John Chapman, often called Johnny Appleseed, was born on September 26, 1774, in Leominster, Massachusetts. His father, Nathaniel Chapman, was a farmer and a soldier in the Revolutionary War. Sadly, John’s mother died of tuberculosis during the war. His father apprenticed him to a local apple orchard.
John took his knowledge and expanded the business to parts of Pennsylvania, Ohio, Indiana, and Illinois, including the northern counties of present-day West Virginia, becoming an American legend in the process.
Remember Johnny Appleseed with apple-themed activities this fall.
~ Visit an apple orchard as a family, and pick up some crisp apples for munching later.
~ Make some caramel apples and roll them in chopped peanuts, coconut, colorful sprinkles, or mini-chocolate chips.
~ Buy several varieties of apples and slice them up for a blind taste test for your family. Members can vote on which ones they like the most. Try ones like Gala, Honeycrisp. Pink Lady, Braeburn, Fuji, or Cortland.
~ For a fun read-aloud that sneaks in a geography lesson AND a fun food treat, read a copy of How to Make an Apple Pie and See the World by Marjorie Priceman. Bake a delicious apple pie–and take a trip with this culinary global adventure!
An apple pie is easy to make…if the market is open. But if the market is closed, the world becomes your grocery store. This picture book takes readers around the globe to gather ingredients for a delicious apple pie. First hop a steamboat to Italy for the finest semolina wheat. Then hitch a ride to England and hijack a cow for the freshest possible milk. And, oh yes! Don’t forget to go apple picking in Vermont! A simple recipe for apple pie is included.
~ Or, try your hand at one of these great apple recipes that are beyond the normal apple pie or crisp.
Apple Pasta Salad
1 bag cole slaw mix
2 cups tri-color pasta
2 apples coarsely chopped (your choice of apple)
½ cup dried cranberries
4 ounces cheddar cheese, cut into small bites
Cook pasta according to package directions. Drain and cool. Mix pasta with cole slaw, cut apples, craisins and cheddar cheese. Add dressing to your taste. Chill and serve.
Harvest Pork and Apples
1 cup apple cider or juice
1-1/2 to 2 pound pork loin
1-2 tablespoons vegetable oil
Salt & pepper to taste
2 large Granny Smith apples, peeled and sliced
2 cups butternut squash, peeled and cubed
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon dried thyme
¼ teaspoon dried sage
Brown pork loin in vegetable oil, sprinkle with salt and pepper. Once browned, place in a greased slow cooker, along with the apple cider. Mix apples and squash with the spices and herbs and place around pork loin. Cover and cook on low 5-6 hours.