Johnny Appleseed Day
Today is Johnny Appleseed Day. Johnny Appleseed Day honors one of America’s great legends. Johnny Appleseed was a real person. John Chapman was among the American settlers who were captivated by the movement west across the continent. As Johnny Appleseed travelled west, he planted apple trees along the way, and sold trees to settlers. With every apple tree that was planted, the legend grew.
A Little About the Legend:
- John Chapman (aka Johnny Appleseed) was born on September 26, 1774.
- He was a nurseryman who started out planting trees in western New York and Pennsylvania.
- During the life of John Chapman, the “West” was places like Ohio, Michigan, Indiana, and Illinois.
- John Chapman was a deeply religious person He was known to preach during his travels.
- According to legend, Johny Appleseed led a simple life and wanted little. He rarely accepted money and often donated any money he received.
- It is believed that he died on March 11, 1845, from what was referred to as the “winter plague”. The actual date of his death has been disputed.
There is a lot of “legend” in stories written about Johny Appleseed. By it’s definition, over the years, legends grow bigger than life. It also appears that there is some link between Johny Appleseed and very early Arbor Day celebrations.
Celebrate today by making homemade applesauce. Here is simple recipe to follow with the kids:
Smooth or chunky applesauce is a great way to eat your daily fruits.
- Ingredients
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- 6 tart apples
- Juice of half a lemon
- 1/2 cup water
- 1/4 cup sugar
- 1 tsp. cinnamon
- 1/4 cup raisins (optional)
Instructions
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- Peel and core the apples, then cut them into chunks. Place the apples in a large nonreactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft.
- Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir lightly for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. Makes 2 1/2 cups.