Commissioner Scott Soares
Commissioner, Department of Agriculture Resources (DAR)
Fall in Massachusetts is a great time for apple picking. One of my favorite ways to spend a crisp fall day is apple picking then warming my fingers around a cup of hot apple cider.
This year staff around the Department of Agricultural Resources have gotten an early start on their apple picking thanks to the warm weather we had this summer. Gerard Kennedy, the Director of Agricultural Technical Assistance, took his kids apple picking at Connors Farm in Danvers this past weekend; Jennifer Obadia, the Farmers’ Market Nutrition Program Assistant, enjoyed several hours of apple picking with her husband at the Natick Community Farm; and I’ve been out visiting my share of orchards too.
Apple farms can be found across the state from Western Massachusetts to the coast and just outside of Boston. Want to visit an orchard yourself?
Looking for an idea on what to do with all the apples you just got? Try this delicious apple crisp recipe – it’s a family favorite.
Apple Crisp Recipe (using Cortland apples)
- 1 egg
- 1 stick of butter
- 1 cup of flour
- 1 cup of sugar
- ½ teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 6-8 apples
Preparation: Slice and core apples and toss them in the cinnamon and nutmeg and place in pie dish.
Mix sugar, flour, baking powder and the egg in a bowl. Melt butter on a low flame – do not let the butter boil. Add the melted butter to the other ingredients and blend until fully mixed.
Pour the dough over the apple mixture and spread evenly over the top. Place in oven for 45 minutes at 375 degrees.