Roanna Martin

"make [food] simple and let things taste of what they are." {Curnonsky}

Saturday’s Activities

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Finally, it feels like fall.
The weather was rather overcast today, but 40’s seems more appropriate for late October than the 70’s and 80’s that we’ve had the past few days.
And I love fall. I adore the brilliant beauty of the trees as they change color (and the mountains of West Virginia offer a SPECTACULAR show), the chilling of the air, wearing cozy sweaters and scarves, the crunch of the leaves under my running shoes, and the smell of cinnamon and baking apples.
After finishing up my first week of clinical rotations at Charleston Area Medical Center, I decided to spend my Saturday doing a bit of exploring. Well, first I stayed curled up in my bed and finished reading “The Color Purple”, then came downstairs to a surprise breakfast of waffles (the family that I’m staying with is wonderful!). After that my exploring began. I went for a run through the surrounding leaf covered streets, then headed off to town.
First stop: The Capitol Market
Big surprise, eh? If there’s a farmers’ market, there’s a good chance I’m going to be there. I find it hard to stay away.
In addition to several permanent stores inside, there was a wide array of fresh produce, gourds, live music, and art displays outdoors.
Here’s a bit of the loot that I came home with:
Second stop: the Nina and the Pinta. Yep, replicas of the ships that Columbus and his crew sailed across the ocean 500 years ago have come to dock in Charleston.
Did you know that vitamins were discovered because of riding on ships? That’s right. Scurvy– a disease caused by the lack of vitamin C- was first treated effectively in the mid-1700s by a Scottish surgeon in the Royal Navy, James Lind when he provided citrus fruit to sailors who were previously subsisting on cured meats and dried grains.
I decided to whip together a favorite fall dessert: apple crisp. On average, one medium apple (2 1/2 inches in diameter) contains about 8 mg of vitamin C. However, the content does vary by apple variety. And almost half of the vitamin C is located right beneath the skin, so be sure to keep the skin on so that you’re not cheating yourself out of vitamin C and insoluble fiber.
I use recipes a lot in the kitchen, but I also love to just cook intuitively. Apple crisp is something that I don’t really use a recipe for.
So here’s my “nonrecipe” for apple crisp:
A baking pan full of sliced apples (I used an 11×7 inch pan)
And then in a cereal bowl I tossed together:
Rolled oats (about 1 1/2 cups)
Whole wheat flour (about 1/4 cup)
Brown sugar (about 1/4 cup)
Butter (about 2 Tablespoons)
Cinnamon (maybe 1 tsp)
Cloves (1/2 teaspoon)
Ginger (1/2 teaspoon)
A few tablespoons of orange juice (until mixture is just moist)
Using the juice cuts down on butter, and makes a nice crispy sweet crumble.
Bake at 350 degrees Farenheit for about 35-40 minutes. Apples aren’t too picky- temperature and time can be altered depending on what else you have going on in the oven. 
Just watch for the topping to turn brown. Then pull out of the oven and enjoy!
If you couldn’t tell from my previous posts here and here– I love apples. 
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Author: roannamartinwvudietetics12

A dietetic intern with a love of learning, an enjoyment of food, and a passion for people.

One thought on “Saturday’s Activities

  1. And I can attest, the applecrisp was great! 🙂

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