Though our temperatures are still in the mid 90's, signs of fall abound. Trees have begun to turn yellow just this week and I've noted the local apple trees are burgeoning with ripe fruit. With the apple being the harbinger of fall, its appearance prompted me to take a visit to YaYa Farm and Orchard in Longmont which has opened early this year due to their bumper crop. YaYa is a 'Pick Your Own' orchard opening only at this time of year for apple lovers to visit, pick, and enjoy a festive ushering in of our cooler weather season.
My first visit to YaYa Farm was two years ago. At the time they were beginning a large expansion which they have now completed with 810 apple trees and 120 varieties of Old World and Heirloom apples. The apples ripen in three main stages during the fall allowing visitors to enjoy different apples each time they visit.
The farm originally started in the late 1800's by Percy Goss. The start of the apple orchard was a graduation gift to the Goss's son Jim. Preceding the use of tractors, the Goss's used Percheron draft horses to work the land. Gigantic, regal beasts of Clydesdale proportions, they provided the muscle to get the farm's work done. In 2003 current owners Michael and Sharon Yager moved to the farm and have both rescued the original apple orchard from neglect but also have continued to expand. The Yagers can describe every tree and apple, from growing habits to fruit flavor profiles. Thanks to the Yagers the Percherons are back which they breed 'for the hitch' (to pull things like the Budweiser wagon or sleigh.
Turning off Highway 66 between Lyons and Longmont one would not expect the charming scene awaiting them when winding around the farm buildings to the gravel parking lot. Brilliant sunflowers and rustic garden patches dot the landscape along with traditional weathered barns and farm equipment. Elaborately plumed chickens, turkeys with a log cabin coop and a beautiful produce and flower garden line the walking pathways. Visitors are welcomed by those working the farm and instructed on picking. YaYa supplies the bags (please don't bring your own) each able to hold 8 pounds of apples and costing $12 this year when filled. I'll add a personal note to experience to say apples keep very well in the refrigerator for months, especially these which are grown by organic methods.
There are currently two main picking areas. The front orchard is a potpourri of apple varieties from those familiar to a French variety cultivated last century featured in childrens' Christmas stockings to another that purports tasting like strawberries. There is a chart detailing all the apples and which are currently ripe for picking that the farm will loan pickers as a guide.
The older part of the orchard features an abundance of more traditional varieties as well as pears that are almost jumping off the trees right now. Red umbrella-covered picnic tables are nestled in the midst of the newer section of the back orchard for a respite from the heat and some snacking.
There is no admission fee to visit the farm and for those less inclined toward manual labor (picking is all quite fast, easy and on ground level), pre-picked apples can be purchased from a farm store along with freshly baked apple pie from a secret family recipe, freshly pressed apple cider (which if you have not tried you have not tasted apple cider at its finest), apple cider donuts, farm honey, pickles and more. There are small bushel baskets of carrots available for a dollar to feed John Henry and Betsy, the farm's full grown mini donkey's who have been together for over 40 years or the towering, curious Percherons if you don't find their size too daunting! For a couple of additional dollars visitors may enjoy a hayride pulled by a 1940's tractor taking a few loops around the new orchard showing off a spectacular view of the Rocky Mountains and the lake at the back of YaYa's property.
The act of picking apples brings us all closer to the season thou I can attest that the flavor of the apples themselves is unparalleled. Nothing like the varieties you've tasted from a supermarket, these apples are almost like a different fruit. It's a signature of fall that should not be missed.
With the orchard expansion the weekly picking days have extended to be Wednesdays through Sundays from the historic weekend only schedule. Reservations are still required though the hope is within two years those will no longer be necessary. To reserve a date and time click here to email Sharon Yager. The weekends can be crowded but always with plenty of room for pickers thanks to the reservations. YaYa would suggest allowing an hour to pick, visit the animals and enjoy the property. The Farm also hosts a variety of events and demonstrations as well as has a fruit CSA (full for 2012) and a hard cider making workshop. It really defines the spirit of fall.
