By Elizabeth Lowe
Staff writer

Atlas Twp. ‘An apple a day isn’t nearly enough for Ray Porter.
Apples are a family business, and he often tastes as many as a dozen a day to check on the maturity of the fruit.
Porter’s Orchard, located on Hegel Road in Atlas Township, became a joint venture when Ray partnered with his parents, Roger and Maxine Porter, in 1979.
‘My grandfather planted the first apple tree in 1921, and my father took over in 1946,? he said.
Porter’s Orchard is one of over 1,100 fruit farms in Michigan.
According to the Michigan State University Extension site, Michigan annually ranks second or third in apple production in the United States.
On the heels of the disastrous 2002 apple production season, this year’s apple season shows more promise. The 2003 apple crop is expected to increase by 94 percent.
‘It was such a terrible year last year,? said Porter. ‘We had a frost that wiped out about half of the apples in the state.?
By the end of this apple season, approximately 4,000 bushels of apples, or one-half million apples will have been hand-picked from the family’s orchard.
Although the family awoke to frost last week, it wasn’t lethal.
‘Apples can take 28 degrees before you start to have any loss,? said Porter.
By contrast, cider keeps better in low temperatures, and it can be stored in the freezer for as long as two years. Porter prefers last year’s rich blend of cider apples to the first cider of the season.
‘It’s really superior to the first cider. The more you mix together, the better the taste. There’s a better variety of apples as they mature; it makes the cider richer, more full-bodied.
Cider slush is his son’s favorite, and Porter has been known to cook chicken and pork with cider.
He ranks the Gala as the best eating apple. Northern Spy is a great variety for pies, although a mix of varieties in any apple recipe is preferred for a ‘change of textures and fruit.?
For apple crisp, a mix of Spies and Jonathans is good, said Porter.
Caramel apples are made with Paula Red, McIntosh, and later in the season, Jonathan apples.
Warm homemade applesauce, a bit on the chunky side, is a regular feature at his family’s table.
To make the applesauce, Porter peels several Golden Delicious, McIntosh, Spy, and Empire apples and will ‘throw in whatever else, maybe Ida Red or Cortland.?
No water is necessary, just ‘toss them in a pot and let ’em cook?, adding a little sugar to taste.
Porter occasionally adds a touch of cinnamon or spice, but usually prefers just pure applesauce, he says.