JONATHAN APPLES:

The following information comes from a newsletter I received from the National Arbor Day Foundation.  The web address for this organization is below.

Red Jonathan Apple [Malus x domestica `Jonathan'] :

The origin of the name of one of the nation's top selling apples originated on the farm of Philip Rick near Kingston, New York.  It was first described by Judge J. Buel of Albany in 1826.  There were several names used at first, but Judge Buel decided to honor Jonathan Hasbrouck, who was the first to call his attention to the new variety. The leaves of the tree are grayish-green above and lighter beneath.  The flowers have five white to pinkish petals.  These trees are excellent for a variety of birds and mammals. I Will quote directly what it says about planting, but I don't know what is meant by "zones 4-8". "Prefers full sun and moist, well-drained soils.  Not drought-tolerant, so water when planting and during dry periods.  Plant in zones 4-8, preferably with Lodi or Yellow Delicious as pollinators."

arborday.org   

More information about apples plus pictures can be found at the web address below:  http://en.wikipedia.org/wiki/Apple                                                                                      

Still more information can be found at the "All About Apples" address below. http://www.allaboutapples.com/varieties/var_s5.htm                                                                  

APPLE AND NUT SALAD

2 cups chopped apple
2 cups finely chopped celery
2 cups finely chopped nuts
salad dressing

Mix ingredients.

This recipe is from:
http://www.rifruitgrowers.org/schooltours/           

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The following recipe is one of mine.

APPLE SAUTE'     Serves 1-2

1 Tb oil
1/4 c chopped onion
1/2 c chopped apple
1/2 green pepper, coarsely chopped
1 small zucchini, sliced
1 roma tomato, chopped
 dash of thyme
salt and pepper to taste

Heat oil in a frying pan.  Add fruit and vegetables and sauté' until desired tenderness.  Season near the end of the cooking time.

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Here is one from Cooks.com.

HARVEST SQUASH AND APPLE SOUP

Makes 4 to 6 side-dish servings.

1/2 c. chopped onion
1 sm. carrots, sliced (1/3 c.)
1 3/4 c. apple cider or apple juice
1 tsp. instant chicken bouillon granules
1 tsp. lemon juice
1/4 tsp. ground ginger
1/4 tsp. white pepper
2 c. cooked, mashed acorn squash or 1 (16 oz.) can pumpkin
1 c. milk or light cream [or rice drink]
Dairy sour cream (optional)
Snipped chives (optional)

In a large saucepan, cook onion and carrot in apple cider or juice, covered, for 12 minutes or until very tender. DO NOT drain. Add bouillon granules, lemon juice, ginger, and pepper.

Transfer to a blender container or food processor bowl. Add mashed squash; blend or process until smooth. Return squash mixture to saucepan. Add milk or light cream [or rice drink].  Bring to boiling, stirring constantly. Reduce heat; cover and simmer for 5 to 10 minutes or until flavors are blended, stirring once or twice.

Top each serving with 3 small dollops of sour cream [if desired].  Garnish with snipped chives.

To cook acorn squash, wash, quarter, and remove seeds from 2 (1 pound) acorn squash. Place squash in a large saucepan with 1 cup water. Bring to boiling and reduce heat. Cover and simmer for 20 to 25 minutes or until squash is tender.

Or to micro-cook the squash, wash, halve, remove seeds, and prick the skin. Place squash halves, skin side up, and 3 tablespoons water in a 12 x 7 1/2 x 2 inch microwave-safe dish. Cover with vented plastic wrap. Micro-cook, covered, on 100% power (high) for 12 to 15 minutes or until tender, rearranging once. Drain. 

Visit Cooks.com Recipe Search for the most recipes!      

http://www.cooks.com

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This recipe is from Kroger, though it doesn't have apples..
 
PENNE PASTA STIR-FRY           Serves 6

Serving size:   1 cup pasta with 1/2 cup vegetables

2 tsp cornstarch or arrowroot powder
3 Tbsp lite soy sauce
3 Tbsp rice vinegar
1 cup low-fat, low-sodium [vegetable] broth
2 tsp canola oil
2 large thinly sliced carrots
3 garlic cloves, minced
1 cup fresh snow peas, trimmed
1/4 tsp red pepper flakes
6 cups cooked penne pasta
Fresh ground pepper and salt to taste

Combine the first four ingredients and set aside.  Heat the oil in a large skillet or wok over high heat.  Add the carrots and garlic and stir-fry for 5 minutes.  Add the snow peas, lower heat to medium low, and add the red pepper flakes and sauce.  Add the pasta to the wok, bring to a boil, and cook for 2 minutes.  Season with pepper and salt to serve.

Nutrition information:       Amount per serving
Calories 262  Calories From Fat 28  Total Fat 3g  Saturated  
Fat 0g  Cholesterol 0mg  Sodium 374mg 
Total carbohydrates 50g  Dietary fiber 4g  Sugars 6g 
Protein 9g