How do you like them apples?
There is a famous line in the movie Good Will hunting where Matt Damon’s character taunts his nemesis with the question: “How do you like them apples?”. The use of the phrase dates back a lot further than that movie, though. It’s rumored to come from WWI soldiers shooting mortars, colloquially named “Toffee Apples“, at the enemy and shouting “how do you like them apples?”. But, it surely predates that. So, today we celebrate the more likely origin since it’s Johnny Appleseed day. Despite the legend that he traveled the countryside scattering Apple seeds to promote the tree, he led a far more complex existence. Still, his connection to apples may have sparked the famous quote.
But, who was Johnny Appleseed and Why does he matter? His exploits are legendary. People write songs, poems, and books about him as if he were this larger than life character. There are films immortalizing him. And, streets, localities and schools adopt his name. This is pretty amazing since the real Johnny Appleseed was just an eccentric wanderer, bordering on vagrant, in his day. Yet, he was far more than that. While he had no fixed address or home, and spent most of his life out of doors, he actually owned over 1200 acres of land. His religion kept him humble.
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Did Johnny Appleseed ask: How do you like them apples?
Who was Johnny Appleseed? Born in Leominster Massachusetts in 1774, John Chapman lost his mother 2 years later. His father re-married, and sired another boy and girl who turned out quite ordinary. In 1792, at the age of 18 John and his half brother Nathaniel moved out west to Ohio. The rest of the family met up with them a couple years later. But, John had developed a taste for the road, and set out on his own. He learned about apple tree cultivation and other nursery arts from a Mr Crawford, whom he apprenticed with. In 1800, he planted his first apple orchard in Licking River Ohio on someone else’s land. In 1806, he lashed 2 canoes together, and headed down river with a collection of apple seeds to spread through the region.
Unlike the legend, he didn’t just skip along, spreading seeds. He took great care in cultivating the trees, preparing and nursing the land with protective fences to keep wildlife and pests from eating them before they bore fruit. He did travel all around areas we now call the rust belt, planting orchards in Ohio, Indiana, and Illinois; but, spent most of his time in several areas in Pennsylvania. Since he was always on the move, he would leave the care of the orchards with trusted neighbors. Over time, the trees and fruit were sold and replaced. Thus, he actually had means. But, he still maintained a nomadic lifestyle. He spent most of his life in nature, not houses.
Who is this bum?
His image was at odds with polite society, but, in congruity with his religious beliefs. He had dark hair and eyes. He usually presented unkempt, sloppy, un-manicured, shaggy bearded, shoeless, and wearing only clothing he received in trade for his trees, topped off with a tin cap that doubled as a pot for cooking. If you didn’t know him, you’d think he was a wandering vagabond. But, he believed in the sanctity of all life, not just humans. He took seriously the concept that the true pilgrim seeking happiness in the afterlife will eschew all vanity in the present life. Thus, he communed with nature to be closer to how God intended.
But, was he really that pious? Eye witnesses say yes. Well spoken too. Chapman was not a rube or charlatan duping people by crying poverty for sympathy. He had means, but chose to live an austere life, giving far more than he took. When he passed in 1845, he left his holdings to his sister. Unfortunately, after the financial crisis of 1837, the going price for trees plummeted from 6 cents to 2. So, half of the proceeds went to taxes. And, most of the rest dissolved in litigation. Before the crash, though, he expanded his orchards ahead of western bound settlers, moving ever westward. But, that wasn’t his only aim. He just loved communing with nature. reportedly, he doused his own campfire once because he noticed mosquitos dying in the flames. He would rather protect them than keep himself warm.
Was it really just booze?
When we think of Johnny Appleseed, we think apple pie and other sweet applications of the fruit. But, botanists and experts of the time contend his apples were actually bitter and not a treat to eat. Being a naturalist, Chapman opposed grafting and crossbreeding of apples. We often forget there are about 7,500 varieties of apples in this world. They vary wildly. The common image is something sweet and comforting. But, different apples have different applications. According to experts and people familiar with apples at the time, the seeds Chapman used, and his opposition to grafting or any adulteration, suggest that his apples were best suited to making hard cider. They were, basically, inedible, but fermented nicely.
