And we are in the paper this week!

Check out this link: http://www.deforestenews.com/main.asp?SectionID=19&subsectionid=223 to see a photo gallery of all the pictures taken on the reporters visit.

This comes directly from the Wisconsin Apple Grower Association Cookbook.

Sometimes the name of an apple says it all. And that’s true of Honeycrisp, a honey sweet (with a touch of tart) yet amazingly crisp apple developed in Minnesota.

Honeycrisp was produced from a 1960 cross of Macoun and Honeygold, as part of the University of Minnesota apple breeding program to develop winter hardy cultivars with high fruit quality. The original seedling was planted in 1962 at the University of Minnesota Horticulture Research Center and since 1981, the variety has grown in popularity.

This cool climate-loving apple grows exceptionally well in the Midwest, developing large fruit with a mottled red color over a red background.

Its flesh is creamy to yellow colored and coarse with flavor ranging from mild and well balanced to strongly aromatic, depending on the degree of maturity. It has consistently ranked as one of the highest quality apples in the University of Minnesota sensory studies.

Honeycrisp fruit has shown excellent storage characteristics and is harvested in Wisconsin from late September until mid-October. The outstanding flavor and texture can be maintained for at least six months in refrigerated storage without atmosphere modifications.

Happy Sunday everyone! The sun is shining in on me right now and it looks beautiful out. Should be nice until later today so get out to the orchard early!

There will be donuts at the store this morning. We made a lot more than we normally do since we have made the process easier. When the machine was getting put together a piece was left over and no one could figure out what it was for. Jared called the machine’s maker and immediately he said, “Seems like you don’t have the donut drop plate in.” Turns out…that was the extra part. Now that it’s in it has made the donut making process significantly simpler…who would have thought?

Also, the raspberry patch has been going crazy these last few days…the berries are huge and the picking is plentiful! We’ll have berries until the first good frost so make sure to stop by and pick your own for freezing, cereal, muffins, jam, or whatever you can think of.

And here’s the recipe for this week. If you want to can some yummy preserves to enjoy throughout the year you should definitely try this (or you can purchase your own jar at the store next time you stop in):

Apple-Jalapeno Preserves

5 c sugar
2 c water
8 c chopped apples
1 1/2 c chopped jalapenos
1/4 t citric acid
1 T powdered pectin

Bring water and sugar to boil, stirring often. Cook, uncovered for 5 minutes. Add peppers, apples and citric acid. Return to boil. Stir in pectin and boil 1 minute. Put into prepared 1/2 pint jars and process in boiling water bath 10 minutes. Makes 6 half pints.

I want to start this post out by saying that I’m not trying to be condescending with this post…just trying to make things easier on you. We tend to get crazy busy on the weekend and I am hoping this will clarify a few things for everyone before their visit. We do our best to make your experience fun and fabulous so we’ve developed a pumpkin picking/weighing/paying process to make everyone’s life easier. It’s fairly self explanatory but I thought it would be fun to create a picture ‘how to’ for you before you head out to the orchard. If you have questions, please do not be afraid to ask…we’re more than happy to help.

Step 1: Head up to ‘the Patch’ to find the perfect pumpkin… (make sure it doesn’t have a child’s name on it before you choose that one…those are our cousins’ pumpkins…) or Step 1: Chose a pre-picked pumpkin from the display around the farm. Step 2: Haul your pumpkin to the scale (located just to the left of the entrance to the apple shop). Feel free to use one of the wagons about the orchard or even bring your own. Step 3: Put your pumpkin on the scale to weigh it. Step 4: See what it weighs. Step 5: Look at the Pumpkin Slip next to the scale and determine which price category your pumpkin is in.

Step 6: Mark the box that matches your pumpkin. You can continue to do this for all the pumpkins you choose.

Step 7: Put the pumpkins in your vehicle and just bring the slip of paper to us at the registry. We trust you…we don’t need to see your pumpkin…unless you’re really excited about your choice and then of course I would love to see it.

Hope you have fun picking pumpkins at the orchard!

Also, lots of winter squash is starting to role in! Don’t wait too long to get your favorites an stock up for the upcoming year!

