Ingredient Recipe Spotlight: Apples

Written By: Alex Virata - 3/24/2020

Small food businesses are being heavily impacted by COVID-19 in different ways - we're sure you've been reading all about it lately. Local, family-owned Collins Family Orchards has been hit hard by the closure of Seattle Farmers Markets, and has been seeking creative solutions to continue providing customers with their fresh, organic produce. Right now they're offering a Wholesale Delivery Program where you can purchase 20lb apple cases for $40 each. All of these apples should store in your fridge for up to a month and will hold over in your garage, patio, basement, etc. until a room opens in your fridge. Better yet, go in on a case with a friend or donate what you can't eat to a nearby food bank!

To order a case from Collins Family Orchards, click HERE and fill out the form.

Now... What to make with all these apples? Check out a couple of our recipes below!

Kale, Cabbage, and Apple Warm-Slaw

Serves: 4


3 tbsp olive oil

1/4 cup yellow or white onion, sliced thinly

1/2 bunch kale, massaged and chiffonade thinly

1/4 head fresh napa cabbage, chiffonade

1/2 apple, cored and julienned

1/4 cup apple juice

1 tsp salt

1/2 tsp black pepper

2 pinches cayenne pepper


  1. Heat a large skillet or sauté pan on the stovetop. Cover the bottom lightly with the olive oil and heat until simmering. Add the onions and sauté about 5 minutes, or until translucent.
  2. Add the chopped kale and juice and continue cooking until all vegetables are tender but still have structure.
  3. Place the shredded apple into the pan and toss very gently to incorporate.
  4. Season well with kosher salt and black pepper. Add a couple pinches of cayenne pepper if desired.
  5. Toss together and serve immediately.

Simple Apple Crisp

Serves: 8

Preheat Oven: 375



8 tart apples

1/3 cup honey or maple syrup

1 tbsp lemon juice

2 tsp cinnamon, ground

1 tsp vanilla extract

1/2 tsp nutmeg, ground

1 tbsp all-purpose flour


1 1/2 cups rolled oats

1/2 all-purpose flour

1 tbsp cinnamon, ground

1/8 tsp salt

1/4 cup brown sugar

1 stick unsalted butter (may substitute coconut oil or canola oil)



  1. Slice and chop apples, about 1/8 inch wide, no need to peel!
  2. Toss the apples in a medium bowl with the rest of the filling ingredients


  1. In a medium bowl, mix together the dry ingredients
  2. Cut the butter into 1/4 inch cubes, and using your fingers to work the butter into the dry ingredients


  1. Transfer the apples to a greased 9” x 13” baking dish, then spread the topping mixture on top of the apples to cover, all the way to the edges
  2. Bake for 45 minutes, or until the apples are soft and bubbling, and the topping is toasted

NOTES: Serve warm or room temperature with fresh whipped cream, or vanilla ice cream!

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