Welcome to Wright's Farm where you'll find our fruits and veggies are grown in our own soil, sustainably! Pick Your Own apples, enjoy bike, hike, picnic options on our 500 acre farm with spectacular views! In June and July pick your own sweet cherries and hiking, biking, picnicing on our beautiful farmland Don't use that GPS. It doesn't see our 500 acres. Instead print out this page to get here fast! Our farm market sells our own fruits and vegetables and veggies from our neighboring farms Yes! Cider doughnuts, pies, brownies, apple chips, jams, pickles all made from our own fruits and veggies in our own, state approved kitchen in the stand! Our farm defines the popular term sustainable because we've been farming it since 1900! Groups are welcome to come and pick apples, meet, just be together on our 500 acres! Get on our email list for emails about our farm! Contact us with questions about the farm and picking times! Here are the questions everyone asks before coming. Dogs love our farm. Bring yours! Here are the Farmers Markets we attend every week in summer and fall! Here's how we bring you safe, delicious and beautiful fruit! Send some NY State apples to your friends in Florida and Texas or Washington State ao they can taste really good apples! We make all our own jams, pickles, applesauce, brownies, cookies here in the farm market State approved kitchen! Eat an apple a day and keep the doctor away. Hudson Valley recipes for your apples! Sometimes we get carried away out there in the orchard and pick everything in sight and worry when we get home about how we can use so many apples! Luckily apples last in the fridge for a long time and with these recipes you can actually cook them youself and remember your day on the farm with every bite. Here's where to stay if you make it a weekend There's some darn good restaurants around here! Other things to do in the Hudson Valley Emails with a theme! Our customers have been coming here for 40 years Some interesting anwsers to your food questions

We're Here To Help With All Those Apples!

Emergency Recipes For Overly Ambitious Apple Pickers from the October, 2000 Issue of Cooking Light Magazine. Our Grandma Ann's Recipe for Apple Sauce is MUCH Better and EASIER than Martha Stewart's!

Caramel Apple Crisp

1/2 c flour
1/4 c sugar
1/2 c light brown sugar
1/4 c chilled butter, cut in small pieces
1/2 c coarsely broken peanut brittle
7 c sliced peeled apples
1/3 c fat-free caramel sundae syrup

1. Preheat oven to 375.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add peanut brittle; toss well.
3. Combine apples and syrup in a bowl, toss well. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 222, fat 6.2 g, Protein 1.2g, carb 41.8g, fiber 1.9g.


Amaretto Apple Crisp

1/2 c flour
1/4 c sugar
1/4 c packed light brown sugar
1/4 c chilled butter cut into small pieces
3 T. slivered almonds, toasted
7 c Rome, Braeburn, Cortlands or Delicious apples
1/3 c amaretto

1. Preheat over to 375.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add almonds; toss well.
3. Combine apple and amaretto in a bowl; toss well. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 204, fat 6.5 g, Protein 1.3g, carb 32.5g, fiber 2g


Cranberry-Orange Apple Crisp


1/4 c flour
1/4 c sugar
1/4 c packed light brown sugar
1/4 c cornmeal
1/4 c chilled butter cut into small pieces
1 c fresh or frozen cranberries
7 c Rome, Braeburn, Cortlands or Delicious apples
2 T sugar
2 t grated orange rind
3 T orange juice

1. Preheat oven to 375.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
3. Combine apples and remaining ingredients in a large bowl; toss well. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 183, fat 5.5 g, Protein .9, carb 34.6g, fiber 2.1g


Maple Walnut Apple Crisp


1/3 c flour
1/2 c packed light brown sugar
1/3 c regular oats
1/4 t cinnamon
1/4 c chilled butter
3 T chopped walnuts
7 c sliced peeled Rome apples
1/4 c maple syrup
1/2 t cinnamon

1. Preheat oven to 375.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.
3. Combine apples and remaining ingredients in a large bowl; toss well. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 208, fat 7.1 g, Protein.8, carb 36.5g, fiber 2.3g


Banana Coconut Crisp

1/2 c flour
1/4 c sugar
1/4 c packed light brown sugar
1/4 c chilled butter
1/3 c flaked sweetened coconut
7 c Braeburn, Cortland or Rome apples
3/4 c diced ripe banana
1/4 c apricot or peach preserves
3 T orange juice
1. Preheat oven to 375.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugars, in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in coconut.
3. Combine apples and remaining ingredients in a large bowl; toss well. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 216, fat 6.7 g, Protein 1.2, carb 40.3g, fiber 2.4g

Grandma Ann's Apple Sauce (This is really great stuff and you can freeze it flat in zip lock bags!)

Quarter 10 or 15 apples and put in pot with 1 c water. (Don't core or peel them. Everything is left in the food mill after you turn the handle and you throw that away. The peels make the apple sauce pink!) Boil for 15 or 20 minutes until the apples are mushy. Put a food mill over a bowl and place a few spoonfuls of apples in and turn the handle. Season with cinnamon if desired and put into zip lock bags and place in freezer. You'll thank yourself for doing this all year long. It's easy, fast, delicious (kids love this stuff), sugar free and full of vitamins.

Spicy Autumn Crisp

Topping


9 Gingersnap cookies
1/4 c sugar, 1/4 c packed light brown sugar
2 T flour
1/4 c chilled butter cut into small pieces

Filling

3 1/2 c chopped peeled Rome or Delicious apples
3 1/2 c coarsely chopped, peeled, Bartlett or Bosc pears
1/2 c chopped dates or golden raisins
1/4 c molasses
3/4 t cinnamon
1/2 ginger
1/8 t nutmeg
1/8 t cloves
1. Preheat oven to 375.
2. Topping. Place cookies in food processor, pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine cookie crumbs, sugars, and flour in a medium bowl, cut in the butter with a pastry blender or 2 knives until mixture is crumbly.
3.Filling. Combine apples and remaining ingredients in a large bowl, toss ell. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 246, fat 6.9 g, Protein 1.3, carb 47.9g, fiber 2.7g

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