Stepping Out

Ripe for the picking

Bite into fall at an apple orchard nearby

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Autumn arrives with those short-lived delights of the season: crisp, juicy apples, cider, harvest fairs, and, of course, pumpkins. So gather everyone and venture forth to one of the many u-pick orchards and farms close by and load up with some tasty apples and other seasonal goodies.
Apple season peaks around now, but there’s still time to pick through mid October, according to area growers.
Growers report an abundance of consumer-favorite varieties, including Honeycrisp and Gala, and, of course, Empire and McIntosh.
“By the time this crop gets off the trees all apple fans are going to see is ‘great’ —great variety, great quality and great flavor,” says New York Association President Jim Allen. In spite of some weather challenges this growing season — frost during bloom in some cases and smaller size fruit as a result of drought conditions — the crop is more plentiful than ever.
“There are plenty of fruits on the trees this year, they’re just smaller in size than usual,” says Allen. “Moms and kids will be especially happy.” He notes that drought makes apples crunchier and sweeter. “With less water content, the concentration of sugars in each apple is higher. Even downsides can have upsides,” he says.

As always, Allen and area growers continue to urge everyone to support the state’s apply industry by buying local – apples, cider, juice and other apple products – from pick-your-own and farm markets, as well as at the supermarket.
Growers are producing more of the varieties that everyone loves — including new favorites Gala and Honeycrisp, and old New York favorites McIntosh and Empire. Select from the abundance of varieties available, including such favorites as Zestar, Gala and HoneyCrisp. Zestar is early season apple that’s juicy, with a light and crisp texture.
 Also check out the newer varieties, the RubyFrost and SnapDragon. The RubyFrost’s blend of sweet and tart flavors and its crisp texture make it a great choice for eating as is and in for use in baking salads and sauces. The sweet uicy SnapDragon is characterized by a “monster crunch.” One of its parents is the Honeycrisp, and you’ll love the spicy/sweet flavor
For eating straight from the bushel basket or off the tree, choose from the crisp juicy varieties: the perennial favorites McIntosh and Red Delicious, the dense tart Granny Smith, the super-crisp, sweetly tart Honeycrisp, and the tart, juicy Paula Red. Other popular varieties include Cortland, Empire, Macoun, and Crispin (also known as Mutsu).
Use McIntosh or Cortland for baking. Cortlands are a favorite cooking apple because their sweetness comes through so that less sugar is needed. They are also great in salads and good to eat as is.
Rome and Empire are also favored for baking, as are Fuji, Crispin and Ginger Gold. In pies, a mix of varieties brings out the best flavor. Crispin, Cortland, Rome, Granny Smith, and Northern Spy are popular baking choices.
For applesauce, try the Paula Red.
Once you get home with your bounty, make some delicious apple treats.

Dutch Apple Pie
Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling:
8 cups sliced cored peeled apples
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice

Topping:
1/2 cup unsalted butter, softened
1 cup all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar

In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 400° F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
In large bowl, toss filling ingredients. Pour into pie plate, mounding apples toward center.
In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

New York Apple Slaw Salad
2 cups sliced, finely chopped green cabbage
1 cup sliced, finely chopped red cabbage
1 medium red apple, sliced thin and cut into small matchsticks
1 medium green apple, sliced thin and cut into small matchsticks
1 cup grated carrot
1/4 cup shelled, roasted pistachios
Sea salt and freshly ground black pepper, to taste

Sweet and Sour Cider Dressing:
2 tablespoons apple cider vinegar
1/2 teaspoon country Dijon mustard
1 tablespoon honey
1/4 cup extra-virgin olive oil
1/2 teaspoon celery seed
2 tablespoons apple cider

In a cruet or jar, combine dressing ingredients and shake well. Set aside.
Combine cabbage, carrot and apples into a large bowl.  
Chop pistachios with a knife or use a chopper.  
Add chopped pistachios to the bowl.  
Add dressing, salt and pepper to taste, and stir well.  
Refrigerate for at least 20 minutes; stir again before serving.

Cranberry Applesauce
3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein)
1 1/2 cups to 2 cups fresh or frozen cranberries
2 Tbsp lemon juice
1/2 teaspoon ground cinnamon
1/4 cup of brown sugar
1/2 cup white sugar
1 cup water
1/2 teaspoon salt

Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.
Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.
Serve hot as a side to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream.
Store in the refrigerator for a couple of weeks. Or freeze for up to a year.

In the orchard:
Go get those apples

Davis Peach Farm, Hulse Landing Rd., north of Rte. 25A, Wading River. (631) 929-1115. Open every day. Call for times.
30 varieties of apples, including Cortland, McIntosh, Fuji, Gala, Tsugaru. Also peaches, plums, nectarines. No dogs or strollers.
Harbes Farm and Orchard, 5698 Sound Ave., Riverhead. (631) 369-1111 or 298-0700 or www.harbesfamilyfarm.com. Open 9 a.m.-6 p.m. weekends; Spooky Corn Maze, Friday and Saturday, 7-10 p.m. Over 24 varieties, including Honeycrisp, Gala, Jonagold, and Golden Delicious, along with pumpkins and a corn maize. No dogs.
Lewin Farms, 812 Sound Ave., Wading River. (631) 929-4327 or www.lewinfarms.com. Open every day, 9 a.m.-4:30 p.m.
Choose from a dozen varieties of apples, including Yellow Delicious, Red Delicious, Granny Smith, Rome, Empire, Cortland, and Gala. Also visit the corn maize.
Seven Ponds Orchard, 65 Seven Ponds Rd., Water Mill. (631) 726-8015. Open 9 a.m.-6 p.m. daily.
Choose from 14 varieties including Ginger Gold, Gala, McIntosh, Macoun, and Golden Delicious. Other activities include a corn maze, hayrides and a picnic area. Blackberry and raspberry picking are also offered, with candy apples, jams, pies, and varied treats for sale.
Wickham’s Fruit Farm, Main Rd., Cutchogue. (631) 734-6441 or www.wickhamsfruitfarm.com. Open 9 a.m.-4 p.m. Closed Sundays.
Over a dozen varieties for picking, including Ginger Gold, Gravenstein and Gala. Also purchase cider, preserves and freshly made doughnuts and pies, along with u-pick pumpkins. This busy place offers tours, wagon rides and bee observation.
Windy Acres Farm, 3810 Middle Country Rd., Calverton. (631) 727-4554
Over 30 varieties of apples, including Gala, McIntosh and Mutsu. Open daily 9 a.m.-7 p.m. With corn maize, hayrides and other related seasonal activities.
Woodside Orchards, Main Road, Aquebogue/116 Manor Lane Jamesport. (631) 722-5770 or www.woodesideorchards.com. 10 a.m.-5 p.m. daily at Aquebogue location and weekends at Jamesport. Pick from over 27 varieties including Red Delicious, Yellow Delicious, Empire, and Jonagold. With hard cider tastings.
The Milk Pail, 50 Horsemill Lane, Water Mill. (631) 537-2565 or www.milk-pail.com. Friday, Saturday and Sunday, 10 a.m.-5:30 p.m. and Oct. 12.
26 varieties are available, including McIntosh, Jonamac, Gala, Cortland, Honeycrisp, Also find peaches, home-baked treats and cider for sale. Dogs not allowed in the orchard. Farm wagon tours are offered.