And, that’s where the theory of his actual popularity makes more sense. People weren’t enthralled by the apples, but, the hard cider. You want to bring a little joy to people living in the frontiers of what was the west at the time, bring them some booze, or, the ability to make booze. People think of Johnny Appleseed as spreading joy. Yep, booze will do that. Remember, he pioneered planting orchards ahead of settlers. So, when they moved in, his hard cider would be the easiest way to drink. Indeed, on the western front of expansion, hard cider was more popular than beer, wine, other spirits, or even juice. During prohibition, unfortunately, most of the trees Johnny planted were destroyed to prevent people from making hard cider. To this day, few survive.
That’s how the west was won. How do you like them apples?
When we think of the westward expansion of the country, we picture Lewis and Clark and caravans of people circling the wagons to protect against Indian attacks. These are hardy individuals braving the elements, living off the land. But, Hardy individuals tend to be heavy drinkers. And, Johnny provided a source for that. Thanks to his enterprising thinking and planning, there was plenty of hard cider in the new frontier. And, that’s what his legend really stems from. The typical interpretation is that he provided apples so people wouldn’t go hungry. Really? If you want to provide something for people to eat, how about potatoes, grains, vegetables, and livestock? Chapman had a background as a Nurseryman. He could grow more than apples. His type of apples became the lubricant, not the substance of the westward bound pioneers.
Today, the top producer of Apples in the country is Washington state. That may or may not be a testament to Chapman’s influence, since it became a state in 1889, nearly half a century after his death. And, most of their apples are nothing like the ones from the legend. The Disney version of Johnny Appleseed, while picking up on a few facts, is grossly off from the real life character. He was a bit of a religious zealot. And, he was an opportunist. The teetotalers representing strict religious adherence would revile him. And, his acceptance of all living things doesn’t square with the meat eating, anthropocentrist religious view. Although, our current Pope, Francis, would agree with him. He did try to give more than he took. So, on that front he deserves kudos. John Chapman was the real deal. Not too sweet, even a little sour like his apples.
How should we remember him?
John Chapman lived a real life ORTBO (for you severance fans). He survived in the wilderness and discovered new places to cultivate his seeds. In Severance, Eagan dragged his brother to the woods, and spilled his seed near woe’s hollow. Even science fiction incorporates the Johnny Appleseed legend. How do you like them apples? So, the legend lives on in unexpected places. But, today we want to celebrate the real character. John Chapman wasn’t a prophet preparing the country for its manifest destiny. Although, he did help facilitate that. His works, while somewhat profitable, were more charitable than anything we see today. The example set teaches us to give more than we receive. Sure, apples aren’t exactly the most important thing for survival. But, they show us that even seemingly trivial things make a difference.
His contribution and presence made a lasting impression that flourished into an American Icon. It wasn’t Billions of dollars and grand gestures. While his story was dumbed down for a G rated audience, at heart he was a genuine human being with empathy for all living beings. If he were here in modern days, people would deride him as a dirty hippy or homeless person. But, people would miss the most important part. He was genuine and caring. By all accounts, he was a well spoken, rather intelligent man. And, he was humble to the extreme. Unfortunately, our modern society seems to be drawn toward bombast and flash. We could use a figure like John Chapman today.
So, let’s get our apple fix on
To honor Chapman, we should do acts of charity toward any and all beings. If you see a creature in danger, remove the danger. And, symbolically, we can incorporate apples into our food today. If you feel the inclination, maybe you could make some hard cider. Unfortunately, it takes 6 to 8 weeks to ferment. So, maybe just drink a hard cider with your meal. But, we can make some recipes with apples, even though they aren’t Johnny Appleseed apples. Here we go with some recipes that will make you say: how do you like them apples?
