About the Harvest
Apples:
Apples originated in Central Asia, where they have been growing for thousands of years. There are more than 7,500 known cultivated varieties of apples! Apples were introduced to the United States by colonists in the 17th century. Only crabapples are native to North America. Most of the nutrients in an apple are found just under the skin. Apples are high in fiber and good sources of potassium and vitamin C. It takes about 36 apples to make a gallon of cider. Apple trees mature slowly and can take 4-10 years to produce fruit.
Kale:
Kale is a descendent of wild cabbage and originated in southeast Europe and western Asia. It has been a food crop since about 2,000 BC. The word kale is a Scottish, derived from coles (Greek) or caulis (Roman). Some common types of kale include curly, red or Russian kale, lacinato or dinosaur kale, redbor, and baby kale. Kale is an excellent source of vitamins A , C, K, and potassium, as well as being low in calorie and high in fiber. Eating kale is good for bone health, vision, cancer prevention, heart health, healing and immunity. It can be eaten raw and cooked, used in salads, added to soups, pastas, or served as a side.
Seafood:
Most seafood and freshwater fish is low in fat and high in protein. Harvesting and consuming fish and seafood are ancient practices dating back 40,000 years! In the United States, the most common species eaten are tuna and salmon. The most commons species of fish caught in the Gulf of Maine are haddock, cod, pollock, monkfish, mackerel and redfish. Other New England harvested seafood includes lobster, clams, crab, squid, and kelp, while aquaculture is used to produce mussels and oysters.