(1/2019) I have to say that I am ready to say good bye to 2018. I don’t always feel so strongly, but this year I’ve got lots of good reasons to say "bring on the new year". Perhaps some of you do as well? For us, 2018 was a difficult year. Following a horrific 12 minute hail storm in early May, we felt it couldn’t get much worse. But it did. It rained. And rained. And rained. I know it rained where you live too and it negatively affected all of us – if nothing more than our moods! Am I right? That said, we have managed our way through another growing season and have already begun perusing the seed catalogs, and are booking winter meetings to determine what new, exciting apple we need to plant. It seems there’s always a positive about growing things for a living. I guess it’s that "well, there’s always next year" in all of us – to strive for bigger, better things.

All this said, can we just talk about the PA State Farm Show a bit? As I write this article, we have a team of folks wildly sorting, polishing, placing and saving – as we prepare for our display(s) at the Farm Show which kicks off on Friday, January 4 in Harrisburg, PA. It’s a long, involved process and begins with the actual harvesting of what we hope will be award-winning fruit. Brad (my husband) is charged with the picking of the fruit. He is often in the orchard for hours – scouting for just the right fruit – in size, color and quality. He typically begins picking in early September with Gala and Golden Delicious and ends with Granny Smith and Goldrush in late October.

From the moment it is picked, It is stored at about 37 degrees. Then usually anywhere from 10 days to 2 weeks prior to the Farm Show, it is sorted. A team of anywhere from 3 to 10 people work on the shining and sorting process. All told, about 100 bushels of fruit is picked and handled. At 88 apples per bushel (estimate), that’s a LOT of fruit. In 2018, our Nittany took Best of Show in the half bushel category for all fruit displayed at the Show. We would love to think we could duplicate that award in 2019, but there is always a LOT of beautiful fruit from which to choose!

I hope you consider visiting the Show. It is slated for January 5 through 12 and is truly some of the best, inexpensive entertainment you will find anywhere. There is truly something for everyone at the Farm Show! I often work throughout the week. If you stop by, look me up! And in the meantime? I’m hoping 2019 is your best year yet – that you are blessed with good health, good friends, good family and good prosperity!

Perhaps you might enjoy an apple pie or two over the winter months. Here are 2 of my favorites!

Donald’s Favorite Apple Pie

• • 2 qt. golden delicious apples, peeled and chopped
• • 1 ¾ cup sugar
• • Pinch of salt
• • 1.5 tsp. pumpkin pie spice
• • 3 tablespoon (heaping) Instant tapioca
• • Pastry for double crust 9" pie

Cooking Directions

Combine sugar, salt, spice and tapioca. Toss with diced apples. Mix well and let stand until the juices absorb some of the tapioca. (Sometimes I add a T. or two of cider at this time.) Gently pour into pie shell. Dot with butter if desired. Top with top crust, poking with a fork to allow steam to escape.

Brush some milk gently on top, if desired. Avoid crust edges as they will get brown. Bake 10 minutes at 375 degrees and then turn oven back to 350 for 30 to 40 minutes more.

Donald was one of the original twin founding fathers of our business. This was his wife’s recipe. Donald liked things very sweet. You could substitute a tarter apple and use less sugar, if you like a slightly less sweet pie.

Sour Cream Apple Pie

• 2 cups finely chopped, peeled tart apples (I love Goldrush)
• 1 cup sugar
• 2 T. Flour
• ¼ tsp. Salt
• ½ tsp. Vanilla
• 1 egg, beaten
• 1 cup sour cream
• 1/3 cup sugar
• 1/3 cup flour
• 1 tsp. cinnamon
• ¼ cup butter, softened

Cooking directions

Combine sugar, flour and salt. Gently fold in apples until coated. Mix in vanilla, beaten egg and sour cream. Pour into an unbaked 9" pie shell and bake for 15 minutes at 425. Lower oven to 325 and continue baking 30 minutes. Remove from the oven and top with crumb mixture consisting of 1/3 C. Sugar, 1/3 C. Flour, 1 Tsp. Cinnamon and ¼ Cup butter. Return to 350-degree oven and bake for about 20 more minutes or until top is golden brown.

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