We moved south from New England about thirteen years ago, and the season I still miss the most is autumn when the apples and cranberries are being harvested. The bright red colors of the berries and apples are beautiful and only add to the landscape with the trees turning colors as well.


The cranberry bogs are found on Cape Cod. When it comes time to harvest the berries, the bogs are filled with water, and the ripe berries simply float to the top of the water and are collected. Harvesting Macintosh apples isn’t as easy. You’ve got to climb the apple trees and twistthe apples off the trees so that you don’t take next year’s blooms with you.


On a September afternoon, when driving the back roads with the windows rolled down, you can actually smell the ripe apples in the air as you approach the orchard. Boy, I miss that smell!

This chicken salad recipe has been adapted to remind me of autumn in New England, but it’s great anytime of the year!


New England Chicken Salad

3 Cups chopped or shreaded cooked chicken

1 Cup chopped seedless red grapes or 1/2 cup Craisins or a combination of both.

2 Cellary ribs, chopped

1 medium-sized apple, shredded or finely chopped with skin left on. (I prefer MacIntosh, Fugi or Gala)

1/2 Cup chopped toasted pecans or walnuts

1/2 Cup Mayonnaise

1/8 Cup honey

1 Tablesp. mustard

Salt and Pepper to taste

Mix the mayonnaise, honey, mustard, salt and pepper in a large bowl. Add the rest of the ingredients. Stir to coat all pieces. Cover and chill until ready to serve.

Serve on lettuce leaves, with assorted crackers or on your favorite rolls. Enjoy!




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