Sugar Snap that is...and not the peas – the apples!
The name says it all: they are not too sweet and not too tart, have a great flavor and crunch, and they’re quite juicy. We think they have the quintessential apple flavor and texture when your brain thinks of the word ‘apple’. Most everyone just loves these striped beauties!
As you have probably noticed by now, NSO does not have many (if any) apple varieties that you have ever seen in the grocery store or even at most other farm stands! We want our apples to not only look great but taste even better, so we spend lots of time selecting (and by that I mean tasting lots of apples - good and bad) which apples to grow for you.
Here is a break down of the top ten highest selling apples in the U.S. compared to our top ten best sellers:
Just when you were thinking "Darn it, there's no fun holiday on the horizon until Halloween...", here's some great news: THIS SATURDAY (September 17th) is International Eat An Apple Day! Yes...it is a real thing
Oh...how to celebrate, is the question? And on such short notice, too! Well, easy peasy; here's a list of SIX easy and delicious ideas!
You know how you should "Just say No" to grocery store tomatoes and rather buy fresh from a farmer or grow your own? Turns out, the same phrase applies to processed tomatoes as well.
I know a lot of folks freeze or can their own sauce from fresh tomatoes. Sadly, for most of us (this farmer included!), we either don't have the time or the enegy or the know-how (or maybe all 3!) to DIY, so we end up purchasing tomato products in cans or jars from the store all winter. Now we can enjoy a way better alternative.
Seedy snotballs of goo with thick unchewable skin. Sounds gross, eh? Well, that, if you think about it, is how you might describe the texture of a Concord grape. Oh my, yuck. Sure, the flavor can be outstanding, but I'd rather it in juice or jelly form, thank you. For those of us who grew up eating Thompson or Flame grapes from the grocery store, those Concords are rather unappealing for fresh eating. But there are more selections of grapes around here than those...and they're out of this world!
When are apples like fine wine? Why, when they are the stars of a curated tasting event of course!
If you enjoy wine, beer, and cheese tastings, you'll love coming to one of this year's Apple Explorer Tasting Events - and no designated driver is required!
Apple fans (or “Apple Geeks” if you will) and explorers of all ages are welcome. Over 3 special days this fall, we'll explore with you some of the most rare and unique apple varieties from the 350 or so we grow here at the farm.
If the closest you'll ever get to Olympic Gold is by handling your TV remote, then here's an easier way to feel you've won that special gold....by crunching into a Golden Supreme apple!
This bright apple is a delight to the tastebuds at this time of year, when you're still thinking peaches, but there's (finally) starting to be a little bit of chill in the air overnight to ease you into true apple season.
Have you ever put fruit in a paper bag to let it get a bit more ripe? Or been told to place an apple or a banana with an avocado to make it ripen faster? These are not “old wives tales” but rather tried and true ripening tricks caused by ethylene gas.
Does the heat of summer give you the blues? Then try listening to some of the blues or re-watch The Blues Brothers for a few laughs to lighten things up. But whether you send blues to your ears or your eyes, now you can also send blues to your tastebuds and turn ho-hum into hip-hip-hooray!
Adirondack Blue potatoes are a super-fun inside-and-out brilliant blue, tending towards purple. While they make for some rather odd-looking mashed potatoes, they do make drop-dead gorgeous roasted potates, home fries, 'real' fries, and are a fun color addition to potato salad. Sam-I-Am from Green Eggs and Ham would probably love these if he ever goes for another color!
Chard is amazingly resilient. Long after the arugula has given up and long before the spinach can thrive in the cooler temperatures of Fall, chard keeps our greens needs covered. Plus, due to their weird ways, each plant gives us multiple harvests, so we can have a steady supply of the green stuff with fewer plantings than you might think!
Now, innumerable sources say “saute swiss chard in olive oil with garlic”. That’s all well and good; a fine way of cooking most any greens really! However, I think we can look for something a bit more interesting, don’t you think?