Sep. 3—Goodbye corn, hello apples. From one popular crop to the next, that’s how it goes in Minnesota.
Apple season is just beginning and we have at least until early November to enjoy our favorites, turning them into pies, crisps, turnovers, applesauce, fritters or, best of all, just eating them out of hand.
Interestingly, of the most popular varieties we have the University of Minnesota apple breeding program to thank. Since 1878 — wow, that’s a long time! — the U of M has developed 29 different varieties including Haralson, Honeycrisp, SweeTango, Sweet Sixteen, Zest and First Kiss.
New this year is Triumph while the newest “apple baby” is Kudos, a cross between Honey Crisp and Zestar. Look for it next season at the earliest. Globally recognized, this breeding program is meticulous and time consuming and can take between 20 to 30 years from initial cross pollination to public release. Patience is also a factor. Especially important is to develop varieties that thrive in our climate.
It’s interesting how long some of these have been around. The Wealthy may be the grandfather of them all. Developed by Peter Gideon, a horticulturist, it was introduced in 1868 and during the late 1800s and early 1900s was especially popular. That cultivar is the parent of several other successful apples including the Haralson, which was introduced in 1922. That apple has been among the favorites for it’s versatility, both eating but also in baking, especially pies. It’s been my “go to” apple for decades.
However, Fred Wescott, owner and CEO of Wescott Orchard in Elgin, told me its popularity is waning nationwide though still popular here and in the Upper Midwest. The most popular? HoneyCrisp, which in 2006 was named as our state fruit. Wescott added that it is also an international favorite, far and above any other.
So as the season gets underway where is the best place to stock up on these fall favorites? Truthfully, there is no “best” place. There are several area orchards where you can buy most varieties bagged or even pick-your own. Most offer that and it’s a great fall family activity.
In addition to apples you’re likely to find a wide selection of pumpkins, fall vegetables and baked goods. While you might go for apples, my bet is you go home with more than that. Several apple growers are also at the Farmers Market, with apples either in bags or bushels.
You’ll also find varieties at local grocery stores, though maybe not as many. Wherever you buy, check them over for bruises or soft spots. When I go to an orchard, I always ask for seconds since I will be baking and those apples if not perfect on the outside are still excellent on the inside, also a little cheaper. While virtually all apples are generally juicy and crisp, all have their own unique flavor profile.
Our area has several orchards where you can get apples already bagged and ready to use, or even pick-your-own, a great fall family activity. Sekapp Orchard is the closest, just minutes from downtown (3415 Collegeview Road E, 507-282-4544). In business since 1962, it is run by Fred Kappauf and his three children. With over 8,000 apple trees in most varieties, you’ll be able to find what you are after. For picking, a minimum 1/4 peck apple bag purchase is required for everyone entering the orchard whether they are picking or not.
It’s a good idea to call ahead to see what varieties are available for picking, which can vary. They are also at the Farmers Market. The business was recently put up for sale.
If you are wanting a scenic drive head to Blossom Hill Orchard & Farm, just outside Preston. (645 U.S. Highway 52 E, Preston, 507-765-4486). With over 20 apple varieties, you can buy already picked or pick your own. Owned and run by Dane and Hillary Diede, the farm have more than apples, like baked goods, local honey, jams and jellies.
With a culinary degree, Hillary is an expert baker offering apple turnovers (a specialty), pies, muffins and cookies. They also have organic grown produce available. My bet is that though you came for apples you’ll find other great produce and products.
If you’ve never been to Wescott Orchard make plans to go. (28085 Wabasha County Road 25, Elgin, 507-876-2891). Still family owned, it has also become a successful wholesale operation, a multiregional business headed by Fred Wescott. Started by his grandparents over 50 years ago, his daughter Sarah is in charge of the retail store. In addition to the 20 varieties of apples, they also press fresh cider and have a locally made selection of caramels, chocolates, fudge, syrup, honey and apple pies.
They have also recently become an event venue. With the addition of their Orchard View stage where they offer live music, food, drinks and family fun. Sept. 13, Wescott Orchard will host an all-day music festival fundraiser with EcoFest to fund a tree-planting project. For more information about their apple-picking, apples and events call 507-951-5011.
Apple filling
6-8 medium-sized apples such as Honeycrisp, Granny Smith, Haralson
2 tablespoons fresh lemon juice
1 cup sugar
1 heaping tablespoon flour
1 teaspoon cinnamon
1/4 teaspoon salt
Topping
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup walnuts, chopped
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
Preheat oven to 350. Grease a 13×9-inch baking dish with butter. Place apples in the dish, drizzle with lemon juice and toss to coat. Pat slices down. In a bowl whisk together the sugar, flour, cinnamon and salt. Sprinkle mixture over apples. Gently toss to coat. For the topping, mix together the brown sugar, nuts, baking powder, baking soda and salt. Sprinkle evenly over apples. Bake until topping is slightly crisp and golden brown, 55 minutes. Serve warm or at room temperature with or without caramel sauce or ice cream.
3 large eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
4 cups peeled, finely chopped tart apples
1/2 cup pecans, chopped
Frosting
1 8-oz. pkg. cream cheese
1 teaspoon vanilla extract
1 tablespoon milk (or cream)
2 cups confectioners sugar
Preheat oven to 350. Grease a 9×13-inch pan. In a large bowl mix together the sugar, eggs, oil and vanilla extract until completely combined. In another bowl whisk together the flour, spices, baking soda and salt. Add dry ingredients to wet and stir to combine. Fold in apples and nuts. Stir well, then pour batter into pan. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool. For frosting, place cream cheese and butter in a large bowl and beat with a mixer until smooth. Add vanilla, milk and confectioners sugar and beat until smooth. Spread on top of cake. Alternatively, you can leave off the frosting and sprinkle powdered sugar over the cooled cake.
3 lbs. apples, cook’s choice
1/2 cup sugar
1/2 tsp. cinnamon
3/4 cup water (I often also add apple cider)
Wash, peel, quarter and core the apples, cut into chunks, then put in a saucepan. Add water, sugar and cinnamon, bring to a simmer, cover with a lid. Simmer for 25-30 minutes, stirring from time to time. Cooking time depends on the apples you use. When tender, take off heat and mash with a potato masher. Add more sugar if needed. If sauce is too liquid continue to let it simmer with lid off until it’s the consistency you want.
Post Bulletin food writer Holly Ebel knows what’s cookin’. Send comments or story tips to life@postbulletin.com .