I have some sad news - Frank's dad (Jared's Grandpa) passed away last Wednesday. We will still be maintaining our current hours thanks to the help of family and friends, but none of the familiar faces you usually see will be here on Wednesday, September 29, from 4 pm to closing and Thursday, September 30, from 9 am to mid afternoon.  If you can stop at a different time, we'd really appreciate it. If you do stop during those times, please be patient with the wonderful people who will be helping us out. If you'd like bushels on Wednesday or Thursday, please call us ahead of time (608) 635-4780) so we can have them packed for you. (Actually, that's a good idea anytime and will save you a wait.) We will not be at the Waunakee Farmer's Market on Wednesday, September 29, but will be back the following week.

Thanks to all of you for your support and understanding during this difficult time.

from the kitchen of:

Apple Country Apple Fritters

1 egg, beaten
1 cup milk
1 cup finely diced, peeled, cored apple
¼ cup sugar
¼ teaspoon salt
1 teaspoon grated orange peel
3 Tablespoons orange juice
½ teaspoon vanilla
2 cups flour
1 Tablespoon baking powder
Oil for deep frying
1 cup granulated sugar
1 teaspoon cinnamon

In a mixing bowl combine egg, milk, apple, sugar, salt, orange peel, orange juice, and vanilla. Sift together the flour and baking powder and fold into the egg mixture stirring just until all the flour is moistened. Drop batter by rounded teaspoonfuls into deep hot oil (365 degrees). Fry until deep golden brown, about 3 minutes, turning once. Drain fritters thoroughly then roll in mixture of sugar and cinnamon. Serve warm drizzled with maple syrup.

***For all the other fantastic recipes made at the 2010 Savor & Sample Festival visit the Columbia County Extension Website: http://www.uwex.edu/ces/cty/columbia/

Yes, the rumor’s are true.  Our Honeycrisp have all sold out for the season.  Combined with the early ripening date, the fewer bushels of apples from our trees and their huge popularity, honeycrisp had a short lived season this year.

If the honeycrisp are all gone why on earth would you still visit the orchard!?  Well, we do happen to group 42 other varieties  of delicious apples too!  I wanted to tell you about a few that you should try out if you are a Honecrisp lover…

Jonagold – this is the apple that most Honeycrisp eaters go to after the Honeycrisp season is done.  

Firm, crackling, juicy, slightly tart, flesh. Superb, rich, full flavor. Finest dessert and eating quality. Good cooking properties. Will store in common refrigerator for 3 months. Jonathan x Golden Delicious cross.

Cameo – a sweeter alternative than the Jonagold.  This apple is slow to brown after being cut which is fantastic for school lunches!

Firm and crisp with a highly appealing subacid, aromatic flavor. Creamy white flesh doesn't brown when cut. Possibly Red Delicious x Golden Delicious found growing in Washington state.

Fireside – another sweeter alternative – if one of your favorite things about the Honeycrisp was there size – this is a great apple for you!

Very large fruit with sweet, pleasant flavor and fine-grained flesh good for fresh eating, salad, and baked apples. Good storage life. McIntosh x Longfield cross released by the University of Minnesota in 1943.

These are just three examples of some fantastic apples we have available still in our shop.  Feel free to ask for a sample (or two, or three) the next time your in.  We want you to go home happy!

The other weekend a really neat looking car was parked in our lot.  I had to turn the register over to Diane for just a few minutes so I could snap some pictures:You don’t see one like this everyday.    

I’ve been asked by many for recipes from the food demonstrations at this year’s 2010 Savor & Sample Festival.  I’m finally getting to posting some.  If you can’t wait for the others go directly to the Columbia County Extension Website:  http://www.uwex.edu/ces/cty/columbia/

Apple Pie Burritos*
Ardyce Piehl
Taste of Home
Field Editor

Ingredients:
8 Flour Tortillas (9 inch)**
1 – quart jar of apple pie filling (I used Lapacek’s “Apple Pie in a Jar”)
2 Tablespoons Butter, divided (I start with 1 Tablespoon and add as needed
when I am browning them)
Cinnamon Sugar***

Instructions – For each burrito:
1. Place tortilla on a plate and spoon ¼ Cup of apple pie filling down the center of the tortilla.
2. Fold in edges and then fold over top and bottom to hold the pie filling inside, burrito style. Repeat for each tortilla.
3. Heat one Tablespoon butter over medium heat in an electric skillet (approx. 300 °) or in a pan on the stovetop.
4. Place the burritos in the pan, fold side down and brown for 1-2 minutes, or until lightly browned. Turn the burritos over and repeat browning on the other side.
5. Remove from pan and sprinkle with Cinnamon Sugar.

*Try this recipe with other seasonal fresh fruits like peeled and thinly sliced peaches, pears and apples. With fresh apples, add two unwrapped caramels before folding/browning. Try sprinkling with brown sugar and cinnamon for a change!

**Note: Any size flour tortilla may be substituted. Adjust amount of pie filling accordingly.

***Make your own Cinnamon Sugar by mixing ½ Cup granulated sugar and 4 teaspoons of Cinnamon—can add more or less to taste!

17 day old, Baby Blake, slept through his first visit to Lapacek’s Orchard.  What a little angel!

For those of you who attended the Savor & Sample Festival we hosted a few Sunday’s ago you may have been lucky enough to try out Diane's ‘Fresh Apple Salsa’. 

Here is the recipe for those who missed or for those who just thinks it sounds delicious (which it is…)

Fresh Apple Salsa

• 6 apples, coarsely chopped
• 1/2 small onion, chopped
• 1 mild chili pepper, seeded and chopped
• 1 small jalapeno pepper, seeded and chopped
• 3 T lime juice
• 1 T cilantro, chopped
• 1/4 t salt

Combine all ingredients.  Serve with tortilla chips.

Did you know?   Some apple varieties don’t brown after you slice them like the Ginger Gold, Cortland, and Cameo.

I looked out the window the other day and saw these two cuties, Jackson & Maiya, enjoying their caramel apple.  I asked their parents if I could take some pictures and they agreed.  How great are these!? To see the other shots I got of Jackson and Maiya click HERE!

I’ve been meaning to blog about some of the fantastic food you all were able to try at Savor and Sample two Sunday’s ago but it just hadn’t happened yet.  Today I am going to share my Uncle Chuck’s Booyah Recipe which he gave me verbal permission to share.

Chicken Booyah Recipe

Makes 25 Gal.

• 50 lbs chicken (cut up)
• 6 lbs. beef stew

Add enough water to cover and BOIL FOR 2 – 1/2 HOURS.  Pick Bones

Add:

• 7 lbs of onions, chopped
• 7 bunches celery, chopped
• 7 lbs carrots, chopped
• BOIL 2 MORE HOURS

ADD:

• 14 cups peas
• 12 cups corn
• 12 cups mixed veggies
• 4 cups green beans
• 4 cans tomato soup
• 2 quarts tomato juice
• 2 small or 1 medium head cabbage, shredded fine
• 25 lbs. potatoes, diced
• 1 1/2 cups salt
• 1/2 cup pepper

BOIL 2 MORE HOURS

Serve with oyster crackers and ENJOY!