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home : lifestyle : putnam   April 29, 2016

9/18/2013 12:57:00 PM
Apple orchard instills the value of hard work


Annette Davis poses in front of the many newly-planted apple trees at her family’s orchard. She is excited to be adding a petting zoo to the list of activities this year.NewsTribune photo/Katlyn Rumbold
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Annette Davis poses in front of the many newly-planted apple trees at her family’s orchard. She is excited to be adding a petting zoo to the list of activities this year.
NewsTribune photo/Katlyn Rumbold
Recipes
APPLE/RASPBERRY CRISP
1 cup packed brown sugar
1 tablespoon all-purpose flour
5 large Granny Smith Apples - peeled, cored and thinly sliced (I like to mix different apples for mine)
1 cup of raspberries (you can also use frozen raspberries but thaw them)
½ cup old-fashioned oats
½ cup all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoon salt
6 tablespoons butter, melted
 Preheat oven to 350 degrees.  Lightly grease a 9x9 inch square baking dish. In a large bowl, mix brown sugar and 1 tablespoon flour.  Add sliced apples and raspberries; toss to coat.  Spoon into baking dish.  In a medium bowl, mix together oats, ½ cup flour, cinnamon and salt.  Stir in butter until crumbly.  Sprinkle over apple mixture.
Bake in preheated oven 50-55 minutes, or until topping is lightly browned.  Serve warm.
Submitted by Annette Davis

LEMON-RASPBERRY MUFFINS
Makes 1 dozen muffins
1 lemon
½ cup sugar
1 cup nonfat buttermilk
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour, or whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1½ cups fresh or frozen (not thawed) raspberries
Preheat oven to 400 degrees. Coat 12 large (½ cup) muffin cups with cooking spray or line with paper liners.
Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 20-25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack.
Per muffin: 185 calories; 7 g fat ( 1 g sat , 4 g mono ); 18 mg cholesterol; 27 g carbohydrates; 4 g protein; 2 g fiber; 245 mg sodium; 42 mg potassium; varbohydrate servings: 2; exchanges: 1 starch, 1 other carbohydrate, 1½ fat
Courtesty of EatingWell

Katlyn Rumbold
Princeton Bureau Chief



PRINCETON — Apple cider, apple doughnuts, caramel apples, apple pie. What may appear as a delicious fall treat, may be the means to a more valuable life.
For the Spencer and Annette Davis family of Princeton, these apple goodies represent their livelihood. They believe in creating a family-oriented atmosphere at their quaint, family-owned and operated orchard just west of Princeton.
“We wanted a place where we could raise our family. I come from a farming background and we wanted to teach our kids ages 14, 12, 10, 8, and 5 the value of hard work — what it does and what it makes you do working out on a farm and growing up that way,” Annette said when explaining why they decided to purchase the orchard.
Spencer and Annette purchased an orchad approximately three years ago in March of 2010 when they were looking for a small business venture. Since then, they have built the orchard into what it is today by adding new products, activities, and services over the years — and it’s definitely a family-affair.
“It’s hard work, lots of hours. It’s not like when winter hits we don’t do anything. That is the time we do our pruning and get our trees prepared for the next season. We planted all new trees here so that takes time to plant them and care for them especially last year with no rain. We have to be out there watering them, spraying them, and trying to keep the bottom of them clean so disease doesn’t get in our trees,” Annette said.
When asked what the most popular apple is she responded with, “Honeycrisp! Everybody wants Honeycrisp.”
The Honeycrisp apple is semi-tart, ripe in early September, and is best for eating. It also stores well over the winter. Some other apples that are ready in mid-September include Golden Delicious which is best for eating and making applesauce, Jonagold which is best for cooking and eating, and Jonathan which is best for cooking with a tart, ripe flavor.
The Davis family also works toward spreading their passion for the great outdoors by hosting several outdoor events.
“We try to make the orchard fun for people to come out and enjoy the day,” Annette concluded.

Katlyn Rumbold can be reached at (815) 879-5200 or ntprinceton@newstrib.com. The bureau office fax number is (815) 828-0627.












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