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SMALL: onions, acorn squash, baby bok choy, spinach or swiss chard or kale, carrots, broccoli or cauliflower, cilantro, Asian pears, and granny smith apples

LARGE: the above plus daikon and/or radishes, mushrooms, gold potatoes, brussels sprouts, and sorrel or parsley

FRUIT ONLY: Asian pears, persimmons, Seckel pears, and gala or honey crisp apples


There are so many varieties and colors of apples. Each apple is unique and has its own best use. Some are good for eating out of hand. Some are better for pies and baking. Some are better for applesauce.

To store: Store apples in your refrigerator in a plastic bag. They are odor-absorbent, so keep them away from onions, potatoes, and other strong-flavored items. Apples can also be dehydrated (they’re really good with cinnamon sprinkled on top) and stored in a Ziploc bag!

To freeze: Apples can be frozen with or without sugar. Wash, peel, core and slice

apples, removing any brown spots. Add ascorbic acid (or Fruit Fresh) to prevent them

from browning. Add sugar (if desired) and place in a freezer-safe plastic bag, removing as much air as possible. Then freeze!

Gala Apples

Gala are a sweet, easy eating apple apple with a red stripey blush covering a pale yellow background. Firm and crisp, galas can be be used raw in salads and for snacking, as well as for baking, juicing, and freezing. 

Honeycrisp Apples

Honeycrisp has thin skin, making it a great eating apple, but not a great storage apple. If you have a variety of apples in your fridge, honeycrisp is the one to eat first. You don’t have to just eat honeycrisp raw though; it’s great in both sweet and savory cooked dishes as well. 

Granny Smith Apples

A well known tart green apple that originated in Australia. Continuing the multipurpose apple theme, grannys are perfect for having a tart crisp apple out of hand as well as cooking with. Grannys hold their shape well, making them a good variety for cakes, muffins, pies, and baked apples. They will require a little longer cooking time when making applesauce. 

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