Apples to Apples
We’re all about apples. From sweet to tart, we have bushels of new and exciting varieties, plus plenty of your all-time favorites.
A newer breed, Envy was born using natural plant-breeding methods, crossing Braeburn with Royal Gala. They are bred in Washington state and the northeast coast of New Zealand, as well as in Chile, where they bask in long, sun-drenched days and crisp, cool evenings. Of course, you’re the one who enjoys the fruit of their labor: a unique, sweet and crisp delight!
As the name implies, a Honeycrisp is sweet like honey and very crisp. Its juiciness and mildly aromatic flavor are extraordinary. So extraordinary, in fact, our description can’t do it justice — you’ll have to try it yourself.
Known for its distinctly sweet, slightly perfumed flavor and tender, juicy, finely crisp texture, the Ambrosia is a low-acid apple with a pleasing aroma. It runs neck-in-neck with the Honeycrisp in terms of desirability. And, neither are around for long, so eat ’em if you got ’em!
Harvested in the middle of September, these Washington-grown Fujis are crisp and juicy, with an audible snap. Their flavor is sweet and refreshing (especially if slightly chilled) with an off-the-tree freshness found only in a new crop apple.
Heart-shaped with a distinctive yellow-orange skin and red striping, Gala offers a crisp, aromatically sweet flavor which adds unexpected depth to stir-frys and meat dishes. Its tender flesh makes it a hit with little ones.
Sweet taste, perfumed aroma; delicious served with toasted nuts and raisins.
The ultimate American apple. With a sweet, juicy, mild flavor, it’s a lunchbox classic, but can be more excitingly used for pickling or making crisp apple chips.
This is the quintessential cooking apple because it retains its shape and rich, mellow flavor when baked. It also resists browning when cut, so we like it in salads as well as in breads, scones, pies, cookies, cakes, snack bars, etc., etc., etc.
A perfectly round, solid, red apple with exceptional baking qualities. It retains its firm texture and deeply rich flavor when cooked, so we use it in everything from pies and pancakes to kugels and crisps.
Kanzi is not just any apple. Its luxurious appearance is an alluring promise of its crunchy bite and deliciously well-balanced flavor. Both sweet and sour, it’s derived from a unique blend of a juicy Gala and a tangy, sweet Braeburn. It’s grown only in specially selected orchards worldwide.
Grown with passion in sun-drenched orchards, crunchy, tangy-sweet, juicy invigoration is something only JAZZ apples can deliver. The collision of delightful flavors that combine into an overwhelming sensorial explosion is the result of natural breeding between the Royal Gala and Braeburn varieties — a refreshing taste sensation!
Boasting a unique, tangy tart-sweet flavor and firm, crisp flesh, this variety gets the highest marks in consumer tastings. Harvested late (November), supplies often last until August in the United States.
Sweet with a tart tang and juicy tender, white flesh, this is one of the oldest apple varieties, first discovered in 1811 by — you guessed it — John McIntosh. Its flesh cooks down quickly for applesauce and butters.
This apple packs a mouthwatering tartness with a crisp bite and tangy flavor that really comes through when baked and sautéed. Excellent for caramel apples as well as Mulligatawny, cakes, tarts and compotes.
Coming in November!
Exotic, with attractive striped ruby-red skin and juicy, crunchy flesh, the KIKU is quite possibly the sweetest apple you’ll ever taste! Discovered in Japan by Italian apple grower Luis Braun, the KIKU was grown from a branch he brought home to replicate this dramatically different, full-flavored apple. It worked! Since then, the Braun family has licensed a few select growers around the globe to grow and sell this amazing apple!
Classically bred by Washington State University researchers, Cosmic Crisp apples are a cross between Enterprise and Honeycrisp. Large, round, crisp and super juicy, these bi-color apples have a rich red that almost sparkles with starburst-like lenticels, which is where the name “Cosmic” comes from. The natural balance of acid and sugar gives them an unmatched sweetness, making them ideal for entertaining!
Roasted Root Vegetables & Envy™ Apples with Pecan Crumble
Compliments of Envy Apples
- 2 bunches of carrots, peeled and cut into 2-inch pieces
- 3 yams, peeled and cut into large cubes
- 3 large yellow beets, peeled and cut into large cubes
- 3 Envy apples, cut into large cubes
- ½ cup Market District extra virgin olive oil
- 2 Tbsp. kosher salt For the topping:
- 3 cups of chopped pecans
- 1 Tbsp. Market District extra virgin olive oil
- 2 tsp. kosher salt For the dressing:
- ½ cup Market District extra virgin olive oil
- 3 Tbsp. honey
- 1 Tbsp. finely chopped rosemary
- 1 Tbsp. finely chopped parsley
- ½ tsp kosher salt
Preheat the oven to 400°F.
Toss each root vegetable separately with 2 tablespoons of olive oil and 2 teaspoons of kosher salt. Spread evenly onto separate sheet trays (they all take slightly different times to cook) lined with parchment paper. Do the same with the Envy™ apple cubes. Roast in the oven until tender, stirring occasionally. Set aside.
For the topping, toss the pecans with olive oil and salt and toast in the oven.
Toss all of the root vegetables with the apples and spread evenly in a baking dish.
Whisk the ingredients for the dressing and then drizzle over top of the vegetables.
Sprinkle the toasted pecans over top of the finished and dressed vegetables and serve. Garnish with fresh parsley leaves.