#njapples2017

Gillian Armstrong, on behalf of the New Jersey Apple Industry Advisory Council

With apple season coming to a close and Halloweekend right around the corner, it’s time to hit the orchard for one final hoorah. Make sure you get out there to pick-- because all tricks aside, later season varieties like granny smith, cameo, jonathan, and others can be used to make exquisite tasting treats! Not to mention, they make great party pieces! Here are five hauntingly good, crowd-pleasing apple desserts. Who else is hyped for Halloween?

Author of recipe:  Alison Randall and Home & Plate https://www.homeandplate.com/blog/halloween-mummy-apple-crypts

INGREDIENTS

1 package of puff pastry

2 cups apple, peeled and diced

2 tablespoons brown sugar

1 teaspoon cinnamon

1 egg

Equal parts cinnamon and sugar

Candy eyeballs

INSTRUCTIONS

1. Preheat the oven to 400°F. Peel and dice the apples. Sprinkle with brown sugar and cinnamon. Set aside.

2. Follow the directions on the box of puff pastry to thaw. Unfold the two sheets of puff pastry and cut each sheet into four squares. Place the squares on a cookie sheet lined with parchment paper. Score three dividing lines per square. Next create 6-8 strips on each side of the square being careful not to cut into the middle. 

3. Place a spoonful of your sugar cinnamon diced apples in the middle of the square. Next, fold the top strip and bottom strip down each side of the middle to keep the apples in place. Fold the remaining strips diagonally to create the body of the mummy. Be sure to leave enough space around the head of the mummy to fit candy eyeballs once the pastries come out of the oven.  

4. Beat the egg in a small bowl and use a pastry brush to spread the eggwash over the top of the mummy.  Sprinkle each mummy with equal parts cinnamon and sugar. 5. Bake according to the package directions, about 15 to 20 minutes until the mummies are golden brown. Remove from the oven and allow the pastries to cool before fitting in the candy eyeballs. Enjoy.

Recipe Inspired by: http://www.forkandbeans.com/2014/09/25/sun-butter-and-apple-jack-o-lanterns/

INGREDIENTS

1 apple, sliced from top to bottom

¼ c. Sun Butter

handful mini nondairy chocolate chips for spiders (optional)

INSTRUCTIONS

Using a small, sharp knife, carefully cut Jack-O-Lantern faces into the apple slices.

Coat with Sun Butter. Decorate with "spider" chocolate chips (optional).

Author: Alida Ryder https://www.youtube.com/watch?v=VYSok3V5F5E

INGREDIENTS

2 cups granulated sugar

¾ cups water

½ cup liquid glucose/light corn syrup

few drops black gel food colouring

6 Granny Smith apples (or 12 small apples) (Ensure your apples are fresh and haven't been waxed)

INSTRUCTIONS

Grease a piece of baking paper and place on a tray/baking sheet.

Insert bamboo skewers in all the apples and set aside.

In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.

When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.

Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F on a candy thermometer).

Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

Recipe: https://theseasidebaker.com/vampire-apple-pie-milkshakes/

INGREDIENTS

Apple Pie Milkshake Filling

1 tablespoon unsalted butter

2 cups peeled , cored, and diced JAZZ apples

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon salt

Red Candy Coating

1/2 cup sugar

1/4 cup water

2 tablespoons light corn syrup

3-4 drops red food coloring

Apple Pie Milkshake

1 cup apple pie filling

2 cups vanilla ice cream

1/4 cup milk

1/4 teaspoon vanilla extract

Whipped Cream for serving.

INSTRUCTIONS

To make the apple pie filling, melt butter in a medium sized pan on medium high heat.

Add apples, brown sugar, cinnamon, and salt and sauté while stirring until apples are cooked, about 4-5 minutes.

Remove from heat and allow to cool to room temperature or place in a small bowl and refrigerate until cold.

To make the Candy Coated rimmed glass, place sugar, water, corn syrup, and food coloring in a small sauce pan and stir to combine.

On medium heat, cook sugar mixture until large bubbles begin to form, about 8 minutes (depending on your stove, so please watch carefully.) Mixture should coat the back of your spoon.

Once done, remove from heat and cool for 10 minutes.

Once cooled, carefully dip the rims of your glasses into the sugar coating.

