So I hopped in my car and went to South Ridge Farms to get some apples. There I decided to pick up some Fuji apples. ( I love them ) and they worked wonders on this pizza.

TRY IT I THINK YOU WILL LIKE IT!

Bistro Apple Pizza
Serves 4

2 tsp. garlic, minced
2 Tbsp. olive oil
1 12-inch prepared pizza dough crust
2 cups fresh spinach, coarsely chopped
1 1/2 cups Red Delicious, Golden Delicious, or Granny Smith apples cored, peeled and thinly sliced (or chopped)I USED FUJI HERE ALL ALONE AND IT WAS GREAT!
1 cup shredded low-fat, part skim Mozzarella cheese
1 cup crumbled Blue, Gorgonzola or Roquefort cheese
1/2 cup shredded parmesan cheese
1 tsp. dried leaf oregano

Method:

For each pizza: Heat oven to 450� F. Saute garlic in olive oil over medium heat for 1-2 minutes. Remove from heat.
Brush olive oil blend onto pizza crust.
Distribute spinach evenly onto crust.
Sprinkle on apples.
Blend mozzarella cheese, blue cheese and parmesan cheese. Distribute evenly over apples.
Sprinkle on oregano. Bake for 12-15 minutes or until cheese boils and crust is brown.

Copyright � 2001 Washington Apple Commission.

Serves 4

2 skinless chicken breast fillets, cooked
1 ripe avocado
Juice of a lemon
4 sticks celery, sliced on the slant, plus leaves
4 USA Empire or McIntosh apples
4 Spring onions, trimmed and sliced
Few sprigs chervil
50g/2oz cashew nuts
Flat parsley sprigs for decoration

For the dressing:
4 tbsp sunflower oil
1 tbsp white wine vinegar
Juice of half a lime
1 tsp Dijon mustard
Salt and freshly ground black pepper

Slice chicken breasts into thick strips. Place in bowl. Halve avocado and remove stone. Scoop out flesh with a spoon. Squeeze half of lemon juice over avocado. Add to chicken with celery leaves. Halve and core apples. Slice thinly. Squeeze remaining lemon juice over apples and add to bowl with spring onions, chervil and cashews. Mix dressing ingredients and pour over salad. Toss to coat. Tumble onto plates and decorate with parsley sprigs.

I am surprised that someone hasn’t tried to start a new diet called: “An Apple A Day Make the Weight Go Away”.… How about if we start it right now and call it the “Apple Diet One Two Punch” this of course means that one is good two is better!

Read closely and see what an apple a day can do for YOU!!!

WEIGHT LOSS
Apples are a delicious source of dietary fiber, and dietary fiber helps aid digestion and promotes weight loss. A medium apple contains about five grams of fiber, more than most cereals. Also, apples contain almost zero fat and cholesterol, so they are a delicious snack and dessert food that’s good for you.

UC-DAVIS: APPLES ARE HEART-HEALTHY
Researchers at the University of California-Davis recently reported that apples and apple juice may help protect arteries from harmful plaque build-up. In the first study conducted in humans, adults who added two apples, or 12 ounces of 100% apple juice, to their daily diet demonstrated a significant slowing of the cholesterol oxidation process that leads to plaque build-up - thereby giving the body more time to rid itself of cholesterol before it can cause harm.

AGE-RELATED MEMORY IMPROVEMENT LINKED WITH CONSUMPTION OF APPLE PRODUCTS
New Study Finds Consuming Apple Juice Associated With Brain Health In Older Animals

LOWELL, MASS. (January 19, 2006) – “An apple a day” now has new meaning for those who want to maintain mental dexterity as they age.  New research from the University of Massachusetts Lowell suggests that consuming apple juice may protect against cell damage that contributes to age-related memory loss, even in test animals that were not prone to developing Alzheimer’s disease and other dementias.

“This new study suggests that eating and drinking apples and apple juice, in conjunction with a balanced diet, can protect the brain from the effects of oxidative stress – and that we should eat such antioxidant-rich foods,” notes lead researcher Thomas B. Shea, Ph.D ., director of the University of Massachusetts Lowell’s Center for Cellular Neurobiology and Neurodegeneration Research, whose study was just published in the latest issue of the Journal of Alzheimer’s Disease.  Although more research is needed, Shea is excited about these brain health findings, which are encouraging for all individuals who are interested in staying mentally sharp as they age.

Using a well-established animal protocol, Shea and his research colleagues assessed whether consumption of apple juice was protective against oxidative brain damage in aging mice, damage that can lead to memory loss. “These newer findings show that there is something in apples and apple juice that protects brain cells in normal aging, much like the protection we previously saw against Alzheimer-like symptoms,” says Shea.

The researchers evaluated adult and aged mice using a standard diet, a nutrient-deficient diet, and a nutrient-deficient diet supplemented with apple juice concentrate in drinking water.  Although the adult mice tested were not affected negatively by the deficient diets, the aged mice were, which is consistent with normal aging due to oxidative neurodegeneration. The effect on cognition among the aged mice was measured through well-established maze tests, followed by an examination of brain tissue.  However, the aged mice who consumed the diets supplemented with apple juice performed significantly better on the maze tests and all had less oxidative brain damage than those on the standard diet.

