With over 7,500 varieties grown worldwide and only a handful making it to grocery shelves, the apple is currently one of the most underexplored fruits in the American kitchen.

America's apple story runs deeper than most people realize. Heritage varieties still grow on New England hillsides. Small orchardists are reviving forgotten cultivars. Families return to the same trees every fall like a ritual. The apple was once the most regionalized fruit in the country — tightly tied to specific soils, climates, and communities — and that diversity is quietly making a comeback at markets like the one near you.

In the kitchen, apples are as versatile as any fruit gets. They hold their own raw, roasted, pressed into cider, dried, fermented, and baked — and they behave differently depending on variety, ripeness, and where you are in the season. October apples fresh from the orchard cook differently than storage fruit — brighter, more complex, more alive. Getting familiar with what's local and what's in season is where cooking with apples gets most exciting.

Cucumbers