We grow lots of apples on our little farmstead. Most are eaten fresh, pressed for cider, made into applesauce and apple butter, and prepared and frozen for desserts. But, there are a few that are good keepers. Still, it is time to use the last of them.
|Arkansas Black Apples|
My favorite is the Arkansas Black apple. This tree has special meaning, since it was my dad's favorite. This last autumn some of the apples remained on the tree through a heavy frost. The apples were such a gorgeous dark crimson, I just had to bite into one. I was so surprised to find them sweeter than ever. They were still firm and juicy.
|The Arkansas Black apple is|
an old time heritage variety
Now, while winter is in full force, a bright salad is in order to liven up hearty winter meals. This is a delicious salad that can be made with any sweet apples.
|Apple and Carrot Salad|
1/2 cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon honey
3 large carrots, peeled and cut into matchsticks
3 Arkansas Black apples (or other small-medium size sweet apple) cored and cut into matchsticks
1 teaspoon poppy seeds
salt and pepper to taste
Combine all ingredients except poppy seeds in a large bowl. Refrigerate at least two hours, or overnight. Toss with the poppy seeds just before serving.