‘Tis the Season: Apple Picking Tips and Apple Recipes

It’s almost October, friends. Do you know what that means? It’s apple-pickin’ time. Every fall without fail, hubby and I load up the kids and head out to our favorite quaint-verging-on-chaotic-this-time-of-year orchard, the Elegant Farmer in Mukwonago, Wisconsin. (They make the best apple pies in a brown paper bag, by the way, even thrashing Bobby Flay when he challenged them to a Throwdown a couple years back.) While we wait for a tractor pulling a flatbed of hay bale seating to cart us off for some apple-picking mayhem, we nosh on hot and fresh cider donuts and sip on hot chocolate. Bliss.

A couple things I’ve learned about picking and storing over the years:

• Note that the fruits on the outside edge of the tree’s canopy ripen first.
• If the stems consistently remain on the tree when you pull off apples, instead of coming off with them, the fruits aren’t yet ripe enough for picking.
• Bring along some grab-and-go fruit wipes to wipe off any pesticides or other gnarly stuff.
• Store apples in the fridge or a cool place (like the garage) that’s between 34 and 40 degrees. Some varieties keep better than others; the best ones will easily keep up to 90 days.
• Wash apples only before using to prevent them from spoiling.

Okay, so if you’re anything like me, maybe you get a little overzealous and cart home more apples than you know what the heck to do with. Here are a few of my favorite ways to use them up.

Monster Caramel Apples

• 8 to 10 medium apples
• 8 to 10 wooden sticks
• 32 cream-filled chocolate sandwich cookies, coarsely chopped
• 1 cup butter, cubed
• 2  cups packed brown sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 cup light corn syrup
• 1 teaspoon vanilla extract
• 8 squares (1 ounce each) white candy coating, coarsely chopped
• 1/2 cup orange and brown sprinkles

Wash and thoroughly dry apples; insert a wooden stick into each. Place on a waxed paper-lined baking sheet; chill. Place cookie crumbs in a shallow dish; set aside.

In a heavy 3-qt. saucepan, combine butter, brown sugar, milk and corn syrup; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla.

Dip each apple into hot caramel mixture to completely coat, then dip the bottom in cookie crumbs, pressing lightly to adhere. Return to baking sheet to cool.

In a small microwave-safe bowl, heat white candy coating at 50% power for 1-2 minutes or until melted; stir until smooth. Transfer to a small plastic bag; cut a small hole in a corner of bag. Drizzle coating over apples. Decorate with sprinkles. Yield: 8-10 servings.

Apple Butter (I’ll put this on almost anything—a bagel with cream cheese, a turkey sandwich, vanilla ice cream, an old shoe. Make a delish vinaigrette for salad by adding a little vinegar and oil to it.)

Homemade Applesauce (There’s nothing like the homemade stuff. Those of you who have tried it know what I mean.)

Do you love apple picking as much as I? What do you do with all your apple goodness?

If apple picking just isn’t your thing, celebrate the season with our nifty note cards.