All apples are good in November. . . . But it is remarkable that the wild apple . . . so spirited and racy when eaten in the fields or woods, being brought into the house, has frequently a harsh and crabbed taste. The Saunterer’s Apple not even the saunterer can eat in the house. The palate rejects it there . . . for there you miss the November air, which is the sauce it is to be eaten with. . . . What is sour in the house a bracing walk makes sweet. Some of these apples might be labelled, “To be eaten in the wind.” — Henry David Thoreau, Wild Fruits
SATURDAY 7-2; TUES/THURS 7-1
Exciting and bright eating, baking, and keeping apples make for an exuberant November. Look for sweet-tart Cameo, crisp Mutsu, rich Stellar, and sharp Arkansas Black apples. Center of the table will be our Winesaps, Granny Smiths, and Blushing Goldens. Sweet apple fans will enjoy our Fuji and Golden Delicious apples — familiar varieties true, but when picked right (in season and at peak ripeness), these favorites will surprise and delight.
NOW PRESSING FOR 2019 SEASON — A&A ORCHARD CIDER
Made simply from our orchard apples, picked ripe and pressed in season, A&A single variety ciders are pure apple. Throughout fall and into winter, we press and flash-pasteurize our cider at the Arkansas Food Innovation Center (AFIC) at the University of Arkansas. A toast to autumn in the Ozarks — Salud!