Picking Season: Late Aug. - Late Oct.
Click Here: Availability Dates For 2011!
Pick & Pack:
The best containers to use for picking are baskets from home or heavy duty plastic bags. Heavy duty bags are available for sale in the store. Have your container weighed before you begin picking fruit at the Marketplace Weigh Station.
Picking Tips:
- Color in apples does not signify ripeness. If a variety is ready, it doesn't matter if it is fully red or not.
- Cup the apple in your hand and pull gently up and towards the trunk of the tree, leaving the stem on.
Nutritional Value:
- An apple a day, indeed may keep the doctor away!
- Apples contain no fat, no sodium, no cholesterol, and taste great!
- An apple packs more cancer fighting antioxidant capability than a 1,500 milligram megadose of Vitamin C.
- Apple consumption during pregnancy reduces the risk for childhood wheezing and asthma.
- Apples are loaded with pectin, a soluble fiber that aids in digestion and may help reduce cancer and heart disease. One apples provides as much dietary fiber as a bowl of bran cereal.
- Apples contain boron, an essential trace element that helps harden the bones. Strong bones help prevent osteoporosis in women and men.
- 1 medium sized Apple is about 85 calories.
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Grandma Brown's Apple Crisp:
| 8 lg. apples, pared & cored |
1/2 c. butter, softened |
| 3/4 c. oatmeal |
cinnamon |
| 3/4 c. brown sugar |
nutmeg |
| 1/2 c. flour |
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1. Layout apples in a baking dish or tin.
2. In a mixing bowl, combine oatmeal, brown sugar, flour and butter and pour over apples.
3. Sprinkle with cinnamon and nutmeg.
4. Bake at 375 degrees for 45-50 minutes.
NY Apple Country's Classic Apple Pie:
| 6 c. NY State apples |
3/4 tsp. cinnamon |
| thinly sliced & peeled |
1/4 tsp. salt |
| 1/4 c. sugar |
1/8 tsp. nutmeg |
| 2 T. flour |
1T. lemon juice |
1. Use your favorite pie crust whether it's a treasured family recipe or the quick and easy refrigerated pie crusts available in the supermarket. This recipe makes a two-crust pie in a 9-inch pan.
2. Heat oven to 425 degrees.
3. Prepare pie crust and place crust in pie pan, pressing firmly against sides and bottom. Trim crust even with the pan edge.
4. In a large bowl, combine all filling ingredients. Mix lightly.
5. Fill pie crust and place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal and flute. Cut slits in top crust.
6. Cover edge of crust with foil for first 25 minutes. Bake 40 to 45 minutes or until crust is golden brown.
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