To make the Apple Pie Milkshake, combine cooled apple pie filling, ice cream, milk, and vanilla in a high powered blender and bend until smooth. Pour into glasses and serve immediately, or place in freezer until ready to serve.

Top with a generous dollop of whipped cream.

Author: Robin Gagnon https://momfoodie.com/shrunken-heads-halloween-apple-cranberry-walnut-tart-recipe/

INGREDIENTS

4-6 firm apples, medium sized

1 tbs citric acid, or 1/2 cup lemon juice

2 cups water

single pie crust for tart shell

3/4 cup chopped walnuts

1/4 cup dried cranberries

1/4 cup of honey

1 1/2 tbs orange juice

*** optional 1/4 tsp cinnamon

INSTRUCTIONS

Cut the apples in half core and peel. Take care to make sure you have removed seeds and hard bits, but keep as much apple as you can.

Mix the citric acid or lemon juice with water in medium size bowl. Make sure it is deep enough to cover an apple half.

Carve the faces in each apple as shown, then drop in the water bath. Remove, shake off and pat dry with paper towel. This keeps the apples from browning.

Preheat oven to 200 degrees. Place apples on parchment lined baking     sheet. Bake for approximately 3 hours. Until apples are starting to     shrivel. Place the apples on baking cooling rack and bake another 2 – 3 hours, until apple heads are shriveled and soft inside, yet not hard and dry.

Remove the shrunken apple heads from oven. Increase the oven temperature to 350 degrees.

Line a tart pan with pie crust pick bottom with fork, trim edges and bake for 10 minutes. Remove, but leave oven on.

Arrange the shrunken apple heads in tart.  Mix together the walnuts, cranberries, honey and orange juice (add cinnamon if you like). Fill in spaces between the apples with cranberry walnut mixture. Baste the apple heads with a little of the syrup from mixture.

Gillian Armstrong, on behalf of the New Jersey Apple Industry Advisory Council

What do you love most about apple season? Is it the memories you make while trekking around the apple orchard or the first bite of a freshly baked apple treat? Well, whether you’re a traditional orchard goer, or an avid apple baker (maybe perhaps, both!), it’s safe to say that everyone always appreciates a delicious, warm apple treat. Take a look at these 5 apple recipes straight from our apple growers themselves! Each of these recipes will be sure to warm you up on any cool, Fall day.

Visit www.farmgirlgabs.com for a full list of recipes by Melissa Russo.

“A favorite fall recipe on the farm!”

Ingredients:

1/2 cup all purpose flour 

1/2 cup sugar 

1/4 tsp salt 

1/4 cup butter 

7 apples, peeled and sliced 

6 Tbsp water 

1 Tbsp lemon Juice 

1 cup shredded sharp Cheddar

Instructions:

Mix flour, sugar and salt in small mixing bowl

Cut butter until crumbly

Toss apples with water and lemon juice in bowl

Spoon into greased 8″ baking dish

Sprinkle with flour mixture

Bake at 350 degrees for 35 minutes

Sprinkle with cheese

Bake for an additional 5 minutes

Additional Recipes by Longmeadow Farm!

Ingredients

4 cups sliced, pared, tart apples

3/4 teaspoon cinnamon

2/3 cup packed brown sugar

3/4 teaspoon nutmeg

1/3 cup butter or margarine

1/2 cup flour

1/2 cup uncooked quick oats

Please Note: We have several varieties of Crisp Toppings available in our Country Store.

Instructions

Preheat oven to 375 degrees F. 

Grease 8-inch square pan. 

Place apple slices in 8″ pan. 

Mix remaining ingredients; sprinkle over apples. 

Bake 30 minutes or until apples are tender and topping is golden brown. 

Serve warm with ice cream or cool topping.

Battleview Orchards Apple Recipes

Ingredients:

4 cups apples, sliced 

1 apple cider

½ cup brown sugar

1 Tbsp fresh lemon juice

½ tsp cinnamon

¼ cup granulated sugar

1 egg

½ cup buttermilk

¼ cup molasses

2 Tbsp oil

1 cup all purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp ginger

¼ tsp nutmeg

¼ tsp salt

2 tsp cornstarch

Instructions:

Combine apples, brown sugar, apple cider, lemon juice, and cinnamon in a sauce pan. Cover and cook until apples are tender. 

Beat sugar, egg, buttermilk, molasses and oil together. 

