Once you have eaten fresh, homemade applesauce, there is no going back to the sad, canned stuff! This recipe is simple, quick, and will make your kitchen smell incredible while it is cooking. Although you can use any type of apple, if you use apples that are bursting with flavor – especially ones picked fresh from your local orchard – then your applesauce will taste even better! If you would like to substitute stevia or another sugar substitute for the brown sugar, use one teaspoon of stevia for the 3 Tablespoons of brown sugar called for in this recipe. » Continue Reading.
Posts Tagged ‘apples’
This weekend is the final seasonal celebration for the “birthplace of the electric age.” Located at the old Crown Point Iron Company Works in Ironville, the Penfield Homestead Museum is hosting its annual celebration of everything apple. Though apples may be one of the reasons to go to the Penfield Homestead, also plan to visit the museum dedicated to preserving the history of the North Country’s ironwork industry during the 19th century. » Continue Reading.
There’s little in life more pleasing than biting into a crisp, juicy, slightly sweet, slightly tart, fresh-off-the-tree apple. And what could be healthier? Apples contain vitamins A and C, antioxidants, potassium, pectin, fiber, and no cholesterol. They can be eaten fresh, baked, or stewed; turned into juice or cider; made into sauce, butter, jelly, vinegar, wine, and delightful confections when coated with candy (sugar syrup), caramel, or toffee and nuts; or cooked into pies, crisps, crumbles, cakes, doughnuts; even meat dishes.
New York’s apple harvest is underway. And it’s shaping up to be a good one. Early season varieties are now available at area orchards, farm stands, pick your own locations, and farmers’ markets. » Continue Reading.
When Dan and Brandyn Prairie purchased their home on County Route 24 (the Brainardsville Rd), Malone in 2013, Dan really wanted to utilize the open field behind their home to grow a crop. After a lot of thought, he ended up narrowing his choices down to either planting a vineyard or an apple orchard. Dan eventually settled on growing apples, not only because of their profitability potential but also because it would be something the family enjoyed doing together. In the spring of 2014, Prairie’s Orchard was established with the planting of sixty Macintosh and sixty Honey Crisp trees. Since then, more trees have been planted each spring with plans to continue to do so. » Continue Reading.
What started as a small dairy farm in 1952 with 12-acres of apple trees has now grown to be an farmstand destination in Peru, NY. Over the past 65 years, Rulf’s Orchard has expanded from its modest roots to include seasonal vegetables, Pick-U-Own Blueberries and Strawberries, a corn maze, year-round bakery, and a pumpkin patch. It’s the fresh apples and cider that always have my family coming back. This Saturday, the staff and owners of Rulf’s are throwing their own anniversary party to commemorate their 65th anniversary.
According to Rulf’s Office Manager Amanda Whisher, they are finally able to show off their new building and showcase the greenhouses. Though the new addition was completed in September, the staff at Rulf’s wanted to wait until spring to celebrate their latest transition. » Continue Reading.
As Eve so famously discovered, apples are alluring. These brightly colored orbs tempt us with crisp flesh and juicy sweetness. It’s no wonder that apples have spread throughout the temperate regions of the world.
The mother of all apples, malus sieversii, which originated in the rugged mountains of Central Asia, has given rise to thousands of varieties over time, bearing names ranging from regal to whimsical, including Maiden’s Blush, Blue Pearmain, Bellefleur, Duchess of Oldenburg, and Seek No Further. Apples first arrived in the Americas in the 1600s, and by the early nineteenth century were being grown to make everything from cider, sauce and pies to apple butter. » Continue Reading.
Last week, a black bear in a blaze orange collar showed up in our yard. Two cubs followed close behind. The sow paused to observe the house, then led her cubs up across our field and down into a small stand of apple trees beside the road. There the family feasted on piles of old apples lying in the grass. They appeared to take a methodical approach, working their way from one tree to the next.
Inside our house, the scene was not nearly as calm. There were rushed attempts at photography, foiled by warped window glass. There was my two-year-old son, precariously balanced on the back of a chair by the window, shrieking “BEAR” and occasionally, “SHOES” – his way of demanding to go outside. » Continue Reading.
