North Fork apples are ripe for the picking — here’s what you need to know

Fall calls for a return to cozy. Sure, there’s often more hustle and bustle than the carefree summer days, out routines and traditions can sometimes feel as comforting as a chunky cardigan.

Apple picking is a rite of fall on the North Fork, with guests of local farms often donning those aforementioned cardigans and boots, even if the mercury is still hovering around 70 degrees. There’s no shame in embracing the impending fall weather as you stroll through the orchard looking for the fruit perfect for snacks, meals and treats, like the quintessential candy apples around Halloween and, of course, Thanksgiving apple pie.

Like a solid routine, apples are generally unfussy — they’re hardier than the berries we often pick each summer and versatile to fit various recipes.

Yet – and not to unnecessarily complicate matters — there are more than 100 apple varieties grown in the U.S. alone, according to the U.S. Apple Association.

Farmers and chefs say some taste sweeter or play better in specific recipes than others. And — if you’re going to brave the parking lot of a North Fork orchard (or grocery store) — you might as well study the best ways to pick and keep apples. A local farmer and chef gave top tips on selecting, using and prolonging the shelf-life of apples.

A quick-and-dirty guide to picking and storing apples

Sure, apple picking is full of fall fun, but coming home to bruised apples is not the vibe — nor is noticing one is rotting right before you go to use it in lunch. A few tips can help you get the most out of your apples, whether you’re expecting a Costco-style haul at a North Fork orchard (or get a ton of apples at a literal Costco).

• It starts on the tree. The old cliche goes that the “apple doesn’t fall far from the tree” — but there’s truth at the saying’s root. Breeze Hill farm manager Deirdre Parsons suggests choosing the apples farthest from the trunk. “They ripe from the sun faster,” Parsons says.
• If you fancy, choose apples that keep the longest. Thick-skinned apples like Fuji, red delicious and gala keep the longest, according to Parsons.
• Pick perfectly. Once you’ve selected your apple, the goal is to take it off the tree with care. It’s the first step to preventing bruising. “Twist and don’t pull — It will easily come off the tree,” Parsons says. “Gently place it in the bag.”
• All the single layers. Leave the heavy layering for clothing. “To prevent bruising, I recommend laying them in a single layer when you get them home,” Parsons says. “Be gentle — don’t just dump the apples in a drawer or fruit bowl.”
• Store like a pro. “Years ago, people used to put them in root cellars, but not many people have those today,” Parsons notes. Instead, Parsons suggests placing them in a cool, dark place with humidity.
• Use imperfect apples. When life gives you bruised, brown apples? Make a treat. “Towards the end of the season or with the browner and bruised apples, make cinnamon apple butter or an apple syrup to use all year long,” says Sofia Schlieben, the corporate pastry chef at JF Restaurants, whose portfolio includes North Fork Table & Inn.

What’s your flavor? The best apples for sweet tooths, tarts and Fall-favorite recipes

Tastes are highly personal, and Parsons and Schlieben have different go-to apples when cravings call for something sweet or tart. No pun intended, but both sound delicious.

For instance, Schlieben reaches for gala apples when she wants something sweet. She smears peanut butter on it or dips it in caramel sauce.

Parsons opts for fuji, red delicious or Winesap, which Breeze Hill Farms has.

“My favorite way to eat them besides fresh off the tree is sliced with a little cinnamon on them,” Parsons says.

When she wants to go all-in on the sweet factor and make candy apples, Parsons prioritizes the taste of the skin.

“I like an apple with a snappy skin because of the sweet coating,” Parsons says. “I like them to be slightly tart. My favorite one [that] we have for this is the Empire, which always makes a great candied or caramel apple.”

Of course, the quintessential apple recipe is the pie, and Schlieben has baked and enjoyed her share of them.

“Honeycrisp [is best] for classic apple pie,” she says, adding that she also uses Honeycrisp apples for maple shortbread slab pies.

That said, apples aren’t just for sweet tooths. Many varieties have a tart flavor, perfect for adding a zing to a meal or snack.

“Granny Smith and Empire are tart apples I like,” Parsons says. “I love the Braeburn tartness at the farm.  I love to eat the tart ones sliced with a little piece of cheese on the side.”

Schlieben is also a fan of gala apples, saying she puts it on a curry chicken salad.

Sweet as pie

Schlieben adores this fall-ready recipe for brown butter clafoutis. It turns the bittersweet end of summer into a sweet start to fall.

“This apple butter is a cozy blend of fall flavors with a surprising twist from Pine Barrens American Single Malt Whisky,” Schlieben says. “The whisky adds a rich depth that transforms a classic apple butter into something truly special.”

Schlieben loves that apple butter is versatile enough to spread on toast, swirl in oatmeal or use as a meat glaze. This fall, she’ll be using it in a dessert recipe with confit apple filling and crème fraîche ice cream at JF Restaurants.