Our "Well-Crafted" Cider Ready Today

I read this on an apple-related site today and wished I'd chosen these words to describe our apple cider.

"Well-crafted cider begins with great apples, fruit that is full of personality and a sense of place, from orchards grown with care."

Well, folks, it may sound like hyperbole to you but it strikes a pleasant chord with me as I try to entice you to try some of our well-crafted cider made from more than 14 varieties of our USDA Certified Organic Apples.

What's the difference between apple cider and apple juice? Cider is unfiltered and contains some pulp or sediment which gives it its familiar cloudy look. Because our cider has no preservatives, its shelf life (refrigerated) is 7-10 days. After that, fermentation begins on the way to becoming a 'hard' cider.

You will find our freshly-made raw apple cider is refreshing and rich in many of the same nutrients as raw apples.

As I write this on Tuesday afternoon, those who pre-ordered their cider may pick it up anytime the farm stand is open (daily 8:00 a.m. to 6:00 p.m.). Some will find their orders in the refrigerator in the farm stand while others will need to come to the door so we can fetch your cider from the big cooler.

If you missed out on ordering this time, stop by the Farm Stand and grab yours from the refrigerator... but I suggest you come soon before someone else snaps it up.

We will continue harvesting and storing apples as they continue development of their distinct personalities and plan at least one more cider pressing this season. Feel free to email me (metzgerfarm@gmail.com) with your order and I'll let you know when to expect delivery.

Cost this year is $8 for a gallon of well-crafted goodness; $4.75 for a half gallon. Buy 5 gallons for $35. That's a popular bargain for those crafting their own hard cider.

Apple Cider Time

 

The first pressing of apple cider from our USDA Certified Organic Apples will be available beginning Tuesday, September 29. We mix many varieties of apples and take them for processing and bottling at a facility in New York state. While there are no preservatives added, the cider is treated with UV light before bottling in gallon and half-gallon containers. 

Many have commented that our cider is the best they have ever tasted and we, of course, agree.

Because there are no preservatives added, we have found it best to have the cider processed based on the number of orders \so we ask that you order your cider in advance so you won't be disappointed. Please email us at metzgerfarm@gmail.com. If you have questions, please call us at (814) 274-8004. 

Cost is $8 per gallon, 5 gallons for $35. Half gallon price is $4.75.

We expect to be making several trips to the processing plant this season and will announce the dates.

The farm stand is open Monday-Saturday, 8:00 a.m. to 6:00 p.m. Sunday hours are 12:00 - 6:00 p.m. We just put out bags of Honey Crisp apples.

New Apple Varieties Ready

 

Arthur has been busy picking apples and getting them bagged and ready for sale. Check out Initial and Pixie Crunch for satisfying and delicious apple snacks.

Safe For All

This sign greeted me when I opened the door to prepare our farm stand for customers this morning. It's a companion to these created by Arthur, designed to entice customers to choose organic fruits - from our farm, of course!

Just to refresh your memory, I give you some reasons to choose organic for your apples.

1. Organic Apples Taste Better. Once you've tried many of the varieties of organic apples, you will be able to taste the difference - some have said the flavor explodes in your mouth. Commercially grown apples tend to taste watery and bland. Pesticides used to grow conventional apples make the fruit retain water, and you get an apple swollen with water instead of taste.

2. Pesticides Are Toxic To Farm Workers & Consumers. Remember, the sole purpose of any pesticide is to kill living organisms. Conventional produce has absorbed the pesticides and chemicals that were used to grow it. Synthetic herbicides, pesticides and insecticides have been in widespread use in commercial farming since the 1940s. Our apples are grown without these harmful substances. Some think they can get rid of pesticide residue by peeling apples, not taking into consideration that the apple has been sprayed multiple times during its growing cycle.

3. Support Local Farms and Farmers. Every time you make the choice to buy organic from a local farmer, you are supporting a small farm, allowing them to profit while maintaining their organic principles and sustainable farming practices. When you make the decision about the product you are buying, you are "voting" with your money to ensure the small organic producers can continue to bring you their wholesome - and better - produce.

These are the apple varieties we currently feature at our farm stand.

