Embracing Imperfection: How Laurel Burleson Champions “Ugly” Apples
In a culinary world where aesthetics often take precedence, Dane County chef Laurel Burleson stands out as a passionate advocate for the often-overlooked “ugly” fruits and vegetables. Burleson, the proud owner of the Ugly Apple Cafe, believes firmly that just because an apple may be misshapen or have blemishes doesn’t mean it lacks flavor or usability. In fact, she argues that these “imperfect” apples can shine in some of the most delightful dishes.
A Commitment to Sustainability
Burleson’s philosophy is rooted in sustainability and respect for the hard work that Wisconsin farmers put into their produce. “I know how hard (Wisconsin farmers) work every day, making these products that are delicious and nutritious. For anything to get thrown away just because it’s not aesthetically perfect is just outrageous,” she states, emphasizing her commitment to reducing food waste. Her café not only serves delicious meals but also serves as a platform for her mission to promote awareness about edible produce that may otherwise end up in the waste bin.
Harvest Time and Abundance
The changing seasons bring with them a bounty of fresh apples. The latest fruit monitoring report from the University of Wisconsin-Madison noted that while some orchards in northeastern Wisconsin faced challenges, many across the state are celebrating plentiful harvests. As autumn descends and apple-picking becomes a cherished tradition, Burleson’s café demonstrates how to creatively utilize these seasonal treasures. With so many apples available, the question arises: what do you do with all of them?
Cooking with Apples: Recipes and Insights
Burleson recently shared her insights and recipes on WPR’s “Wisconsin Today,” giving listeners a glimpse into her culinary world. Her approach to cooking with apples is marked by creativity and practicality, ensuring that nothing goes to waste.
Making Apple Marmalade
One of her favorite preparations is apple marmalade. Rather than turning apples into sauce, she shreds them and preserves them in sugar, allowing the fruit to maintain its structure while creating a distinct flavor profile. This method showcases her ability to think outside the box and encourages others to experiment with their culinary creations.
Applesauce and Apple Butter
Burleson also emphasizes the versatility of apple sauce and apple butter. “It’s a good way to use a lot of apples all at once,” she remarks. The process of making apple butter starts with a simple applesauce—cooking down apples and blending them into a smooth consistency. Then comes the magic: slow cooking the applesauce until it thickens into a rich, spreadable delight. This technique allows for the incorporation of complementary spices like cinnamon and nutmeg. However, she cautions home cooks to be mindful of spice quantities since the flavors intensify as the mixture reduces.
Mixing and Matching Varieties
When it comes to selecting apples for her recipes, Burleson encourages mixing different varieties. “Some years you can get the first season apples in July,” she explains, noting that these early apples may not hold up well but are incredibly juicy and tart, making them perfect for sauces. By freezing batches of early apples and combining them later with sweeter varieties, cooks can achieve a unique balance of flavors in their final products.
Savory Apple Dishes: A Twist on Tradition
In addition to her sweet recipes, Burleson shared a savory dish that perfectly encapsulates the fall season: pork chops with apple bacon cabbage. This recipe embraces versatility, allowing cooks to use any tart apple variety. As the ingredients meld together, the cabbage retains its structure while the apples and onions create a deliciously sweet sauce. The dish is not only comforting but also highlights the synergistic relationship between savory and sweet flavors—demonstrating how “ugly” apples can perform beautifully in both savory and sweet culinary creations.
The Ugly Apple Cafe Experience
The Ugly Apple Cafe, situated within the Dane County Courthouse and the City County Building in Madison, embodies Burleson’s mission. With emphasis on sustainability and creativity, the café serves as an inviting space for those looking to enjoy delicious food while supporting local farmers and reducing food waste. In addition, the café brings its unique products to the vibrant Monona Farmers Market where Burleson showcases her culinary expertise, proving that beauty lies not just in appearance but also in taste and innovation.
Through her unwavering commitment to utilizing the whole fruit, Burleson is not only redefining culinary standards but also advocating for a more sustainable future—one “ugly” apple at a time.