This comes directly from the Wisconsin Apple Grower Association Cookbook.

Named after Charles Haralson, superintendent of the University of Minnesota Fruit Breeding Farm, Haralson apples are one of the gems of the Midwest.

Its origin is from the seedling of Malinda and was made available to the public in 1923. In creating Haralson, the breeders were seeking a hardy apple, which is why this variety has remained popular in northern climates with long winters.

The medium-sized, bright red fruit has a tart flavor, yet is juicy and crisp. The white flesh is mild tasting and tender. Some say they notice the scent of pineapple or lime when biting into a Haralson.

Haralson is best used for eating fresh, making cider, and baking because the flesh won’t collapse when cooked.

Harvest in Wisconsin is from September 25 through October 10, and the apples generally store well for up to three months.

The first Limited Edition was orange and black jimmies…I would describe it as colorful. The second limited Edition was mixed nuts…I didn’t think it could get any better than that.

This year, and the third Limited Edition Caramel Apple is Chocolate Chips…absolute heaven! I will honestly admit I thought that the chocolate chips and caramel combination would be too much sweetness for me…not the case at all. It is the best caramel apple combination I’ve had so far.

We will only have these for a limited time so don’t miss out and stop by the store soon!

I have to start this post off first by saying ‘Happy First Day of Autumn!’

Now, I’m going to tell you about our new addition to our orchard: Tom the Tour Guide. I met Tom two summers ago at Apple Bash through a good college friend, Noah. I enjoyed hanging out with him and was happy to see him again this past summer at a different summer party. After chatting a little I discovered that he is currently attending Grad School at UW-Madison and didn’t really have any jobs lined up during the school year…oh, and he used to be a fourth grade teacher…

This was interesting news to me since we had recently found out that the person we planned on being our tour guide found a full time job (instead of one that lasts 2 weeks) and that our other person in mind decided to start an in-home day care (also something more permanent than 2 weeks…hard to blame them). I gave Tom a call and soon we made a deal and we had a tour guide!

Tom came to observe the first tour of the season. From that, he came up with a lot of ideas on his own to make it even more fun than before. I haven’t heard anything but compliments from the people that have participated in the tours. Depending on his schedule you may notice Tom hanging out at our farm on the weekends. If you do, don’t be afraid to ask him about what there is to do, some background on the orchard, the story behind why the raspberries are red, or even for a quick spontaneous tour. He’ll be there to help make your trip to the orchard even more fun! I also had to share a few pictures of what the orchard looks like when a bus breaks done and strands almost 100 1st graders at the orchard for an extra 45 minutes! I think they at least had a good time… If you are interested in lining up a tour yet this year, give me a call ASAP! We have a few openings next week, but that is our last week of tours for the year. Otherwise, put us on the calendar to call early next season (late August, early September) for a school group tour at the NEW location!

This comes directly from the Wisconsin Apple Grower Association Cookbook.

• Store small quantities in your refrigerator, in vented plastic bags in the crisper – between 34 and 40 degrees Fahrenheit. Don’t allow them to freeze.
• Because apples can absorb odors from other foods stored in the same area, keep apples in plastic bags. The plastic also helps retain their own moisture.
• Apples ripe six to ten times faster at room temperature than when refrigerator. One or two days sitting on your countertop and the fresh crunch of your apple is lost forever.
• Dipping cut apples in lemon juice helps prevent apple discoloration.
• Baked apples in the microwave are quick and easy.
• Spread apple slices with peanut butter for an easy children’s snack; or dip slice in honey and roll in granola.

I’m so excited to share with you a recipe from our brand new cookbook, ‘Farm Fresh Recipes from Lapacek’s Orchard’ which is available online at my etsy shop or when you come and visit our store.

I chose a recipe with Raspberries as one of the ingredients since our pick your own patch is just thriving right now and all I’ve heard from the pickers is amazement and deliciousness!

Blueberry-Raspberry Streusel Muffins

Diane Lapacek

Topping

1/4 c. all-purpose flour

2 T. butter, softened

2 T. sugar

2 T. finely chopped walnuts, optional

1 tsp. finely grated lemon peel

In a medium bowl, mix together the above ingredients until crumbly. Set aside.