Spicy Mead Glazed Chicken Wings with Charred Apple Salsa
Ingredients
- 2 Dozen Chicken Wings
- 1/4 Cup Chopped Shallots
- 1/4 Cup Honey
- 1 Tbsp Chopped Fresh Garlic
- 2 Cups Mead
- 1 Cup Lime Juice
- 2 Tbsp Chopped Fresh Jalapeno or other hot chili pepper
- 2 Tbsp Chopped Fresh Cilantro
- 1 tsp Ground Fresh Cumin
- 1/2 tsp Ground cinnamon
- avocado oil for cooking
- Salt and Pepper to taste
- 1 tsp Corn starch
- For Salsa:
- 1/4 Cup Chopped Fresh Onion
- 1 tsp Chopped Fresh Ginger
- 2 Tbsp Avocado or coconut Oil
- 1/2 Cup Chopped Fresh Red Bell Pepper
- 1 tsp Chopped Fresh Jalapeno
- 1/4 Cup Lime Juice
- 1/4 Cup Mead
- 2 to 3 each Hearty apples, cored and quartered, skin on
- 2 Tbsp Chopped Fresh Cilantro
- 2 Tbsp Chopped Fresh Scallion
- 1/2 tsp Ground Cumin
- 1/2 tsp Chili Powder
Instructions
- Saute the shallots and garlic for the marinade and glaze in a little oil over medium heat until translucent. Add in the rest of the ingredients except for the Cornstarch and bring to a boil. Stir as needed. Allow the flavors to blend and the liquid to reduce by about 10%. This should take about 1 to 2 minutes over high heat.
- Mix the cornstarch with a little water and Whisk in. Keep cooking until it becomes lightly thickened. Remove from heat.
- Place chicken wings in a bowl and pour about 1/2 of the glaze in with the wings. Toss to even coat with the mixture. Refrigerate the wing for at least 2 hours, overnight if possible so the marinade can work its way into the wings.
- Make the salsa: Preheat a grill. Toss the apples with a little oil, Mark them on a grille until they are just cooked. Don't burn them, but leave some marks. You don't want them mushy. Let them cool. Then dice them and all your vegetables. In a pan over medium high heat, heat some oil, Saute the onions and ginger. add the lime juice and mead. Bring to a boil. whisk in the spices. Remove from the heat. mix all ingredients together. If you want a more dippable salsa, pulse it in a food processor.
- Preheat an oven to 550 degrees. Spray a sheet pan with pan spray and spread out the wings evenly. roast for about 20 minutes, they should get some good color, but be careful not to burn them. If they aren't quite cooked, leave them in for a couple more minutes. Take the wings out, glaze with the mead mixture. Pop back in the oven for a few minutes until the glaze adheres to the wings. Serve hot with the Apple salsa.
Winter Spiced Appletini
Ingredients
- 8 Oz Vodka
- 4 oz Apple Liquor
- 2 Oz Grand Marnier
- 1/4 cup sugar 1
- 1 oz Maple Syrup
- 1/4 cup Lemon juice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Ice
- 4 each cinnamon sticks
- Apple slices for garnish
- Orange zest twist for garnish
- Mixture of equal parts turbinado sugar and ground cinnamon for garnish
Instructions
- Use the orange twists to wet the rim of 4 martini glasses. Dip them into the cinnamon sugar mix to coat the rims. Place the twists in the glasses.
- Stir together the sugar, maple, lemon juice, and spices. Mix until sugar is dissolved. Then, add the rest of the ingredients except for the garnishes. Continue stirring until well mixed.
- Strain the drink into the glasses. Garnish with apple slices and cinnamon sticks. Enjoy!
