squeeze of lime and some shredded coconut, too. For a refreshing and very nutritious tropical drink, purée some sliced mango with banana, pineapple and a squeeze of lime and enjoy! Because mangoes have a large and non freestanding stone right in the center of the fruit that’s difficult to remove, people always ask me how to cut and eat a mango. Following, I’ve shared the results of my years of experience to help you get greater access to this fantastic fruit. Hope this makes it easier for you to enjoy this burst of sunshine!

HOW TO EAT A MANGO

To deal with the pit in the center, take two lengthwise cuts on either side of where you figure the pit is; if it’s a flattish mango, turn it up so a narrow side is facing you. The pit is large but fairly flat, so make the cuts no more than half an inch on either side of an imaginary center line. You’ll have three slices, the center one with the pit in it.Now take the two outside slices and score the flesh with the tip of a knife, getting as close to the skin as you can without breaking it. Hold the scored slice in two hands and gently push up from the skin side, which will pop inside out. The segments of mango will separate and can easily be scooped off the skin with a spoon or butter knife. Add a sprinkle of lime juice if you like.As for the slice with the pit, you can discard it if you have the willpower, but I personally find the flesh around the pit to be the tastiest part. All I can say is that the best way to eat it is to remove the strip of skin around it, pick it up with your fingers, stand over the sink, and enjoy!

 KENT MANGO STORY

 Kents tend to be softer when ripe than other round varietals seen in the USA. They can also be a bit more wrinkly when ripe, often a deterrent to the end user, so education is very important in their merchandising. It also tends to be more juicy or succulent in comparison to the Tommy Atkins or the Haden, probably an attribution of their yellow mango roots, which are often more juicy. These extremely succulent, juicy mangoes have a deep golden flesh when ripe, much more so than any other mango. They tend to be on the large size spectrum, and in terms of skin, they often exhibit slight red, yellows and eventually golden and orange blush tones. They have white speckles, as the Haden, but as the Kents ripen their speckles become more predominant.The Kent cultivar has certainly been passed around the world; it is the predominant mango produced in Ecuador and Peru for export to the USA, and one of the main cultivar produced in South Africa (another leading world mango exporter) and it’s the prized import mango in France and other European countries.   Originating from Florida in the 1940's, Kents are ideal mangos for juicing and drying.

  FLAVOR: Sweet and rich

 TEXTURE: Juicy, tender flesh with limited fibers 

 COLOR: Dark green and often has a dark red blush over a small portion of the mango

 SHAPE: Large oval shape 

 RIPENING CUES: Kents have yellow undertones or dots that cover more of the mango as it ripens. Squeeze gently to judge ripeness.

  PRIMARY SOURCE COUNTRIES: Mexico, Ecuador, Peru 

 PEAK AVAILABILITY: January, February, June to Aug, and December 

 What are Kent variety Mangos like? 

Featuring a mostly dark green skin with small patches of red blush, Kent Mangos have gold to orange flesh that is both sweet and rich, and is less fibrous and less stringy than the Tommy Atkins.  

The amount of redness on the skin is not an indicator of sweetness or ripeness with the Kent variety Mango. These Mangos do not give much in the way of visual clues to when they are ripe, so judge by the softness when you squeeze them.

 Ripen Mangoes at Room Temperature !!

 Squeeze Gently to Test Ripeness on Kent variety Mangos

1. Hard = flesh will be firm and crunchy inside, slightly astringent
2. Slight Give = ripe enough for sweet flavor and creamy flesh
3. Almost Soft = fully ripe, very juicy, very sweet
4. Very Soft = over-ripe, perhaps discolored inside

Click link below for Kent Mango Show

 https://www.nbcnewyork.com/on-air/as-seen-on/produce-pete-mangoes/2275103/ 

 I love apple season. There are few things better than a good apple eaten out of hand. Whether the flesh is mild and sweet or tart and winey, when you bite into it, a fresh-picked apple will make a crisp cracking sound and you’ll get a spurt of juice.  There’s a season for everything and the main season for American apples starts the last half of October. I’ve probably said this a thousand times, but our problem in the United States is that we try to buy produce out of season. Many varieties will keep well late into winter, but by summer most apples have been stored for seven or eight months. No wonder they are soft, mealy, and without juice. When peaches and melons come in, stay away from apples. Come back when there’s a snap in the air, and you’ll remember what makes apples so good. Apples are one of the most esteemed fruits in the northern Hemisphere in part because they’re so versatile. They’re delicious raw, baked, dried, or made into apple sauce. They make great pies, apple butter, apple jelly, chutney, cider, and cider vinegar, and they’re a welcome addition to dozens of other dishes. A member of the rose family, apples have been known since ancient times and were cultivated by the Egyptians, Greeks, and Romans. Many places grow wonderful apples now, but overall, the United States produces the finest apple crops in the world. The Northwest, the East Coast, and parts of the Midwest, regions where the seasons change, grow the best apples. They’re not a fruit for hot climates. Only a few of the thousands of varieties of apples grown today are mass marketed, but there are many more out there than Red Delicious, Golden Delicious and Macs. There are very old and very new varieties you may never have heard of. If you’re north of the Mason-Dixon Line, you’re going to find the best apples at local farm markets and stands, where they’re fresh-picked, and you’re likely to find great varieties you’d never see at the supermarket.

