On Nov.4, 2007, Slow Food Seacoast brings back a popular event for its second year -- The 100-Mile Thanksgiving Potluck! All are invited to accept the challenge of sharing a potluck fest of Turkey Day traditions in which all dishes feature ingredients grown within 100 miles of Portsmouth, NH.
The public is invited to a 100-Mile Thanksgiving Potluck Dinner at the Portsmouth Pearl , 45 Pearl Street, Portsmouth, NH, from 5:30 – 8:00 PM. Slow Food Seacoast will serve up two locally raised roasted turkeys, and attendees are invited to bring potluck contributions featuring food grown or raised within a few hours of the Seacoast. Come witness the abundance and enjoy the taste of home. Conversation and celebration are on the program. Taste locally raised domestic and heritage-breed turkeys side-by-side and savor the autumn flavors of home-cooked dishes from soups to desserts. Seacoast Eat Local will present information about its upcoming Holiday Farmers' Markets. The evening will include a live musical performance by Cynthia Chatis, who will share songs celebrating the harvest season.
All ages are welcome to join in the feast. Guests are asked to contribute a potluck dish to serve at least 10 portions, and to bring their own place settings and beverages (no alcoholic beverages at this event, please). Admission is free, but Slow Food Seacoast will be accepting voluntary suggested donations of $5 per person, $4 of which will be donated to the Seacoast Family Food Pantry and $1 to Slow Food Seacoast. Seacoast Family Food Pantry is one of the oldest charitable organizations in the state, initially chartered in 1816, and serves over 300 families and individuals from Portsmouth and surrounding communities.
The Portsmouth Pearl, a restored 1868 Church with a distinguished history as the earliest African-American church structure in New Hampshire. The Pearl's century and more of positive social change provide the ideal venue for friends to meet, eat, and discuss ways to find and grow good, clean, and fair food right here in our home region.
Additional Resources:
Slow Food USA
http://www.slowfoodusa.org/
Slow Food Seacoast
http://www.slowfoodseacoast.com
100-Mile Diet
http://www.100milediet.org/
Seacoast Eat Local
http://www.seacoasteatlocal.org/
Seacoast Family Food Pantry
http://www.sffpnh.org/
Local Harvest
http://www.localharvest.org/
Plimoth Plantation (Thanksgiving History and recipes)
http://www.plimoth.org/learn/history/thanksgiving/thanksgiving.asp
Portsmouth Pearl
http://portsmouthpearl.com/
October 31, 2007
October 25, 2007
Got Garlic?
The New Hampshire Farm Museum is offering a workshop on planting and harvesting garlic and other winter crops, led by organic farmer Jennifer Mayo of Arbutus Hill Farm. Participants will assist in planting a garlic bed and go home with their own garlic seeds to plant. Saturday, OCtober 27 at 10:00 AM. $10 Farm Museum members, $12 nonmembers. NH Farm Museum, Route 125, Plummer's Ridge, Milton. (603) 652-7840.
October 23, 2007
Last Chance at Apple Annie This Season
A note from the orchard:
Mild weather and rain-free weekends have meant that Apple Annie has been busy all fall. We ended pick-your-own immediately after Columbus Day, and the number of boxes remaining in our cold storage has dwindled rapidly. We are anticipating closing around November 1. Many years we would be able to remain open till Thanksgiving, but not this year. If you'd like more apples, cider, baked goods or jams and jellies, try to come out soon.
We will take a limited number of orders for frozen pies (to be picked up by Friday, November 2); call us at 778-8881, or e-mail us if you prefer (but include your telephone number, please). We will probably continue to make cider as long as we have cider apples to make it with, but call us in advance if you want to place an order. --- Charlie and Joanie Pratt
Mild weather and rain-free weekends have meant that Apple Annie has been busy all fall. We ended pick-your-own immediately after Columbus Day, and the number of boxes remaining in our cold storage has dwindled rapidly. We are anticipating closing around November 1. Many years we would be able to remain open till Thanksgiving, but not this year. If you'd like more apples, cider, baked goods or jams and jellies, try to come out soon.
We will take a limited number of orders for frozen pies (to be picked up by Friday, November 2); call us at 778-8881, or e-mail us if you prefer (but include your telephone number, please). We will probably continue to make cider as long as we have cider apples to make it with, but call us in advance if you want to place an order. --- Charlie and Joanie Pratt
October 20, 2007
More Reasons to Live Slow - Learn Why Small is Beautiful
From our friends at Seacoast Local:
What is the true cost of mega-retailers on the Seacoast economy?
