Yes, our last official day was Saturday November 4th, and now we will be open reduced hours on some weekends. This is a great way for you to stock up on things you still need for the winter, for holidays or just because you want to come see us! If you can’t make these times, call us and schedule an appointment: 269-244-5690. We are around the farm somewhere and happy to help you if we know you are coming. There is no lack of work to be done as we put things away for the winter, clear fields, prune orchards and the like, so we should be able to help you.
Weekend openings schedule:
- Saturday November 11th 11 – 3
- Sunday November 12th 11 – 3
- Saturday November 18th 11 – 3
- Sunday November 19th 11 – 3
- December 2nd 11 – 3
- December 16th 11-3
Here’s what we plan to make available (until they run out!)
- Baked goods: frozen take and bake pies (if you have pre-ordered holiday pies and have them stored in our freezer you can pick them up on one of these weekends closer to when you need them.)
- Apples, see list below of what we still have
- Organics: kale, lettuce, other things as our winter hoophouse comes into full production and they become available.
- Alcohol products: hard cider, brandy, wine, including tastings on Saturdays from 1 – 3.
- Other: honey, maple syrup, meat
End of Season apple specials:
- Buy any size bag of Honeycrisp apples, get the same size bag of Honeycrisp free
- Buy any size bag of apples and get a free bag of Golden Delicious apples the same size (1 free bag per customer–of the largest size bag you purchased). In other words, buy a 1/2 bushel of Romes, a peck of Jonathan, and take a free 1/2 bu bag of Golden Delicious. The Golden Delicious apples are a real treat this year as they are the nicest ones we have grown in many years.
Picked Apples on the market:
- 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. Sold by the pound only ($2/lb.).
- Jonathan: Pretty and popular, used for fresh eating and cooking, a favorite for apple butter and taffy apples.
- Northern Spy: The professional baker’s dream, cooks up well in applesauce, pie and other dishes. Stores well, easy to remember by saying “Spies 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.
- 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.
- Cameo: Firm, crisp and sweet, tart. Great for snaking or baking. Keeps well in your refrigerator. Beth’s favorite!
- Fuji: Has a fantastic sweet flavor and tart flavor, with a low acid content. An incredibly good keeper, it says crisp for weeks without even being in the refrigerator.
- Red Rome: A big, round very red apple, mild sweet flavor. Holds it shape and flavor when baked.
- PInk Lady: All the Pink lady have now been picked! If you don’t know a Pink lady, you need to meet her! It is a cross between a Lady William and Golden Delicious apple. It has bright white flesh that resists browning when cut. Pink Lady apples are very firm and dense, with a tart flavor and effervescent finish. Very unique apple! Brenda’s favorite!
Apple Cider is gone for the year, we all miss that for sure! Our bakery is now closed for the year, so sorry, no donuts, cookies, muffins, just “take and bake” pies from the freezer.
Alcohol offerings: Stock up on our hard ciders, wines and brandy. Bruce will hold his normal Saturday Brandy House tasting hours from 1 – 3 where you can sample our products.
Many of you have asked where you can get our hard cider during our off-season. The Local Bar in Centreville has a great bottle selection and usually stocks five or more of our ciders. The Riviera Bar in Three Rivers also carries a few of our ciders, and we’ll be reaching out to some more stores now that we’re mostly done at the market. You are always welcome to schedule a time to drop by and buy some wine, brandy, and hard cider as well – 269-244-5690. FYI, Becca found a case of Preach (our very popular pear/peach cider) hiding in our cider storage. So if you want to get some this weekend, you can!
Animal feed: apples and pumpkins! Since we are no longer making cider, we have our apple “seconds” available for purchase at $5 a bushel, bring your own container please. Also, pumpkins already picked by the market are 50 cents each (or make us an offer for a truck load.) If you want to pick them up out of the field for free, please call and ask for Beth to make arrangements.
Everyone at Corey Lake Orchards thanks you for buying local and hopes to see on one of our remaining days we are open. If not, our best wishes for the rest of the year. We truly appreciate you as customers….you are the reason we do what we do! Thank you for your loyal patronage and being part of our farm family.
I took this picture coming to work this morning–we never get tired of seeing these beautiful sunrises!
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 or Fuji, properly stored they will last until spring