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This is the time of year that you first begin to see action in this orchard of ours. It begins in a state of ugliness that leads to an abundance of beauty in another month or so. The action happening these days is that of pruning the trees of their surplus branches so that the warm sun can hit every single bud and turn it first into a blossom, then into an apple. Here’s an interesting tidbit: the fruit buds actually form in June of the previous year. The pruning typically begins while there is still snow on the ground, as there was a few weeks ago when I took this picture. The snow is gone now; honestly, it is!
People are often surprised at how heavily the trees are pruned, but it is critical to have each part of the branch exposed to the sun for optimum ripening and healthy growth of the apple. You see here our team of pruners, two experienced ones and two new apprentices. They come from Trinidad and Jamaica to help us from March to October, and we are very grateful for their help! It delights my heart to hear their happy chatter in the orchard as they work.
After harvest in the fall, the apples are stored all year in special controlled atmosphere storage that you will learn about as we go along. I will give you snippets of information because A) it’s easier for you to digest, and B) I plan to write for quite a while, so I can’t tell you everything at once, can I?
My recipe today is a simple one to go with that egg cheese that I’m sure you’ve all made by now. Right? Of course; right. It is one I watched my Grandma make, who lived beside us all the years I lived at home. She was a tiny little lady who loved children and we loved her. She was an adventurous gardener and cook who liked to try new dishes. She knew every bird, tree, and flower in the woods behind us, and I learned from her which mushrooms were edible, and which ones were poisonous.
You simply cut a firm yellow or green apple like Golden Delicious or Crispin (also know as Mutsu) into thick wedges. This is what is known as “schnitz” in Pennsylvania Deutsch. I use one of those handy-dandy apple slicers that cores the apple and cuts it into wedges in one fell swoop. We carry nice sturdy ones at our store at Martin’s Family Fruit Farm. You melt butter in a pan, add brown sugar, the apple wedges, a generous dash or two of cinnamon and fry on medium low heat until the apples are all gooey and carmelly and starting to soften. They taste wonderful on egg cheese, pancakes, ice cream, or just on their own. Do try them!
Always, ALWAYS store apples in the fridge or somewhere equally cold. They will keep six to ten times longer than at room temperature.
Grandma's Fried Apple Schnitz
DirectionsMelt butter in a large electric or stovetop frying pan on medium heat. Wash apples, but do not peel them. Add brown sugar to the pan and stir into the melted butter. Remove the core and cut apples into thick wedges (about 6 per apple). I like to use my apple corer and wedger for this. Toss them into the pan with the butter/brown sugar mixture, sprinkle them with cinnamon, and stir them gently so that they are coated with the mixture. Fry on medium heat, turning them periodically until they are gooey and golden; soft but not mushy. This takes 5-10 minutes, depending on the firmness of the apples. Serve over egg cheese, ice cream, pancakes, or all on their own.