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Maniadakis Organic Orchard

No Ordinary Apple Grower

Maniadakis Organic Orchard

Fall would not be complete without a fun apple picking trip, but all orchards are not created equally. Emmanuel Maniadakis is no ordinary apple grower. Against the advice of other Quebec apple growers, he refused to use fungicides and pesticides on his orchards—a big financial risk.

Maniadakis had already been in the apple growing business for 15 years, and his quest to find a replacement for the carcinogenic and environmentally destructive products for his orchard could have cost him the loss of his entire business. But his all or nothing approach paid off. Maniadakis’ natural compound spray of copper, sulfur and Kaolin mud proved to be the perfect answer to avoiding harsh agriculture chemicals that destroy both our health and the environment.

Today, Maniadakis grows 15 varieties of organic apples: Ambrosia, Cortland, Gala, Honey Crisp, Jersey Mac, Jonagold, McIntosh, Paula Red, Pink Lady, Pinova, Smoothee Golden Delicious, Spartan, Sunrise and Vista Bella, without chemical compounds.

Apple picking begins at Maniadakis Organic Orchard in August and ends the last weekend of October. Maniadakis will also gladly take you on an educational tour of his orchard…his life’s passion.

The season for apple picking may be over, but you can still contact Maniadakis about purchasing his organic apples or his famous Eros Organic Apple Ice Wine.

Driving Directions to Maniadakis Organic Orchard:

From the Mercier Bridge follow Route 138 to Ormstown; turn left onto Route 201 and go to St. Antoine Abbé; then turn right onto Route 209; go across Route 202 and continue up the hill; watch for 1150, Route 209 on your left.

Contact Information:

Emmanuel Maniadakis
1150, Rte 209
Franklin Centre, Quebec
J0S 1E0

Cell: (514) 946-3414 (at the farm)
Fax: (450) 827-2359

E mail: emaniadakis@hotmail.com

Website: http://www.vergerbiologiquemaniadakis.com/home.html

Maniadakis logo

Certified organic

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History of Apples

Who could resist the appeal of the forbidden malus domestica (the apple) fruit? Apples have seduced human beings with their form, colour, aroma, taste, and nutritive value since the beginning of history. Their history has and continues to impact global cultures and civilizations.

Apples – Food of Paradise and the Gods

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In the bible, the apple tree is believed to be the first tree in paradise. Adam and Eve, the first human beings in the Garden of Eden could not resist the temptation and bit into the apple, despite God’s commandment.

Apples were considered divine and powerful food of the Gods in Greek mythology. In Homer’s Iliad, Eris’ (Goddess of Discord), Golden Apple instigated the Trojan War.

Carbon dated seeds place the origin of the first apple tree in Anatolia around 6500 B.C. Other fossilized apple seed imprints trace the fruit’s beginning to the Neolithic period in England.

Historical records indicate that Pharaoh Ramses the Great ordered domestic apples to be cultivated along the Nile Delta in the 13th century B.C.

The apple tree was the earliest tree to be cultivated by humans. Romans were the first to take the lead in this field, and Caesar’s legions that conquered Continental Europe and the British Islands carried apples and planted orchards along their way.

A history of apples includes the achievements of Sir Isaac Newton and Johnny Appleseed. In 1666, as Newton was contemplating his scientific experiments under an apple tree, he witnessed an apple fall to the ground. The incident resulted in Newton’s Theory of Gravity—an important contribution to physics.

Johnny Appleseed (born John Chapman in 1774) did not make any scientific contribution, but possessed a great love for apples and pomology (the cultivation of apple trees). In American folk tales he was often portrayed walking barefoot with a sack of apple seeds over his shoulder and throwing pips along his path to cultivate apple trees.

In the 17th century, apples were cultivated by colonists of the New World (North America). Reverend William Blaxton planted the first apple orchard in Boston in 1625.

The origin of the apple may be a mystery, but one cannot disagree with Henry David Thoreau’s claim that, “It is remarkable how closely the history of the apple tree is connected with that of man”.

Today, there are about 10,000 apples varieties that are cultivated throughout the world, but only 20 are traded internationally. China is the leading apple producer, followed by the Unites States, Turkey, Poland and Italy.

As illustrated in the adage below, the apple’s nutritive value can provide optimal health.

