New Jersey bakers’ favorite apple is available in farm markets.
Like most local apples, the crisp, tart-sweet Stayman Winesap, which adds so much flavor to baked goods and cider, is having a good year in the Garden State.
More than 30 apple varieties are grown in New Jersey, and each baker has a favorite. Cameos, MacIntosh, Jonathan, Braeburn, Granny Smith, Empire and Golden Delicious all are great for pies, cakes, muffins and breads.
I like to use more than one kind of apple in a pie or crisp, giving it sweet and tart flavor notes and more texture.
While the Honey Crisp apple is a wildly popular favorite for eating, it doesn’t work as well in baking. No matter; there are plenty of others to choose from.
The apple continues to be celebrated at Terhune Orchards in Lawrence, which boasts more than two dozen varieties of the nation’s second favorite fruit (bananas are tops). Fall Family Fun Weekends continue through Oct. 31 with apple-picking, hayrides, corn and hay bale mazes, pumpkin picking and lots of apple treats. To ensure social distancing, advance ticket purchases are required and can be made through the website terhuneorchards.com.
Not only do apples taste good, but they are rich in vitamin C, an antioxidant that blocks damage caused by free radicals, as well as B-complex vitamins that keep our red blood cells and nervous system healthy.
They also taste best this time of year, especially if you get to eat them outside in the crisp autumn air.
Corn pickers needed
The harvest season has arrived for the corn crop at Howell Living History Farm in Hopewell Township. Volunteers are needed to help pick and process the estimated 120,000 ears in the farm’s fields.
From 10 a.m. to 4 p.m. Sat., Oct. 23, volunteers can participate in the harvest, circa 1900-style. The corn will be picked and husked while other volunteers will help shell and grind corn for Howell Farm’s animals. Still others will head for the farmhouse kitchen to help bake cornbread from the freshly ground cornmeal.
All of this year’s Saturday programs at Howell Farm have been modified to encourage social distancing and reflect current state guidelines for public events. Visitors are required to carry masks at all times, and wear them when social distancing isn’t possible. For more information see the website howellfarm.org.
Winter farm markets
While the fall farmers market season is winding down, the Princeton Farmers Market is looking forward to its winter season.
The market is now accepting applications from vendors for the winter markets, which are held from 10 a.m. to 2 p.m. Thursdays at 46-80 Franklin Ave., Princeton. The current market continues through Nov. 18. For information, see princetonfarmersmarket.com.
Meanwhile, for the winter months the West Windsor Farmers Market will be staying at its current location at the Vaughn Parking Lot at 877 Alexander Road with a small shift to the upper lot.
The West Windsor markets will be held 10 a.m. to 1 p.m. Dec. 4 and 18, Jan. 8 and 22, Feb. 5 and 9, March 5 and 19, April 2 and 16. For information, see wwcfm.org.
In the markets
Fall marches on with some summer crops still available and plenty of fall options. You will find apples, arugula, beets, bok choy, cabbage, carrots, chives, cranberries, eggplant, fennel, garlic, ginger, kale, lettuce, micro-greens, mushrooms, onions, sweet and hot peppers, white and sweet potatoes, radishes, scallions, shallots, squash including acorn and butternut, Swiss Chard, tomatoes, watermelon and zucchini. Availability depends on the market.
Wine lovers’ app
The Garden State Wine Growers Association has a new app that details New Jersey winery experiences throughout the state’s six regions including tasting specials and musical events.
To find the new app go to the iTunes App Store or Google Play and search for “New Jersey Wines.”
To use the app, visit any of the listed wineries, check in, and you may win a prize if you visit all the wineries in each region. The app also provides information on food and lodging in the area.
Apple Fritters
Easier than pie and as comforting as a doughnut, these fritters from smalltownwoman.com are one way to enjoy the apple season.
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1/3 cup milk
- 2 eggs
- 3 tablespoons applesauce
- 2 large Granny Smith or Honey Crisp apples peeled, cored and diced
- oil for frying
Glaze:
- 2 cups powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla
1. Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl. Make a well in the center and add 1/3 cup milk, eggs and applesauce. Stir just to combine. Fold in apples.
2. Heat 1 ½ inches of oil in heavy skillet, dutch oven or deep fryer to 375 degrees. Drop about ¼ cup of batter per fritter into hot oil; spreading it out as you drop. Cook each side until golden brown; approximately 2 minutes per side. Remove to paper towels to drain.
3. Whisk together ¼ cup milk, powdered sugar and vanilla. Dunk each fritters in the glaze turning over to make sure both sides coated. Place on wire racks to air dry and drip.
Apple Galette
An apple galette is more rustic than an apple pie, but also easier to make.Delish.com
The difference between a pie and a galette is that the rustic galette is easier to pull together. This recipe is from delish.com
- 1 basic pie dough
- 3 apples, cored and sliced
- 3 tablespoons packed brown sugar
- Juice of ½ lemon
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 1 large egg, lightly beaten with 1 tsp water
- 1 tablespoon demerara sugar
1. Make basic pie dough, and let chill 2 hours.
2. Meanwhile, prep your fruit filling: Combine sliced apples, brown sugar, lemon juice, cinnamon, and a pinch of salt in a large bowl. Gently fold to coat apples.
3. Preheat oven to 400 degrees and line a medium baking sheet with parchment paper. On a lightly floured surface roll dough into a 12-inch circle about 1/8-inch thick. Transfer to prepared baking sheet.
4. Arrange apple slices on top of dough, leaving a 1 ½ -inch border around the edge. Fold the edge nearest to you towards the center. Rotate sheet plan slightly and repeat, until all edges are folded towards fruit.
5. Brush egg wash over crust and sprinkle with demerara sugar. Bake until crust is golden and fruit is tender, 40 to 45 minutes. Transfer to cooling rack and let cool completely before slicing.
