her website has caused some consternation among listeners who don't have local apples (and who does, this time of year?).
Here are a couple of solutions: Firstly, you can use an apple from a store - but get an unwaxed one. There will still be plenty on yeast on the skin. If you can get an organic apple, so much the better. Or, if you have something else growing that's sweet and local (e.g., someone mentioned they had strawberries; another person had grapes) you can toss that in instead. But you can even skip the local fruit. There's plenty of yeast right in flour. But the other thing the fruit provides (aside from some "local color") is sugar to help get the yeast going. Baking instructor and writer Peter Reinhart adds canned pineapple juice to make his starter (the pineapple possibly having some other beneficial properties, in addition to sugar).
So, don't sweat it -- there are lots of ways to get your starter started, and the website The Fresh Loaf has a number of them. Have fun with it, and if it doesn't work out the first time, throw it out and start over!
Full instruction are included in 52 Loaves, and the recipe can be found on my website