If you missed our cooking demonstration today (the free one, yes, I did say "FREE"), you really missed out on a great time! Today's demo was all about apples. Just in time for fall, have you ever wondered which apples are best for eating, cooking & baking? The type of apple you use when you're cooking or baking really does make a difference. Granny Smith's are great for eating, baking and cooking, while Gala and Fuji apples are best for enjoying sliced or in a salad.

Here is one of our favorite seasonal recipes - Apple & Potato Pancakes. When you've grown tired of apples, you can substitute parsnips in this recipe and the results will still be terrific. Enjoy!

1 lb. russet potatoes, peeled and shredded
1 lb. granny smith apples , peeled and cored, shredded
3/4 cup thinly sliced scallions (white and green parts)
2 large eggs, beaten
2 Tbs. all-purpose flour

Panko breadcrumbs, as needed

Method:
Grate or shred the potatoes. Put the potatoes in a clean kitchen towel and squeeze out as much liquid as possible. In a large bowl, combine the potatoes, apples, scallions, eggs, flour, 2 tsp. salt, and a few grinds of pepper and mix well. Gently pat on both sides with Panko breadcrumbs.

Generously oil a griddle and heat over medium heat. Working in batches, spoon about 1/3 cup of the mixture onto the griddle at a time to form pancakes. Flatten the pancakes with a spatula (they should be about 1/2 inch thick) and cook until the bottom is well browned and crisped, about 5 minutes. Flip and cook until the other side is well browned, about 5 minutes more. Sprinkle with salt. Serve immediately or keep warm in a low oven until ready to serve.