38th Annual Apples & Crafts Fair

Nothing says autumn like apples and crafts! On October 9 and 10 from 10am to 5pm, check out the 38th Annual Apples & Crafts Fair, where more than 100 juried craftspeople will be selling their wares. You’ll find handmade crafts, specialty food products, and much more. Proceeds benefit the nonprofit Woodstock Recreation Center, Inc.

Even though the fair is in its 38th year, attendees can always expect something different. “It changes every year,” says Recreation Director Gail Devine. “We are always excited to see the variants and quality of crafters that we get each year. We have some crafters that have been coming for 15 or 20 years, and we always have new crafters. The crafters are all juried, and it’s all handmade crafts.”

Aside from the talented crafters, there’s another thing that makes this fair special: “It’s in Woodstock during foliage season, so that’s the backdrop, the foliage and the hills,” says Devine. And don’t forget about the food! “The food tent is run by us and it is all homemade soups and chilis donated by the community.”

This year’s event at Bailey’s Meadow on Route 4 in Woodstock is not to be missed. “We have many new crafters coming this year that we probably our largest amount of new crafters and new types of crafters than we’ve seen in a while,” says Devine. Adults pay only $3 per person, and ages 12 and under are free.

Hot, Spicy Cider

Serves 6

• 6 whole allspice berries
• 6 whole cloves
• 1 cinnamon stick for each cup
• 3 cups apple cider
• 1 cup orange juice
• 1 orange peel, cut into strips
• 1 lemon peel, cut into strips
• 1 tsp honey
• 1/4 cup brandy

Tie the allspice and cloves in a piece of cheesecloth. Place in a medium saucepan along with one cinnamon stick, cider, orange juice, lemon and orange peel, and honey. Bring to a boil. Reduce heat and summer, covered, for 5 minutes. Remove the spice bag. Stir in brandy. Serve with a cinnamon stick in each cup.

Basic Apple Sauce

From Vermont Apples, www.vermontapples.org

Makes 3 cups

• 8 medium-sized apples
• 1/2 tsp cinnamon
• 1/2 cup water
• 1 tsp salt
• 1 Tbsp reconstituted lemon juice
• 1/2 cup (or more) brown sugar

Core and dice apples. Place in saucepan, add water and salt, and simmer until soft. Press through sieve or food mill; add cinnamon, salt, and lemon juice and add sugar to taste; stir until dissolved. Serve hot or cold.

Did You Know?

• Vermont has almost 4,000 acres of commercial apple production
• Vermont’s leading apple varieties are McIntosh, Cortland, Red Delicious, and Empire
• In 1999, the Vermont legislature designated the apple as the state fruit, and the apple pie as the state pie
• Processed apple products, like cider, applesauce, and hard cider bring an additional $10 to $12 million into the state each year

Source: www.vermontapples.org