Living in Mesa County certainly has its advantages. Especially in the fall at harvest time. We have the ability to drive just a few miles in any direction and experience a plethora of fruits and vegetables. One of the most abundant of these fruits are the variety of apples we have available. Mesa County has a rich history of growing many different apples and current operations continue to offer a diverse selection from tart to sweet, suitable for eating fresh or for baking.
Some of the specific varieties found in Mesa County include:
Fameuse, Jonathan, Fuji, Pink Lady, Honey Crisp, Gala, Golden Delicious, Ginger Gold, and Esopus Spitzenburg.
For an apple harvest in Mesa County, you can make a variety of harvest creations inspired by community traditions.
CANNING APPLE PIE FILLING: (CSU Extension method) is a popular recipe for preserving apples to be used in pies and other desserts later in the year.
INGREDIENTS:
6 Quarts of cubed apples
5 1/2 cups of granulated sugar
1 1/2 cups of Clear Jel (modified food starch for canning)
1 tbsp ground cinnamon
2 tsp apple pie spice
5 cups apple juice
3/4 cup lemon juice
INSTRUCTIONS:
Prepare the apples: peel, core and cube apples. To prevent browning, treat them with a solution of water and ascorbic acid.
Blanch the apples: Drain the cubed apples and place them in boiling water for one minute to remove air and kill bacteria. Then, remove and keep them warm.
Prepare the filling: In a large saucepan, combine the sugar and clear Jel. Mix well to avoid clumps. Stir in the cinnamon, apple pie spice, water and apple juice.
Cook the mixture: Cook over medium-high heat until the mixture thickens and begins to bubble. Stir constantly and add the lemon juice.
Combine and pack: Add the warm, blanched apple cubes to the hot filling and fold them in gently. Pack the mixture into hot, sterilized canning jars, leaving a 1-inch headspace.
Process the jars: Process the filled jars in a boiling water bath canner, following the specific time requirements for your altitude.
APPLE HARVEST SQUARES: This recipe creates a layered bar cookie that offers all the flavors of an apple pie in a more convenient square shape.
INGREDIENTS:
1 1/2 sticks salted butter, softened
2 1/4 cups all-purpose flour
1 1/3 cups sugar, divided
1/2 tsp salt
1 large egg
1/2 cup milk
2 tbsp vanilla extract
1 tsp cinnamon
2 honeycrisp apples, peeled and chopped (or other crisp variety)
Juice of 1/2 lemon
1/2 cup chopped walnuts
1/2 cup flaked coconut
INSTRUCTIONS:
Make the crust: Combine the flour, 1/3 cup of sugar, and 1/2 tsp of salt in a food processor. Add the butter and pulse until the mixture forms fine crumbs. Press the mixture into an even layer on the bottom of a prepared pan.
Add the apple layer: In a bowl, toss the apple slices with lemon juice and sprinkle with the cinnamon and 1/3 of the remaining sugar. Arrange the apple slices over the crust.
Bake the first layer: Bake at 350 degrees for 20 minutes
Create the topping: While the crust bakes, whisk together the egg, milk, vanilla, remaining sugar, walnuts and coconut.
Finish Baking: Spoon the topping over the partially baked crust and apples. Continue baking for another 20-25 minutes, or until the topping is golden brown. Let cool slightly before cutting into squares.
HARVEST BAKED APPLES:
For a simple, comforting dessert, core and fill baking apples with a mixture of brown sugar, cinnamon, raisins, and toasted pecans. Add apple juice to the pan and bake until tender. Top with shredded cheddar cheese for a unique twist.
With fresh apples from Mesa County harvests, you can create a wide variety of sweet and savory dishes. From baked apples to apple-flavored pulled pork, the possibilities are endless. The Colorado State University (CSU) Extension office is a local resource for food preservation and recipe information.