After harvest, apples can be stored for months in controlled atmosphere storage rooms where the temperature, oxygen, carbon dioxide, and humidity levels are adjusted to put them into hibernation.
The phrase “many hands make light work” really comes into play when you’re talking about food preservation.
Apple growing is a ruthless business obsessed with good looks. Higher temperatures affect every part of of the fruit's life cycle, from more pests to changing color — and can even give them sunburn.
Spring, summer, INFERNO and fall--those are the four seasons in Houston Texas, according to urban farmer Thomas Garcia-Prats of Finca Tres Robles.
If you've never had kohlrabi, it tastes a bit like the tender core inside of a broccoli stem. It's crisp and flavorful, and usually easy to find in the winter.
In honor of the friendly beasts that make cider possible (the yeast), each cider is named after some kind of creature or another.
The tart, funky-tasting "sidra natural" can taste a bit off to first-timers. but as America's craft hard-cider market grows, people are warming up to the drink.
The apple renaissance of recent years has given us new varieties, but that's only half the story. Another revolution is happening below ground in the roots.
A new apple variety is on its way. It's called Cosmic Crisp, and farmers in Washington state are planting these trees by the millions.
The big question for the biotech industry: once consumers know how these apples are created, whether they will care.
Millet isn't just for the birds anymore. This hearty salad is a little sweet and a little crunchy.
Almost a year after the first two genetically modified varieties of non-browning apples were approved for market, a new Fuji variety could join them.
Recipes to get you ready for fall foods. Preparing for a fall bird flu outbreak. And, Jennifer Meta-Robinson continues our conversation about farmers' markets.
Folklorist Maria Kennedy says noisy processions into apple orchards are meant to wake up the cider trees and scare away evil spirits.
Not only does Musgrave Orchard get their apples from a local farm, they have kept the same cider press since 1935.
Jonathan Bloom's professional interest in food waste has crept into his everyday life. We look at food waste on the farm. Apple butter made from gnarly fruit.
Jerry and Paula Perron started farming after they retired. Chef Daniel Orr cooks with apples and sunchokes. And, fall is a great time to plant fruit trees.
Maria Kennedy walks us through the cider making process, from apple to bottle. Paw paw cookies with Chef Daniel Orr. And, coffee roasting on a small scale.
The European Union has clamped down on an anti-browning chemical, effectively banning the import of apples and pears from the U.S. and Canada.
For over 80 years, Musgrave Orchard has been one of Indiana's premiere fall attractions. Learn how they make their award-winning apple cider!