An Unforgettable Experience

Pick your own apples

The way it was meant to be experienced.

How It Works

Each Person 10 years old and up pays $20 and receives a 1 peck size bag to fill with apples

Each child aged 5-9 years old pays $10 and receives a 1/2 peck bag to fill with apples

Each child 4 years old and under enters the orchard for free and so does your dog.

PRICE INCLUDES:

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

Please Note: Additional bags may be purchased before entering the orchard. Only pick apples into bags provided by Wright’s Farm.

All varieties are available until gone.

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.

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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.

Braeburns

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

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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