Fall is Here

The time is ripe to buy!

Make sure your family and friends pick the right Realtor!

Fall is here!! Take advantage of the local Apple Orchards in North Georgia

where you pick your own apples. If you are looking for a fun outing for your family take a short ride and enjoy this outdoor adventure:

Apple Orchards

http://www.mercier-orchards.com/

Blue Ridge, GA on Hwy 52

http://www.hillcrestorchards.net/

9696 Hwy 52, Ellijay, GA

http://www.reeceorchards.com/

9131 Hwy 52, Ellijay, GA

http://www.redapplebarn.com/

3379 Tailscreek Rd. Ellijay, GA

Here the Skinny on Picking your Apples:

Apple-picking season is generally from the beginning of September through the first week in November.

Look for the most brightly colored apples with a firm, crisp skin.

To pick an apple, palm it in your hand and pull upwards. Twisting and yanking might disturb

neighborhing apples and cause them to fall and bruise.

Pick fruit fromt he outer, most sun-kissed sections of the tree. The shadier areas (closer to the trunk) ripen later.

Once you get your apples home here is a great recipe from Southern Living to try:

Praline-Apple Bread

Ingredients:
1 1/2 cup chopped pecans, divided

2 teaspoons baking powder
1 (8-oz.) container sour cream

1/2 teaspoons baking soda
1 c. granulated sugar

1/2 teaspoon salt
2 large eggs

1 1/2 cups finely chopped peeled Granny Smith apples (about 3/4 lb)
1/2 cup firmly pked light brown sugar
1 tablespoon vanilla extract

1/2 cup butter

Directions:

1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

Please be sure to call or email and let us know if you take a trip to the orchards or bake this yummy bread!