Supplementation by apple juice fully protected the aged mice from the oxidative stress caused by the nutrient-deficient diet.  In addition, stronger mental acuity resulted when the aged mice consumed the human equivalent of 2-3 cups of apple juice or approximately 2-4 apples per day.  “We believe that this effect is due to the apple’s naturally high level of antioxidants,” states Shea.  Previous research with his colleagues also determined that it is not the sugar and energy content of the apple juice, but the antioxidant attributes of apple juice that are responsible for the positive effects.

This study was sponsored through an unrestricted grant by the U.S. Apple Association and the Apple Products Research and Education Council.

The research abstract can be found at
http://www.j-alz.com/issues/8/vol8-3.html.

—University of Massachusetts Lowell

WHOLE-BODY HEALTH BENEFITS
Lower blood cholesterol, improved bowel function, reduced risk of stroke, prostate cancer, type II diabetes and asthma.

The disease-fighting profile of apples provides a multitude of health benefits, including a potential decreased risk of cancer and heart disease. Several recent studies suggest apples may provide a “whole-body” health benefit.

A number of components in apples, most notably fiber and phytonutrients have been found in studies to lower blood cholesterol and improve bowel function, and may be associated with a reduced risk of ischemic heart disease, stroke, prostate cancer, type II diabetes and asthma. Preliminary research from Finland indicates diets with the highest intake of apple phytonutrients were associated with a 46 percent reduction in the incidence of lung cancer. Findings indicate that two apples a day or 12 ounces of 100% apple juice reduced the damaging effects of the “bad” LDL cholesterol.

- Interpoma 2002 Conference, Bolzano, Italy
- Dianne Hyson, Ph.D., M.S., R.D., University of California-Davis

Cherries grow on trees; a group of fruit trees is called an orchard. Cherry trees grow best in sandy soil because it drains well. It takes four to five years after a cherry tree is planted for it to produce enough cherries to harvest. Each season of the year has a distinct purpose for a cherry tree.

The Winter Rest
Tart cherry trees are very hardy and can easily handle even subzero temperatures, if the trees are in good condition as winter arrives. That’s because nutrients are stored in the tree’s root system. The winter is the perfect time for cherry farmers to prune the trees, cutting off branches. This allows the trees to be strong and helps to produce more cherries.

Early Spring
The buds of cherry trees start to swell as the days lengthen and the temperatures climb. It is a precarious time for cherry trees because cold temperatures at this time of year could destroy the crop. The best orchards are located on rolling hillsides and are near Lake Michigan or other large bodies of water. Heavy frosts generally roll off the hillsides and do not settle in the orchards. Most spring frosts are not severe enough to kill all the buds. Some frosts will only take the buds on the top limbs of the tree, while the ones below are untouched.

Flower Power
In May, the hillsides in “Cherry Country” become colorful panoramas as the cherry trees bloom. Early to mid-May is the peak blossom time for tart cherry trees. When the petals break away, they leave behind green buds that will eventually ripen into cherries. This stage of the development of cherries is referred to as “shuck split.”

Working Ahead
Buds for next year’s crop actually start to form about two weeks after blossoms fall, but remain dormant until the following spring.

The Growing Season
The fruit grows slowly over the next six to eight weeks. The cells that will form the cherry pit harden, but the cherries remain green until late June. In the last stages of development, the cherries put on weight quickly. Rain helps to plump up the fruit, which then begins to show reddish tinges. Depending on the location of the orchards, most tart cherries ripen sometime in July.

The Harvest
When the cherries turn bright red, it’s time for cherry farmers to pull the cherry shakers into the orchards. These machines grip the trunk of the tree and shake it. The cherries fall off the trees into a tarp that looks like an upside down umbrella. From the tarp the cherries are transferred to tanks of cold water. The tanks are taken to cooling stations where branches and leaves are flushed out with water.

Taking Cherries to Market
From the cooling stations, the cherries are hauled to nearby processing plants. Here special equipment removes cherries that are too small or too large. Other equipment is used to pit the cherries. Afterwards, the cherries are sorted and packed for distribution. Most of the tart cherries are either canned or frozen within 48 hours of harvest. Frozen, canned and dried tart cherries are available year-round in supermarkets and other retail outlets.

Tart cherries are seldom sold fresh, although a few farm markets, generally in the growing areas, offer them fresh during the harvest season. Fresh tart cherries are difficult to ship because the natural red color is affected by heat and light. They will turn brown when exposed even to the light in a refrigerator. The cherries are still good to eat, but the color changes.

Stop by the Big Red Barn and pick up some Cameo apples!

I have always liked fresh salsa! This recipe goes one step beyond fresh, it adds a bit of apples to the mix. It is soooo good. I even tried other apples and it was good, but Cameo was a good choice for the salsa!

Cameo Apple Salsa 

Preparation Time: 5 minutes
Refrigeration Time: ½ hour
Makes: 4 cups

2 cups Cameo apples, diced
½ cup red onion, diced
½ cup (1 large) Anaheim chili pepper, finely chopped
1 jalapeño pepper, finely chopped (optional)
¼ cup lime juice
1 Tbsp. chopped fresh cilantro
¼ tsp. salt
½ tsp. freshly ground black pepper

Combine all ingredients in large bowl and mix well. Cover with plastic wrap and refrigerate one half hour or until ready to serve.

Tip: For a snack, serve with tortilla chips or use as a topping to accent a meal of grilled chicken, fish or pork.