Flavors of fall in Long Island's apple orchards

Now that we’ve bid adieu to summer, it’s time to begin to savor autumn’s many pleasures. September invigorates our spirits with all that makes this short-lived time of year so special: crisp, juicy apples, apple cider, pumpkins, and harvest fairs. So gather everyone together – and maybe even include your faithful four-legged companion – and set out for a day in the apple orchards.
The apples arrived early, this year, due to the warm weather, according to grower reports, and so the local u-pick fields are already crowded with eager visitors.
“The warm weather and sunny days we got in late spring and summer seem to be Mother Nature’s way of apologizing for the early cold,” said Jim Allen, president of the New York Apple Association. “Homegrown apples are sooner than expected, and that’s good news for apple lovers.”
Allen noted that while supplies will be less than typical, fruit flavor and size are excellent. The ideal summer weather has resulted in higher levels of fruit sugars, ensuring that the first varieties off the trees such as Jersey Mac, Ginger Gold, Paula Red, Jonamac and Gala are naturally sweet and tasty.
“We’ve got a beauty of a crop,” said Allen. “Consumers should expect super sweet apples from our growers this fall.”
McIntosh apples are being picked right now, along with Gala and Honeycrisp. The apple season will continue into early October, but these early varieties won’t be around long, according to the growers.
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, along with the more “exotic” varieties, such as Cortland, Empire, Macoun, and Crispin (also known as Mutsu).
Consumers should also look for the Zestar, a new variety showing up in select orchards and retailers.
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. try Crispin, Cortland, Rome, Granny Smith, and Northern Spy.
For applesauce, try the Paula Red.
And, of course, growers will also be pressing quality batches of cider throughout the fall, and continue to urge consumers to “buy local.”
“Apples grown locally taste better, are more crunchy and fresh and leave a smaller “carbon footprint” since they travel shorter distances to market, helping the environment,” Allen said.
When you get home with your bounty, make some yummy apple treats.

Official New York State Apple Muffins