By Luella Fischer
As autumn arrives, the sights and sounds of fall ignites our senses. Missouri’s diverse and unique agricultural landscape offers a variety of fun, fall experiences.
Apples are ripe for the picking at many locations across the state. Northwest Missouri is home to many apple orchards, where small towns celebrate the special fruit with apple jubilees and the area’s apple flea market in Waverly.
The Peters Market offers several apple varieties, including Gala, Honeycrisp, Jonathan, Golden Delicious, Red Delicious, Jonagold, Empire, Red Rome, Mutsu, Braeburn, Fuji, York Imperial, Granny Smith, and Pink Lady. Nearby roadside stands sell apples along with honey, apple butter, jams, and small treasures. The apple cider slushes are wonderful at Thierbach Orchard near Marthasville.
Don’t miss Missouri apple orchards before the season wraps up!
Did you know?
- The sizes of apples vary. Varieties range from the size of a cherry to as large as a grapefruit.
- Apples are a member of the rose family.
- Most apples can be grown farther north than other fruits because they blossom late in spring, minimizing frost damage.
- In colonial time, apples were often called winter bananas or melt-in-the-mouths.
- One of George Washington's hobbies was pruning his apple trees.
- Apples ripen six to ten times faster at room temperature than if they were refrigerated.
- A bushel of apples weights about forty-two pounds and will yield twenty to twenty-four quarts of applesauce.
Want to know which Missouri apple varieties are ripe for the picking and in-season? Visit http://extension.missouri.edu/p/g6022 to learn more about varieties suitable for late September and October picking.
Apple Caramel Salad
- 1 small butterscotch instant pudding mix
- 1 8-ounce whipped topping, thawed
- 4-5 apples, chopped
- 1 cup chopped walnuts
- 1 cup mini marshmallows
- Combine pudding mix with whipped topping, and add remaining ingredients.
Apple Cider Slush
- 3 cups ice
- 2 cups apple cider, cold
- ½ teaspoon cinnamon
- 1/8 teaspoon cloves (optional)
- Blend all ingredients until smooth, and enjoy.
Tip: Honeycrisp and Fuji apples are great choices for this cool, fall drink.
- Meanwhile, in a small bowl, stir together the peanut butter, fudge sauce and the3 tablespoons light corn syrup. Spread half of the peanut butter mixture over the bottom of the cereal crust.
- Stir the vanilla ice cream to soften it slightly. (You can use chocolate, butter brickle, ice milk or low-fat frozen yogurt instead of vanilla ice cream.) Spoon the vanilla ice cream over the peanut butter layer, spreading it evenly. Drizzle the remaining peanut butter mixture over the ice cream; if the peanut butter mixture becomes too stiff to drizzle, stir in a few drops of the milk.
- Freeze the pie until firm.
Tips: The best way to soften the ice cream is to place it in a chilled bowl and stir it with a wooden spoon until softened.
For easier serving, set the frozen pie on a warm towel to help thaw and loosen the bottom crust.
If desired, sprinkle the top of the pie with chopped peanuts, cashews or pecans before serving. Or garnish each serving with a swirl of whipped cream and a maraschino cherry.
Luella Fischer enjoys writing and has a passion for cooking and Missouri history. She is also the author of a children’s book series and directs a Missouri Farmers Care agriculture education program where third graders have the opportunity to make bread, plant seeds, and experience food and agriculture hands-on.