September 2017 ****** Nutrition Education (N. E.) & Public Education (P. E.) Monday Tuesday Wednesday Thursday Friday 4 5 6 7 8 Public Education: Nutrition Education: Closed for Brain Booster #71 Sunday is… 7 Tips to Breaking (Attention Spans are only Grandparents Day Breakfast Barriers Labor Day 8 to 20 minutes) 11 12 13 14 15 Nutrition Education: Whole Grains vs. Regular Grains - What's the Difference? 18 19 20 21 22 Nutrition Education: Public Education: Choosing Whole Grains Medicare Minute 25 26 27 28 29 Nutrition Education: Home Food Safety Mythbusters This month is Food Safety Education Month, Better Breakfast Month, and Whole Grains Month. Each of these 25 Fun Apple Facts: count as Nutrition http://www.prevention.com/food/apple-varieties-and-recipes Education on the day you read Lady them. Est. 1628 Love story: One of the oldest known varieties, this tiny apple is said to have gotten its name because women would keep them in their purses to sniff when they encountered bad odors. Today, Martha Stewart and other stylists use the blushing red fruit in holiday centerpieces. Taste it: Sweet and delicate, with no tartness. In other words, ladylike. Baldwin Est. 1750s Love story: The Baldwin was among the most popular American apples until 1934, when a freeze wiped out most of its trees. (Growers reported actually hearing the tree bark snap in the cold.) Thanks to a smattering of farmers who kept cultivating this variety for themselves, it's still found in northeastern farmers markets. Taste it: One bite yields sweetness with a hint of spice. Gravenstein Est. 1790s Love story: This heirloom hails from Denmark, but in the United States, it's grown almost exclusively in Sonoma County, CA, where it's celebrated with an annual festival. Thank the nonprofit Slow Food USA for keeping the Gravenstein off the endangered species list by adding this apple to its Ark of Taste catalog. Taste it: You'll get ivory flesh and intense, aromatic flavor. Esopus Spitzenburg Est. Early 1800s Love story: Said to be a favorite apple of Thomas Jefferson, this heirloom was discovered in Esopus, NY, and is still grown at Monticello today. Taste it: It's trickier to grow than modern hybrids—the trees don't grow well if planted too close together—but fans still bend over backward for its floral scent, buttery flesh, and trademark blue-tinged skin. McIntosh Est. 1820s Love story: The Mac is the prize stallion of apples, a thing of beauty that's a powerful breeder. McIntosh is parent to beloved varieties including Empire, Cortland, and Macoun. Taste it: If you had to create a classic "apple" flavor in the lab, it would be modeled on the Mac: juicy, fresh, sweet, and bright—everything an apple should be. Cox's Orange Pippin EST. 1825 Love story: Discovered by Richard Cox, a London brewer, it was England's favorite apple for more than a century, but it has recently lost ground to more modern varieties like Gala. Taste it: Aficionados are fanatical about this heirloom's nutty, almost pearlike flavor—no wonder it's part of the lineage of many modern apples, including, you guessed it, Gala. York Est. 1830 Love story: Quaker nurseryman Jonathan Jessup championed this distinctively lopsided, red apple on his farm near York, PA. But it soon won fans in Virginia and further south, where it remains popular. Taste it: Fresh picked, York is a perfect balance of sweet and sharp. It keeps especially well, becoming sweeter and more mellow after several months. Northern Spy Est. 1840s Love story: New York and Connecticut both claim this apple as their own, but no one knows where it got the name. Taste it: This variety is tart but honeyed; luscious yet subtle. When eaten fresh, it serves up a particularly high level of vitamin C. Granny Smith Est. 1860s Love story: Maria Ann Smith—or "Granny," as she was called—discovered the seedling for this tart green apple growing in her Australian compost pile. Taste it: Picked in November, this late-season apple is a staple in supermarkets because its thick skin helps it travel. Golden Delicious Est. 1890s Love story: The first seedling was discovered on the Mullins family farm in West Virginia. A family descendant insists a nursery paid just $50 for the tree and all the fruit it produced—a bargain, considering it went on to be one of the most popular apples of all time. Taste it: Think Golden Delicious is bland or boring? You've probably been eating fruit that was picked too early and stored too long. A ripe, fresh-picked GD is exceptionally rich, even custardy. Cortland Est. 1915 Love story: One of the first man-made hybrids in the US, this much-adored cross between a McIntosh and an