Friday, November 13, 2015

Tuesday, October 20, 2015

Happy October!

Finished picking Winesap and Stayman...10 bins!!!

Raspberries keep coming despite the cold morning.

Tuesday, October 13, 2015

What makes Manoff Applesauce so fabulous? Check out all the apple varieties we use....

What does October look like.

Cover Crops are coming up...

You'll never guess who these guys are...

Thanks, Pam. You did a great job!

7 varieties of apples going off to be made into sauce...

Debra and Katie work on Applesauce Labels.

Friday, October 9, 2015

Apple Maple Pudding Cake , because we can't find the old posting!

Manoff Market Gardens Cider

1 cup all-purpose flour
1 ½ tsp baking powder
½ tsp salt
2 tbsp butter, room temperature
½ cup sugar
1 egg
1/3 cup milk.

3 cups Braeburn or Stayman apple slices
    1 tbsp sugar          1 tsp cinnamon
          1/2 tsp chopped ginger
          1/2 tsp chopped candied ginger

          1/2 tsp nutmeg

           1 cup MMG Apple cider
          1 cup Kittredge's Maple Syrup

Heat oven to 350°. 
In a small bowl combine flour, bkg pwder and salt.
In a medium bowl, cream butter and sugar. Beat in egg.
Stir  in flour mixture, a third at a time alternating with milk.
In a medium bowl combine apples, sugar and spices .
Place in an ungreased two-quart casserole dish.
Pour  batter over apple mixture making sure
 all apple pieces are covered.
Combine Syrup and Cider in a saucepan over high heat
and bring to a boil, stirring often.
Pour over batter; it will sink.
 (ignore how it looks at this time-it's not pretty!)
Bake 35-45 minutes or until toothpick inserted into
the center of the cake (not liquid) comes out clean.

Serve with vanilla ice cream.

Thursday, October 8, 2015

Picking everything!

Apple picking on a lovely October Day

Peach Picking 

Friday, September 25, 2015

Fruit Pie Recipe and Pumpkins

Fruit Custard Pie
Mix ½ cup sugar and 1 Tbsp flour
Put into bottom of  unbaked pie crust (9”)
Add fresh or canned Peaches and circle them in the bottom
Beat 2 eggs, ¼ cup sugar, 2 Tbsp flour
Pour over peaches and sprinkle with cinnamon and nutmeg
Bake at 450° for 10 minutes then lower temp to 350° and bake 25 minutes more.


Thursday, August 13, 2015

Peach Festival 2015

 Lots of great music this year....
 Blackberries picked by the shirtfuls...

Thursday, July 30, 2015

Peach Blackberry Crisp...because it's amazing!

Peach-Blackberry Crisp (stolen from webmd for peach raspberry crisp)

A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss and calories of a crust. Celebrate the arrival of summer peaches with this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.
·      2 pounds peaches, peeled (if desired, see Tip), pitted and sliced (5 cups), or frozen slices
·      1 pint blackberries, fresh or frozen
·      2 tablespoons granulated sugar
·      1 tablespoon lemon juice
·      2/3 cup whole-wheat flour
·      1/2 cup old-fashioned rolled oats, (not instant)
·      1/2 cup packed light brown sugar
·      1 teaspoon ground cinnamon
·      Pinch of salt
·      1 tablespoon butter, cut into small pieces
·      1 tablespoon canola oil
·      3 tablespoons frozen orange juice concentrate
·      1 tablespoon chopped almonds, or walnuts
Step 1
Preheat oven to 375°F. Coat an 8-inch-square baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.
Step 2
To prepare filling, combine peaches, raspberries, granulated sugar and lemon juice in a large bowl; toss to coat. Place the filling in the prepared baking dish. Cover with foil. Bake for 20 minutes.
Step 3
Meanwhile, make topping. Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until the dry ingredients are moistened.
Step 4
After 20 minutes, stir the fruit filling and sprinkle the topping evenly over it. Sprinkle with almonds (or walnuts). Bake, uncovered, until the fruit is bubbly and tender and the topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature.

Tip: Dip peaches in boiling water for 30 or 40 seconds to loosen their skins. Let cool slightly, then slip off skins with a paring knife. Or just let them ripen to perfection and peel the skins off!

Friday, May 1, 2015

Sour Cherry Bloom...last of the Peach Bloom

Sour Cherries

Peaches almost finished bloom

Sunday, April 26, 2015

Friday, April 24, 2015

Cold, breezy Spring Day



Monday, March 9, 2015

Apples have 4-5 grams of fiber that's perfect.

  1. Apple
    The apple tree is a deciduous tree in the rose family
    best known for its sweet, pomaceous fruit, the apple.
    It is cultivated worldwide as a fruit tree, and is the most
     widely grown species in the genus Malus. Wikipedia

    Nutrition Facts
    Amount Per 1 medium (3" dia) (182 g)
    Calories 95

  2. % Daily Value*
    Total Fat 0.3 g 0%
    Saturated fat 0.1 g 0%
    Polyunsaturated fat 0.1 g
    Monounsaturated fat 0 g
    Cholesterol 0 mg 0%
    Sodium 2 mg 0%
    Potassium 195 mg 5%
    Total Carbohydrate 25 g 8%
    Dietary fiber 4.4 g 17%
    Sugar 19 g
    Protein 0.5 g 1%
    Vitamin A 1% Vitamin C 14%
    Calcium 1% Iron 1%
    Vitamin D 0% Vitamin B-6 5%
    Vitamin B-12 0% Magnesium 2%

Wednesday, February 11, 2015

Pruning in the cold is hard work, but we take coffee breaks and eat something delicious. Here's the recipe for this weeks break:

Manoff Market Gardens Cider

2 cup all-purpose flour
3 tsp baking powder
½ tsp salt
3 tbsp butter, room temperature
½ cup sugar
2 eggs
2/3 cup milk.

3 cups Granny Smith
 and/or Gold Rush apple slices mixed with:
          1 tbsp sugar
          1 tsp cinnamon
          1 tsp ground ginger
          1/2 tsp chopped candied ginger 
or more if you like ginger!
1 cup Manoff Market Gardens Apple cider
1 cup Real Maple Syrup

Heat oven to 350°.
For Batter:
 In a small bowl combine flour, 
bkg pwder and salt.
In a medium bowl, cream butter 
and 1/2 cup sugar.
 Beat in eggs.
Stir  in flour mixture, a third at a time 
alternating with milk.
In an ungreased 9x13 pan- 
put apples(mixed with 1 tbsp. sugar and spices)Pour  batter over apple mixture making 
sure  all apple pieces are covered.
Combine Syrup and Cider in a saucepan 
over high heat and bring to a boil, stirring often.
 (Couple minutes)
Pour over batter; it will sink.
(ignore how it looks at this time-
it's not pretty!)
Bake 35-45 minutes 
or until toothpick inserted into
the center of the cake (not liquid) 
comes out clean.

Delicious over vanilla ice cream 
or for coffee break.

Thursday, February 5, 2015