CLEVELAND, Ohio — One variety of apple is not like another or another or another. That’s why Patterson Fruit Farm in Chesterland has 28 different varieties in its orchards. West Wind Farms in Madison has 19 varieties and Ransom Sage Farm in Chardon has about 50.
“They each have unique flavors, storage times, textures, colors, and uses. We like to say there’s an apple for everyone,” says sixth-generation farmer Dave Patterson.
“We have a combination of old and new varieties. Some of the older varieties have different tastes and uses,” he says. “For example, apples like the Cortland and the Empire don’t turn brown after being cut, the Golden Delicious goes so well with other apples in pies and sauces, but the new apples have amazing flavors and have tend to keep much better than older varieties.
“McIntosh is one of our oldest and best-known apples and EverCrisp is our newest apple,” he says. Developed in Ohio, Patterson says EverCrisp has “fantastic flavor” and great storage capacity.
Asked to grade the apples grown on the farm he operates with his brother Bill Patterson’s family, Dave quotes the following. Of course, tastes vary from person to person. And, the varieties vary by farm. Another farmer will have different answers.
- The sweetest: gala
- Tart: Gold Rush
- Ideal for pies: Melrose and Jonagold
- Best for sauce: Empire and Idared
- Best for eating: Honey Crisp
- Ideal for storage: EverCrisp and GoldRush
While some apples – the popular HoneyCrisp, for example – are found on almost every farm, different growers may have a mix of different varieties. Ransom Sage Farm is launching a small crop of a new apple: Sweet MAIA. Developed by the Midwest Apple Improvement Association (MAIA) and recently available, it is described by MAIA as an early season, crisp and sweet apple with an attractive bright red color.
Ben Sage, owner of Ransom Sage and fifth-generation grower, says a few “secret” apples will be introduced in the coming years as the trees mature.
In addition to apple picking, farms often offer other activities. Patterson’s location at 8765 Mulberry Road, Chesterland, offers its Family Fun Fest through October. Admission is $6 per person Monday through Thursday and $10 per person Friday through Sunday. At the separate market at 11414 Caves Road, visitors can enjoy a free playground, browse the bakery and gift corner, and visit chickens, sheep, rabbits and turkeys.
Ransom Sage offers more U-pick such as pumpkins, squash, dahlias and sunflowers throughout the season. Visitors are welcome to take photos and a wedding venue is also available.
When you get home, the way to store apples is in the crisper drawer of your fridge with a damp towel. Drying out can be the worst thing for your apples, says Patterson.
It’s apple picking season. Here is a representation of apple farms open for picking in northeast Ohio. Schedules may vary depending on the day and throughout the season. Check their websites for details on strains, activities and more.
Eddy’s Fruit Farm: 12079 Caves Road, Chesterland; 440-729-7842.
Heavenly Hill Farm: 18375 State Road, North Royalton; 440-537-3018
Hillcrest Orchards: 50336 Telegraph Road, Amherst; 440-965-8884
Hillside Orchard & Farm Market: 2397 Center Road, Hinckley; 330-225-4748.
Patterson Fruit Farm: 8765 Mulberry Road, Chesterland; 440-729-1964.
Quarry Hill Orchards: 8403 Mason Rd., Berlin Heights; 419-588-2858
Ransom Sage Farm, 505 Rt44 (Center St.) Thistle, 440-479-6433
Westwind Farm: 4600 South Madison Road (Ohio 528), Madison, 440-428-0192.
Receipts
So what do you do when you’ve picked too many apples? You cook and bake.
“Baking apples vary because they each have different characteristics, such as cooking or keeping in slices,” says Thomas Paulson of West Wind Farm in Madison. “We’ve found that for gravy, pies, and chips, a mix of apples works best, depending on which varieties are ripe at any given time.”
Ben Sage is less definitive on pie apples. He suggests buying whatever reminds you of home. “All apples work well for pies. Everyone has something that reminds them of what grandma did,” he says. “It depends on whether you like it chunky or chewy. And it doesn’t matter how long you cook them.
Sage says Macintosh apples, for example, require shorter cooking times, while the heirloom Northern Spy apple can cook for over an hour.
To achieve my pie or sauce goals, I purchase a bag of apple pie mix from Sage’s Apple Farm in Chardon. The bags contain a variety of apples in different flavors and textures. If you’re creating your own blend, Dave Patterson recommends Empire, Jonagold, Melrose, and Golden Delicious.
I bake in metal pie pans. I like this one because it’s made in the USA. I find that the crust cooks better in the metal. Speaking of crust, my two favorite recipes are an adaptation of Julia Child’s pastry dough and the buttery crust next below.
I often make applesauce as needed. To do this, I use a mixture of apples. For canning, I am more selective. When I get lucky early in the season, I choose the slightly tart Burgundy apple for a bright pink sauce and cook them with the skin on. Sage also recommends Jonamac, Courtland, and Macoun for the pink sauce.
I’d love to hear your tips and tricks for making the best apple pie. Email me at [email protected].
Apple pie
Pie Crust Recipe
- 8 ounces all-purpose flour, sifted
- 1 tablespoon of sugar
- 1 teaspoon kosher salt
- 2 sticks of butter, cold and cut into cubes
- ¼ cup ice water
- ¼ cup plain vodka, chilled
Put the flour, sugar and salt in a food processor. Pulse five times to mix. Spread the cold butter over the dry mixture in the bowl of the food processor. Using short pulses, run the food processor until the flour and butter mixture resembles peas. Pour the water and vodka into a measuring cup, then lightly squirt into the processor while pulsing. Continue until the dough begins to clump together. Place the mixture on a pie mat lightly dusted with flour. Press the dough into a solid mass. Divide the dough in half, make two balls. Cover with plastic wrap and refrigerate for one hour to overnight.
Apple Filling Recipe
Seasonal favorites, according to Patterson, include Empire, Jonagold, Melrose, Golden Delicious.
- 4 ¼ pounds tart apples (about 8 large apples), peeled, cored and sliced.
- 8 ounces light brown sugar (1 cup packed)
- 1 teaspoon cinnamon (more if desired)
- ½ teaspoon ground ginger (optional)
- ¼ teaspoon of table salt
- ¼ cup quick-cooking tapioca
- 1 egg, beaten
- Turbinado or grinding sugar
Combine brown sugar, cinnamon, ginger, and salt in a gallon-sized zipper bag. Add apples to bag and tumble until coated. Macerate at room temperature, turning the bag occasionally to distribute the syrup, about three hours or refrigerate up to eight hours.
Add tapioca to the apples, close the bag and mix.
Roll out the bottom dough and line the pie pan. Place the apples in the prepared pie shell and drain some of the liquid. Roll up and drape the top crust over the filling. Pinch to seal the two crusts together and cut. Brush with beaten egg, sprinkle with turbinado/grinding sugar and poke holes for steam to escape. I like to draw pictures.
Refrigerate pie until cool and firm, at least 30 minutes or up to 1 hour. Meanwhile, adjust the oven rack to the lower middle position and preheat to 400°F. Bake for 20 minutes. Reduce the heat to 375 F and cook for 40 minutes. Cool for at least an hour.
Compote of fresh apples
- 4 large apples preferably
- ½ cup apple cider
- sugar or honey (optional)
- Cinnamon (optional)
Peel, core and slice the apples. Place apples and ½ cup cider in a saucepan over medium heat. Cook, stirring occasionally, for 20 to 35 minutes until appropriate consistency. Adding sugar or honey – your choice – depends on the sweetness of the apples used. Add honey or sugar, to taste. Serve with an optional cinnamon shaker.