ALFRED — Does an apple a day really keep the doctor away? According to the Washington Post, perhaps. A Sept. 24, 2013 story delves into the history of the phrase and whether it is true.

According to the story, in 2012, an Ohio State University study found that eating an apple a day helped significantly lower levels of bad cholesterol in middle-aged adults, and in 2011, a Dutch study found that eating apples and pears might help prevent strokes.

Which is all good news, especially now that it is apple season. Orchards throughout York County and beyond offer a wide variety of apples already picked in their farm stands, and many allow folks to walk into the orchards and pick their own apples.

Whether you prefer McIntosh, Cortlands, honeycrisp or Macoun, red or golden delicious, or northern spy, its time to pick the apples.

Folks can make a pie or a crisp, or cook the apples into sauce. And, of course, there’s nothing like an apple for a snack or to finish off a meal.

And even though temperatures are expected to be in the 80s this weekend, it is fall, and it is apple season. Many orchards will be open for picking through Columbus Day and perhaps beyond.

On Wednesday, Bryn Groat of Lyman and Jaclyn Dagle of Waterboro were picking apples at Giles Family Farm, located at Notre Dame Orchard on Shaker Hill. Dagle planned to make applesauce with her bag of McIntosh apples, while Groat was contemplating making apple butter. The friends pick apples annually, either here or at another orchard nearby, said Groat.

“I like fresh,” said Dagle.

“These have flavor,” said Groat.

And, “it’s the experience,” they chimed in together.

Speaking of experience, it was a new one for Seth Sternberg, 2, of South Portland, who was picking apples with his grandmother, Sue Caron of Biddeford, whom he calls his “Mamoo.”

Caron said she picks apples here every year and has brought her other grandchildren to the orchard. Sternberg kept busy, grabbing apples and stacking them in a wheeled cart.

Frank Boucher, who owns Giles Family Farm with Stephen Gile, said the quality of the apple crop is very good this year, and while there are plenty of apples for picking, he said overall, the quantity is down a bit.

“But there’s more than enough to pick,” said Boucher.

Various member of the Gile family have been farming apples since the 1950s. The farm itself dates back 249 years. As well as pick-your-own, the Route 202 farm store is open year-round for apples and an array of other products. Boucher and Gile sell apples to school lunch programs and to other farmstands, and they press their own cider. As well, they press cider for others ”“ about 10 orchards bring their apples here for pressing, he said.

At McDougal Orchard on Hanson Ridge Road in Springvale, owner Ellen McAdam said they’re selling apples from the barn, but there will be no “pick-your-own” apples until the weekend of Oct. 4-5, though there are lots of raspberries and plums at the moment.

Renae Moran, secretary of the Maine Pomological Society, said most pick-your-own operations will be open through Columbus Day, and farmstands through Halloween and some beyond. She said while the overall crop is lighter this year, the general public will still find an abundant number of apples to pick and enjoy. She said McIntosh apples should be at their peak right now. Moran said her own favorite is Macoun, a variety she described as a having a “nice, crisp, spicy flavor.”

Back in the orchard, David and Susan Adams of Saco were carrying their just-picked half-bushel of McIntosh apples to their car. They had an unexpected free week day and so took advantage of it. They said they’re looking forward to applesauce, apple crisp and apple pie.

“There’s nothing like fresh-picked,” David Adams said.

— Senior Staff Writer Tammy Wells can be contacted at 324-4444 (local call in Sanford) or 282-1535, ext. 327 or [email protected].

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Tammy’s Apple Crisp

• 5 to 6 McIntosh or Cortland apples, peeled and sliced
• 1 1/4 cup of flour
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup butter
• Dash of salt

Slice apples into a standard size buttered casserole dish. Combine flour, sugar, cinnamon, salt  and butter until crumbly, spread over apples and pat down.

Bake for about 45 minutes in a 350-degree pre-heated oven. Test with a fork. If the apples aren’t cooked, add more time in 10-minute increments.

Serve hot from the oven, with a scoop of vanilla ice cream, if you’d like, or straight up. You’ll notice there is no oatmeal in this recipe ”“ and there isn’t supposed to be.