LOCALadk Magazine

Fall 2020 LOCALadk Magazine 47 LOCALadk One of our family traditions (and we are not alone) is to load all the grandkids into the car and take a short journey to Rulf's Orchard in Peru, Banker Orchards in Plattsburgh, or Hick's in Granville. There is something special about pulling at the stem of a perfectly ripe apple on a tree until it gives in to your need, filling up a basket, eating a few choice gems along the way, and weighing in to discover just how expen- sive your tastes are. There is also something special about walking in the farmer's shoes for just an hour or so and giving back to them directly. This is a way of saying thanks for all the hard work involved in caring for trees and engaging in the back-breaking work associated with orchard operations. Rulf's in Peru is a diversified family farm that continues to grow into its community just on the outskirts of Platts- burgh. Apple-picking season is especially important to those who live in and visit the area, and Rulf's farm store has be- come a mecca for people looking for a connection with the farm. Look for members of the Rulf family; they love to chat about the farm and its histor y. Check out Rulf's website for details on "pick your own": https://www.rulfsorchard.com/. Banker Orchards in rural Plattsburgh offers similar op- portunities for apple picking; they even boast a petting zoo to help keep the family entertained during their visit. Get the details by going to https://www.facebook.com/banker- orchards/. Established in 1905, Hick's Orchard in Granville is the old- est "pick your own" orchard in the state, a trip well worth the drive: https://www.hicksorchard.com/. Apple pie tastes better when it is made in your home kitch- en with grandkids stealing slices along the way. Apple butter is more special when it carries your own label, and grabbing a polished apple early in the morning is a perfect wake-up call, and sets the stage for the rest of fall. All around the Ad- irondack Park restaurant chefs are looking for creative ways to complement a dish of local pork or free-range chicken and exciting recipes for their featured fall desserts. Ever yone is on board to make the most of the apple opportunities. Even local bars and taverns are getting into the spirit as they welcome a new featured beverage to their menus. Hard cider is finding a home in the Park, as a few cideries can be found making the sparkling beverage that refreshes and re- minds ever yone of the possibilities that the apple brings. Hard cider is the next big item for restaurants and bars that are looking to differentiate themselves from the typical craft brewer y. Throughout the Adirondacks more and more operators are expanding their menus to include a variety of apple beverages. Although many cideries prefer to seek out heirloom vari- eties of apple that provide a unique character to their cider, the beverage can be made from any type of apple, and some- times is mixed with fresh pears as well. The blending process for creating a unique cider can be as complex as blending grapes for a perfect wine. This is where art and science come together. A day in the orchard is an absolute must for residents and visitors alike. Make sure that you add it to your calen- dar. Stock up and take advantage of this simple recipe for outstanding apple butter. This spread is perfect during fall and winter months as a complement to your morning toast, a highlight for a warm bowl of oatmeal, or as topping on vanil- la bean ice cream at the end the day.

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