Apple a day keeps the Doctor away

Besides the above adage’s claim to keep your doctor at bay, the apple’s health benefits are also attributed to its pectin, boron, quercetin and vitamin content.

  • Pectin: soluble fiber lowers blood pressure and glucose levels.
  • Boron: supports strong bones and a healthy brain.
  • Quercetin: reduces risk of lung and breast cancer.
  • Vitamins: Vitamin A and C (boost immune system) , and vitamin E (improves circulation).

Human’s love affair with the apple is here to stay. The history, legends and tremendous health benefits are adequate proof this fruit possesses great power. Its ability to keep the doctor away is good enough for me…chomp…chomp.

http://www.ambrosiaapples.com/food-of-the-gods

http://www.herballegacy.com/Lovett-Brown_History.html

http://theplate.nationalgeographic.com/2014/07/22/history-of-apples/

Mohamed F.

Antonia’s Crab Apple Jelly

Crab apples

When I was a young adult, my mom (Antonia) set time aside one autumn afternoon to show me how to make her wonderful crab apple jelly. In her loving memory, I am sharing this special recipe with all blog readers. This jelly evokes fond personal memories of my mom and gives me great pleasure whenever I make it. Making the jelly is a labour of love that requires a lot of time and patience. Being able to gift my small decorated jars to others, brings me great joy.

Ingredients:

  • 5 pounds of crab apples
  • sugar
  • water

It is important to prepare your jars and lids before the making the jelly—clean the jars thoroughly and boil the lids.

Instructions:

Part 1

  1. Wash crab apples and place in a large pot.
  2. Remove the stalks and cut off the bottom and any bad parts.
  3. Add enough water to cover half of the crab apples.
  4. Bring to a boil and reduce heat to low.
  5. Simmer and cook the apples for 45- 60 minutes, until they have a soft and mushy texture.
  6. Take a large sieve or strainer and cover it with cheesecloth.
  7. Pour the crab apple mush into the sieve or strainer and let the juices drain and drip into a bowl without pressing or squeezing the apples–if you do the jelly will become cloudy.
  8. Drain crab apples for one hour (minimum) until there is no more juice–the longer it drips, the more juice you will get.

Part 2

  1. In another large pot put an equal amount of juice and sugar—for every cup of juice, put a cup of sugar
  2. Bring to a boil and then reduce heat to a very slow rolling boil for 10 minutes.
  3. Test for jelly consistency by placing a small plate in freezer.
  4. Take a spoonful of the boiled juice and place on plate. If when you pass your finger through the jelly and it stays in place and does not move towards the middle of the plate, you have the perfect jelly consistency (you may have to repeat this test every two minutes until you get this stage).
  5. Pour into prepared jars and put on lids and tighten but not too tightly.

Part 3

  1. Boil water in a large pot and gently place the lightly sealed jars in the water; the jars should be covered by at least one inch to two inches of water. Boil for 10 minutes.
  2. Remove jars from water and listen for the pop of the vacuum the jars make when they are sealed. If you do not hear the pop, put back in and boil again (you can visually see the seal being sucked down).

Note: You can use the same procedures for any apple variety. The bigger apples need to be cut in quarters for quicker cooking.

CAUTION: THE JARS ARE VERY HOT. USE A JAR LIFTER TO SAFELY PLACE THE JARS IN AND OUT OF THE POT OF BOILING WATER.

Let cool, retighten the lids. You’re done!  Enjoy!

Jelly in Jars

Crab apples make the loveliest ruby red jelly. Mmmmmmm.

Louise R.

Dina’s Spiced Pumpkin Apple Soup

My mom always serves this soul soothing soup at our annual Thanksgiving family meal. Perfect for crisp autumn weather and winter glacial temperatures.

Prep Time: about 15 minutes         Yields: 4 servings 

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • small onion, finely chopped
  • 1 Granny Smith apple, grated
  • 1 can (796 ml) of E.D. Smith pumpkin puree
  • 2 cups vegetable broth
  • 3 cups water
  • 1 can (354 ml) of Carnation regular evaporated milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • salt and freshly ground pepper (to taste)

Garnish (optional):

  • yogurt
  • roasted pumpkin seeds or freshly chopped chives

Instructions:

  1. Heat olive oil in a medium-large pot over medium heat.
  2. Sauté onions until soft, about 3-4 minutes. Do not brown the onions.
  3. Add grated apple to onions and sauté for 2 minutes.
  4. Place remaining ingredients into the pot and stir until the soup is well blended.
  5. Bring to a boil.
  6. Reduce heat to low.
  7. Cover and simmer for 25-30 minutes.
  8. Stir soup occasionally.
  9. Serve and garnish as desired.

