We are fortunate to have an abundance of fruit trees in our garden:  persimmon, lemon, lime, apricot, pomegranate, Asian pear, cherry, orange and apple.  Our side yard feels like a mini orchard, not only treating us to fruit year round, but also wave upon wave of fragrant blossoms in spring.  Heartland born and raised, many of these trees offer experiences that feel out of the ordinary to me, even after 18 years in the Bay Area.  In the Midwest an orange or lemon tree was something exotic, cultivated in an enormous pot and dragged into the house in October to avoid even the slightest possibility of frostbite.  Until our westward move I had never heard of persimmon, Asian pear or pomegranate, so for me these fruits still feel exciting – not yet fully explored. While more on the radar, cherries and apricots are dear to us in that they appear on our trees briefly, only to be gobbled up by backyard troops (birds and squirrels) before we can scarcely blink an eye.

The gnarly apple tree, ancient, reliable producer gets overlooked sometimes, in our zeal for more exotic or scarce harvest.  Like a trusty friend this tree offers us gorgeous yellow-green orbs each fall – enough to feed us plus friends, neighbors, and wildlife, with more to spare.  Apples litter the dirt beneath the canopy of branches; we just can’t pick them fast enough.  The occasional thud of fruit dropping loudly to the earth reminds us of its abundance, as if the tree were sending a message.

I wonder, why is it that this steadfast ally gets ignored when the flashier Asian pear ripens at just the same point in time?  Like the quiet, thoughtful child who watches on the sidelines while the precocious extrovert grabs the spotlight, the apple tree can be taken for granted as it dutifully produces year after year without show.

The humble apple prompts soul-nurturing daydreams: bright, colorful fall days; intoxicating aromas of freshly baked cinnamon-infused desserts; and holidays around the corner. Nutritionally they offer benefit for the body as well, in the form of polyphenol compounds that promote cardiovascular and respiratory health, as well as blood-sugar regulation. Tucking into an apple a day might not actually keep the doctor away, as the adage goes; but it’ll certainly make a healthy and refreshing snack.

In the kitchen a cook couldn’t ask for a more flexible fruit. Cut into the freshly harvested sphere for a crunchy counterpoint to soft or creamy ingredients. Pile a few slices on toast smeared with peanut butter and dusted with cinnamon sugar or layer in a grilled sandwich with arugula and Cheddar or Brie.

The understated apple marries well, doesn’t hog center stage or overpower, but adopts a supportive role. Similar in texture to roots and winter squash, apples offer a hint of sweetness to the purposeful partnership. Think creamy apple-butternut squash bisque or a smooth mash with turnips, potatoes or celery root. This rustic sweetness works well with roast pork and whole grains – try a garnish of spicy apple chutney or fresh apple salsa.

The fruit’s substantial structure holds up to heat without turning to mush making it a natural addition to a sweet or savory baked tart. Certainly no one can argue with the most classic of American desserts – apple pie, and how about dishing up an even yummier dish that’s ready to pop in the oven in less than 15 minutes? Simply throw together a loose cinnamon, butter and oatmeal-laced topping and pile on top of sliced apples. Bake until bubbly and golden, then serve warm, topped with vanilla ice cream. The aroma will fill every nook and cranny of the kitchen, drawing ardent admirers from far reaches of the house. There is truly no better cure for whatever ails on a cool October evening than old-fashioned apple crisp.

Our Asian pears are long gone, persimmons yet a week or two away, but the apple tree still overflows. Please excuse me; it’s time I got reacquainted with an old friend.

Recipe – Apple, Onion and Potato Tart