October 5, 2006


   Home Page

 News & Features


 Columns & Opinions

   Publisher's Note





 Pop Culture



   Video Games
   CD Reviews




   Grazing Guide



   Music Roundup

   Live Music/DJs

   MP3 & Podcasts





 Find A Hippo




   View Classified Ads

   Place a Classified Ad




 Contact Us

   Hippo Staff

   How to Reach The Hippo

 Past Issues

   Browse by Cover

Smaller crop but still red and delicious
New Hampshire celebrates apple season
By Susan Reilly  news@hippopress.com

Fall in southern New Hampshire is all about apples.

While it is all well and good to pick up a tote bag of apples from your local farm stand, it is another thing to hike out into an orchard and pick your own. But if the thought of apple-picking only conjures up memories of a third-grade field trip to the local orchard, think again.

Apple-picking is the simplest way to get your hands on fresh-from-the-tree goods. With apple-=picking, even the less gorgeous pieces of fruit can still be yummy and useful.

At Apple Hill Farm in Concord, Macs and Cortlands are being picked. Pies, baked on the premises, are a mixture of the two apples.

“The orchard is a wonderful place to be at this time of the year,” said Hunt, a long time employee.

This year’s crop is bittersweet. Hunt explained that while the yield is down due to stunted pollination because of the Mother’s Day weekend floods, the apples that they do have are gorgeous and very tasty.

“Everything that is coming off the trees is beautiful,” Hunt said.

In Merrimack, Trudy Currier says that apples this year have more scabs than in the past. Scabs are tiny black dots on the exterior that occur due to all of the wet weather in spring.

“The apples did not have a chance to dry out, so the dots appear. It is nothing more than an aesthetic thing,” said Currier, owner of Currier Orchards.

Like Apple Hill, Currier Orchards has rows of Macs and Cortlands, the most common apples for southern New Hampshire, and ready-to-bake pies — and, every Saturday, fresh pressed cider.

If you can’t make it out to a local orchard to pick your own, stop by a farm stand and grab a tote bag. At Depot Farm Stand in Merrimack, apples are picked daily and ready for sale.

Stephanie Roth, daughter of the owners, explained that there is a lot of apple traffic because of their DW Highway location.

“We sell tons of apples, which are brought in daily from a local orchard,” she said.

Depot Farm Stand also sells apple crisp, apple bread and a wide selection of apple pies, such as apple raspberry and apple pecan, all homemade.

Apple facts
• When cooking fresh apples for pies or sauces, the yield is approximately 50 percent of the uncooked amount so 1 pound raw equals 1/2 pound cooked.
• Apples absorb odors. They emit ethylene gas, which causes other fruit to ripen more quickly. Store apples at 35 degrees F, 80 percent humidity to prevent dehydration.
• Apples, like pears and potatoes, that are dropped in cold, lightly salted water as they are peeled will retain their color.
Best for eating: Red Delicious, McIntosh, Granny Smith, Empire, and Golden Delicious.
• Best for pies and applesauce: use tart or slightly acid varieties, the firmer the better — Rome Beauty, Northern Spy, Rhode Island Greening, Winesap, and York Imperial. — Facts from Food Reference

Pick your own
• Apple Hill Farm (580 Mountain Road, Concord, 224-8862) Hours vary, call ahead. www.applehillfarmnh.com
• Brookdale Fruit Farm (38 Broad St., Hollis, 465-2241) Open daily 8 a.m. to 6 p.m. www.brookdalefarms.com
• Currier Orchards (9 Peaslee Road, Merrimack, 881-8864) Open weekends, 9 a.m. to 5 p.m.; weekdays 10 a.m. to 5 p.m. Cider pressing on weekends
• Elwood Orchards (54 Elwood Road, Londonderry, 434-6017) Open 9 a.m. to 6 p.m. Harvest hayrides.
• Sunnycrest Farm Inc. (59 High Range Rd, Londonderry, 432-7753).

09/28/2006 The crunchier, lighter, healthier wrap
09/21/2006 City bagels in suburbia
09/14/2006 Cracking the custard code
09/07/2006 Eat your way down the block
08/31/2006 New flavors for an old summer dish
08/24/2006 Way down south in Hollis
08/17/2006 Frappe vs. milkshake
08/10/2006 Enjoy the bluest month
08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch