Fruitful Visits

Frecon Farms, in southeastern Pennsylvania, is as rich in history and community as it is in apples and stone fruits. Founded in 1944 by Richard S. Frecon and his wife, Martha, the orchard started out as an apple and peach farm. As fruit production grew, so did the Frecon family. They raised six children on the land, all of whom worked in the family business. 

Apples for All

To satisfy the sharp desire I had / Of tasting those fair apples, I resolved / Not to defer; hunger and thirst at once / Powerful persuaders, quicken'd at the scent / Of that alluring fruit, urged me so keen.
—John Milton, Paradise Lost

Like most things of value in this world, apples seem simple on the surface: peel, flesh, core, seeds. But look deeper and their complexities become apparent.

Yoko’s Granny Smith

Why am I seeing so many oranges and apples in my crate right now?

apples-orangesQ: Why am I seeing so many oranges and apples in my crate right now?

A: Late winter and early spring is the main harvest time for oranges, mandarins, tangelos, and other wonderful citrus. The apples and pears currently available were mostly harvested in the fall and have been cold-stored to preserve their great taste. We always try to feature the best fruits of the season in your mixes, and this time of year offers the most delicious citrus and apples.

Apple Turnip Crisp

turnips-board-trans

INGREDIENTS
Filling:
2 cups apples, peeled and cored, cut into 1-inch cubes
2 cup turnips, peeled and cut into 1-inch cubes
1 tablespoon fresh lemon juice or orange juice
1 teaspoon finely grated lemon zest or orange zest
½ cup brown sugar (white is fine, but brown tastes better with the turnips)
2 tablespoons flour
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of ground nutmeg

Eat Fruit & Be Happy

Granny Was Right

grandma-sick-child1

Surely you experienced it. Maybe you remember it fondly. Maybe it got on your nerves. But at some point during your childhood, chances are your grandmother—or Grammy, Gramma, Nana, Nonna, Bubby, or simply G-ma—used a remedy that didn’t come from a medicine cabinet to “cure” your cold.

Apple-Parsnip Mash

parsnips-board1Recipe adapted from marthastewart.com

INGREDIENTS
1 pound parsnips, peeled, and cut into ½-inch pieces (about 3 cups)
1 pound apples, peeled, cored, and cut into ½-inch pieces (about 3 cups)
1 cup water
1 tablespoon unsalted butter, olive oil, or coconut oil
Salt and pepper to taste  

PREPARATION

Apple and Beet Salad

Chicken with Apples, Potatoes & Escarole

escarole-knifeCourtesy of  Capay Valley Farm Shop

INGREDIENTS
3/4 lb potatoes, cut in to 1 inch cubes
4 boneless chicken breasts with skin (I also use pork chops in this recipe)
Salt and pepper to taste
3 tablespoons extra virgin olive oil (EVOO)
5  tablespoons unsalted butter
2 apples, cored and cut into 12 slices each apple
1 clove garlic
1 head escarole,, trimmed
1/2 cup dry white wine

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