Pristine – An early apple that is sweet enough for out of hand enjoyment.

Duchess of Oldenburg – Early-season apple, originating from Russia in the early 18th century.  It is primarily used as a cooking apple.

Yellow Transparent – Named for the pale-yellow skin of the fruit that matches the flesh. Crisp, light and sweet – makes the ultimate home-cooked applesauce.

Mollie’s Delicious – A crisp and juicy apple with sweet-tart taste. Unrelated to other Delicious varieties.

Williams’ Pride - Early-season all-purpose apple is especially good for fresh eating.

Sansa – Sweet and juicy with a little tang. Good for fresh eating or for making apple sauce.

Red Free – Great multi-purpose apple that works in baking, salads, and for fresh eating.  

Another Reason To Choose Organic: New Study

I was interested to read this morning of a peer-reviewed study published in the journal Environmental Research reporting levels of the pesticide glyphosate in participants’ bodies dropped an average of 70% after six days on an organic diet.

You can read the report here but it certainly shines some more light on health advantages in choosing organic.

High profile court cases in 2019 linked plaintiffs' Non-Hodgkin's lymphoma to use of Roundup® and an appeals court has upheld that decision. Research links glyphosate (Roundup®) to many health problems - including Parkinson's Disease, kidney disease, endocrine disruption, DNA damage, decreased sperm function, disruption of the gut microbiome (think about all the folks who complain of gluten intolerance) as well as cancer. 

Meanwhile, here on Crandall Hill, we're proud to offer you USDA Certified Organic apples - perfect for eating, cooking and preserving. The harvest is just beginning but the trees are heavy with fruit. Varieties available now include Zestar!®, Yellow Transparent, Pristine and Duchess of Oldenburg (an antique apple). Our new farm stand is open daily for self-service. You can also call (814) 274-8004 to pre-order your selections.

We also accept the FMNP checks and can make up special $6 bags of apples for you.

Farmstand Opening Wednesday!

We've been busily working at creating a space in our barn for an easy-access farm stand where we will be able to offer our USDA Certified Organic apples for sale directly from the farm. We will also, from time to time, have other USDA Certified organic produce available.

As I write this on Monday, our plan is to be ready to go Wednesday (August 19) morning. Signs will direct you where to pull into the driveway to access the stand. Right now, we have Yellow Transparent, Duchess of Oldenburg and Pristine apples but many more varieties will be offered as the season progresses.

More good news! We've checked in with the cider processor we have used the past two years and they will be open for business beginning in mid-September and we have made arrangements for having our cider processed there again this year. Watch for details.

One Misty, Moisty Morning*

It's one of those murky late summer mornings when the air, though cool, is thick. Last evening's rain was welcomed by the growing ones in the gardens and fields and by the two who sat watching from the back porch.  

Fog this morning gave way to drizzle, providing the perfect opportunity to weed and thin recent outdoor plantings of late beets and carrots.

How long until we harvest sweet corn?

We had time to finish yet another produce-heavy dinner on the porch before the rains came. A tip of the hat to sister-in-law Johanna Eurich who sent this recipe from Alaska.

Pasta With Tomato, Almonds and Anchovies

Combine 1/2 cup roasted almonds, 6 anchovies (I used anchovy paste from a tube, a squeeze of about 5 inches), and 3 cloves of garlic (I used about 6 because we love garlic) in a food processor and process until finely chopped. Cook an appropriate amount of pasta for your own needs. (I used whole wheat linguine.) Drain well , then toss in a large bowl with the almond mixture, a bunch of chopped ripe tomatoes (I used about 5 large heirloom tomatoes and peeled them first), 1 cup grated Parmesan, about 3 Tb. olive oil and a handful of chopped basil. Season with salt and pepper to taste. (Serves 2 generously with leftover sauce)

Of course, I made one addition. I have lots of zucchini these days and shredded two and sautéed them in a bit of olive oil until they released their moisture and added that when I tossed it all together.

*From Mother Goose

One misty, moisty morning,
When cloudy was the weather,
I chanced to meet an old man clothed all in leather.
He began to compliment, and I began to grin,
How do you do, and how do you do?
And how do you do again?