Orchard Talk

Yep, it’s baking time. And I bought too many apples, because that good lookin’ $12 half bushel of Ginger Golds from King Orchards was IRRESISTIBLE.

Here’s my favorite apple cake recipe. I really generally don’t care for baked apple products, but this one is . . . oh good lord. . . you gotta try it. My mom got the recipe from Emma Ellison in Eastport, way back in the 70′s. Mom used to make it for dad’s birthday every year. Sometimes I still do. It’s stupid easy – great recipe for the kids to try out their baking skills.

I’ve added some spices, and I use both brown and granulated sugars. You can doll it up to your liking. I’ve used oil or butter; both are delicious. If you use butter, you may need to adjust the amount of salt you add (unless, of course, you’re using unsalted butter). I’m guessing you could even use applesauce or bananas for some of the sweet / fat ingredients.

This recipe yields one 9×13 glass baking pan. You can also use it as a muffin batter, or dress it up with a crumb topping. Once it’s cooled, sifting powdered sugar through a doily is a cutesy old fashioned thing to do.

The cake is best about 15 minutes out of the oven. The edges will be crusty and chewy, and the cake is moist and dense. It’s also great for the next few days, if there’s any left. Just cover pan with foil or film wrap.

Bake at 350 for approximately 50 minutes. Kinda depends on exactly how many apples you use, and how much moisture they contain. Cake is done when it’s deep golden brown, the edges start to pull away from the pan, and the center has puffed up and is set.

4 cups diced apples – I usually quarter them or cut in 8ths, depending upon size of apples, then slice. Don’t peel!
1 c granulated sugar
1 c brown sugar, loosely packed
3/4 c oil
2 eggs, slightly beaten
2 tsp vanilla
2 c all purpose flour
1 1/2 tsp baking soda
1 tsp salt (I like a high quality sea salt best)
2 tsp ground cinnamon
1 tsp ground ginger
sprinkle ground cloves
sprinkle ground nutmeg
couple sprinkles ground coriander
1 c chopped walnuts or pecans (optional, of course)

I suggest you use a large mixing bowl and do this by hand with a big ol’ wooden spoon or rubber spatula; I’ve never bothered with a mixer for this cake. The batter is dense and lumpy and it will look like there is absolutely NO way it’s going to turn out. . . but it will.

Stir together flour, sugars, spices, soda and salt.

Slice apples and stir into dry ingredients to coat them.

Add the eggs, oil, and vanilla at once, and stir gently just until combined.

Bake, eat, and feel the love.

Tags: Apples, Recipes

Rose and Betsy’s top tips for apple buying and storing:

• Be adventurous! Don’t be afraid to experiment. You have nothing to lose but boredom. Try some new varieties. You may not like them all, but you are sure to make some new discoveries that will become life-long favorites.
• Keep it cool! Apples continue to ripen after they have been picked. Keeping them cool retards this process. Best way to store is in the refrigerator, but a cool well pit or basement will work sufficiently.
• Keep those slices nice: A little fresh lemon juice sprinkled on apple slices will help keep them from browning.
• Are they done yet? To check for ripeness, cut one apple open.  When the seeds are dark and brownish-colored, the apples are ripe.
• Handle with care: Gentle handling will prevent bruising

Handy guidelines for determining how many apples you need:

• 1 pound equals approximately 3 medium apples, or 2 cups sliced.
• 3 pounds equal approximately 8 to 9 medium apples, or one 9-inch pie.
• 1 peck equals approximately 10 to 12 pounds, or 20 medium apples . Makes 3 or 4 9 inch pies, 7 to 9 quarts frozen or 4 quarts canned.
• 1 bushel equals approximately 42 to 48 pounds, or 126 medium apples. Makes about fifteen 9 inch pies, or 30 to 36 pints frozen.

Tags: apple browning, apple selection, Apples, caring for apples, how to store apples, michigan apples, Our Websites

What a great day for an orchard tour. With John driving and Patty, Juliette and I chomping on apples, we toured the farms.

First on our inspiration list was the size and quality of the apples. Boy, are they beautiful. Mutsu, Empire and of course Honeycrisp took the prize. Harvest of the Honeycrisp should start the last week of September.

Next, we couldn’t get over the squash and pumpkin patch. WOW!! 14 acres and again the size of the squash is huge. John has done a great job of keeping the field clean and nice for long keeping squash. Oh my goodness, you can not believe the size of some of the blue hubbard squash we have. Let me know of any contests for large squash.

Next on our tour was a stop at the pear orchard. The Bartlett and Bosc are, you guessed it, “big”. This is the year for pear lovers to can because the size is so good.

I’m going to be shipping Bosc pears this year in my gift apple boxes so be sure to watch for info on our shopping cart.

Last but not least are the plums. We grow Stanley Prune Plums. We have nick named my brother-in- law Jim, “the plum dumpling” because he is so good at waiting to harvest until the darn things are sweet. Most farmers pick a little too green but he waits and grows the best plums. Once they are in the market I probably eat 10 a day.

Rose is getting ready to dip caramel apples. She always get a callus on her finger from hand dipping these little wonders. I’m thinking of inventing a holder so she doesn’t need to twist them between her fingers. Any ideas pass them on.

Well, I’m ready for a great fall! Betsy

Tags: Apples, bartlett, bosc, caramel apples, honey crisp, honeycrisp apples, michigan orchard, orchard pictures, orchard tour, pears, plums, pumpkins, squash

The first of our Honeycrisp apple crop is coming into the market this week. We also have Ginger Golds, Macs, and Paula Reds. We’ll have Galas by the weekend.

Tags: Apples, honeycrisp apples