Sift together flour, baking soda, baking powder, spices and salt. Add to egg mixture and beat until smooth.

In a small bowl combine cornstarch with 1 Tbsp cold water. Stir into apple mixture. 

Pour apple mixture into 1 ½ quart casserole dish, top with gingerbread mixture. 

Bake at 350 degrees for 30 minutes and enjoy!

Terhune Orchards Recipe Collection

Recipe inspired by the Alstede Farms Harvest Club!

From your share: 1 large bunch of broccoli (about 3 heads with stems), 1 good cooking apple (a non-tart apple such as Jonagold, golden delicious, McIntosh), peeled, cored, chopped From your kitchen: 3 Tbsp. butter, 1 cup of thinly sliced or finely chopped yellow or white onion, 1 cup of unfiltered apple juice or apple cider (not hard cider), 3 cups of chicken stock, 2 strips of lemon peel From your garden: 4 sprigs of lemon thyme or thyme, 1 Tbsp. chopped fresh chives for garnish

Directions

Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step) 

Heat a thick-bottomed medium large (4-quart) saucepan on medium heat. Melt the butter in the pan. Add the onion and the apple and lower the heat to low. Cover and cook for 10 minutes, until onions are translucent and apples are softened.

Add the broccoli florets and the chopped broccoli to the apple onion mixture. Add the stock and the cider. Tie up the thyme sprigs with kitchen string and add to the pot. Add strips of lemon peel to the pot as well. Increase the heat, bring to a boil, and reduce the heat to maintain a low simmer, covered. Cook for 20 to 25 minutes. 

Remove from heat. Remove thyme and lemon peels from the soup and discard. Working in batches, filling up the blender bowl to no more than one third full at a time, purée the soup. 

Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve.

Gillian Armstrong, on behalf of the New Jersey Apple Industry Advisory Council

How do we know it’s Fall in New Jersey? First and foremost, foliage turns from from lively, vibrant greens to mellow yellows, browns and oranges. Other signs typically include cool, crisp mornings, and football Sundays. But last, and certainly not least - the Cinderella effect takes place. You know, when the clock strikes twelve after Labor Day and everything turns ‘pumpkin spice’? Over the last few years, this media-driven artificial flavor frenzy has really gotten people into the Fall spirit. Whether you’re standing in line at starbucks, or scrolling through instagram - you’re bound catch a glimpse of the #pumpkinspice phenomenon.

But even if we’ve succumbed to this millennial inspired, ‘Pumpkin Spice’ era, we can’t forget about our long-standing fall mascot, the apple. And this season, the apple is stepping up its game… causing many of us to pump the pumpkin brakes.

Battleview Orchards, Monmouth County NJ

When it comes to fall flavors, Apple Cider & Apple Cider Donuts are a delicious pair that will never go out of style. These two products are quintessential must-haves.

Similar to milk and cookies during the holiday season, this match made in autumn heaven just. makes. culinary. sense. Sure, the flavors are out of this world… even the cinnamon sugar coating on a cider donut itself is finger-lickin good (literally).

But, the true beauty behind this delicious pair isn’t just the taste, it’s in the versatility of apples themselves. With every sip of fresh-pressed cider, or bite into a moist cider donut- you’re getting the real taste of a farmer’s fall bounty. Needless to say, there are no artificial flavor tricks when it comes to these treats.

Crates of Apples Ready for Cider Making

Many of our New Jersey Orchardists, and/or ‘Orchardistas’ say, “Apples are great because you can eat them fresh, bake or cook them.. and you can even drink them.. They’re versatility is unbeatable!”

You can dress them up or enjoy them as they are -- but always remember, a little cinnamon sugar goes a long way.

Cider Donuts: How they’re made- Even if apple cider is one of the main ingredients in these delicious donuts, don’t be fooled! Fresh cider & donut making is not as simple as it sounds. These processes require great amounts of strategy and chemistry to achieve the perfect product! Almost like a farmers magic formula ;-)

Craving Cider Donuts? Here’s your sign!

Take a peek to learn how these delightfully doughy fall treats are made at one of the finest cider donut hot-spots: Russos Farm in Tabernacle, New Jersey.

*Warning* this video will cause intense cravings for cider donuts!

https://m.youtube.com/watch?v=4CkVWP_WUas

Don’t forget! The best way to wash down an apple cider donut is with a glass of it’s trusty partner-in-crime, fresh-pressed cider. Click here to learn how it’s made. This video highlights many important elements to the cider making process used at Alstede Farms. Another NJ cider hot spot!