YaYa Farm and Orchard: 6914 Ute Highway, Longmont CO 80503. (303) 485-5585. Hours (verify with website before going): Wednesday-Friday: 10-4. Saturday-Sunday 9-4. Reservations required for picking. Open now through early November (weather permitting).
After visiting YaYa Farm and Orchard I left with a bee in my bonnet to make a gluten free version of Apple Cider donuts. They looked and smelled so delicious I became quickly fixated. I found and adapted a recipe for friend donuts from a seasonal 'pick your own' website which I'll share below. As soon as our temperatures drop to a more civilized 70 degrees I know it will feel like fall but until them I'm jumping forward with the tastes of fall thanks to YaYa Farm and Orchard!
Recipe
Baked Apple Cider Donuts (gluten free)
Ingredients
Ingredients for the Apple Cider Donuts:
- 2 cups apple cider preferably freshly pressed; boiled down to yield 2/3 cups and cooled
- 8 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 2 eggs , room temperature
- ½ cup buttermilk
- 3 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1/8 teaspoon nutmeg freshly ground if possible
Ingredients for the topping:
- 4 tablespoons granulated sugar See notes below
- 1 ½ tablespoon ground cinnamon
- 4 tablespoons unsalted butter melted
Supplies:
- 1-2 standard size donut shape baking pan (s)
Instructions
Donuts
- Preheat oven to 425 degrees.
- In a large bowl cream the butter with a mixer. Add granulated sugar and cream together.8 tablespoons unsalted butter, 1 cup granulated sugar
- Add eggs, one at a time. Mix to combine.2 eggs
- Add buttermilk and reduced apple cider. Mix to combine.½ cup buttermilk, 2 cups apple cider
- In a separate bowl sift together the dry ingredients: flour, baking powder, baking soda, cinnamon, salt and nutmeg.3 ½ cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, 1/8 teaspoon nutmeg
- Slowly add the dry ingredients to the wet ingredients using a mixer to ensure they are fully combined.
- Prepare donut pans with cooking spray. Fill the donut cavities no more than 2/3 full. Place in the oven for 7-9 minutes until donuts spring back to the touch.
- Remove donuts and allow to sit in the pan for 5 minutes. Turn out onto a cooling rack to cool completely.
Sugar coating
- Mix together the sugar(s) and cinnamon in a small bowl. Use a whisk to full mix.4 tablespoons granulated sugar, 1 ½ tablespoon ground cinnamon, 4 tablespoons unsalted butter
- Lightly paint the melted butter onto the top of a donut with a cooking/basting brush. Over the sugar/cinnamon bowl sprinkle heavily with sugar/cinnamon. Carefully turn donut over the bowl and shake off any excess.
Notes
Nutrition
I did mention the Percherons are very curious and friendly right?
Gina says
I’ve been gluten free for 11 years, and my son diagnosed shortly after. I had thought I had perfected the gluten free donut on my own, but someone was recently telling me about some apple cider donuts she had and I was green with envy, I went looking for a recipe and found this one. I am going to rush to the store and make these right away. Then I saw your pumpkin bars and how you include gluten free conversion. Fantastic! Thank you so much! I cannot wait to make my family some new treats!
Toni | Boulder Locavore says
Hi Gina. My children and I have been gluten free for 7 years so I completely understand. I wanted to note that EVERY recipe on my site is either naturally gluten free or has a gluten free option. Everything I make myself is gluten free and I try to be sensisitve to those who are not so include both methods (sometimes with GF leading and sometimes with the GF option). So know that everything here would be food you can safely eat! If you ever have a question please feel free to comment or email me too! Hope you’ll like the donuts. As you read I was bent on how to make some after seeing those made fresh at the farm.
Lea Ann (Cooking On The Ranch) says
Great write up Toni! I'd love to taste those apples. I'm sure my entire life time of apple experiences has been from the grocery store. And those cider donuts sound amazing. Had to chuckle over the “Bee in your bonnet”. My mom used to say that all the time.
Jen @ Savory Simple says
These are gorgeous! I really need to get my hands on a doughnut pan.
Debra Eliotseats says
Those pictures are awesome. Talk about quaint. And those apples look beautiful (and huge). I bought 7 lbs. of seconds Sat. at a FM and they were tiny. Still made good apple sauce though. Hope fall temps get here soon!