Learn more about what's at stake, and how you can effect change
The Seacoast Buy Local campaign invites you to join us for a special event with Stacy Mitchell, author of Big-Box Swindle: The True Cost of Mega-Retailers and the Fight for America's Indpendent Businesses. Mitchell will speak at the Portsmouth Brewery, 56 Market Street, on Thursday, Nov. 1 at 6:30 p.m. Admission is free, snacks will be served, and all local business owners, civic leaders and interested residents are encouraged to attend.
Big-Box Swindle, which was recently named one of the top ten business books of the year by the American Library Association's Booklist, traces the dramatic growth of big-box retailers and unearths the extraordinary impact these companies have had on everything from the shrinking middle class to soaring gasoline consumption and declining community involvement.
But trends are not destiny, Mitchell contends. A growing number of communities are bucking the big-box trend and rebuilding their local businesses.
Mitchell's talk will outline several innovative planning policies, small business initiatives, and other strategies that communities can employ to strengthen independent business and usher in a more prosperous and sustainable future.
"This region is at a crossroads," notes Mitchell. "Fortunately, there's still time to ensure that the Seacoast doesn't end up like so many other parts of the country, which are overrun by the same sprawling stores and lack the economic vigor and sense of community that local businesses provide."
Please bring a friend and join us for this conversation on Nov. 1. Learn more about what's at stake across the Seacoast, and how you can effect change in our community.
Stacy Mitchell is a senior researcher with the Institute for Local Self-Reliance, a nonprofit organization that works to build strong local economies and sustainable communities. She has served as advisor on retail development issues to numerous cities across the country and is a frequent speaker at conferences and forums. For more about Big-Box Swindle, visit http://www.bigboxswindle.com.
Seacoast Buy Local is a coalition of local busines owners and residents working together to strengthen the region's independent businesses. The program is led by Seacoast Local, a grassroots, not-for-profit organization dedicated to promoting dynamic and sustainable community on the Seacoast. To learn more, visit www.seacoast-local.org .
What is the true cost of mega-retailers on the Seacoast economy?
Learn more about what's at stake, and how you can effect change
The Seacoast Buy Local campaign invites you to join us for a special event with Stacy Mitchell, author of Big-Box Swindle: The True Cost of Mega-Retailers and the Fight for America's Indpendent Businesses. Mitchell will speak at the Portsmouth Brewery, 56 Market Street, on Thursday, Nov. 1 at 6:30 p.m. Admission is free, snacks will be served, and all local business owners, civic leaders and interested residents are encouraged to attend.
Big-Box Swindle, which was recently named one of the top ten business books of the year by the American Library Association's Booklist, traces the dramatic growth of big-box retailers and unearths the extraordinary impact these companies have had on everything from the shrinking middle class to soaring gasoline consumption and declining community involvement.
But trends are not destiny, Mitchell contends. A growing number of communities are bucking the big-box trend and rebuilding their local businesses.
Mitchell's talk will outline several innovative planning policies, small business initiatives, and other strategies that communities can employ to strengthen independent business and usher in a more prosperous and sustainable future.
"This region is at a crossroads," notes Mitchell. "Fortunately, there's still time to ensure that the Seacoast doesn't end up like so many other parts of the country, which are overrun by the same sprawling stores and lack the economic vigor and sense of community that local businesses provide."
Please bring a friend and join us for this conversation on Nov. 1. Learn more about what's at stake across the Seacoast, and how you can effect change in our community.
Stacy Mitchell is a senior researcher with the Institute for Local Self-Reliance, a nonprofit organization that works to build strong local economies and sustainable communities. She has served as advisor on retail development issues to numerous cities across the country and is a frequent speaker at conferences and forums. For more about Big-Box Swindle, visit http://www.bigboxswindle.com.
Seacoast Buy Local is a coalition of local busines owners and residents working together to strengthen the region's independent businesses. The program is led by Seacoast Local, a grassroots, not-for-profit organization dedicated to promoting dynamic and sustainable community on the Seacoast. To learn more, visit www.seacoast-local.org .
October 18, 2007
Food & Health Talks
Our friends at MACA (the McIntosh Atlantic Culinary Academy) send word of these two talks on Nov. 8th:
Charles R. Santerre, Ph.D.