Muffins

2 c. all-purpose flour

2/3 c. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cinnamon

2 lg. eggs

1/2 c. oil

1 c. buttermilk (or 1 T. of vinegar and then fill the cup with milk)

2 T. grated lemon peel

3/4 c. fresh blueberries

3/4 c. fresh raspberries

Preheat oven to 400-degrees. Line a standard 12-cup muffin tin with paper liners. In a bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a large bowl, beat the eggs with the oil. Add the buttermilk and lemon peel and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy, do not over-mix). Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake for about 20 minute, or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the tins for 10 minutes, then remove and cool on wire racks.

***Next Cookbook***

We are thinking that our next cookbook is going to be something like ‘From Scratch’. We feel that the art of cooking and baking from scratch has been lost somewhat and we don’t want all those fabulous recipes to get lost along the way. So, give your grandparents, mothers or self a call and send us your favorite recipes that you make ‘from scratch’.

I just wanted to share with you all an amazing event that is happening tomorrow. After (or before) you stop by the orchard for your apples, caramel apples and cider you should make sure to check out the Savor & Sample Fest: South Central WI’s Home Grown Food Festival. It is being held at Sassy Cow Creamery, W4192 Bristol Road, Columbus, WI tomorrow (September 20th) from 1 until 4 pm.

Rediscover the benefits of buying and eating locally grown food. The first ever South Central WI Local Food Festival will give you a chance to:

• Talk to the farmers who grow local foods
• Buy and sell locally grown food
• Support and strengthen our local food economy
• Sample and savor local foods

Features of the Savor & Sample Fest:

• Farm & Creamery Tours
• Homemade Ice Cream Social (one of the toppings is Lapacek’s Orchard Apple Pie in a Jar…yummmmy!)
• Local Chef Cooking Demo’s
• Farmer’s Market Learning Opportunities
• Preserving homegrown food
• Growing local food
• Where to buy and sell local food
  Taste of South Central WI food experience
• Family and Children Activities
• Lots more…..
  

Why eat Local?

• The food is delicious!
  
• Locally-grown food has a smaller carbon foot print (lower pollution due to less travel time).
  
• Keeping family farms viable keeps rural landscape alive.
  
• Spending your money where you live keeps your community thriving.
  
• The less processed the food, the healthier it is.
  
• The more colorful your diet, the healthier you are eating.
  
• South Central WI is particularly blessed with a diverse community of small farms and food producers. Try our milk, ice cream, cheeses, meats, fruits, vegetables, jams, and other seasonal produce.

Since I have to work at the apple store I will not be able to attend but I would love to hear what you all think of the event!

After working three years to compile the third cookbook from Lapacek’s Orchard…it’s finally here! We’ve been gathering recipes from friends, families and customer’s ever since the previous cookbook, Apple-tizing recipes first arrive and then typing them onto our cookbook provider’s site. Diane spent many, many, many nights combing through the recipes to find my typo’s or other things that just didn’t seem to make any sense. We had to decide on a cover art, cookbook style, even the binding to come up with this fabulous book. When that was all said and done, we sent it in and waited…

They FINALLY arrived on the UPS truck late this morning and I couldn’t help but jump up and down a bit (Diane and Tom can attest to this…). It was like Christmas…Diane and I quickly ripped open the boxes while Tom (our tour guide this year) anxiously watched to see what it was that we were so excited about. I think he was slightly disappointed to see it was just a cookbook…but Diane and I definitely were not disappointed at all. We just love how it turned out and we hope you do too!

The cover art was done by Sharon Christensen, an artist from south central Wisconsin, whose favorite subject to paint is the rolling agricultural landscape of the state. The scene she painted was inspired by a photo we took of the barn at Lapacek’s Orchard, W7729 Bohling Road, Poynette, WI.

37 people contributed to this cookbook which is broken down in the Index of Contributors on page 123. The recipes are well organized to help finding what you want to make easier in the ‘Index of Recipes.’ on pgs 125 through 127.

