The close of the apple season in the North Carolina mountains is just a few days away now, for most by Nov. 13 or so, but the taste, the smell and even the experience of picking your own will contiune to linger long after all the apple vendors have closed up shop until next July or August.
Still available at some orchards are Cameo, Rome, Fuji, Pink Lady, Gold Rush, a few Jona Gold, Black Arkansas and Granny Smith.
Below are just a few tips for preparing those farm fresh apples if you were one of those fortunate enough to get some before the season ends:
To prepare your apples for canning or freezing an apple peeler is a must have. Visit our kitchen corner for other kitchen needs and don’t forget to grab a bag of apple crisp to bake up a delicious dessert. Try our favorite recipes.
To keep your apples fresh place them in a plastic bag or Ziploc bag, remove as much air as possible, seal and place in your refrigerator.
To keep your apples from turning dark when cut, slice them in salt water.
Varieties and schedule
Golden Delicious (late August – late October), Macoun (early September), Cortland (September), Red Delicious (mid September – mid October), Mutsu (mid September – mid October), Jonathan (September – mid October), Jonagold (late August – early October), Ida Red (mid September – mid October), Blushing Gold (late September – late October), Granny Smith (late September – late October), Cameo (October), Rome (October), Fuji (October), Pink Lady (mid October), Gold Rush (October)
