NORWALK , Conn. , September 8, 2004 – Stew Leonard's produce buyers are excited about the quality of this year's crop of native apples, which begin arriving at the store this week, and will be delivered daily from local orchards throughout the fall.

“Each year's growing season is different. The key ingredients to a great apple are rich soil, bountiful sunshine, and adequate rainfall. To finish an apple off, warm sunshiny days and crisp cool nights are needed,” said John Lyman III, Executive Vice President of Lyman Orchards in Middlefield , Conn. , and the largest of the three local growers who supply Stew Leonard's with apples. “This year's apple quality is outstanding. We've had a lot of sunshine and this makes for great flavor.”

Other popular apple varieties include:

Honey Crisp: A relatively new apple variety that has only been on the market for the past two years. It is quickly growing in popularity, because it is very juicy and sweet, and is a great apple for eating fresh.
McIntosh : Slightly tart and juicy, it can be eaten fresh or used for making applesauce and pies
Gala : Sweet and crisp, this apple is best eaten fresh versus used for baking.
Cortland : Sweet and juicy, with a tender texture. A great apple to use in baking, salads or pies.
Empire : Juicy and crisp, Empire apples make for delicious apple sauce.

Lyman Orchards also supplies the apples for the famous hi-top apple pie sold at Stew Leonard's. This pie was voted “ Connecticut 's Best” apple pie for seven straight years by the readers of Connecticut Magazine. “The secret to the pie is a mix of carefully selected varieties of apples that are chosen for flavor and texture, and then they are peeled fresh for each pie,” said Zita Sebastian , Bakery Director at Stew Leonard's.

“Everyone likes when the apple snaps when they bite into it,” said Al Simon, Produce Director at Stew's Danbury store. “When selecting an apple, I tell our customers to check to make sure there are no bruises, and to make sure the apple feels firm. If the apple is firm on the outside it will be crisp on the inside.”

Apples will last the longest if stored in the refrigerator. Storing apples at room temperature speeds up the ripening process, so the apple will get soft faster and lose it's snap. For best results, store them in a vegetable crisper or plastic bag in your refrigerator.  Do not store apples near strong odors, as the odors may affect the taste of the apples.

Preheat the oven to 400°F.
On a lightly floured surface, roll the puff pastry into a 14-inch circle.
In a large skillet, over medium-high heat, melt the butter and sugar until well blended, stirring with a wooden spoon. Add the vanilla and brandy and cook for 1 minute. Place the apples, cut side up, into the skillet. Remove from the heat and place the puff pastry over the apples, folding under the edges at the rim of the skillet. With a knife, cut a few small slits in the pastry to allow steam to escape. Place the skillet in the oven and bake for 30 minutes, or until the pastry is golden brown.
Remove from the oven and let cool for 3 minutes. Run a knife around the edge of the pastry to loosen. Carefully place a serving plate over the skillet and turn the Tarte Tartin upside down on the plate.

Established in 1741, Lyman Orchards is one of America 's oldest working farms. Members of the 8th and 9th generations are actively involved in the business. Lyman Orchards is one of Connecticut 's premier destinations for family fun, great food, championship golf, and special events. A great place to visit any time of the year, it is especially fun in September and October during apple harvest. Visit their website at lymanorchards.com for more information and directions.

Stew Leonard’s, a family-owned and operated grocery founded in 1969, has three stores in Norwalk and Danbury, Conn. and Yonkers, NY., with a fourth store planned for 2005 in East Farmingdale, N.Y. The company was named among FORTUNE magazine’s “100 Best Companies to Work for in America” for the past three consecutive years. For more information, visit Stew Leonard’s website at www.stewleonards.com.