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!