Our Local Apple Growers:
- Countryside Orchard (organic, non-certified) of Lansing, IA
- Eve’s Orchard (organic, non-certified) of Gays Mills, WI
- Hoch Orchard (transitional organic) of LaCrescent, MN
- Maple Ridge Orchard (conventional, Integrated Pest Management) of Cashton, WI
- Tippy Top Orchard (organic, non-certified) of Dodgeville, WI
- Turkey Ridge (certified organic) of Gays Mills, WI
- Two Brothers Orchard (transitional organic) of Westby, WI
- Schaefer’s Orchard Run, (certified organic) of Chippewa Falls, WI
Current Local Apple Varieties (changes every couple of days):
Connel Red: High quality eating apple similar to a Fireside-crisp and sweet.
Cortland: Favored for cooking, cider and fresh eating. White flesh is slow to turn brown—try it in salads!
Honeycrisp: One of the very best for fresh eating—juicy, crisp, sweet & flavorful.
Jonago Red: Sweet, crispy, & juicy—great for fresh eating.
Liberty: Tart, crispy & juicy. Great all-purpose apple (makes pink applesauce).
McIntosh: Distinctively spicy, tart, and aromatic. White, moderately firm flesh is tender and juicy. Best for fresh eating.
McShayMcIntosh
cross parentage: Moderately tart & firm, fine textured, &
juicy fleshed. Multi-purpose apple (fresh & cooking– good for
sauce)
NovaMac: Moderately crisp & tart with fine textured, juicy, creamy white flesh. Best for fresh eating.
Priscilla:Sweet yet tart & juicy. All-purpose.
Wealthy:Juicy, crisp, & tart for fresh eating or cooking; great for pies & sauce.
Try this show-stopper recipe that you will make again and again and again.
Apple Almond Torte
Crust:
1/2 c. salted butter, softened 1 tsp. vanilla extract
1/3 c. sugar 1 c. all-purpose unbleached flour
Filling:
8 oz. neufchatel/cream cheese, softened
1 egg
1/2 tsp. almond or vanilla extract
1/4 c. sugar
Topping:
4 medium sized apples, cored & sliced very thin
1/3 c. sugar
1/2 tsp. cinnamon
1/3 c. sliced or slivered almonds
Grease a 9” springform pan. Preheat oven to 400 degrees.
Crust:
process butter, sugar, & vanilla in a food processor. Add flour
& pulse a few times. Press into greased pan, forming a 1” lip on
the sides. Bake for 5 minutes. Remove & cool while you prepare the
remaining ingredients. Combine sliced apples, sugar, & cinnamon in
a bowl, toss to coat, & set aside. Process filling to a smooth
consistency. Pour filling into crust & carefully spread apple
slices overlapping in a spiral design. Reserve any remaining liquid in
bottom of bowl. Sprinkle almonds over the top. Bake for 10 minutes,
pour reserved liquid over the top, reduce heat to 350 degrees and bake
for another 15-20 minutes, until apples are softened & filling is
firm. Cool before serving.