As we move into our last full days of the year, we hope you can get out this week to stock up on your winter needs. We have lots of apples left and great apple specials. Saturday is your final day to get fresh baked goods, including donuts. Yes, you will have to wait until 2017 to get another Corey Lake Orchards donut…
We are open regular hours (8 to 6) this week, with Saturday being our last full day. After Saturday we will open on some weekends with limited hours….see list below in green.
During this spell of summer-like weather we are busy going down the long checklist to get the farm to bed for the season. The corn maze has been harvested, pumpkins are being hauled off, pruning continues along with getting things tucked into storage for the winter.
. Here’s what we still have available:
- All half bushels of apples are Buy Two Get One Free, so it is 1 and 1/2 bushels for $24. Can mix and match all varieties. We have several varieties that keep very well for the winter, ask us about these. If this is still too many apples, then give a bag to a sports team, a school group or donate to a food bank. We send apples weekly to area food banks, if you don’t want your free bag you can live it in our food bank bin for next week’s delivery. See the list of apples still available below**
- Onions—2 bags for $10 (normally $8 bag)
- Winter squash, $20 a bushel — mix up your own (this is about 20 squash)
- Becca’s organic produce (with some help from our friend Wendy)
- Tasting and tour in the distillery from 1 – 3 pm on Saturday! You can sample almost every one of our products for free, and this week, we have 12 different meads in fermentation for you to look at and learn about, if you’re interested! We won’t be sampling them but it’s a pretty cool science experiment if we do say so ourselves.
- Brandy, wine and our vast selection of hard ciders. A lot of hard cider specials on right now.
- Regular sweet cider–we are sorry that we could not press cider on Tuesday as planned due to the extended power outage. So we still have some left from our last pressing, call to reserve it or hurry out to get it!
- Bakery goodies: donuts, apple dumplings, pies, and more
- Our freezer is filled with “take and bake” pies (comes with baking instructions!) so you can enjoy our pies this winter
U-Pick opportunities, your last chance….
- U-Pick Apples –we are now into “end of season gleaning” for $5 a bushel–what is left on the tree or on the ground–warning: there are not many left…need ladders and a lot of perseverance!
- U-Pick Grapes–still plenty of purple Concord and a few white Niagara left)
**Varieties of apples still available:
- Fuji: Our late Fuji are now in! Fantastic sweet and tart flavor, with a low acid content, an incredibly good keeper. Stays for weeks without being refrigerated.**Below see information on how to best store apples.
- Pink Lady: a fairly new apple to Michigan, hard tart apple with a beautiful pink cheek. Keeps well.
- Red Rome: Very red, round apple that looks just like it came out of a storybook. Has a mild, sweet flavor, popular for baking because it holds flavor and shape well. Good keeper.
- Braeburn: Sweet with a hint of tart and a firmness that stores well. Very versatile apple that bakes well and great for fresh eating.
- Cameo: A sweet apple with a bite to it, nice sized and striped color
- Jonathan: Pretty and popular, used for fresh eating and cooking, a favorite for apple butter and taffy apples. (almost all gone)
- Northern Spy: The professional baker’s dream, cooks up well in applesauce, pie and other dishes. Stores well, easy to remember by saying: Spy’s for pies. We are currently using it in our pies in the bakery.
- Red Delicious: America’s most popular apple “back in the day.” Best for fresh eating and snacks. Full-flavored sweet taste. (almost all gone)
- Golden Delicious: A gingery-smooth, sweet taste under a thin skin. It’s the most popular yellow apple, good eaten fresh, baked or cut in salads.
- Honeycrisp: This seems to be many people’s favorite. It is crisp with an excellent sweet flavor and a “bite” to it. Great for eating fresh or using in salads.
Everyone at Corey Lake Orchards thanks you for buying local and for your patronage this 2016 season.
*Post-regular season hours and product availability:
Our official closing date for the year will be Saturday November 5, we will be open our normal hours of 8 to 6 that day.
This year, we are going to open for some partial days to allow customers to stock up on their holiday or winter needs. Here are the days and hours:
- Saturday November 12th 11 – 3
- Sunday November 13th 11 – 3
- Saturday November 19th 11 – 3
- Sunday November 20th 11 – 3
- December 3rd 11 – 3
- December 17th 11-3
Here’s what we plan to make available (until they run out!)
- Baked goods: frozen take and bake pies (if you want to pre-order for Thanksgiving or Christmas and have us store in our freezer and pickup on one of the weekends we are open closer to when you need them, we are happy to do that)
- Produce: apples, squash, onions and potatoes (until they run out!)
- Organics: kale, lettuce, spinach, radishes, sometimes carrots and onions or other things
- Alcohol products: hard cider, brandy, wine
- Other: honey, maple syrup, possibly some meat
Can check website or call for what we have available. Also, in case of severe snow or winter storms, call ahead to make sure we are open.
Apples are best kept in your refrigerator, preferably the crisper drawer or in an unsealed plastic bag. Refrigerate apples separately from vegetables because apples naturally release small amounts of ethylene gas that can be damaging to lettuce and other produce. If you have a root cellar, you can keep larger amounts there if it is cool, dry and dark.
For every 10 degrees above 30°F, the apples’ lifespan decreases dramatically. You do not want the apples’ temperature to fall below 30°F, however, because that will make them freeze and turn to mush when they’re thawed. Their cell walls will all collapse. Therefore, apples are best stored somewhere around 30-35°F, in a humid environment.
If storing apples in the fridge, place them inside a crisper drawer and lay a slightly dampened paper towel on top of the apples. Apples are one of the few fruits that really do benefit from being stored in the fridge as quickly as possible. Keep them in the crisper drawer with aforementioned damp paper towel, or else keep them in perforated plastic bags in a cold shed or cellar.
There is trust to that old adage: “One bad apple rots the whole bunch.” Apples give off a lot of ethylene gas, and so just one bruised and rotting apple will give off enough to swiftly ripen (and rot) the others. If you have any bruises or soft spots on an apple, set it aside for eating. Don’t store with the other apples.
Ultimately, if you’re planning on storing a lot of apples for the winter, look for firm, long-lasting apples. These are usually thick-skinned, tart apples. We recommend storing Rome, Pink Lady or Fuji, properly stored they will last until spring.