Pink Lady apples are in now!!!
We currently have:
Granny smith (small bags only)
Rome (3 pound only)
And of course our delicious apple cider.
What’s available now…
Apple varieties come and go quick. Please call the sales room at 256-437-9254 to check fruit availability. Have a great weekend!
It is apple time! Call the orchard salesroom between 8:00 and 5:00 before you come to make sure we have what you want since we sometimes run out of some varieties during the day. Our number is 256-437-9254. We are open 7 days a week, 8 to 5.
We currently have the following apple varieties.
- Jonathan–a versatile red apple, slightly tart, but good for eating or cooking. They hold their shape very well for fried apples or pie. My mother always used Jonathan apples for making caramel apples and apple sauce. These are my favorite for cooking and dehydrating.
- Pippin–a very large, green apple that are tart and a favorite of customers for canning, apple butter, and apple sauce.
- Gala–a sweet eating apple, great for a lunch box.
- Honey Crisp–our most popular eating apple. Crisp with a lot of flavor.
- Laurel Red (almost gone for the season)–Good for apple butter
- Ginger Gold and Ozark Gold–yellow/green summer eating apples. They cook up quickly for apple sauce.
We also have the following items:
- Asian Pears
- Moon Glow Pears–eating and cooking
- Green Bell Peppers from our garden
Fall fruit is in full swing at Crow Mountain Orchard! We currently have:
- Fresh apple cider
- Muscadine Grapes
- Asian Pears
- Red and Gold Delicious
The salesroom is open 7 days a week, 8 to 5, at 6236 C.R. 39, Fackler, AL. Bring cash or a check–we don’t accept debit or credit cards. Call us during business hours if you have any questions at 256-437-9254.
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.
- 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
Although I live in North Carolina, I try to visit the orchard and see my parents frequently. Earlier this year. I brought home some Jonathans, my favorite cooking apple. I used a half-peck bag to make a large skillet of fried apples. They are wonderful warm served over vanilla ice cream. They are also good in fried pies or even just spooned into a small flour tortilla, folded over and fried in a skillet with butter.