FOOD & DRINK
Foraged Apples for Autumn T h i s swe et a n d s p i cy c h i c ke n c u r r y t a ke s a d va nt a g e o f l o c a l fa r m fa l l h a r ve st s By Liz Mu r ray
M
y love for seasonal ingredients comes from the nostalgia of bringing them into my cooking at the right moments. The candied earthy smell of baking apples, for instance, triggers an olfactory memory of the autumn farm stands and pick-your-own farms I enjoyed visiting as a child. While for many of us, apple time brings visions of pie, I favor introducing the crisp tartness in a curry recipe, creating a uniquely warming and pleasantly spicy dinner perfect for chilly autumn nights – not to mention the aromas of garam masala, cinnamon, and paprika simmering in the slow cooker all day is sure to foster some new apple-based traditions.
O R C H A R D H A R V E ST S Dust off your red Radio Flyer wagon and head to a local farm to PYO or purchase a bushel of fresh apples. Peak season is August through October. Appleland Orchard, Greenville Barden Family Orchard, Scituate Dame Farm & Orchards, Johnston Elwood Orchard, North Scituate Fraser Orchard & Tree Farm, Western Coventry Harmony Farms, North Scituate Hill Orchards, Smithfield Indian Rock Farm RI, Scituate Jaswell’s Farm, Smithfield Knight Farm, North Scituate
Narrow Lane Orchard, North Kingstown Old Stone Orchard, Little Compton Phantom Farms, Cumberland Pippin Orchard, Cranston Rocky Brook Orchard, Middletown Steere Orchard, Greenville Sunset Orchards, North Scituate Sweet Berr y Farm, Middletown
If we missed your fave, please check RIFruitGrowers.org
