Fresh Apple Cider Available!

Posted on September 20, 2016 by | 2 comments

fall-display-at-winchesterCrow Mountain Orchard apple cider is made 100% from our own apples and is pressed right here at the orchard using special blend of apples using my dad’s secret recipe. We never add any sugar. The cider is pasteurized using the latest technology to preserve the fresh apple taste.

For many years I have served cider at fall parties and get-togethers as a warm punch. Your guests will believe you have gone to much trouble and ask for your “recipe”. I just heat a gallon of cider on the stove with a few cinnamon sticks, pour into a punch bowl including the cinnamon, and add some thin-sliced apples to float on the top. An alternative is to add a bit of seltzer or club soda to chilled cider. This was always my daughter’s favorite.

Not every variety or container size of our fruit is available at the farmers markets due to limited space on the trucks. For a full selection we encourage you to visit the orchard salesroom from 8 to 5, seven days a week.

Fruit currently available at Crow Mountain Orchard: (Please call the salesroom between 8:00 and 5:00 to check on availability of your favorite fruit before you make a long trip. 256-437-9254.)

  • Apple Cider
  • Red Delicious Apples
  • Gold Delicious Apples
  • Jonagold Apples
  • Jonathan Apples
  • Pippin Apples
  • McIntosh Apples (currently limited while we wait for more to ripen)
  • Asian Pears
  • Muscadine Grapes
  • Spartlett Pears

 

 

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Mutsu Apples Starting to Get Ripe!

Posted on September 16, 2016 by | 2 comments
Apples just picked

Apples just picked

Mutsu apples have just started getting picked. We currently have a limited number in the orchard salesroom, so call before you come for them between 8:00-5:00, 256-437-9254.

Red and Gold Delicious and Jonagold apples are  customer favorites. This is the very best time to buy them. They are wonderful eating apples. Gold Delicious and Jonagold can be used for cooking. Several customers who do not cook with sugar use the Gold Delicious for cooking since they are naturally sweet.

If you have not tried the Jonagold, I recommend it to anyone who loves the Honeycrisp apples. They are crisp and have a similar sweet/tart flavor.

We hope to have fresh cider in one to two weeks.

Please call the salesroom between 8:00 and 5:00 to check on availability of your favorite fruit before you make a long trip. 256-437-9254.

Not all varieties or sizes are available at the farmers markets.

Fruit currently available at Crow Mountain Orchard:

  • Mutsu Apples (limited quantities–call before you go)
  • Red Delicious Apples
  • Gold Delicious Apples
  • Jonagold Apples
  • Jonathan Apples
  • Pippin Apples
  • McIntosh Apples (currently out of stock while we wait for more to ripen)
  • Asian Pears
  • Muscadine Grapes
  • Seedless Grape (almost gone for the season)
  • Spartlett Pears
Pears on dehydrator tray

Pears on dehydrator tray

If you dehydrate fruit, make sure you try drying the Spartlett pears. Dried pears have a more intense pear taste and sweetness that makes them great for a healthy snack. My favorite use for them is to add them to oatmeal which naturally sweetens it.

 

 

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Red and Gold Delicious and Jonagold Apples Available!

Posted on September 12, 2016 by | 8 comments
Gold Delicious Trees

Gold Delicious Trees

Red and Gold Delicious and Jonagold apples are  customer favorites. This is the very best time to buy them. They are wonderful eating apples. Gold Delicious and Jonagold can be used for cooking. Several customers who do not cook with sugar use the Gold Delicious for cooking since they are naturally sweet.

If you have not tried the Jonagold, I recommend it to anyone who loves the Honeycrisp apples. They are crisp and have a similar sweet/tart flavor.

We hope to have fresh cider in one to two weeks.

Fruit currently available at Crow Mountain Orchard: (Please call the salesroom between 8:00 and 5:00 to check on availability of your favorite fruit before you make a long trip. 256-437-9254.)

  • Red Delicious Apples
  • Gold Delicious Apples
  • Jonagold Apples
  • Jonathan Apples
  • Pippin Apples
  • McIntosh Apples (currently limited while we wait for more to ripen)
  • Asian Pears
  • Muscadine Grapes
  • Seedless Grapes
  • Spartlett Pears
Pears on dehydrator tray

Pears on dehydrator tray

If you dehydrate fruit, make sure you try drying the Spartlett pears. Dried pears have a more intense pear taste and sweetness that makes them great for a healthy snack. My favorite use for them is to add them to oatmeal which naturally sweetens it.

 

 

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Fried Apples Recipe from Shirley

Posted on September 4, 2016 by | 2 comments
Cooked fried apples

Cooked fried apples

Although I live in North Carolina, I try to visit the orchard and see my dad frequently.  I brought home some Jonathans, my favorite cooking apple, as it was my mother’s.  I use a half-peck bag to make a large skillet of fried apples.  They are wonderful warm served over vanilla ice cream. They are good in fried pies or even just spooned into a small flour tortilla, folded over and fried in a skillet with butter and sprinkled with a bit of cinnamon sugar. People in North Carolina also like fried apples with breakfast or served as a side dish with pork.

Raw fried apples

Raw apples

Directions:

  • Peel and slice about 5 pounds of apples for a large skillet full. The apples will reduce once cooked. I also use re-hydrated dried apples that I dry at home, and we can’t tell the difference from fresh apples when making this dish.
  • Melt 1/2 to 1 stick of butter in a large, heavy skillet. This can be reduced or eliminated by using some Crow Mountain Orchard cider.
  • In a large bowl, I mix the apple slices with cinnamon and sweetener. My preference is a mix of white and brown sugar enough to coat the apples. Taste a raw slice, and if there is enough sugar and cinnamon that it tastes good to you raw, it will be enough for cooking them. If I am making it for just me and my husband, I use Splenda or Stevia since we watch our sugar intake.
  • Add apples to the melted butter in a hot skillet, cover, and cook over medium heat until apples just start to soften. The time varies by the variety of apple you use. The apples will give off some juice. Remove lid, and cook apples until the juice/syrup starts to thicken, but don’t cook them dry. It usually takes 20 to 30 minutes of cooking.
  • Jonathan and Granny Smith hold their shape very well, but other varieties may cook up. That is actually fine and many people prefer them softer. Or just tell your family it is chunky applesauce and you meant to make it that way!
  • Leftovers can be refrigerated or frozen. Warm them before serving.
  • Optional additions: chopped pecans, raisins, or other dried fruit

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Laura Red Apples are ripe!

Posted on September 4, 2016 by | Leave a comment

We have only a few trees of Laura Red apples, so we have a small crop that won’t last long. I recommend that our Laura Red fans get them as soon as possible. Call the orchard at 256-437-9254 before you go.

We currently have a small crop of Spartlett Pears which are good for canning and eating,  seedless grapes, Asian pears, Gala apples, Pippin apples, McIntosh apples, Jonathan apples, and a few 3 lb bags of Honeycrisp apples. The peaches and nectarines are gone for the season.

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Spartlett Pears Available Now

Posted on September 2, 2016 by | 2 comments
Pears

Pears

We currently have a small crop of Spartlett Pears which are good for canning. Call the orchard before you go. 256-437-9254.

We also have seedless grapes, Asian pears, Gala apples, Pippin apples, McIntosh apples, Jonathan apples, and a few 3 lb bags of Honeycrisp apples. The nectarines are gone for the season.

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Honeycrisp in 3 lb bags only

Posted on August 29, 2016 by | 5 comments

I just received a call from my sister, Barb, and Michelle at the orchard that they are down to the last bin of Honeycrisp apples. They are all in 3 lb bags. They won’t last long!

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