Baby kale and Spiced Apple Salad
Ingredients
- For Cranberry:
- 2 Cups Fresh or Frozen Cranberries
- 3/4 Cup Sugar
- 1/4 Cup Neutral Oil, like canola or soy
- For Apples:
- 1 Large Apple Cut into 12 to 16 wedges
- 1 tsp Cinnamon
- 2 Tbsp Sugar
- 1/4 tsp Nutmeg
- 1/4 tsp Cayenne Pepper
- Neutral oil for cooking
- For salad:
- 1 Pkg baby kale or similar hearty greens
- 1/4 Cup Pine nuts
- For Vinaigrette
- 1/4 Cup Honey
- 1/2 Cup Cider Vinegar
- 1/2 Cup Fresh Cider
- 1 Cup Neutral Oil
- 1/4 tsp Cinnamon
- 1 tsp Dijon Mustard
- salt and pepper to taste
Instructions
- Preheat oven to 300
- Toss the cranberries in a light coating of neutral oil, toss with sugar and spread out on a sheet pan with a non stick liner or sprayed parchment paper. Pop in the oven and allow to slowly roast. Check them occasionally. You want them to be wilted, firm, and maintain their shape. This can take 30 minutes to over an hour depending on the consistency of your oven. When done, set aside to cool.
- Place the pine nuts on a sprayed Sheet Pan. Toast them in the oven until golden brown (About 8 to 10 minutes). Set aside to cool.
- Mix the sugar and spices for the apples, Cut the apples and toss in the spice mix. Heat a thin coating of oil in a saute pan over high heat. Carefully, place the apples in the hot pan. Cook one side and then flip to the other (about 1 minute per side). They should have a golden brown caramel hue when done. Remove from heat and set aside to cool.
- make the Vinaigrette: Place all ingredients except the oil in a blender. Turn it on at low speed and increase to medium/high. With the blender running, drizzle in the oil until an emulsified dressing forms.
- To serve, start with the Kale. Toss all the ingredients in a bowl or carefully arrange on plates. You can serve the dressing on the salad or on the side. We're easy here.
Maple Bourbon Glazed Scallops with Celery Root and Yam Puree and Apple Slaw
Ingredients
- 1.5 # Large Scallops, muscle removed
- 1 Tbsp Chopped Fresh Thyme
- 1 Tbsp Chopped Fresh Parsley
- 1 Tbsp Chopped Fresh Ginger
- 1/2 Cup Bourbon or other type of Whiskey
- 2 Tbsp Lemon Juice
- 1 Cup Maple Syrup
- 1/4 Cup Unsalted Butter
- For Apple Slaw:
- 1 Large Gala Apple
- 1/4 Cup Shaved Red Onion
- 1/4 Cup Julienne Red Pepper
- 2 Tbsp Chives Cut into 1 inch Strips
- 1/4 Cup Maple Syrup
- 1/2 Cup Cider Vinegar
- 1 tsp Dijon Mustard
- 1/4 Cup Vegetable oil (Neutral)
- For Puree:
- 1 Lb Peeled Yams or sweet Potatoes
- 1 Lb Peeled Celery Root
- 1/4 Lb Butter, unsalted
- 1/4 Cup Honey
- Oil for Cooking
- Salt and Pepper to taste
Instructions
- Mix Ginger, Herbs, Maple, bourbon, lemon juice, and a little oil, salt and pepper. Marinate the scallops in this mix for about an hour.
- Peel and Cut Celery Root and Yams into 1 inch Pieces. Boil in salted water, in separate pans until soft (They cook at different rates). Drain both well. Place celery root in food processor. Pulse and mix until smooth, scraping down sides as needed. Add in the yams, continue processing until smooth and mixed well. Add in honey, butter, salt, and pepper. Place in a pan to reheat when needed.
- Make the slaw: Julienne the vegetables and apples into 1 inch strips. Mix the cider vinegar, dijon, maple, salt and pepper, drizzle in the oil while whisking until the dressing becomes emulsified. Mix all ingredients together. Set aside until needed.
- Heat a little oil in a saute pan over medium high heat. Remove the scallops from the marinade. Save the marinade. Sear the scallops about 2 minutes per side until golden brown. Add the marinade to the pan and cook another minute or two until the scallops are completely cooked. Remove the scallops and continue reducing the marinade until it becomes a glaze.
- Reheat the yam/celery root mix. Place on a plate. Top with the scallops. Brush or drizzle the glaze over the scallops. Then top with the slaw. Serve immediately.