Professor of Food Toxicology
Department of Foods and Nutrition, Purdue University, West Lafayette, Indiana USA
Seafood: Balancing the Risks and Benefits
In recent years, a number of concerns have been raised about the safety of fish. Environmental pollutants that accumulate in selected seafood products have caused some to regard fish as dangerous for fetuses, nursing infants and young children. Yet, nutritionists contend that seafood can provide benefits that far outweigh the risks. In this presentation, we will discuss two important environmental pollutants (mercury and PCBs) which are found in fish and compare the reported concentrations to regulatory limits and health-based endpoints. In addition, we will provide advice for sensitive populations which can help them to make informed decisions to maximize the benefits and minimize the risks of eating seafood.
Biotech Crops: Are They Safe to Eat?
Genetic engineering of food ingredients and crops is a newer technology that allows specific genes to be moved from one species to another. One of the first food ingredients to be adopted was bioengineered chymosin which is currently used to produce over 60% of cheese. A bioengineered soybean that expressed a protein that was derived from Brazil nuts was found to be allergenic to individuals that suffered a reaction to this tree nut. The possibility that an unsuspecting consumer would succumb to an allergic reaction from a food that they did not previously react to has caused some to call for mandatory labeling. Concern over these new crops has led some to wonder about whether food biotechnology will harm our food supply and adversely impact consumers.
Dr. Charles Santerre is a Professor of Food Toxicology in the Department of Foods and Nutrition at Purdue University. Prior to this, he served as an Operations Manager of Chemistry at Silliker Laboratories, Inc., an Adjunct Associate Professor in the Environmental Sciences Program at Ohio State University and as an Assistant Professor in the Environmental Health Science Program and the Institute of Ecology at the University of Georgia. He was the National Spokesperson for the Institute of Food Technologists and has served as Chairperson for the Toxicology and Safety Evaluation Division, and as the Director of the Food Toxicology Center of the National Alliance for Food Safety. He is currently a Scientific Advisor for the American Council on Science and Health, a Scientific Expert for the International Food Information Council, and a full member of the Society of Toxicology. He received a B.S. degree in Human Nutrition and a Ph.D. degree in Environmental Toxicology and Food Science, both from Michigan State University.
Seafood Talk: 3:00 PM
Biotech Talk: 7:00 PM
Location:
MACA campus
181 Silver Street
Dover, New Hampshire
603.750.1500
Charles R. Santerre, Ph.D.
Professor of Food Toxicology
Department of Foods and Nutrition, Purdue University, West Lafayette, Indiana USA
Seafood: Balancing the Risks and Benefits
In recent years, a number of concerns have been raised about the safety of fish. Environmental pollutants that accumulate in selected seafood products have caused some to regard fish as dangerous for fetuses, nursing infants and young children. Yet, nutritionists contend that seafood can provide benefits that far outweigh the risks. In this presentation, we will discuss two important environmental pollutants (mercury and PCBs) which are found in fish and compare the reported concentrations to regulatory limits and health-based endpoints. In addition, we will provide advice for sensitive populations which can help them to make informed decisions to maximize the benefits and minimize the risks of eating seafood.
Biotech Crops: Are They Safe to Eat?
Genetic engineering of food ingredients and crops is a newer technology that allows specific genes to be moved from one species to another. One of the first food ingredients to be adopted was bioengineered chymosin which is currently used to produce over 60% of cheese. A bioengineered soybean that expressed a protein that was derived from Brazil nuts was found to be allergenic to individuals that suffered a reaction to this tree nut. The possibility that an unsuspecting consumer would succumb to an allergic reaction from a food that they did not previously react to has caused some to call for mandatory labeling. Concern over these new crops has led some to wonder about whether food biotechnology will harm our food supply and adversely impact consumers.
Dr. Charles Santerre is a Professor of Food Toxicology in the Department of Foods and Nutrition at Purdue University. Prior to this, he served as an Operations Manager of Chemistry at Silliker Laboratories, Inc., an Adjunct Associate Professor in the Environmental Sciences Program at Ohio State University and as an Assistant Professor in the Environmental Health Science Program and the Institute of Ecology at the University of Georgia. He was the National Spokesperson for the Institute of Food Technologists and has served as Chairperson for the Toxicology and Safety Evaluation Division, and as the Director of the Food Toxicology Center of the National Alliance for Food Safety. He is currently a Scientific Advisor for the American Council on Science and Health, a Scientific Expert for the International Food Information Council, and a full member of the Society of Toxicology. He received a B.S. degree in Human Nutrition and a Ph.D. degree in Environmental Toxicology and Food Science, both from Michigan State University.
