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Apple Bonanza

August 17, 2012

There is an apple orchard not too far from me that has probably 30 trees, all loaded with apples but no one is picking them. Every time I drive past, I wince at the numbers of apples falling to the ground and being wasted. Didn’t know the story  of this orchard  but decided to try to contact the owner and see if I could harvest them.  I spent two weeks trying to hunt down the owner but to no avail. Yesterday, I drove past again, prepared to wince at the sight of all the waste. Lo and behold, there was a for sale sign out front. Not only that, but the owner was out mowing the grass.

I pulled over, jumped out of my car and made a beeline for him. He was very kind to say,”Yes, you can have all you want.” I was ecstatic! Today I took a few minutes and picked a half bushel, walking from tree to tree and getting samples of at least eight varieties. They are a bit smaller than grocery store size but incredibly delicious and have not been sprayed.

Will be busy for the next couple of weeks making apple sauce, solar dried apples, apple butter… What else? I could use some ideas. There must be at least 100 bushels of apples!

4 Comments leave one →
  1. August 18, 2012 7:22 pm

    Hey, I’m on it. Made 28 quarts of applesauce today and am prepping my juicer for massive quantities of apple juice. Am trying to figure out plastic bottles for the freezer. Will milk and orange juice gallon containers work?

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  2. August 18, 2012 12:25 am

    And…

    Fruit leather (aka dried applesauce)
    Apple chutney
    Apple cake (freeze excess)
    Apple cinnamon bread
    Apple juice and/or cider

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  3. August 17, 2012 7:44 pm

    APPLE PIES!
    Get some sturdy, reuseable pie pans that are all the same size. These are your Quicko Pie Pans. Line the pans with plastic wrap, edges hanging over the rims.

    Make your seasoned pie filling, pour into the pans on top of the plastic wrap and tamp down. Cover with another piece of plastic wrap. Freeze overnight or until solidly frozen, then remove from Quicko Pan. Slide frozen pie filling (w/o pan) into gallon size Ziplock Freezer bag (brand & use matters, Ziplock Freezer is the heaviest made, and reusable). Squeeze out as much air as you can, or suck out with drinking straw. Put back in freezer. Make more and stack them up.

    TO BAKE: Make or buy some pie crusts (homemade or rolled, not formed in cheap pan) and line your now-empty Quicko Pie Pans with the crusts. Remove your frozen pie fillings from freezer, unwrap, and set into pie crusts. Bake for whatever time seems suitable, usually about the same as a totally frozen pie of the same weight. Check during baking to make sure.

    The filling is the quick part, so do that when you are rushed during harvest/processing. Make the crusts all fall and winter when you have more time, one or two at a time, and drop the frozen filling in, bake.

    Brilliant, huh?

    Sue

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    • August 18, 2012 7:20 pm

      Love this idea! Thanks. Will do this. I think the secret, as you said, is to get heavy-duty ziplock bags, otherwise the apples may end up smelling like my freezer.

      Like

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