The Ultimate New England Apple Picking Experience
April 5, 2010
•Le Cordon Bleu
•Boston
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The Ultimate New England Apple Picking Experience
Nothing says autumn like a brisk walk through an apple orchard. For Bostonians and other New Englanders, the choices for such an exquisite experience are many.
There are dozens of apple orchards open to the public in and around Massachusetts. Many of these orchards allow you to stroll through and pick your own apples or to just enjoy the view.
And what a view it is. Apples are ready for picking between mid-August through October right when the air becomes cooler and the foliage changes. Picking time ranges for each apple variety so inquire about timing before you make the trek.
Different Types of Apples
Apples that grow well in New England include Honey Crisp, Paulared, MacIntosh, Honey Crisp, Gala, Cortland, Spencer, Red Delicious, Emper, Macoun, and Northern Spy. Each type differs in size, color, texture, and flavor. Some varieties have a sweeter flavor and others are spicier.
Apple experts argue over which apple breed is the best apple, especially when it comes to baking. For example, there is heated debate over the quality of the Red Delicious, which is not recommended for baking because of its lack of flavor and poor texture. However, a Red Delicious does have a bright color and shiny skin, making it great for photos.
Apple Baking
Apples not only make a great snack in their original form, but they work great in salads and in desserts too. Dessert favorites include the apple tart, the apple crisp, the apple upside down cake, and of course, the traditional apple pie.
Recipes for apple pies abound, but most all of them follow a standard pattern. Here are the fundamentals for most apple pie recipes:
· Nine inch double crust
· Four apples
· Butter
· Flour
· Water
· Splash of lemon juice
· Equal parts white sugar and brown sugar
· Season with one or all of the following: cinnamon, allspice, nutmeg, ginger, cardamom, cloves
· Bake at 425 degrees Fahrenheit for 15 minutes
There are different philosophies on choosing the right variety apples for a pie. Some suggest you mix a tart apple with a sweet apple for a unique taste. Others disapprove on mixing apple varieties, because the difference in texture and flavor makes the pie inconsistent from bite to bite.
For a traditional apple pie, a Northern Spy or a Cortland apple will work well. Both have a good reputation for keeping their shape (not disintegrating) and they have a noticeable spicy taste.
If apples, apple pie, and apple picking doesn’t appeal to you, then look to enjoy some of the other produce New England farmers grow. In fact, many apple growers also grow pumpkins, corn, blueberries, peaches, nectarines, corn, plums, pears, and quince.
This article is presented by Le Cordon Bleu College of Culinary Arts Boston. Le Cordon Bleu College of Culinary Arts Boston offers Le Cordon Bleu culinary education classes and culinary training programs in Boston, Massachusetts. To learn more about the class offerings, please visit http://www.Chefs.edu/Boston for more information. Le Cordon Bleu College of Culinary Arts Boston does not guarantee employment or salary.