apple called the Ben Davis is about to celebrate its 100th birthday. Taste it: Often described as "sprightly" because of its balance of sweetness and acidity, Cortland browns more slowly after cutting than most other apples, which makes it great for fruit salads. Macoun Est. 1920s Love story: It's pronounced Mac-ow-n, not Ma-coon. Taste it: Macouns were in the '80s what Honeycrisps are today—the "it" apple variety. While consumers have moved on, chefs still treasure Macouns for their intensity of flavor and a movie-sound-effect crunch. Mutsu Est. 1930 Love story: A cross between Golden Delicious and Indo, it's named after the Mutsu Province of Japan, where it was first grown. Mutsu is often sold under its other (more onomatopoeic) name, Crispin. Taste it: One of these oversize green apples can easily feed two people, though its boisterous tang may incline you to keep one all to yourself. Fuji Est. 1962 Love story: Its parents, Ralls Janet and Delicious, are American, but the Fuji was bred in Japan. With between 15 and 18% Brix, or sugar levels, it is one of the sweetest apples around. No wonder it was an instant global hit. Taste it: Great for eating fresh, Fujis are too juicy for baking. Use them to add a touch of sweetness in salads and slaws. Twenty Ounce Est. 1963 Love story: In 1976, Kathy Wafler used this enormous apple to win the world record for the longest apple peel: 172 feet, 4 inches. Taste it: Grown primarily for food manufacturers—bigger apples mean easier peeling and less waste—these giants are still available at some farm stands in the northeast. A single apple can make an entire pie. Empire Est. 1966 Love story: This cross between a McIntosh and a Red Delicious is named for New York (the Empire State), where it was first bred. Star qualities: Medium-sized, it is not easily bruised. Taste it: Tart + sweet = hard not to love. Ginger Gold Est. 1960s Love story: Found as a chance seedling growing near a Golden Delicious orchard in Virginia, Ginger Gold is considered one of the best early-season apples. Taste it: It wows with its succulent texture and spice. Choose fruits with yellow skin over ones that are green. Honeycrisp Est. 1960s Love story: Demand is so great—and supply still so limited—that Honeycrisps often sell out within a few weeks, even with prices at $4.50 a pound in some places. Though growers are rushing to plant more trees, Honeycrisp grows best in cold climates, so there's worry that the new crops from warmer climates may disappoint. Taste it: Expect explosive juiciness and smack-you- over-the-head sweetness. Liberty Est. 1978 Love story: Liberty was one of the earliest apples bred to be resistant to a pesky disease called apple scab. (The next one was called Freedom.) Taste it: Liberty's bright flavor wins over lovers of tart apples, who find this variety mostly at farm stands in the Northeast. Pink Lady Est. 1970s Love story: Pink Lady was the first to be marketed with a brand name. The move set off a trend of trademarking apple names, which allows breeders and associations to control quality and collect fees on every apple sold. Taste it: The princess-pink skin draws most people to this apple. It has a mild but pleasant flavor and plenty of crunch. Piñata Est. 1986 Love story: This German-bred variety was first called Pinova, then Corail, then Sonata. But none of them stuck. Finally, breeders settled on Piñata, a name with appeal to the growing Latino community in the United States. Taste it: Sweet and crisp with a hint of tropical fruit. Goldrush Est. 1994 Love story: "Gold" refers to its old man, Golden Delicious; "Rush" alludes to the burst of snappy, tangy flavor. Taste it: Tart-apple lovers, can we hear you say hallelujah? This late-season apple (look for it at the end of October) has a complex flavor—was that a hint of anise?—that improves with age. Even better: A fresh GoldRush will keep in the refrigerator until summer. Rubyfrost Est. 2013 Love story: Developed to avoid browning and for high vitamin C, it's the perfect apple for a brown-bag lunch. RubyFrost is found in limited quantities and only in the Northeast, but it's gaining in popularity. Taste it: It's zippy, almost effervescent. SnapDragon Est. 2013 Love story: This is Honeycrisp 2.0. SnapDragon looks and tastes like its in-demand predecessor but presents none of the production headaches that plague growers. Taste it: Crunch! [a dribble of juice down your chin] Bam! [a burst of ambrosia] The Unnamed Apple Of The Future Est. 2018? Love story: Growers on five continents created the marketing consortium IFORED to develop this specialty apple, which has red flesh for maximum antioxidants.