Cider Making at Battleview Orchards

Gillian Armstrong, on behalf of the New Jersey Apple Industry Advisory Council

There is something special about the sights, smells, and tastes of the autumn season. Whether it’s a warm cider-donut, a day out in the orchard, or a sunny afternoon spent sipping apple wine with friends; you get the best of it all during the fall. If you’re looking for a real fall experience this season, it’s time to plan a trip to Terhune Orchards.

Terhune Orchards began in 1975 as a 55 acre apple farming venture for Princeton natives, Gary and Pam Mount. Gary’s family heritage is deeply rooted in apple farming, but at a young age, he lost touch of his agricultural roots when his father sold off their apple trees. After his family farm was sold, he proceeded in life as a college student studying physiological psychology. However, even as a young man with the intellect levels to get into Princeton University, Gary always held onto his childhood dream of being a farmer. His wife, Pam left Princeton after high school to pursue a college degree in art. Pam did not come from a farming background, nor did she have a childhood dream of becoming a farmer like Gary did. After they both graduated from separate colleges, the couple reconnected and joined the Peace Corps. During this time as global citizens, they learned the importance of building strong communities, and learning through others. The relevance of community involvement, sharing input, and helping others followed them throughout their travels, and in life as a couple. 

Gary, daughter Tannwen, and Pam Mount

After traveling the world as a young couple, they caught hearsay of a 55 acre apple farm for sale in New Jersey. The couple decided that even with little farming experience, they were going to take a leap of faith and purchase the farm. Even with such a steep learning curve, the farm was home to Gary and Pam, and they were determined to make it work for them, and their community. The farm was more than just an apple orchard, but truly the apple of their eye. After 40 years of hard work, community involvement, and perseverance,Terhune Orchards became known as one of New Jersey’s top farm destinations. For Gary and Pam, their global experiences and involvement in their community really shaped the farm and their outlook on the business. Pam says, “In order for a business like this to work, you have to be involved in the community. I was mayor, Gary served on our State Board of Agriculture. Working with others is very important to us. You have to get involved outside of the farm- gain perspective”. Now, the farm is home to 200 fruit- and vegetable-producing acres noted for quality products, experiential learning, and country-style service. What once started as a 55 acre apple farm, is now a true farm hotspot, especially during the fall season.

At Terhune Orchards, the Fall season is something to be celebrated. Year after year, hundreds and thousands of visitors travel from near and far to get a real taste of what farming is all about. During this time of year, the bursting colors of the crops and foliage truly bring the farm to life.

Right now, it’s apples A-Z at Terhune Orchards. From apple cider donuts to apple spreads; hot, cold, sweet, savory, tart, frozen-- you name it they have it.. As Gary says, “Apples are great.. You can pick them, eat them, and now you can even drink them!”

Not your Average Tasting Cider: Pressed, Pasteurized & Bottled on the Farm

Being raised on an apple farm, Gary grew up eating apples quite often. “We ate all kinds of apples.. But we really didn’t drink them like people do these days!”. During those days, Gary never would’ve imagined 40 years later he would be making cider everyday on his own farm. In present day, cider making has become one of Fall’s greatest pleasures for the Mount family.

How it’s done

The cider is made using a custom blended mix of fresh apples picked on the farm. Apples are washed, then ground into the consistency of chunky apple sauce, known as “pomace”.  Pomace is loaded into cloth bags that are then pressed using filtration racks. The liquid that’s collected in the filtration rack is treated as “food safe” and bottled. Cider is pressed, pasteurized, and bottled daily on the farm.

Since fresh-pressed apple cider is made from whole apples, drinking cider provides many of the same health benefits as eating an apple!

Apple Picking

Apples have been a staple crop on the farm since Pam and Gary purchased the farm in 1975. To Gary, the original apple orchard symbolize his heritage. Being able to open the orchard year after year for families to enjoy gives the Mount family a true sense of contentment. Because face it-- the beauty in apple picking really lies in fall tradition, and nothing speaks fall quite like Terhune Orchards.

Terhune Orchards grows a myriad of varieties sure to fulfill all of your apple needs! Whether you like them sweet, tart, fresh, or in a dish- the trees are lush this season and ready to be picked. Click here to learn about each of the varieties and their many uses!