Please note that recipe can be easily doubled for additional dinner guests.

Soup

Athena A.

Gordon Ramsay’s Pan Seared Scallops with Crunchy Apple Salad

Whenever I want to prepare a special dish, I like to discover recipes by the internationally renowned Chef Gordon Ramsay. This particular gourmet recipe only has three main ingredients, but tastes amazing. It is important to use the freshest ingredients for this dish.

Prep Time: 20 minutes         Yield: 2 servings

Ingredients:

  • 6 large scallops
  • 1 Granny Smith apple, cut into matchsticks
  • lamb’s lettuce or mixed field greens (for 2 servings—about 3 cups)
  • 2 tablespoons extra virgin olive oil
  • juice of half a lemon
  • salt and freshly ground pepper

Salad Dressing Ingredients:

  • juice and zest of half a lemon
  • 3 tablespoons extra virgin olive oil
  • salt and freshly ground pepper to taste

Instructions:

  1. Heat oil in pan on medium-high heat.
  2. Season scallops with salt and pepper and lay them clockwise, so you can remember which ones to flip first.
  3. Flip scallops when they turn golden brown on the bottom. When both sides are a nice golden brown colour, add lemon juice to pan, making sure to coat the scallops with the lemon juice.
  4. Place mixed greens and apple sticks in a bowl. Combine dressing ingredients, mix well and add to salad.
  5. Plate scallops with salad and garnish with extra lemon zest.

http://wholesomelyhomemade.com/2013/05/27/gordon-ramsays-pan-seared-scallops-with-crunchy-apple-salad/

You can actually view the master chef bring this dish to life on the video below:

Farah S.

Blooming Baked Apples

This is a delicious fall dessert that tastes like apple pie, but is really super easy to prepare. It’s one of my favourite desserts.

Prep Time: approximately 15 minutes          Yields: 2 servings

Ingredients:

  • 2 crisp red apples (your choice)
  • 3 tablespoons brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 teaspoon ground cinnamon
  • 2 caramel candies

Instructions:

  1. Preheat oven to 375 degrees.
  2. Cut off the top of the apples.
  3. Scoop out the apple core.
  4. With a small knife, cut slits around the apple to create two, deep circles.
  5. Turn the apple over and cut sections all around on the apple’s skin; a blooming flower petal effect.
  6. Place apple in upright position.
  7. In a small bowl, microwave the brown sugar and butter until butter melts (about 10-15 seconds).
  8. Remove the bowl from the microwave.
  9. Add the flour and cinnamon to the mixture and stir well.
  10. Place apples in an ovenproof bake ware dish.
  11. Drop a caramel in each apple’s center.
  12. Spread the microwave mixture over the top of both apples.
  13. Bake at 375 degrees for 25 minutes.
  14. Remove the baked apples onto individual small plates.
  15. Immediately top the blooming apples with a scoop of vanilla ice cream.

Enjoy!

Watch the short video below before preparing this absolutely delicious recipe:

Sera-Anne O.

Green Apple Facial Mask for All Skin Types

The combination of apples with yogurt and honey make this mask ultra hydrating. Apples contain antioxidants which prevent the skin from premature aging. Yogurt’s lactic acid naturally exfoliates and brightens the skin and increases the water content of the epidermis. Honey retains the skin’s moisture and softens the skin.

This facial will give your skin a natural glow. Go ahead and pamper yourself.

Ingredients:

  • 1 small fresh organic green apple
  • 1 ½ tablespoons of natural full fat yogurt
  • 1 tablespoon raw organic honey

Instructions:

  1. Peel the apple and remove the core and seeds.
  2. Dice the apple.
  3. Place the diced apple with the yogurt and honey in a blender.
  4. Blend the mixture thoroughly.
  5. After blending, apply to the face using your fingertips.
  6. Massage it in gently.
  7. Leave it on for 15- 20 minutes.
  8. Remove the mask with lukewarm water.
  9. Dry off with facial tissues.

Facial

Marian R.