It’s fall in Vermont and everyone knows that fall in New England means apples galore—green, red, pink, rosy, spotted and mottled--Vermont offers up a fine palette of this delectable fruit. At a recent visit to Billings Farm in Woodstock, I was surprised to see many apple varieties I’d never seen before. They had all sorts of apples native to Vermont laid out on large tables with identification tags as part of their apple and pumpkin celebration held earlier this fall. I’m a native Vermonter and I did not recognize a fair share of them. Why even the Vermont Apple Orchard Guide lists 26 varieties of apples grown commercially in Vermont—that number does not include, of course, the many varieties that grow wild. 

http://www.vtliving.com/appleorchards/types.shtml 

Now the reputation of this sweet fruit has been sullied by the notion that it was the forbidden fruit, the prohibited picking of which ushered in the spiritual downfall of the whole human race. But that rumor is just vicious gossip. The actual fruit is never named. Why, Adam and Eve might have picked a kumquat for all we know. So grab an apple and enjoy. 

If you’re like most Vermonters, you’ve picked your apples or bought your apples at a farmers’ market or your corner grocery store. You’re stocked up for the winter; your apple garners are full. So what to do with all of those apples? 

Of course, the common uses are for apple pie, applesauce, applesauce cake, apple crisp, apple jelly and apple butter, to name but a few. Since Thanksgiving is upon us, I’ll share a wonderful recipe for apple stuffing I got online: 

http://allrecipes.com/recipe/awesome-sausage-apple-and-cranberry-stuffing/detail.aspx 

The dressing is very good. It combines apples, cranberries and sage. If you don’t actually stuff your turkey, and following Alton Brown’s advice I don’t, you may wish to prepare this great recipe according to the instructions given, but finish baking it in the oven rather than using it to stuff your bird. Ovens and cooking times vary, but try it at 350 for about 15-20 minutes. Then test for doneness—leave another 5 minutes or so if necessary. 

It goes without saying that apple cider is another great taste treat afforded to us by our fall apples here in Vermont. My family and I have been enjoying the sweet cider goodness brought to us by our good friends at Cold Hollow on the Waterbury Road between Waterbury and Stowe VT. 

But I learned just recently of a Vermont specialty hard cider that is gaining in popularity. It’s called Woodchuck Hard Cider and is made in Middlebury.  Check it out: http://www.woodchuck.com/

And speaking of the HOLIDAYS… 

Our FaceBook Holiday Hoopla—Don’t Miss The Savings!  

Please join our FaceBook family and look for our special announcement on Cyber Monday. Enjoy great holiday deals offered EXCLUSIVELY to our FaceBook family. 

https://www.facebook.com/#!/pages/Rock-of-Ages-Visitors-Center/96373846643 

Every FaceBook family member who places an order with us online or by phone between November 28th and December 16th will AUTOMATICALLY be entered into our holiday prize drawing. The winner will receive a lovely black granite wine sleeve worth $74.95! 

https://www.facebook.com/#!/pages/Rock-of-Ages-Visitors-Center/96373846643