| Apple Season
Schutt's Apple Mill 10/7/2003
Christine Crafts, WROC-TV
Schutt's Apple Mill
1063 Plank Rd
Webster NY, 14580
Phone (585) 872-2924
Toll Free (888) 277-5370
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Christine
Crafts, WROC-TV
The leaves are starting to change to brilliant shades of yellow
and gold. The pumpkins are plump and ready for picking. And the apples
are crisp and ready for tasting. We shine our Spotlight On a local farm
specializing in apples, cider and donuts.
Schutt's Apple Mill has been passed down from generation to generation
since the late nineteenth century.
Marty Schutt-Schutt's Apple Mill
"My grandfather I knew him through high school. He was an excellent
farmer and grew really good apples. My dad was a merchandise and marketing
person. He is the reason we survived all these years."
Owner Marty Schutt says they have had to make some changes along the
way.
Marty Schutt-Schutt's Apple Mill
"In order to stay open year round, we wanted to see something that
wasn't perishable. Se we got into the knick-knacks, the gifts, the cheese,
the spices, and the dried fruit. All of that to make it into a year
round store."
Schutt credits Cornell University with teaching apple farmers how to
increase their product from four hundred to one thousand bushels per
acre.
Marty Schutt-Schutt's Apple Mill
"But they forgot to teach us how to market that much apples. So
we're really over-produced right now."
How do you fix a problem like that?
Marty Schutt-Schutt's Apple Mill
"If we can get the education across to people and children, I think
we'll be a healthier society. Especially with Americans being so overweight.
An apple is a perfect thing to eat as a snack."
The problem is...which ones do you choose? They have Golden Russet,
Pink Ladies, Northern Sps, Honey Crisp, Paula Red, McIntosh, Crispin...shall
I keep going?
Marty Schutt-Schutt's Apple Mill
"We have about seventy acres of apples and we grow probably around
thirty eight, forty varieties of different species." Fall wouldn't
be fall without cider and donuts. They make up to two hundred dozen
donuts on a weekday and up to five hundred on a weekend. They are all
gone by the end of the day.
Marty says that the best way to eat one of their donuts is dunked in
a cup of coffee or cider. So what is the best way to eat one of
their apples?
Marty Schutt-Schutt's Apple Mill
"I would say my favorite apple is a yellow delicious still. And
I like to cut it in wedges and dip it in chocolate. It is just wonderful
that way."
Mmmm...chocolate. |
