October 13, 2014 Healthy Living

Five Reasons to Eat Local Apples

New York is a great state for apples. And whether you pick your own, grow your own, or enjoy making the rounds of the area’s many orchards, this is a wonderful time of year for apple lovers.

Because, let’s face it: There is a lot to love about locally-grown apples.

  1. Buying them supports the local economy. With about 55,000 acres of orchards in production, New York growers are expected to harvest more than 30 million bushels this fall. That’s a lot of apples! Some of them will be shipped overseas or to markets around the nation, but most of the tasty fruits will stay right here for us to enjoy.
  2. That old “apple a day” saying? True! It’s hard to find something to eat that is better for you than apples. They are high in fiber, help lower bad cholesterol, and aid in the prevention of cancer and diabetes. They can strengthen your immune system and even provide boron, a trace element needed to build bones.
  3. Apples taste great and adapt to a wide range of recipes. Apple pies, apple cakes, applesauce, baked apples . . . the list of delicious things to make from apples is long.
  4. Not into cooking? Not a problem! An apple needs no preparation and is completely portable. Toss one into a lunch bag, purse, or pocket for a quick energy boost later in the day.
  5. Visiting local farms is a fun activity. What are you waiting for? Enjoy the waning warm weather while you can. Gather friends and family and take your pick from among dozens of nearby orchards that can supply you with fresh air, beautiful views, cider doughnuts, enjoyable exercise, and a range of locally-grown produce.
Meg Hughes
About the Author

Meg had been with the CDPHP communications department since 2000 and recently retired from her position as the senior editor. Her previous editorial service includes more than a decade with health plans Kaiser Permanente and CHP and four years with a weekly newspaper. Meg is also a long-time gardener and former horticulture professional with experience working for area greenhouses and growers. Meg earned a bachelor’s degree in English from St. Lawrence University.

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