By Debra Morris–
Apples are some of the first fall fruits to arrive for the season—with some varieties arriving as early as August. However, farmers say that the wet winter has delayed their harvests, so we can expect them to begin harvesting a bit later than last year. But that doesn’t mean we can’t start getting excited about the tempting aroma of baked apples or apple pie!
There are so many varieties of apples to choose from at your farmers’ market—many more than you’ll find at any grocery store. And with many farmers returning to growing traditional heirloom varieties, you’ll discover that these fruits have better flavor than the hybrids we’re used to. The Gravenstein, Arkansas Black, and Pink Lady are just a few of the old varieties that farmers have returned to growing,
There are apples best for baking, apples that are best for applesauce, and many that are best for eating out of hand. So, talk with your local farmer to find the perfect match for your cooking and eating needs.
Allard Farms, based in Westley, grows a nice variety of heirloom apples such as Arkansas Black, Braeburn, Cameo, Empire, and many others. His family has been farming since 1909 and now has 100 varieties of fruit trees on over 100 acres.
Starting with only 20 acres, Ken’s Top Notch now has over 250 acres of fruit trees in Fresno. They are certified organic as well. You’ll find the Red Fuji variety of apple at their stall. It is large, sweet, and has a great crunch. Be sure to stop by and try some for your lunch boxes.
Rainbow Orchards and their mountain-grown apple orchards sit at an elevation of 3,400 feet in the hills of Camino. They grow heirloom varieties like Braeburn, Pippin, Fuji, Honey Crisp, Arkansas Black, and many standard hybrids. Available beginning in early September are Gala, Red Delicious & Golden Delicious, Granny Smith, Jonathon, and Macintosh apples.
Easy Slow Cooker Apple Butter
6 pounds apples such as Pink Lady or Braeburn
2 cups white sugar
1 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon ground cloves
4 tablespoons maple syrup
1/4 teaspoon salt
2 tablespoons apple cider vinegar
Core and peel apples. Fill large slow cooker with apples. Pour in remaining ingredients. Cook on high for 1 hour; stir. Cook on low for about 9 to 10 hours or overnight until the apples are soft. Remove the lid, stir, then cook on high for 1 hour to allow for thickening to desired consistency. Using an immersion blender, blend until smooth. While the mixture is still hot, fill sterilized jars, then add lids and rings; refrigerate for up to two weeks or can in a water bath canner. Process for 20 minutes.
Debra Morris is a spokesperson for the Pacific Coast Farmers’ Market Association (PCFMA). Check out the PCFMA website for recipes, information about farmers’ markets throughout the region and for much more: https://www.pcfma.org/
This Month at the Farmers’ Market
Published on September 7, 2023
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