Home     Event Calendar     About Us     Hours     In The News

Apples – Now Picking and In Store (contact store for variety)


• Daily apple eaters breathe more easily due to stronger lung functioning.

• An apple packs more cancer fighting antioxidant capability than a 1,500 milligram megadose of vitamin C.

• Antioxidant phytonutrients found in apples also fight the damaging effects of “bad” LDL cholesterol to keep your heart healthy.

• Apples are loaded with pectin, a soluble fiber that aids in digestion and may help reduce cancer and heart disease. One apple provides as much dietary fiber as a bowl of bran cereal.

• The complex carbohydrates in apples give your body a longer, more even energy boost compared to high sugar snacks. Apples keep you going much longer.

• Apples contain no fat, no sodium, no cholesterol, and taste great!

• Researchers in England report a benefit from eating apples and a reduced risk of developing asthma.

• New York State apples are a healthy choice for a nutrional low carb diet.

• New York State produces an average of 25 million bushels of apples annually, making it #2 in the country.

• New York State produces more commercial varieties of apples than any other region of the country.

• There are more than 7000 varieties, Abbott’s grow 21.


• Apples are low in calories and are a good source of soluble fiber, potassium and folic acid.

• Roasting gives them a more intense sweetness that marries well with roast pork, sauteed slices become a meltingly tender accompaniment for turkey cutlets and, when grated, offer a sweet-tart note to our favorite salad.

• Apples absorb odors. They emit ethylene gas, which causes other fruit to ripen quicker.

• Three, medium apples equal one pound of apples 3 cups of diced apples, and 2-3/4 cup of sliced apples

• To make a 9-inch apple pie, use 6-8 medium apples.

• Two pounds of apples make three cups of applesauce.

• 1 bushel of apples makes 16-20 quarts of applesauce.


• Store apples at 35 degrees F, 80% humidity to prevent dehydration.

• The main causes of apple spoilage are time, bruises, and contact with a rotten spot on another apple.

• Always handle apples carefully, to avoid bruising them. Apples with even small bruises must never be stored with “keepers.” Only perfect apples should be used for long-term storage. Even minor imperfections speed spoilage.

• Apples soften ten times faster at room temperature.

• You can freeze firm apple varieties that do not brown readily, such as Cortland and Idared for pies. Thaw fruit only enough to separate pieces and then proceed as with fresh fruit. Applesauce prepared in the usual way may be frozen