As we were leaving Whitey’s, a couple jokingly asked me to take a picture of their food. People are always so curious as to why I take photos of food. Good conversation starter?
Anyways, we headed down to the river for some pictures! Look at this crazy tree. It has half of its leaves gone…how does that happen?
One of my favorite things about autumn is hearing the crunch of the leaves beneath my feet!
The moment we walked through the doors, we were greeted with such excitement and kindness. This was one of the first blogger events Cub has ever hosted, so I am so delighted to have been invited! We were each handed a name tag, a gift-card, and an empty basket. We were told to stuff it with as many apples as we could. Boy, were there apples!
I was like a little kid in a candy store. Honey Crisp, Haralson, McIntosh…the list goes on.
Aside from straight up Apples, there was also a feast of pre-made foods featuring the apples of course. I tried a little bit of everything. I was a big fan of the Waldorf Salad, grapes (obvi), and apple guts.
I forget what they called this exactly but I like to refer to it as the “guts of an apple pie.” Holy heaven in a dish. I had to contain myself.
I am sure you are wondering what exactly I did at this event other than sample apples. Well, long story short, I learned a lot about apples. There were three stations set up: 1) Wescott Orchards 2) How does and Apple a Day Keep the Doctor Away? 2) and 3) Cub Produce Experts
At the first station I went to, I learned about the growing and distribution process of the apple. During peak season, Cub Foods gets their apple supply from local orchards in Minnesota and Wisconsin. I absolutely love this initiative because I think it’s important for people to be able to know exactly where their food is coming from and it also supports local farmers. Anyways, the most interesting fact I learned from the farmer was about “apple storage.” Apples are able to be put in storage, with a controlled climate and atmospheric makeup, so that they stay good for up to 8 months! This is why we have “local apples” all year round!
The second station I went to was all about the nutrition of the apple. Heidi, the Cub Foods RD, was as sweet as can be and EXTREMELY knowledgeable. I will share a few takeaways from her presentation:
- A medium apple (tennis ball) is 80 calories
- Most of the antioxidants are in the skin. So don’t peel it!
- Pectin is the natural fiber found in apples which has been known to improve cholesterol levels, prevent diarrhea, keep you fuller longer, and reduce risk of diabetes.
- Apples act as a natural teeth cleaner because they contain boron and tannins.
She also did a cooking demo! She showed us how to make baked apples in the microwave! She used Ziplock steamable bags, which I need to get ASAP.
The third and final station was with the produce gurus! These guys know everything there is to know about produce (not just apples!). I couldn’t stump them with any of my random questions. I did learn that each vegetable and fruit have their own specific ideal climate, which is why refrigerators have so many compartments. The most ideal way to store an apple is inside of a plastic bag, in the crisper, at 32F. Here are some more random apple tips…
- Apples are at their peak seasom from September through December
- The Paula Red is the earliest variety of apple
- Do not wash apples until just before eating them or they will ripen and spoil faster
- Apples give off ethylene, which speeds up the ripening process, so keep them away from other fruits and veggies!
- Apples can be canned and frozen
After visiting with each station, we were able to sample Cubs’ newest apple variety, which is yet to be named! We were one of the first people to get to try this variety, and it was damn good. I want to say it tasted like a cross between a Honey Crisp and Gala (my two favorites!).