 SEASON

The vast majority of apples are picked from September through November and either sold immediately or put into cold storage, where some keep well – some don’t. The peak of the season for domestic varieties – when most stored apples still retain their snap – is generally over by December. A few will last through the early spring, but by March it’s hard even to find a good Winesap.

  SELECTING

In most cases look for very firm, bright-colored fruit with no bruises and with the stem still on – a good indication that you’ve got an apple that’s not overripe. The apple should feel heavy in the hand for its size and have a good shine on it. A dull look usually means the fruit has been in storage too long, although some excellent varieties like Winesaps and eastern Golden Delicious have relatively rough skin with little or no sheen. As always, use your nose. An apple that smells great is going to taste great.

HERE ARE A FEW OF MY FAVORITE VARIETIES

HONEYCRISP

 Sometimes the name of an apple says it all. Honeycrisp apples are honey sweet (with a touch of tart) and amazingly crisp, some say “explosively crisp.” It’s easy to see why this new variety continues to grow in popularity since its 1991 introduction in Minnesota. Supplies are limited for now but more Honeycrisp trees are being planted every year. 

   EMPIRE

 With the popular Red Delicious and McIntosh for parents, Empire apples were destined to be a hit. It’s a sweet-tart combination that’s great for everything. The New York State Agricultural Experiment Station in Geneva Introduced this new variety in 1966.

  MCINTOSH

Nothing evokes Fall better than the aromatic fragrance of McIntosh apples. People have enjoyed this apple since 1811 when John McIntosh discovered the first seedling. McIntosh apples grow particularly well in New York’s cool climate!  

  MACOUN

 Want a perfect no-fat dessert that will satisfy your sweet tooth? Macoun may just be your apple, but, hurry, these special apples are only available in the Fall. Macoun was developed at the New York State Agricultural Experiment Station in Geneva in 1932. It’s named for a famous Canadian fruit breeder.

 GOLDEN DELICIOUS 

 Ever hear that Golden Delicious is the yellow cousin of the popular Red Delicious apple? Actually, they are related in name only, but this honey sweet apple is a special treat all on its own.

• Mild, sweet flavor
• Juicy
• Crisp, light yellow flesh

Excellent for eating, salads, and sauces

• Good for pies, baking, and free
• You can put less sugar in pies and sauces made from Golden Delicious apples, because of the natural sweetness these apples provide.

CORTLAND 

Picture a fresh fruit cup featuring beautiful, snow-white apples. It’s likely made with Cortland, the very best salad apple. This great, all-purpose apple was developed at the New York State Agricultural Experiment Station in Geneva in 1898.Sweet, with a hint of tartness

• Juicy
• Tender, snow-white flesh

Excellent for eating, salads, sauces, pies and baking

• Good for freezing

Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't turn brown quickly when cut.

 STAYMAN WINESAP

 The Stayman-Winesap is a cross between a Stayman apple and a Winesap apple. The combination of the two strains produces an apple of exceptional eating quality.The Stayman-Winesap’s firm yellow flesh; crisp, coarse texture; and its tart, rich wine-like taste makes it memorable. Some say it smells like cinnamon. Stayman-Winesap’s thick skin maintains sufficient moisture within the flesh to keep the apple crispy to the bite and flavorful to the taste.The late maturing Stayman-Winesaps keep well and can last until spring if properly stored or placed in a fruit cellar. This multi-purpose apple is excellent when eaten fresh, or used in pies, desserts, applesauce, and cider.

 A TRIP TO DONALDSON'S FARM

One of my favorite farms in New Jersey, Donaldson's Farm is located in Hackettstown, N.J. Today I am here filming my Apple segment for Weekend Today in New York. I especially love this farm in the fall when the apple orchard and the pumpkins are in season. A family run farm it's a great place to take your family for a day trip and enjoy what made America great, FARMING. The apples from Donaldson's are great tasting,  juicy, crunchy, and a great taste of fall. Enjoy the fall weather and please support your LOCAL FARMERS     

PLEASE CHECK OUT MY BLOG IN NEW JERSEY MONTHLY ON APPLES

 https://njmonthly.com/category/eat-drink/table-hopping/ 

Click link below for Apple Show

 https://www.nbcnewyork.com/on-air/as-seen-on/Produce-Pete_-Northeast-Apples_New-York-563908052.html