Seafood Talk: 3:00 PM
Biotech Talk: 7:00 PM
Location:
MACA campus
181 Silver Street
Dover, New Hampshire
603.750.1500
What's Up, Doc?
A story from the NY Times which uses the humble carrot to illustrate the difficulties of setting up Farm to School programs using local and regional sources.
October 17, 2007
Apple Annie, Star of Solar!
If you missed the piece in the Portsmouth Herald on the solar power in use at Apple Anie, the Brentwood orchard owned by SFS members Charlie and Joanie Pratt, here it is!
Apples in Boston
Hi All,
If you think all apples should be round, red and shiny, what would you say to Hudson's Golden Gem, shaped like an upside-down pear, rough-skinned brown and gold on the outside, and fine-grained and juicy on the inside? Have you ever tasted Benjamin Franklin's favorite, the Newtown Pippin? Or have you made a tarte tatin with Calville Blanc d'Hiver, a French variety from the 1500s well known for holding its shape perfectly?
To encourage growers and consumers, Slow Food USA has recognized 129 heirloom apple varieties on the Ark of Taste. On Sunday October 28th, we have arranged a special tasting of twenty varieties for you. Apple grower Ezekiel Goodband from Scott Farm in Dummerston, Vermont will bring his rare and flavorful heirloom apple varieties for us to discover-by tasting, then buying to share with family and friends.
1. A guided tasting: 12 noon, reservations required The first of this two-part opportunity, a tasting led by Zeke, will introduce historic apples from both the U.S. and Europe. We will taste 15 varieties raw, 5 varieties baked, and then taste some ciders from heirloom apples that Zeke will make specifically for the event. The apple sale will start earlier for tasting attendees. Seats are limited, so sign up early!
2. A public sale: 2:00-4:30 pm After the tasting, Zeke will have 20 heirloom varieties for sale. The sale will be open to the public and Zeke will be available to share his expertise and love of apples with you. Let your family, food-loving friends and colleagues know about this unusual opportunity! Samples of each variety can be tasted before purchasing. Please note: Payment for apple purchases will be cash only, so please plan ahead.
Both the tasting and the sale will be in the Arnold Arboretum's Hunnewell Building just inside the Arboretum's main gate (near the Center Street traffic circle), 125 Arborway, Jamaica Plain (Boston). Parking is available outside the gates along the Arborway. Instructions for public transit are on the Arboretum website.
Details: Fee for tasting: $20, advance payment by check or via Paypal. Please RSVP to Bonnie Brown for space availability and instructions on payment.
Directions: See the Arboretum website for directions and a link to a map.
Hope to see you there!
If you think all apples should be round, red and shiny, what would you say to Hudson's Golden Gem, shaped like an upside-down pear, rough-skinned brown and gold on the outside, and fine-grained and juicy on the inside? Have you ever tasted Benjamin Franklin's favorite, the Newtown Pippin? Or have you made a tarte tatin with Calville Blanc d'Hiver, a French variety from the 1500s well known for holding its shape perfectly?
To encourage growers and consumers, Slow Food USA has recognized 129 heirloom apple varieties on the Ark of Taste. On Sunday October 28th, we have arranged a special tasting of twenty varieties for you. Apple grower Ezekiel Goodband from Scott Farm in Dummerston, Vermont will bring his rare and flavorful heirloom apple varieties for us to discover-by tasting, then buying to share with family and friends.
1. A guided tasting: 12 noon, reservations required The first of this two-part opportunity, a tasting led by Zeke, will introduce historic apples from both the U.S. and Europe. We will taste 15 varieties raw, 5 varieties baked, and then taste some ciders from heirloom apples that Zeke will make specifically for the event. The apple sale will start earlier for tasting attendees. Seats are limited, so sign up early!
2. A public sale: 2:00-4:30 pm After the tasting, Zeke will have 20 heirloom varieties for sale. The sale will be open to the public and Zeke will be available to share his expertise and love of apples with you. Let your family, food-loving friends and colleagues know about this unusual opportunity! Samples of each variety can be tasted before purchasing. Please note: Payment for apple purchases will be cash only, so please plan ahead.
