An Unforgettable Experience

Pick your own apples

The way it was meant to be experienced.

Begins September 3, 2022 thru November 6, 2022

ORCHARD ENTERING HOURS 9:00-4:30 DAILY

Pick Your Own Apple Varieties Available 10/1/22 Open Rain or shine

  • MACINTOSH ~ Old fashion favorite.  Great in pies, applesauce and eating
  •  GALA ~ Great eating apple.  sweet & crunchy
  • MUTSU ~ Very large apples ~Good eating and for baking
  • CORTLAND ~ Grandma’s favorite apple to bake with.  Also great eating apples
  • MACOUN ~ BEST eating apple that is impossible to purchase in stores.  Also great eating apples
  • GOLDEN DELICIOUS ~ Semi sweet apple.  Good for eating and sugar free apple pies 
  • EMPIRE ~ Hard tart apple great for eating and baking
  • EARLY FUJI ~ Hard sweet apple.  Good for eating only.
  • RED DELIICOUS ~ Sweet hard apple.  
  • JONA GOLD ~ Large tangy sweet with honey-like flavor apple.
  • SPY ~Semi hard tart  apple.  Great for eating and baking
  • GRANNY SMITH ~ Green hard tart apple.  Great baking apple
  • CAMEO ~ hard sweet eating apple
  • STAYMAN/WINESAP ~ Hard tart apple great for hard cider making – baking and eating

How apple picking works here at Wright's Farm

COST TO ENTER ORCHARD:

  • 10 years and up $20 – includes free adult bag to fill with apples
  • 5-9 year old $10 –includes free kids bag to fill with apples
  • 4 and under free – no bag included

Bag sizes:

  • Adult bag =1 peck = 10 pounds of apples
  • Kid bag =1/2 peck = 5 pounds of apples
  • Please Note: Additional bags may be purchased before entering the orchard. Only pick apples into bags provided by  Wright’s Farm.   
Apple Picking at Wright's Farm

PRICE INCLUDES

  • Parking
  • Access to our entire 453-acre farm
  • Scenic landscape of rolling hills and well-maintained farmland
  • Hiking
  • Biking
  • Trails
  • Picnicking/Tailgating

Wright’s Farm very own Gardiner Brewing Company open Saturday & Sundays 3:00-7:00.  Live music from 3:30-6:30 all in our old red dairy barn.

Come to Wright’s Farm to experience apple picking the way it should be. Take a hike, picnic with friends, tailgate, soak up the sun, watch the skydivers, and see why we truly are the best kept secret in the Hudson Valley.

All dogs welcome.

Dogs apple picking at Wright's Farm

Apple varieties we grow here at Wright's Farm

Fuji apple

Fuji

Very hard apple but sweet and crunchy flavor. Good for eating only. We grow early Fuji and late Fuji so they are available from mid-September through the end of October.

Golden delicious apple

Golden Delicious

Semi-hard sweet-flavored apple. Good for eating. Good for baking if you want to use less sugar in a pie. Available end of September through mid-October.

Mutsu or Crispin Apple

Mutsu

Very LARGE hard yellow/green apple. Sweet flavor. Great for eating and baking, especially baked apples. Available end of September through the end of October.

Winesap_Stayman apple

Winesap/Stayman

Super hard apple that is very tart. Most people prefer to bake with this apple rather than eat it. Available mid-October till the end of the season.

Cameo Apple

Cameo

Hard apple with thin skin. Sweet/tart flavor, and makes a great fresh-eating apple. You may even notice a hint of pear. Available mid-September through mid-October.

Arkansas black apple

Arkansas Black

Very hard and tart. With striking ebony-red skin and dense ivory flesh, a firm apple with smooth skin that has a naturally waxy feel. Great for baking. They are thought to be a descendant of the Winesap apple. It's hard to find an apple that has more flavor. Available mid-October.

Empire apple

Empire

Hard apple with a sweet but tart crunchy flavor. Depending on the year, the apple can be sweeter than tart. Good for baking and eating. We use them in all our pies. Available mid-September through mid-October.

Macintosh apple

Macintosh

Semi-hard apple with a sweet-tart crunchy flavor. Old fashion favorite. Good for baking & eating. Available from opening day through the end of September.

Honey Crisp Apple

Honey Crisp

Hard crunchy and super juicy apple that holds up well for months. The snappy texture, coupled with its complex, sweet-tart, and mildly aromatic flavors, make the Honeycrisp apple an excellent choice to enjoy eaten out-of-hand or in salads. Best for eating only. Available from opening day through mid-October.

Cortland apples

Cortlands

Semi-hard apple with a sweet-tart flavor. This was Grandma Ann’s favorite apple for making pies. Good for eating and baking. Available mid-September through mid-October.

Gala Apples

Gala

Hard apple with flesh that is dense, crisp, and creamy yellow with a mild sweet flavor. Galas tend to be taller than they are wide. Good for eating. Available mid-September through mid-October.

Macoun Apples

Macoun

Semi-hard apple that is a cross between the McIntosh and Jersey Black cultivars. The Jersey Black, also a dessert apple, lends its very dark, almost black skin, to the Macoun giving it a purplish tint. It has a complex sweet-tart flavor. No longer available in supermarkets. They are the best eating apples available. They do not hold up well. So they should be eaten by the end of December. Great for baking and eating. Available beginning of Apple picking season through mid-October.

Jona Gold Apples

Jona Gold

Semi-hard apple. This apple tends to be large in size and is tangy-sweet with honey-like flavor notes. On the outside, Jonagold is crimson red flushed with yellow-green undertones. The flesh is a creamy pale yellow color. Good for eating and baking. Available end of September through Mid October.

Red Delicious apple

Red Delicious

Hard sweet apple. It has a sweet but very mild flavor, somewhat reminiscent of slightly over-ripe melon. Good for eating only. Available end of September through the end of October.

Granny Smith apples

Granny Smith

Very hard and Very tart green apple. Great for baking. Available October.

Rome Apples

Romes

Hard and crunchy apple. It is primarily used for baking, as its flavor develops when cooked, and it holds its shape well. Available all of October.

Braeburn apple

Braeburns

Very hard and crisp apple. Very tart. Great for baking but so love to eat it as well. Available October.

Northern Spy

Northern Spy

Semi-hard apple that is tart in flavor, with a thin-skin, striped scarlet red where not shaded. The fruit is exceptionally juicy, with a crisp-tender texture. Great for baking and eating. Available Mid September through mid-October.

Want to Pick Them All?

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

Orchard - Market - Bakery

Wrights Farm

Location: 699 State Route 208 Gardiner, NY, 12525

Phone: (845)-255-5300

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