Friday, November 17, 2017

We're in an Apple State of Mind!

The School District of the Chathams' Farm-to-Table Program declared October Apple Month, and Lafayette School found many ways to celebrate this popular, tasty fruit. Check out An Apple State of Mind-- written by Library Aide Mrs. Massam, produced and directed by Library Media Specialist Mrs. Cifrodella, and brilliantly performed by fourth grade teacher Mr. Cleary, his homeroom students, and members of the Broadcast Club:

Yeah, I'm up for Apples / and I'm down for October
Right here at Lafayette / and I'll be good forever
I'm the new Appleseed / and since I eat them here
I can eat them anywhere / yeah / I love them everywhere....

Who Was Johnny Appleseed? by Jean Holub (B APP). This title from Lafayette's favorite Who Was...? series offers an introduction to the life and accomplishments of John Chapman, a nature lover and pioneer nurseryman who came to be known as Johnny Appleseed. 

Seed by Seed: The Legend and Legacy of Johnny Appleseed by Esme Raji Codell (B APP). In this picture book/biography, text and mixed-media illustrations share the life story of the famous American folk hero, revealing his kindness, generosity, and leadership. 

Apple of my eye-eye / still snackin' pie-pie
Samplin' orchard picks / and let's get a high-five....

How to Make an Apple Pie and See the World by Marjorie Priceman (P PRI)An apple pie is easy to make-- if the grocery story is open. In this charming picture book, the grocery store is closed, so the reader is led around the world to gather the ingredients for making an apple pie. Recipe included!

Speaking of recipes, Mrs. LaChance, a Lafayette Library Aide and a certified Holistic Health and Wellness Coach, serves up a fresh-picked apple recipe:

It’s apple season, and you know what that means... it’s time for a new baked apple recipe!  It’s simple and delicious. When coring and cutting apples, be careful - ask an adult to help. Also, you can leave the skin on the apples for less work and more nutrition!

Baked Apple Slices
6 apples: cored, sliced and peeled (peeling is optional)
1/4 cup brown sugar
3 T flour
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
½ cup raisins
½ cup chopped walnuts
½ cup milk

Preheat oven to 375 degrees. Coat a 2-quart baking dish with cooking spray, or line it with parchment paper.
Place sliced apples in a large bowl. Combine sugar, flour, cinnamon, nutmeg and cloves in a small bowl. Pour sugar mixture over apple slices and toss until well coated. Stir in raisins and walnuts. Move apple mixture into prepared baking dish. Pour milk over the top and bake for 45-55 minutes or until bubbling.

Apple Fractions by Jerry Pallotta (513.2 PAL). After helping to clean up the kitchen, we can continue to practice our fruit and math skills with this nonfiction selection, full of Granny Smiths, Cortlands, Golden Delicious, and Red Delicious apples!

Apples are delish / Apples are nutrish
Ripe for the hand-pick / right for the snack-quick
Low in calories / thousands of varieties
Dietary fiber / real appeal, the apple peel....

Apple Creatures by Irina Stepanova (745.5 STE). This book-- one from a clever culinary series-- is perfect for home cooks who are eager to advance their food presentation skills, for families who would like to create fun food creatures... and for professional food stylists and chefs!

One hand in the air for apple ditties
Winesaps, Fujis / all looking pretty
No fruit in the world that can compare
Put your apples in the air / everybody say yeah....

The Life and Times of the Apple by Charles Micucci (634 MIC). This nonfiction treat presents a variety of facts and lore about apples, including how they grow, crossbreeding and grafting techniques, harvesting practices-- and the uses, varieties, and history of this crunchable, munchable fruit.

Big Apples / Crunchy, juicy, what dreams are made of
Nutrition you can chew...
Munchy Big Apples / These treats will make you feel brand new
Each bite will inspire you...
Let's hear it for Apples, Apples, Apples!