Toast to Fall with a glass of Apple Wine!

Looking for a farm-blended fall drink with a boozy twist? From Friday-Sunday, it’s wine o’clock on the farm from 2pm-6pm!

Did you know- Terhune Orchards is one of New Jersey’s few operating farms to also have a winery and tasting room? After years of hard work, the vineyards have been expanded to 9 acres of grapes and 12 varieties of wine, including three fruit wines made from Terhune Orchards’ own cider. More notably, a personal fall favorite- apple wine… yum.

Apple wine is yet another great way to enjoy the fall bounty at Terhune Orchards. Whether you pair it with other seasonal fare, or have a glass by itself, it is guaranteed to warm up any fall day. The crisp, sweet taste gives your palate a pleasant reminder of all things fall. So grab a glass, hit the patio, and ‘cheers’ to a great day spent on the farm.

All in all, whether you like your apples fresh off the tree, baked in a treat, or in your glass- you’re due for a trip to the farm. A trip to Terhune Orchards provides visitors of all ages a chance to really experience what fun on the farm is all about.

Remember when you’re visiting the farm this fall, you’re biting into more than just an apple. You’re getting a real taste of local agriculture and the farming community. And lastly, don’t forget to bring a little Terhune home with you too ;-)

Gillian Armstrong, on behalf of the New Jersey Apple Industry Advisory Council

Labor Day, New Jersey’s celebratory, seasonal finish-line.

Even though many of us are sad to pack up the beach chairs and make that last trip to the local ice-cream shop; Fall weather is making it’s way to Jersey, and it’s certainly something worth celebrating. As we bid farewell to our fun on Jersey’s beautiful beaches, rivers, and outdoor hotspots, we’re welcoming everything autumn with open arms.

That’s right, at just the drop of a hat (or in this case, an apple), leaf-peeping season will be in full swing before we know it. This only means one thing. It’s time to start thinking about trips to the orchard, juicy apples, cider donuts, pumpkin picking, warm ovens, and fall treats.

The Fall season is quickly approaching, and a host of events are on the Jersey Fresh horizon!

Apple Pancake Breakfast: Alstede Farms September 3rd from 8:00am to 12:30pm

Apple Festival Food Truck Event: Duffields Farm, Sewell NJ September 9th from 11:00am to 4:00pm

Apple Festival: Delicious Orchards, Colts Neck NJ September 9th-10th from 11:00am to 4:00pm

Fall Harvest Festival: Johnsons Corner Farm, Medford NJ Saturday’s & Sunday’s from September 10th-Oct 30

Apple Crunchin’ Weekend: Oasis Family Farm, Robbinsville NJ September 16-17th from 10:30am-4:00pm 

Annual Apple Day: Terhune Orchards, Princeton NJ Saturday, September 16th from 10:00am-5:00pm 

Apple Festival: Happy Day Farm, Manalapan NJ Saturday, September 16th, 17th, 23rd & 24th 

Fall Festival: Ort Farms, Chester NJ Sunday, September 17th from 9:00am-6:00pm 

Fall Harvest Weekends: Johnson’s Locust Hall Farm, Jobstown NJ Saturday’s and Sunday’s from September 16th - last weekend in October

Apple Pie Contest: Camden County Fair, Blackwood NJ Saturday, September 23rd time TBD 

Apple Festival: Ramsey Farmers Market, Ramsey NJ Sunday, September 24th from 9:00am to 2:00pm 

Harvest Festival: Donaldson Farms, Hackettstown NJ September 23rd-24th, Saturday’s & Sunday’s in October Saturday’s: 8:00am-7:00pm Sunday’s: 8:00am-6:00pm 

Harvest Festival Weekends: Vonthun Farms, Monmouth Junction NJ Saturday’s and Sunday’s from September 23rd- last weekend in October from 10am-5pm

Fall Harvest Weekends: Giamarese Farms, East Brunswick NJ Everyday in October from 10:00am - 6:00pm

Harvest Festival: Long Meadow Farm, Blairstown NJ Saturday, October 7th from 11:00am to 4:00pm 

Apple Pie Contest: Collingswood Farmers Market, Collingswood NJ Saturday, October 14th from 10am to 11am

Apple Festival: Kirby’s Mill, Medford Saturday, October 14th from 9:00am-4:00pm