Illinois-grown apples are available most of the year. The peak harvest is August through October. Apples are a good source of fiber. They are a source of potassium and vitamin C.

How to buy apples: Apples should feel firm. If you can dent one with your fingers, it is too soft. Large apples are more likely to be over ripe. Do not buy apples with bruises or rotten spots.

Plan on 6 to 8 medium-sized apples for a 9-inch pie. One pound of apples equal:

• 3 medium-sized apples.
• 4 cups peeled, cored slices.

The chart below will help you decide how to use the Illinois varieties most commonly found in farmers' markets. Or, ask the vendor to recommend a variety.

Name	Fresh	Baking	Cooking
Jonathan	X	X	X
Empire	X	X	X
Ida Red	X	X	X
McIntosh	X	X	X
Red Delicious	X
Golden Delicious	X		X

How to store apples: Handle them gently. Bumps and bruises can cause dark spots. Store apples in a cool, dry place or in a plastic bag in the refrigerator crisper. Keep them separate from strong flavored foods, as they will pick up those flavors. Properly stored, apples will keep up to a month. Check them often, and remove any apples that are beginning to rot.

How to use apples: Wash apples before using them, even if you plan to peel them. To prevent cut apples from browning, dip them in a mixture of lemon juice and water (1 tbsp. per cup) or put peeled apples in a bowl of cold water as you work.

Apples bake well with sweet potatoes and winter squash. Sauteed apple slices are delicious with pork.

Raw apples can be added to many foods to give a delightful new taste and texture.

Serve apple slices...

• as a dessert, with a sprinkling of cinnamon or chopped nuts.
• with cheddar cheese slices.
• spread with peanut butter.
• with a dip, such as vanilla yogurt, cheese sauce or ranch-style dressing.

Chopped apples can be added to...

• tuna or chicken salad.
• a carrot-raisin or green salad.
• oatmeal or cold cereal.
• pancake butter, as a sandwich spread.

Try grated apples in...

• meatloaf or meatballs.
• peanut butter, as a sandwich spread.

Golden Brown Apple Rings

8 oz box biscuit-type mix plus 1/2 cup flour (or 2 cups mix)
2 eggs
1 cup low-fat 1% milk
4 medium apples, cored and peeled

Beat together biscuit mix, eggs and milk until smooth. Oil a griddle or frying pan and place on medium-high burner. Slice apples and dip in batter. Place on griddle, pouring a little batter in center of each apple ring. Cook until golden brown, turning once with a pancake turner. Serve warm with syrup, yogurt or sprinkle of cinnamon.

Illinois-grown peaches are available mid-summer through the fall. Peaches are good for you because they are a source of vitamins A and C and they are a good source of fiber.

How to buy peaches: Choose peaches with a yellowish golden background color. A red blush does not necessarily mean the fruit is ripe. Peaches should be firm, or "give" slightly at time of purchase. Do not buy green, brownish or wrinkled peaches.

One pound of fresh peaches equals:

• 2-3 medium peaches.
• 2 cups sliced.
• 1-1/2 cups pureed.

How to store peaches: Treat peaches gently to avoid bruising. If peaches need to ripen, place them in a loosely closed paper bag at room temperature. Check daily. A ripe peach is firm but yields to gentle pressure, and it has a strong, sweet smell. When ripe, wash peaches in running water, and if desired, gently rub off "fuzz." Store in the refrigerator in a plastic bag. Ripe peaches will keep 3-5 days in the refrigerator. Serve at room temperature for best flavor.

How to use peaches: If a recipe calls for peeled peaches, dip peaches in boiling water for 20 seconds. Remove with slotted spoon and dip in cold water. The skins will come off easily. If peeling or cutting up peaches for a recipe, keep them from turning brown by sprinkling with lemon or orange juice.

If you suddenly find yourself with too many ripe peaches, the following recipe is a good solution!

Sliced or chopped peaches make a great topping on...

• cereal (hot or cold)
• ice cream or frozen yogurt
• grits
• pudding
• pancakes or waffles
• cottage cheese
• salads
• plain or vanilla yogurt
• Add a dash of nutmeg or cinnamon for a fancy touch!

Peach Bread

2-3 fresh peaches (to make 1 cup finely chopped peaches)
1/2 cup sugar
1/2 tsp. baking soda
1/2 cup margarine
1/8 tsp. salt
1 1/2 cups flour
1 egg
1/2 tsp. Cinnamon
1/2 tsp vanilla
1/2 tsp. baking powder
1/2 cup chopped walnuts

Preheat oven to 325°F. Wash, pit and cut up peaches. Chop peaches finely, until consistency of oatmeal.

Cream sugar and margarine. In another bowl, mix together dry ingredients. Add together creamed mixture, dry ingredients, chopped peaches, vanilla and egg. Mix well. Add walnuts. Mix. Pour into greased loaf pan. Bake 55 minutes. Cool 5 minutes and remove from pan. Cool on rack.

Illinois-grown winter squash is available September through November. Winter squash is an excellent source of beta carotene which the body uses to make vitamin A. It is a good source of fiber and vitamin C and it is low in calories!

How to buy winter squash: Look for firm squash that feels heavy for its size. Rinds should have a dull sheen and be intact and hard. Slight variations in color are not important. If the stem is still attached, it should be rounded and dry, not shriveled, blackened or moist. Do not buy squash that is soft or has a cracked, watery, decayed or shiny rind. A small winter squash provides about 2 servings. With large squash a pound yields about 4 half-cup servings of cooked pieces, or 1û cups mashed.

How to store winter squash: Do not wash winter squash before storing. Most varieties will keep up to 3 months if stored in a cool, dry place. However, spaghetti squash has a shorter storage life, about 2 months. Hubbard squash keeps well up to 6 months. If squash is sold in cut pieces, store in plastic wrap or a plastic bag in the refrigerator. Use within a week.

How to use winter squash: There are many varieties of winter squash. Most are eaten cooked. Their hard shells and seeds are not eaten. All winter squash bakes well. Steaming works for cut pieces. Most varieties have a sweet, buttery, firm flesh and can be substituted for one another in recipes, with the exception of spaghetti squash.

Acorn squash is good for baking and goes well with sweet, nutty or spice stuffings. Cooked butternut squash, with its fine grained flesh is perfect for pureeing. Hubbard squash grows so large that it is often sold as cut pieces. After cooking it mashes well. It can be frozen or used in breads, muffins, pancakes and soups. After baking spaghetti squash, lift out the sweet mild-tasting, tender, crunchy strands and serve like pasta.