Two weekends ago, Sebastopol’s signature fruit was celebrated at the 45th Annual Gravenstein Apple Fair. From my vantage point as a participant, it was one of the most successful fairs ever, with more local vendors than vendors from out of the area and a genuine and enthusiastic tribute to our beloved apple.
There has been a big shift at the fair. In the wine and cider tent, for example, it was fast and easy to snag a glass of wine but a pretty long wait to get a glass of cider. This year, there were 17 ciders offered, up from just a single one a few years ago.
Another change was the cancellation of the Chef’s Tent, where several chefs gave cooking demonstrations on both days of the fair. Cooking demonstrations are, by definition, passive entertainment, and I appreciate a new option — the DIY area. It offered an opportunity, should the presenter want to take it, to get the audience involved in a hands-on way. I had a dozen people making butter and twice that many making apple cider vinaigrette. It was chaotic, fun and delicious and I tip my parasol — it was much too hot for a hat — to Carmen Snyder, executive director of FarmTrails, which puts on the fair, for adding it. I hope to see it grow, just as the cider offerings have.
The Gravenstein apple is the first apple of the year to ripen, and it has a very short season. It does not keep well and turns soft fairly quickly; it is not built for storage, but for immediate pleasure.
It is one of the most flavorful apples in the world. Enjoy it fresh now and then look for Gravenstein juice, cider and applesauce until its season comes around again next July.
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We made this simple vinaigrette in just minutes at the fair. It is delicious on salad greens, of course, but also on grilled chicken, grilled zucchini, fresh tomatoes and almost anything else that is in season right now.
Apple Cider Vinaigrette
Makes ⅔ cup
2 tablespoons apple juice, preferably Gravenstein juice
2 tablespoons apple cider vinegar
¾ teaspoon kosher salt
— Black pepper in a mill
6 tablespoons extra-virgin olive oil
Put the apple juice and vinegar into a small jar or bowl, add the salt and several generous turns of black pepper, and stir to dissolve the salt. Mix in the olive oil and use right away.
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This vinaigrette takes just minutes to make, and you can cut the time by omitting the shallot, a good idea if you don’t have any.
There is no reason to run to the store for one. It is adapted from one in my book “Vinaigrettes and Other Dressings” (Harvard Common Press, 2014, $17.95). EarthWorker Farm greens are available on Sundays at the Sebastopol farmers market.
Grapefruit-Apple Cider Vinaigrette with EarthWorker Farm Greens
Serves 6 to 8
1 small shallot, minced
2 tablespoons freshly squeeze grapefruit juice
2 tablespoons local apple cider vinegar
½ teaspoon ground cardamom
— Kosher salt
— Black pepper in a mill
6 tablespoons extra virgin olive oil
3-4 ounces EarthWorker Farm greens, preferably Mark Twang mix
Put the shallot into a small wide-mouthful jar or small bowl, add the grapefruit juice, vinegar, cardamom and a generous pinch of salt and set aside for a few minutes.