Carol - A Cup of Marscapone says
These donuts look absolutely delicious! Your photos and blog are stunning! I was wondering if gluten free flour can be replaced with regular AP flour? Thanks so much!!!
Toni @ Boulder Locavore says
Hi Carol. I think it would be fine with regular flour. The original recipe was with gluten AP flour. Since it was designed for frying I made it a few times adjusting the moisture to accomodate baking and swapped the flour. I commonly make gluten recipes and just change out the flour for GF flour. I don't think there should be a difference for you to swap to be gluten-filled!
Carol | a cup of mascarpone says
Thanks, Toni!
Annie says
Do you recommend a certain brand/type of gluten free flour?
Toni @ boulder locavore says
Hi Annie. I make a blend of gluten free flour I like (that I'm happy to share) though I've been using King Arthur Gluten Free Flour mix alot lately too. I used it for these donuts. I find it to be light and similar in texture to gluten flour for baking. Also there are gluten free flours (Gar-Fava as an example) that has a distinct flavor I either don't care for or I feel would overwhelm the other flavors in the dish. King Arthur does not do that; it's more neutral in taste. There is a store selling it locally to me (a few actually) but it can be ordered online too.
Annie says
Thank you so much! I was recently diagnosed with celiac disease, so I'm very new to gluten free baking. I will definitely be trying this recipe with King Arthur flour! =]
Steph says
Annie – also check out Jules Gluten Free. She has a line of baking/cooking products that I really like working with, as well as cookbooks and a blog. She has specials on a daily basis, and they’ll ship pretty much anywhere. It’s a great resource for gluten-free cooking!
Toni @ Boulder Locavore says
Welcome Annie! I have been gluten free for around 6-7 years now also due to medical need and have two Celiac kids. My experience was that it felt like a big learning curve (I did not even know what gluten was when I found out) but once you understand the basics of it it becomes pretty clear how to navigate.
I am very happy to help you with any information if you'd like to email me (boulderlocavore(at)comcast (dot) net or via the envelope icon on the right upper sidebar of my blog). Also all the recipes on my blog are either naturally gluten free or there are notations to ensure they are gluten free. Everything I make is gluten free but in reverse I try not to exclude gluten-eaters from enjoying the recipes!
As a start, I think you'll find King Arthur and easy flour to use. It was not around when I began my journey and I traveled through many flour experiment to find thing I liked.
So glad you popped in!
Stephanie says
Just shared this to my biz FB page, along with how I felt inside when I read the recipe (runs up a wall, eyes pop out of sockets, steam comes out of ears) 😉 I don't cook with sugar so I'd probably sub out Sucanat.
Toni @ Boulder Locavore says
I'm so glad you were excited about this Stephanie! I only cook with sugar so would be interested in your findings to make them with something different. Would you check back and let me know how it goes?
Jenny (VintageSugarcube) says
What a way to end the summer and start the fall. I've actually never had an apple cider donut. They sound uber-deelish and look pretty easy. Have a wonderful Labor Day weekend. 🙂
Toni @ Boulder Locavore says
You haven't fully lived Jenny until you've had an Apple Cider Donut (well maybe that is extreme but they are good and taste like fall!). You too have a great weekend.
Katrina {In Katrina's Kitchen} says
You are making me hungry for an apple bigger than my hand!! 🙂 Great post and gorgeous shots! I'm excited for Fall.
Toni @ Boulder Locavore says
That apple size is amazing isn't it?! Most of them were normal size. I too am anxiously awaiting fall and a drop in temps! Hope you are having a great long weekend Katrina! Thanks for visiting.
Cardamom Hills says
Apple cider donuts?? Really?? o_o Neva heard of apple cider donuts…toni u are some girl….always got something new out of your magic hat 🙂 love love love your blog!!
Cheers
Mj
Toni @ Boulder Locavore says
Hi MJ! Sorry for my delay in responding both here and on your blog! So happy to see you out in cyberspace again. You've been missed. The donuts are pretty good; taste like fall.