APPLES Of WISCONSIN
BUSHELS OF HEALTH & Benefits
Apples are unique because they’re one of the best sources of pectin, a type of fiber. Research indicates that pectin limits the amount of cholesterol the body absorbs and may be an important link in preventing heart disease.
Dieters often find apples an ideal food, because they’re sweet and bulky, yet have only 80 calories per medium apple. They fill you up, not out.
CHOOSE A HEALTHFUL SNACK
Apples come in all shades of reds,
yellows, greens and combinations of these—so don’t just look for red color
to tell you an apple is prime for eating.
Check the skin—it should be smooth and reasonably bruise-free. Don’t pinch—you may bruise the apple! Light russet doesn’t hurt quality or flavor.
A PECK OF APPLE TIPS
Store small quantities in your refrigerator, in vented plastic bags in the crisper—between 34 and 40 degrees Fahrenheit. Don’t allow them to freeze.
Because apples can absorb odors from other foods stored in the same area, keep apples in plastic bags. The plastic also helps retain their own moisture.
Apples ripen six to ten times faster at room temperature than when refrigerated. One or two days sifting on a counter top and the fresh crunch of your apples is lost forever.
Dipping cut apples in lemon juice helps prevent apple discoloration.
Baked apples in the microwave are quick and easy.
Spread apple slices with peanut butter for an easy children’s snack; or dip slices in honey and roll in granola.
HISTORY OF APPLE GROWING IN WISCONSIN

Apple seeds were brought to Wisconsin and planted by settlers as early as 1800. During this time there were no commercial orchards, although most of the state’s early farms included an orchard to provide fruit for the farm family.
The first commercial apple orchards in Wisconsin were planted between 1830 and 1850. These early orchards produced many different apple cultivars, some of local origin.
With its short growing season and severe winters, only the most hardy apples could be grown successfully in Wisconsin. In 1890 the Wisconsin State Horticultural Society, a forerunner of the Wisconsin Apple Growers Association, established trial orchards in many parts of the state. Many of these orchards were failures, but the project supplied information that was critical for successful commercial apple production in Wisconsin.
More that 300 commercial orchards, comprising about 6,500 acres, are now found in 57 of Wisconsin’s 72 counties. These acres hold nearly 900,000 trees and produce about 60 million pounds of fruit worth over $15 million per year. Most of the commercial acreage is found in four locations in the state. The most concentrated areas are: Crawford & Richland Counties (1,300 acres), Door County area (824 acres), Bayfield & Chippewa Counties (840 acres), and the greater Milwaukee area (900 acres).
APPLE CIDER OR JUICE
People are often confused about the difference between apple "cider" and "juice’. Many times the names are used interchangeably for freshly pressed juice of apples. Most apple growers prefer to call their fresh, no sugar added, natural beverage "cider". Freshly pressed apple cider from Wisconsin growers contains all the flavor and nutrients of fresh apples. These "liquid apples" are great served hot or cold and contain only 87 calories per 6-ounce serving. Apple Cider
= 0% fat.HOW MUCH? HOW MANY?
One pound of apples consists of:
4 small apples, or 3 medium apples, or 2 large apples
Two medium apples are equivalent to one cup grated apple.
About two pounds of apples make one 9’ apple pie.
A peck of apples weighs approximately 10 pounds.
A bushel of apples weighs about 42 pounds and
will yield 20-24 quarts of applesauce.
-WISCONSIN’S FAVORITE APPLES-
Try different varieties; each has a distinctive flavor, texture, aroma and color. |
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Harvest Dates |
Variety |
Appearance |
Characteristics |
Best Used For |
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Aug10- Aug20 |
Jerseymac |
Medium; red skin |
Fine, white, tart flesh |
Eating |
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Paulared |
Medium; light yellow with red |
White flesh; firm and |
Eating, cooking |
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fine-grained |
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Sept 5 - Sept 20 |
Mcintosh |
Medium to large; |
White flesh; juicy |
Cooking, eating, |
||
green with red blush |
tender |
sauces |
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Sept15- Sept30 |
Cortland |
Medium to large |
White flesh; flesh |
Cooking, eating, |
||
discolors slowly |
salads |
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Sept20- Oct10 |
Gala |
Medium; yellow skin with red stripes |
Very Sweet; aromatic |
Cooking, salads |
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Sept 25 - Oct 5 |
Northwestern Greening |
Large; yellow-greenish skin |
Yellow flesh, firm and |
Cooking, salads |
||
juicy |
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Honeycrisp |
Medium; reddish orange |
Coarse texture: crisp |
Eating, Cooking |
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and sweet |
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Spartan |
Medium; dark red skin |
Fine, crisp, white flesh |
Cooking, eating, |
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Sept25- Oct10 |
Empire |
Medium; smooth crimson skin |
Firm, crisp, mildly tart |
Eating |
||
Haralson |
Medium to large with |
Tender white flesh |
Cooking. eating |
|||
dark red dots |
with mild flavor |
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Honeygold |
Medium to laroe |
Yellowish white flesh; |
Eating. salads |
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yellowish green |
crisp and juicy |
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Red Delicious |
Medium to large; five knobs on end |
Sweet yellowish flesh |
Eating. salads |
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Regent |
Medium; red striped |
White flesh; crisp |
Eating |
|||
Fireside |
Large; yellow with deep red striping |
Crisp and juicy |
Eating, cooking |
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Connell Red |
Large; deep red |
Crisp and juicy |
Eating |
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Jonagold |
Large; yellow skin with red blush |
Yellowish flesh; sweet |
Cooking, salads, |
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and tangy |
Eating |
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Oct 7 - 20 |
Jonathan |
Small; bright crimson red |
Firm, crisp flesh with |
Cooking, eating |
||
sweet, tart flavor |
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Oct 12 - 25 |
Golden Delicious |
Medium; yellowish green |
Yellow-white flesh; |
Cooking, eating |
||
tender, juicy and sweet |
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Idared |
Medium to large; red glossy skin |
Flesh crisp; flavor |
Cooking, eating, |
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improves with storage |
Sauces, salads |
Membership meeting information
Board meetings are the third Tuesday of the month at 7:00pm.
Membership meetings are the fourth Tuesday at 7:30pm. With Guest Speaker To discuss farm issues and conservation efforts.
All Meetings are held at the VFW Hall, 133 E. Lakeside St.(off John Nolen drive). in Madison.