Oct. 1, 2014 SIGN IN | REGISTER

Locally Made Treats Are In Season

Fruits, Including Apples and Peaches, Burst Forth at Pennsylvania Orchards While Fresh Cider and Amish Treats Tantalize Visitors at Area Markets

Douglas Graham/CQ Roll Call
Barb Polek of Maryland loads fresh apples she picked at Maple Lawn Farms in New Park, Pa., into her car.

When traveling around a new place, you might be tempted to stop at that familiar fast-food chain for a snack or meal. But south-central Pennsylvania offers seasonal, locally made options that are far more tempting, if you know where to find them.

The Market at Maple Lawn Farms

When looking for cider and apple baked goods, try the Market at Maple Lawn Farms in New Park. It offers apple, peach and pumpkin picking in the fall, but visitors can skip the manual labor and head straight to the bakery, which sells cookies, pies and locally made ice cream.

The farm’s apples are used in the homemade dumplings — a mixture of fresh apple, cinnamon and sugar wrapped in dough — and apple cider doughnuts, which come in plain, cinnamon sugar, powdered sugar, glazed and chocolate-frosted varieties. Complement the baked treats with a cup of apple or peach cider made from fruit grown on the farm.

Maple Lawn Farms has been owned and operated for 145 years by the McPherson family, which is reaching out to the next generation of customers via new media. Beyond a website that updates customers on the availability of fruit for picking, the farm has a Facebook page and a venue on Foursquare. Once checked in, visitors can use their smartphones to learn about the types of apples sold there by scanning QR codes placed around the market.

The farm’s Maize Quest Fun Park should amuse children looking for more active entertainment. The park features a themed corn maze, a bamboo maze and a number of smaller mazes and games.

Brown’s Orchards and Farm Market

About a half-hour drive to the northwest is Brown’s Orchards and Farm Market, another family business doing what it knows best: apples.

he Loganville orchard is one of the few places that still pasteurizes its own cider, and it does so with ultraviolet light on juice pressed from picked, not fallen, apples. “Cider has always been an integral part of our business,” said general manager and President Stan Brown, who has worked on the orchard since his father bought the property in 1948.

According to Brown, the 100-acre orchard grows about 50,000 bushels of apples a season, leaving the market with enough cider to sell from the start of September to the end of April.

In addition to cider, Brown’s makes apple pies, apple dumplings, applesauce and candied apples with its fruit. Although other types of fruit pies are popular in season, apple pie is consistently “far and away No. 1,” Brown said. The market bakery sells as many as 9,000 pies for its busiest holiday, Thanksgiving.

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