Fall for South Carolina apples

Apples are officially in season in South Carolina, with the harvest continuing through early December.

Clemson Extension Agent Andy Rollins said there are about 30 apple producers in the state of varying sizes (13 of which are commercial growers), mostly spread throughout the Upstate, mainly in Oconee County.

Rollins, whose specialty is commercial fruit and vegetable crops, said one of the newer apple varieties grown here is the popular Honey Crisp. Like the name implies, this is a sweet apple with a crunchy texture.

Some orchards offer a variety of fresh-picked apples and apple products, such as cider and jelly. Here are some of the apple farms, check individual locations for products and availability:

Bryson’s Apple Orchard, Three miles from the Chattooga River, near Long Creek, the area is filled with walking/hiking trails. Cider, jams, jellies and honey. Tables available for resting/picnics. 1011 Chattooga Ridge Road, Mountain Rest; (864) 647-9427, www.brysonappleorchard.com

Nivens Apple Farm, This is the last season for this family-owned farm. After more than 40 years of growing, Don and Katherine Nevins are retiring. Join them for one final festival 10 a.m.-6 p.m., Saturday. Bring your best apple pie for a chance to win $200. 130 Orchard Drive, Moore; (864) 574-8889, www.nivensapplefarm.com

Windy Hill Orchard & Cider Mill, Fresh apples, pressed cider and apple products, Cider Bar with hard cider. Tastings, farm stand, live music and hayrides on Saturdays and Sundays. 1860 Black Highway, York; (803) 684-0690, www.windyhillorchard.com

Carolina Farmers/Perdeaux Fruit Farm, Apples, apple butter, cider and applesauce, seasonal berries and pears. 2400 S.C. 11, Travelers Rest; (864) 895-0608, carolinafarmers.com

Chattooga Belle Farm, U-Pick apples. The farm has become a destination location with farm tours, lakehouse rentals, disc golf, farm store, on-site bistro and wedding/event site. 454 Damascus Church Road, Long Creek; (864) 647-9768, www.chattoogabellefarm.com

Squire Acres, Small family owned farm. In addition to apples, also grows seasonally blueberries, peaches, pecans and grapes. 2339 Bull Hill Road, Gray Court; (864) 876-0682, follow on Facebook.

More recommendations from Clemson Extension Agents Rollins and Cory Tanner include:

Ables Orchard, 14161 Long Creek Highway, Long Creek, (864) 647-2201; Blackwell’s Farm, 6085 New Cut Road, Inman, (864) 590-5194; Blue Haven Orchards, 12500 Long Creek Highway, Long Creek, (864) 969-7401; Bush N Vine, 1690 Filbert Highway, York, (803) 684-2732; Callaham Orchards, 559 Crawford Road, Belton, (864) 338-0810; Carver Orchards, 5198 Highlands Highway, Mountain Rest, (864) 557-2715; Hollifield’s Orchard, 151 Hollifield Lane, Long Creek, (864) 638-3695; and Mountain Rest Apple Orchard, 475 S.C. 107, Mountain Rest, (864) 557-3111

Some of the apple varieties you will find in the state:

Cameo: Cross of Red and Golden Delicious. Taste similar to Golden

Jonagold: Large, crisp, tart and juicy. Great for baking

Empire: Sweet, tart, firm texture. Snacks, pies

Honeycrisp: Sweet, sometimes slightly tart, crisp

Red Jonathan: Firm, spicy, sweet, crisp. Sauces, pies, baking

Mutsu: All-purpose apple for cider, sauce, baking, eating

Ginger Gold: Tangy, crunchy, pale green-yellow color

Arkansas Black: Hard, crunchy, deep dark red color. Great for keeping, baking

Braeburn: Sweet, spicy. Snacks, baking, freezes well

Stayman: Tart, all-purpose apple, rusty red color

Gala*: Early ripen, great for snacks, pies

Fuji: Sweet, crisp. Long shelf life

Granny Smith: Tart. Common pie apple choice

Pink Lady: Tart, crunchy. Snacks or baking

Rome*: Flavor develops when cooked. Good storing/keeping apple, best for baking

Winesap: Tart. Snacks, pies

Senshu: Sweet, crispy, juicy.

Red Delicious*: Classic red apple for snacking

Golden Delicious*: Another classic, sweet/tart apple for snacking

* denotes one of the four major varieties making up the bulk of the state’s production

Did you know?

The estimated size of last year’s U.S. apple crop (2014) was 263.8 million bushels.

A medium apple has 80 calories.

The crabapple is the only native North American apple variety.

It takes about 36 apples to make one gallon of apple cider.

Johnny Appleseed really did exist. His real name was John Chapman and he was born Sept. 26, 1774, near Leominster, Mass.

According to the USDA state census of farms whose crops include apples: growing apples: From 1982 to 2007 (latest census record), the number of South Carolina farms growing apples dropped from 390 to 205; the total apple acreage shrank from 3,279 acres in 1982 to just 566 in 2007.

According to 2013 S.C. Apple Industry Data (USDA NASS), 402 acres were harvested at an average 27,500 pounds/acre yield (or just over 11 million pounds total)

A fully producing apple tree may yield up to 20 bushel boxes of apples per year.

In a small bowl, whisk together mustard and apple cider.

Heat nonstick skillet over medium heat. Spread one tortilla with 1/3 of the mustard mixture and place in hot skillet, mustard side up.

Arrange 1/3 of brie slices on half of tortilla. Once the cheese starts to melt, arrange 1/3 of apple slices on the cheese and top with 1 cup of arugula. Sprinkle with 1/4 teaspoon freshly ground black pepper. Fold tortilla in half and press with a spatula to stick sides together. Cook about 2 minutes or until golden brown. Flip and cook another 2 minutes on other side. Cut into 4 wedges and plate.

Repeat process with remaining tortillas.

from Cooking Light

In a medium bowl, lightly beat the eggs with the milk, salt and pepper. Set aside.

Heat a cast iron skillet on medium heat. Melt butter and add shallots, cook for 2 minutes or until shallots begin to turn translucent. Add pancetta and cook another 2 minutes or until pancetta begins to crisp. Add diced apple. Cover skillet and cook until apples begin to soften, about 5 minutes. Add cinnamon and stir to combine. Spread shallot, apple, pancetta mixture evenly throughout skillet.

Add egg mixture. Cover and cook without disturbing for 6 minutes or until edges begin to set. Sprinkle with chopped sage and diced cheddar. Decorate with whole sage leaves if you desire.

Transfer skillet to oven and bake 7-9 minutes so the egg can finish setting. Serve directly from skillet.

adapted from Bon Vivant

This story was originally published September 16, 2015 at 9:19 AM with the headline "Fall for South Carolina apples."