My husband and I planted two apple trees the year we moved into our farmhouse. That was the first and only year that we’ve gotten any apples. We haven’t even seen a blossom since. We drive past our neighbor’s trees loaded with fruit and wonder what we can do.
Our first step has been to install fences. We’ve worked hard to keep the grazing deer from completely obliterating the small trees. The next step was to attend a tree-pruning workshop. » Continue Reading.
Warren County Soil & Water’s next“Farm Talk” will focus on growing Christmas trees and fruit trees. The first presentation of the night is “Christmas Tree Farming: We’ll get you in the Spirit” with Mark Brown of Brown’s Tree Farm. The second presentation of the night will be “Planning a Small Fruit Tree Farm: Where do you start?” with Nate Darrow of Saratoga Apple.
The talks will be held this Friday, March 27th, from 6 to 8 pm at the DEC’s Warrensburg Office, 232 Golf Course Road, in Warrensburg. » Continue Reading.
A large percentage of the farm workers who harvest New York State’s apples, potatoes, onions, and other fruits and vegetables are immigrants working long hours with no overtime pay, few benefits, low salaries, often substandard housing, and no right to collective bargaining, as those rights fought for over fifty years ago in California by Cesar Chavez were excluded from being applied here.
Illegal immigrants comprise approximately five percent of this workforce. » Continue Reading.
The fire is crackling, the dew is settling and the full moon is so bright that I can clearly see the two does quietly munching on fallen apples in the lower field. They don’t seem to mind that Pico and I are outside, and quite frankly, I’m happy that they don’t.
Fall is here. About half of the hardwoods around have either lost all their leaves or are changing color as we speak. I think it’ll be a poor year for fall colors. Too many trees have already changed, and there are still plenty that are solid green. The colors are changing too slowly for there to be any real “peak” this year.
The other very noticeable change is the amount of daylight we are having. It’s starting to get dark around seven-thirty, as opposed to the nine or nine-fifteen of a few months ago. It’s more tolerable now, with the solar panel powering a couple of nice LED lights. But still, winter is coming and it won’t be all that long. » Continue Reading.
I love it when a few moments of laziness lead to something good. I had weed whacked all around the big fire pit and hammock a couple weeks ago, but there was one section of lawn that I just buzzed through quickly, and I did a poor job on about a ten square foot area. Last night as I was moving some junk wood into the new wood rack, I caught a glimpse of some bright red in the slightly overgrown region: two wild strawberries.
Only one of the very small strawberries was ripe, so after taking a couple pictures of the first strawberries of the season, I popped the ripe one in my mouth. That was the first strawberry I’ve had in quite a while, and man was it delicious. There was enough flavor packed in that little pea-sized berry to make all the rain worthwhile. » Continue Reading.
Well, I woke up to pouring rain this morning. It’s really coming down, to the point where my alarm didn’t wake me up, the pounding of the rain on the tin shed roof did. All the windows are even closed due to the cold temperatures, and the rain was still loud enough to break my slumber. But at least it wasn’t snow coming down like this. The forecast has called for a chance of snow for the next few days, and while it wouldn’t be a major inconvenience to get some snow, it would be a little depressing. Plus, I’m worried about the apple trees. » Continue Reading.
Well, I survived Winter Carnival, along with another monster snowstorm. So far this winter, I’d say that I’ve gotten between four and five feet of snow, most of it coming in two big storms. Luckily, I had a friend with a plow help me out this time, so I’m not having to hike in to the cabin. There’s no way I’m moving that much snow again. I’d rather hike than shovel.
Last week I house-sat for some friends of mine who live in Saranac Lake. It was glorious to have running hot water, fast internet and unlimited electricity. Out of the three though, I would still take hot water over the other two. » Continue Reading.
With Thanksgiving looming on the horizon, my thoughts the past few days have been centered on my favorite part of the holiday preparations- pie making. I’ll admit, I can spend hours upon hours in the “pie zone”- slowly but carefully making the pastry, rolling it out, crimping the edges and then finally filling the pie and baking it up.
There is just something that is so satisfying about baking a pie from scratch. The taste and flavor of a homemade pie are one bonus, but I think the best part is taking the pie out of the oven and beholding the beautiful creation you have spent hours making. » Continue Reading.
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