Both the tasting and the sale will be in the Arnold Arboretum's Hunnewell Building just inside the Arboretum's main gate (near the Center Street traffic circle), 125 Arborway, Jamaica Plain (Boston). Parking is available outside the gates along the Arborway. Instructions for public transit are on the Arboretum website.
Details: Fee for tasting: $20, advance payment by check or via Paypal. Please RSVP to Bonnie Brown for space availability and instructions on payment.
Directions: See the Arboretum website for directions and a link to a map.
Hope to see you there!
October 16, 2007
Volunteers Needed
Want to see what kinds of projects Slow Food groups are doing with their local schools? SF Portland is seeking volunteers to help with this great-sounding program that unites schools and restuarants!
Monday, December 3rd, SlowFood Portland and Back Street Bistro in Brunswick will be welcoming 25 Hawthorne Elementary School 3rd Graders to the restaurant for a 9 am to 1 pm event.
The kids will:
-learn how the restaurant works on a tour from the chefs
-meet a local fisherman from Plant's Seafood in Bath
-meet a local fish, a Gulf of Maine halibut, to demonstrate the ecological and economic benefits of eating local food
-working in teams of 4 prepare a midmorning snack and 3 course lunch --salad and vinaigrette, marinated roast pork loin, berry crumble, all things you find on the menu at the restaurant.
While the food cooks, they will move upstairs and, working with the two waitresses and chefs, learn a few things about laying a table and the etiquette of eating out in a restaurant. Then they'll eat!
The total cost to SlowFood is going to be minimal, as in $150, for the 25 kids and 3 teachers. The chefs are donating their time and energy, the school is paying for the ingredients, and we're paying for the restaurant waitstaff and dishwasher to come in on their day off to help out for a few hours and incidental expenses like apron rental.
So, I'd like to encourage some new faces to come up for the morning to help us. Everything is broken down into tasks, with all the appropriate tools on hand. You would be getting there early to help me set up the stations at the restaurant, then helping with a team if necessary.
Here are some tasks that you could do from afar, if you have to work that day but still want to help:
- It'd be great to have someone prepare a fun table materials, with simple cross words and word finds and other materials for kids to do when they've finished one task and are waiting for the next part to begin.
-It'd be great to have someone put together a handout appropriate to 3rd graders, really nothing more than a salad and vinaigrette recipe (which I have) but also something on laying a table, maybe something telling them what fish/shellfish are local and some places/seasons to find them with a simple recipe or two they can do with Mom and Dad.
Please contact me directly if you'd like to help by emailing msanders@suscom-maine.net
Monday, December 3rd, SlowFood Portland and Back Street Bistro in Brunswick will be welcoming 25 Hawthorne Elementary School 3rd Graders to the restaurant for a 9 am to 1 pm event.
The kids will:
-learn how the restaurant works on a tour from the chefs
-meet a local fisherman from Plant's Seafood in Bath
-meet a local fish, a Gulf of Maine halibut, to demonstrate the ecological and economic benefits of eating local food
-working in teams of 4 prepare a midmorning snack and 3 course lunch --salad and vinaigrette, marinated roast pork loin, berry crumble, all things you find on the menu at the restaurant.
While the food cooks, they will move upstairs and, working with the two waitresses and chefs, learn a few things about laying a table and the etiquette of eating out in a restaurant. Then they'll eat!
The total cost to SlowFood is going to be minimal, as in $150, for the 25 kids and 3 teachers. The chefs are donating their time and energy, the school is paying for the ingredients, and we're paying for the restaurant waitstaff and dishwasher to come in on their day off to help out for a few hours and incidental expenses like apron rental.
So, I'd like to encourage some new faces to come up for the morning to help us. Everything is broken down into tasks, with all the appropriate tools on hand. You would be getting there early to help me set up the stations at the restaurant, then helping with a team if necessary.
Here are some tasks that you could do from afar, if you have to work that day but still want to help:
- It'd be great to have someone prepare a fun table materials, with simple cross words and word finds and other materials for kids to do when they've finished one task and are waiting for the next part to begin.
-It'd be great to have someone put together a handout appropriate to 3rd graders, really nothing more than a salad and vinaigrette recipe (which I have) but also something on laying a table, maybe something telling them what fish/shellfish are local and some places/seasons to find them with a simple recipe or two they can do with Mom and Dad.
