Ap­ple fes­ti­val to of­fer fall fun

The Boyertown Area Times - - FRONT PAGE -

Visit Joanna Fur­nace Iron Works, near Mor­gan­town, and the Hay Creek Ap­ple Fes­ti­val Oct. 13 and 14. The Hay Creek His­to­ri­ans will once again tempt your taste buds at one of the most fam­ily-friendly fes­ti­vals in south­east­ern Penn­syl­va­nia.

The tra­di­tional fall ap­ple har­vest is firmly rooted within our lo­cal ru­ral her­itage and cul­ture. The aroma of fresh ap­ples in the cool au­tumn air brings back pleas­ant rec­ol­lec­tions to adults and cre­ates dis­tinct mem­o­ries for our chil­dren. For over 30 years, par­ents have made this event a fam­ily tra­di­tion. To­day’s par­ents who came to the event as kids are now re­turn­ing with grand­par­ents and their own chil­dren.

The Hay Creek His­tor­i­cal As­so­ci­a­tion Vol­un­teers strive to cre­ate a unique kind of event where vis­i­tors savor home­made ap­ple fare, ex­pe­ri­ence fun for the en­tire fam­ily and be­come en­gaged in the his­toric iron fur­nace com­plex. This is an event where ev­ery fam­ily mem­ber has the op­por­tu­nity to en­joy them­selves and each other.

Vis­i­tors ar­rive early and start the day with the renowned Hay Creek al­lyou-can-eat ap­ple pan­cake break­fast, served from 7 to 11 a.m. both days. Then through­out each day, ev­ery imag­in­able tra­di­tional ap­ple food is avail­able . . . from freshly pressed cider to frit­ters, pies, tarts, dumplings and so much more. The 19th cen­tury Joanna Fur­nace ap­ple cider press will be op­er­at­ing through­out each day with con­tin­u­ous demon­stra­tions. Ex­pe­ri­ence freshly pressed Hay Creek Cider by the cup or by the gallon to take home.

The menu in­cludes the unit­ing of tra­di­tional early Amer­i­can dishes with such ad­di­tional fa­vorites as ap­ple dumplings, ap­ple pies, ap­ple crisp, home­made caramel ap­ples with var­i­ous top­pings, ap­ple sausage sand­wiches, ap­ple frit­ters, hot mulled cider and the freshly pressed cider. An­other lo­cal tra­di­tional recipe, Sch­nitz un Knepp (ap­ples, dumplings, and ham) is al­ways a special treat.

And not to be missed is Ma­bel’s Iron-Ket­tle Soups, cooked to per­fec­tion over ac­tual open fires. (Chicken Corn, Beef Veg­etable, Ham and bean with riv­els). Ma­bel’s Iron-Ket­tle Soups recipes can be traced back to the meals served to 19th­cen­tury fur­nace work­ers’ fam­i­lies. These sig­na­ture soups are also avail­able by the quart for tak­ing home and can be frozen to be en­joyed later.

The menu gets even wider . . . chicken pot pie (also avail­able by the quart for tak­ing home), pulled pork sand­wiches, ham­burg­ers, hot dogs, French fries, soda, water and cof­fee plus ad­di­tional fes­tive foods and bev­er­ages are al­ways avail­able.

Many vis­i­tors make a point of pur­chas­ing our soups, pot pie and ap­ple baked dessert goods to take home and freeze in prepa­ra­tion for en­ter­tain­ing and hol­i­day meals.

Due to pop­u­lar de­mand, on Fri­day, Oct. 12, from noon to 5 pm only, in­di­vid­u­als, busi­nesses and fam­i­lies will be able to stop by and pick up bulk amounts of ap­ple pies, ap­ple dumplings and ap­ple crisp. These Hay Creek baked del­i­ca­cies will be frozen and pack­aged in alu­minum con­tain­ers ready for you to take home and heat and eat.

Please note, the full event

FES­TI­VAL » PAGE 2

SUB­MIT­TED PHOTO

Scare­crow build­ing is one of the fam­ily ac­tiv­i­ties at the an­nual Hay Creek Ap­ple Fes­ti­val.

SUB­MIT­TED PHOTO

Ma­bel’s ket­tle cooked soups will be avail­able to pur­chase by the quart at the Hay Creek Ap­ple Fes­ti­val.

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