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Celebrating 177 years of growing fruit!

for sun ripened,

            farm fresh

                simply delicious fruit.

Visit Barthel Fruit Farm

 

Apple Equivalents:

 

1 pound = about 3 medium apples.

1 pound = 1½ cups of applesauce.

2 pounds = a 9-inch pie

1 bushel (42 lbs.) = 16 to 20 quarts canned or frozen apples sauce

 

To freeze apple slices: Peel, core and slice. For each pint of fruit, combine 2 to 4 Tbsp of sugar or honey with 2-3 Tbsp of lemon juice. Pour over the apples and mix well. Tightly pack the slices in heavy plastic bags or plastic freeze containers. Seal, label and freeze. One pound of apples yields approx. 1 pint of frozen slices.

 

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Apple Care & Nutrition Facts

Keep apples damp and cold. The best place is in a plastic bag sprinkled with water in your refrigerator to keep them crisp. Bigger apples have a shorter storage life than smaller ones, so use the big ones first. Apples left at room temperature (70° F) should be used within a few weeks. The colder the better, but do not freeze apples. Thirty-three degrees is optimal.

 

Nutrition and Calories: Apples are high in potassium. They contain small amounts of vitamins C, A, and the B vitamins as well as the minerals, calcium and iron. An average apple (raw) contains only 80 calories and gives a satisfied feeling because of its natural sugar and bulk.

 

Apples are an excellent source of fiber. Eating an apple a day is a delightfully fat-free choice that provides you with both the soluble and insoluble types of fiber that will help lower your cholesterol and reduce the risk of colon cancer.

 

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Country Applesauce

4 c. sliced peeled and cored apples

½ c. water

¼ to ½ c. sugar

¼ t. ground cinnamon

Microwave:

1. Place all ingredients in 1 quart or larger casserole; cover.

2. Microwave on HIGH until apples are tender, 7 to 10 minutes. Mash apples to desired consistency. Serve warm or chilled.

Stovetop:

1. Place all ingredients in medium sized kettle. Cook over medium heat until desired consistency. Stir frequently.

Applesauce can be frozen without further processing.

 

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Apple Slab

 

Crust:

 

Filling:

2½ c. flour 6 c. sliced peeled apples

½ # butter 1½ c. apple cider

1 pkg. of dry yeast 2 T. cornstarch

1½ t. salt 1 c. sugar

2 egg yolks

½ c. warm milk

Mix crust ingredients together until smooth. Roll ½ of the dough to fit a 10x15 pan. Fill with sliced apples. Cook cider, cornstarch, sugar until thick. Pour over the sliced apples. Sprinkle with cinnamon and dot with butter. Roll the remaining ½ of the dough and put on the top of the apples. Cut slits in the top crust. Bake at 350 degrees for 50 - 60 minutes. Enjoy!

 

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Apple Crisp

4 c. sliced tart apples (about 4 - 6 medium sized apples)

2/3 - 3/4 c. packed brown sugar 1/2 c. all-purpose flour

1/2 c. rolled oats 3/4 t. ground cinnamon

3/4 t. ground nutmeg 1/3 c. margarine or butter softened

Oven:

Heat oven to 350. Arrange apples in greased square pan, 8x8x2. Mix remaining ingredients over apples. Bake until topping is golden brown and apples are soft, about 30 minutes.

Microwave:

Use ungreased 2 quart casserole or 8x8x2 glass baking dish. Microwave until apples are tender, about 12 minutes.

 

Serve warm and if desired with ice cream, cream or custard.

 

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Apple Pie  Easy, one-crust

This one-crust apple pie is fast, easy, lower in calories, but delicious.  We always make 2 apple pies while we're at it: one to eat and one to give away or to freeze (unbaked) for next time friends stop by.

 

Filling for one pie:

            6 C sliced, peeled tart Barthel's apples*

            3/4 C sugar

            ¼ C all purpose flour

            ½ tsp. cinnamon

`           ½ tsp. nutmeg

Mix together dry ingredients.  Sprinkle over sliced apples and mix thoroughly. Place filling into unbaked 9" single crust pie shell**. Heap filling up since it cooks down during baking.   Add crumb topping.  Bake at 425º for 40 minutes or until bubbly.  If using frozen crust, bake on a cookie sheet as instructed on package.  Cover with aluminum foil last 10 minutes to avoid over browning.

 

 Crumb topping (optional):

         ¼ C butter or margarine

            ¼ C packed brown sugar

            3/4 C all purpose flour

     Mix ingredients thoroughly until crumbly.  Sprinkle over filling

 

 *Favorite pie apples: Pippin, Cortland, Idared, Jonagold, McIntosh

 

 **Pie Crust: A lot more pies get baked in our house since we discovered a good frozen pie crust.  The one we like is Pillsbury Pet RitzT.

 

Our favorite "from scratch" crust uses 1/3 C + 1 Tbsp. butter or margarine, 1 C all purpose flour, ½ tsp. salt, and 2-3 tsp. cold water.  Mix flour and salt; cut butter into flour until crumbs are the size of peas.  Add water and gather into a ball.  Flatten, roll out, and fit into 9" pie pan.

 

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Apple, Pear or Plum Kuchen

Mix in 9x13 pan.

   3¼ c. flour,

   ½ t. salt,

   3 T. sugar.

 

Make a well and pour in

   1 c. oil,

    5-6 T. milk

and stir with a fork until mixed.

 

Pat into pan, spreading bottom crust quite thin and pat rest of dough up the sides.

 

Apples, Pears:

      Place a layer of peeled, cored apple or pear slices close together, cover with 1 c. sugar to which one T. of flour has been added.  Add cinnamon as desired.  Bake as below until apples are soft.

 

Plums:

      Place 1½ qts. of pitted plums on dough, cover with 1 c. sugar, 1 T. flour.  Beat 3 eggs, 3/4 c. milk, 1 t. vanilla, several shakes of nutmeg, and pour over sugared plums.

 

Bake at 400 degrees for about 20 minutes, reduce heat to 375 for about 40-50 minutes.  If top browns, cover with foil and reduce heat to 350 degrees.

 

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Thank you for supporting us, local farms and farmers. See you soon.

The Barthel family farm has been

growing fruit for 177 years!