The Table of Content’s of Farm Fresh Recipe’s includes Appetizers & Beverages, Soups & Salads, Vegetables and Side Dishes, Main Dishes, Breads & Rolls, Desserts, Cookies & Candy, and finally, This & That. All the recipes include at least one ingredient from something we grow or make at the orchard: apples, applesauce, cider, peaches, plums, pears, blueberries, raspberries, pumpkins, squash, and zucchini.

What else can you find in the cookbook?
The answer to the best apple for baking, a helpful guide to determining how many apples one may need for making sauce, pies, dried apples, etc, and a fun section filled with pantry basics, cooking tips, herbs & spices, rules for baking breads and desserts, tips on fruits and vegetables, napkin folding how-to guide, measurement and substitution table, equivalency chart, food quantities for large servings, quick fixes, a calorie counter, and cooking terms dictionary.

This cookbook is dedicated to Mercedi Rose and Capri Grace Lapacek. They are the third generation at Lapacek’s Orchard and they are the very best reason for everything we do. I took the photo on the back cover of the cookbook of my daughters, Mercedi and Capri, in the blossoms this past spring in Lapacek’s Orchard at N1959 Kroncke Road, Poynette, WI, with our dog, Tank.

The other day at the store, I had a lady customer come in…we’ll call her Molly. Molly purchased a few different bags of apples and then paid me. Her change included fifty cents and she made a point to ask me if she could have both quarters as state quarters. I wasn’t busy so I had no problem with this. I asked her what state in particular she was looking for…Arizona, Arizona is a hard one to find.

My next questions, “Would you like me to look through all my quarters for you?”

Molly responded, “No, that’s not necessary.” Me, “I sort of want to…” and I continued to search.

Mid-way through my handful I came across ALASKA! My parents were just there and it turns out this is a state Molly doesn’t say no to! I continued to look and there, at the end of my handful…was Arizona! Molly was so happy and I was so happy I could help! It took me two extra minutes to look through my handful and I’m pretty sure I made Molly’s day. Little things can make a big difference…

Later that same day, another lady came in on the hunt for something with butterflies. What a fun challenge! I never realized how many items with butterflies we had to offer. Again, I was able to please my customer and we found what she was looking for.

If you ever happen to have a ‘scavenger-hunt’ type challenge. Make sure to stop by…I’ll help in anyway possible (as long as things aren’t too busy…).

It's been a busy weekend and Sunday has just begun! Our garage sale ended yesterday and I'm pretty sure all the sellers were pleased with the results. I thought I'd quick hop on here before church and put up the recipe for today: (from the Wisconsin Apple Grower's Association Cookbook)

Apple Salad with Blue Cheese Dressing

Nancy Stulp, Wisconsin Rapids
1993 Finalist

4 cups apples, unpeeled and diced
2-1/2 cups cantaloupe balls (1 small cantaloupe)
2 cups sliced celery
1/2 cup sour cream
1/3 cup mayonnaise
2 ounces blue cheese crumbled
Lettuce leaves

Combine apples, cantaloupe and celery in a large bowl. Combine sour cream, mayonnaise and blue cheese in a small bowl. Add to apple mixture, and toss lightly. Serve on a lettuce leaf. Yield: 8-10 servings.

Many customers come in and ask us if we grow that apple that their grandmother’s told them you only need one apple for one pie – of course we do – the Wolf River. I’ll have to admit that we really don’t actually get apples the size for a pie (we think it has to do with the fact that we grow dwarf trees) but we do get them quite large…(yup, that one was 1.36 lbs) I’ve heard from a lot of people that they really how these Wolf River’s work when making applesauce and even one gentleman that swears by them for his apple butter. The guys picked quite a few bushels of these beautiful, large apples this year so this is definitely your chance to try them out!

A Little More Info:

Cooking Tips
Can be eaten fresh if they haven't been off the tree too long. Otherwise, use for baking , apple sauce or dried apple chips (we’ve never tried this…).
Storage
Does not store well.
History
A man named William Springer was emigrating from Quebec, Canada, to America. Along the way to Wisconsin, he bought apples, probably Alexander apples.
He planted seeds from the apples when he arrived at his new farm along the Wolf River in Fremont, Wisconsin. The Wolf River apple sprang from one of those seeds; he noticed the new tree sometime before 1881.