Please contact me directly if you'd like to help by emailing msanders@suscom-maine.net
October 13, 2007
Last Minute INvite
If you're still looking for fun on this beautiful fall day, consider heading to Brookford Farm for their Open Farm day. Brookford Farm provided organic milk and cream for the ice cream making at Down on the Farm in July.
The open farm potluck day is today, Saturday 10/13, from 2:30 to 5:30.
This will be a fun afternoon with hay ride, Irish music, story telling, and more. The potluck is fingerfood/snacky stuff only.
The open farm potluck day is today, Saturday 10/13, from 2:30 to 5:30.
This will be a fun afternoon with hay ride, Irish music, story telling, and more. The potluck is fingerfood/snacky stuff only.
October 4, 2007
Another Slow Poem
My Symphony
by Rev. William Henry Channing (1810-1884)
To live content with small means.
To seek elegance rather than luxury,
And refinement rather than fashion.
To be worthy, not respectable,
And wealthy, not rich.
To study hard, think quietly, talk gently,
Act frankly, to listen to stars, birds, babes,
And sages with open heart, to bear all cheerfully,
Do all bravely, await occasions, hurry never.
In a word, to let the spiritual,
Unbidden and unconscious,
Grow up through the common.
This is to be my symphony.
by Rev. William Henry Channing (1810-1884)
To live content with small means.
To seek elegance rather than luxury,
And refinement rather than fashion.
To be worthy, not respectable,
And wealthy, not rich.
To study hard, think quietly, talk gently,
Act frankly, to listen to stars, birds, babes,
And sages with open heart, to bear all cheerfully,
Do all bravely, await occasions, hurry never.
In a word, to let the spiritual,
Unbidden and unconscious,
Grow up through the common.
This is to be my symphony.
October 2, 2007
Apple Annie Potluck, Sunday 10/7
What better way to welcome October than with an afternoon in the apple orchard? Slow Food Seacoast members Charlie and Joanie Pratt welcome us to their Brentwood orchard, Apple Annie, for a walk and talk around the orchard followed by a picnic-style potluck. As they say on their Local Harvest page, the Pratts say "We believe the flavor of an apple, or any other food, is enhanced by connection with the place where it was grown, and we hope that you will feel that connection here."
We may be able to pick some apples, and the store will be open with freshly pressed cider, jams and jellies, pumpkins and vegetables, and baked goods (all grown or made on site) and honey from a nearby source. A wonderful chance to gather some gifts for the visiting season up ahead.
The meal will be picnic-style - please bring picnic gear so you can eat on your lap or on a blanket. Some indoor space will be available, but not tables. As with all of our potlucks, we ask everyone to bring their own place settings, beverages (unless you want cider!), and a dish to share Let's make this month's theme "First Taste of Fall."
Directions: From 101 west, take exit 9 and turn right on route 27 towards Epping. In about two miles, just after passing Brentwood Animal Hospital on your right, turn left on Pine Rd.. Follow that to its end (about a mile), and turn left, then immediately right onto Pickpocket Rd.. There is a sign there directing you to Apple Annie, and another sign where you turn right onto Rowell Rd. We're half a mile down Rowell Rd. on the left.
To get in the mood for the visit, take a look at the Apple Journal, which has lots of information about apple varieties and orchards nationwide.
We may be able to pick some apples, and the store will be open with freshly pressed cider, jams and jellies, pumpkins and vegetables, and baked goods (all grown or made on site) and honey from a nearby source. A wonderful chance to gather some gifts for the visiting season up ahead.
The meal will be picnic-style - please bring picnic gear so you can eat on your lap or on a blanket. Some indoor space will be available, but not tables. As with all of our potlucks, we ask everyone to bring their own place settings, beverages (unless you want cider!), and a dish to share Let's make this month's theme "First Taste of Fall."
Directions: From 101 west, take exit 9 and turn right on route 27 towards Epping. In about two miles, just after passing Brentwood Animal Hospital on your right, turn left on Pine Rd.. Follow that to its end (about a mile), and turn left, then immediately right onto Pickpocket Rd.. There is a sign there directing you to Apple Annie, and another sign where you turn right onto Rowell Rd. We're half a mile down Rowell Rd. on the left.
To get in the mood for the visit, take a look at the Apple Journal, which has lots of information about apple varieties and orchards nationwide.
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