Anderson Orchard in Mooresville is Ripe for the Picking!
From u-pick apples to their famous baked goods and concession stand you are certain to get your fall flavor fix. They make their own cider and get many of their notoriously delicious baked goods from a Northern Indiana bakery, Dutch Country.
In addition to their fall favorites, they also offer u-pick produce year round such as red raspberries, blue plums, chestnuts and pumpkins. Anderson Orchard also sits atop the highest point in Morgan County and is frequently used as a backdrop for family photos and picnics are spotted along the rows of apple trees often.
With over 100 acres to pick from, the staff of Anderson Orchard will give you a bag that is the appropriate size you need and a brief tutorial on how to pick the right apple without damaging the tree, the best ones to look for and the right apple for what your need is. I try to buy a blend of apples suitable for cooking, baking and snacking. I mix in smaller varieties that are perfect for the lunchbox and others that will make great ingredients for meals.
One such fall meal using my favorite local apples is Gorgonzola, apple and cranberry risotto. Don’t be afraid to try risotto, it is not as hard as you think. Get all of your ingredients ready beforehand and the process goes much more smoothly. This is a great one-dish meal and also compliments bake chicken, fish or pork.
Gorgonzola, Apple and Cranberry Risotto
2 Medium sized Granny Smith apples, peeled, cored and diced
1 C dried cranberries
4 C vegetable broth
1 C dry white wine, I used Chardonnay
1 C Arborio rice
2 Tb fresh sage, chopped or 2 tsp of dried rubbed sage
3 to 5 oz container of Gorgonzola cheese, to taste
Extra Virgin olive oil
Kosher salt and freshly ground pepper
Bring vegetable broth and wine to a simmer in a small saucepan over medium heat. Reduce and keep warm.
Heat oil in a large skillet over medium heat. Add the rice and saute for about 2 minutes or until translucent. Add all but 1/2 C broth mixture to the rice. Simmer, uncovered, for 15 minutes, stirring often.
Mix in the sage. Continue to cook until the rice is tender and the risotto is creamy. Add the remaining broth and cook for about 5 minutes longer. The key is to keep stirring.
Mix in the Gorgonzola, apples and dried cranberries and stir to combine. Heat through for 1 minute.
Taste and season with salt and pepper if needed and serve.
Visit the Anderson Orchard Mooresville for more information and what’s available for picking.