The centuries old tradition of late fall apple butter making will be celebrated with a copper kettle full of apples and cider slowly boiled over an open fire. The mixture must be constantly be stirred to prevent burning and scorching. After boiling for 6-7 hours the apples will have turned into a deep caramel colored butter which will be canned on site. Children are encouraged to take their turn stirring the kettle throughout the morning and early afternoon. The canned butter will be available for sale after 3 pm.

A second traditional harvest activity will take place as well with the grinding of the orchard’s horseradish crop. Horseradish is a root crop that used to grow wild on many farms and fencerows. In late fall the roots are dug and cleaned thoroughly in preparation for grinding. The fresh roots have little smell to them but when they are ground they produce a very distinctive and pungent smell. The ground roots then have apple cider vinegar and salt added which results in a very hot but wonderful traditional garnish for meats and sandwiches. Samples of the freshly ground roots will be available for the strong of heart and stomach.

The orchard’s farm market will be offering lots of samples throughout the day including their award-winning fresh pressed apple cider. Market hours are 9am-6pm. Children in costume attending Apple Butter and Horseradish Day will receive a special treat.

More information about Apple Butter and Horseradish Day can be found at www.lawrenceorchards.com.