From Wikipedia:

Apple very large, some growing to size of large grapefruit. Red with yellow blush. Once very popular commercial apple in United States but presently relegated to upper Midwest if grown for profit. Occasionally can be found growing wild in backcountry thickets or abandoned land in Shenandoah Valley. Named for area where found. Feral trees can be brought back with care and pruning.

Stop by and check them out soon!

A few days ago the girls, Jared and I went out to pick the very first crop of pears we’ve gotten from the few trees we planted. The girls were good helpers at first! Then, the six-wheeler occupied them for a while so we were able to get them all off the tree.

We are currently trying to ripen the pears so we can determine whether their quality is good enough to sell. We found that you pick pears before they are ripe because the rot from the inside out…if they are falling, it could be too late. I hope ours taste good…I really like pears. I’ll keep you posted! I must say, it was a lot of fun picking those pears!

This sounds yummy to me this morning. From the Wisconsin Apple Grower Association Cookbook:

Easy Waffles

Esther Wrobel, Chaseburg

1995 Finalist

1-1/2 cups flour

3/4 tsp apple pie spice

1 T sugar

2 tsps baking powder

1/4 cup skim milk

2 eggs

3/4 cup grated apples

Beat egg yolks with milk. Fold in grated apples, flour and sugar. Beat egg whites. Fold into batter. Bake in heated waffle iron until crisp. Serve with unsweeted applesauce. 141 calories.

Last night, Jared and I (and Frank) did the first cider press of the season. We pressed 40 bushels of apples and made 138 gallons of fresh, unpreserved, unpastuerized, tasty apple cider. Here’s a picture of the crushed up apples dripping from the clothes…this is before we even added hydraulic pressure to them. The crushed apples are now being pressed to get the maximum amount of juice out. A picture of the apple cider mixing their flavors together in the bulk tank. One of my jobs…label and fill the apple cider jugs. Next we put a cap on the jug. The cider is loaded into crates and then brought to the Bohling Road Orchard to be store in the cooler.

Make sure to stop by and get yours soon!

That’s right! Apple season has BEGUN! We have started to pick the McIntosh! Here’s a little background on these fabulous, classic apple!

This is taken directly from the Wisconsin Apple Grower Association Cookbook.

Nothing announces the arrival of fall more clearly than the scent of a freshly baked apple pie. And what better apple to choose than the McIntosh?

The McIntosh remains the most popular apple in the Eastern United States.

Characterized by a perfect balance of crispness, tartness and sweetness, the McIntosh is also one of the oldest apples. Today more than 3,000,000 McIntosh apple trees flourish throughout North America, [we have about 350 trees growing at our Kroncke Road Orchard] all stemming from a single tree discovered by John McIntosh in undergrowth on a farm in Dundas County, Ontario, in 1811.

The survival of the variety and its ultimate popularity almost 200 years after its chance discovery was the long-time effort of several generations of the McIntosh family.

When fire swept through the McIntosh farm in 1895, John’s son, Allen, managed to nurse back to health the badly singed original tree that was still producing apples. In fact, the tree outlived him. Allen died in 1899, but the tree continued to bear fruit until 1906.

McIntosh apples are medium-sized oblate fruits that are red on a green background. There are many strains available with many color variations from red-striped strains to full red-brown blushed strains.

The flesh is white, soft and fine-textured. The flavor is distinctly tangy and aromatic. This variety is excellent for eating fresh, sauces, salads and pies, and is available in Wisconsin during the month of September, with storage capability through early spring.

Last night Jared called his parents to let them know "I picked my first bushel of apples...MacIntosh are in my truck." That's right! Apple season has officially begun with the first of the MacIntosh becoming available at the store. This first week or so we'll just be offering 1/2 pecks and pecks but bushels will soon be available for purchasing. Just give us a call to reserve yours!

Two other new varieties were picked last night as well...Wealthy and Jonamacs. We only have a bushel of each of those so far but we'll continue to get more in this next week or so.

Hope to see you at the store!