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Source: (consider it)
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Thread: Apples
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Kelly Alves
Bunny with an axe
# 2522
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Posted
![[Roll Eyes]](rolleyes.gif) There's one on every thread.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Moo
Ship's tough old bird
# 107
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Posted
Another very good local apple is the Ginger Gold. They ripen in August, and they don't store well.
However, they are very good.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Sober Preacher's Kid
Presbymethegationalist
# 12699
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Posted
I'm torn between a good Honeycrisp and a good Empire. Galas are decent.
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NDP Federal Convention Ottawa 2018: A random assortment of Prots and Trots.
Posts: 7646 | From: Peterborough, Upper Canada | Registered: Jun 2007
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Dogwalker
Shipmate
# 14135
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Posted
I stopped on the way home and bought some Royal Galas and some Red Rome. (Royal Galas are originally from NZ; mine were grown in Massachusetts.)
The Galas are good, nice and firm, but with overtones of pear to me. I'm going to have a Gome after dinner.
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If God had meant for us to fly, he wouldn't have given us the railways. - Unknown
Posts: 155 | From: Milford, MA, USA | Registered: Sep 2008
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Gee D
Shipmate
# 13815
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Posted
Penny S an apple sauce with horseradish is the traditional Viennese accompaniment to tafelspitz (boiled beef). I'm thinking your caramelised onion and apple sauce could also go well with that, or with roast chicken.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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ArachnidinElmet
Shipmate
# 17346
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Posted
Having a fridge and freezer full of apple sauce left from an Apple Day (21st October) event I can tell you apple sauce is good with everything.
Has anyone else come across the phenomenon that if you give a child a toffee/chocolate apple they'll eat the outside and throw away the apple, but give them an apple and some toffee/chocolate and they'll eat both?
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'If a pleasant, straight-forward life is not possible then one must try to wriggle through by subtle manoeuvres' - Kafka
Posts: 1887 | From: the rhubarb triangle | Registered: Sep 2012
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lilBuddha
Shipmate
# 14333
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Posted
It is not a phenomenon, it is normal behaviour. ![[Razz]](tongue.gif)
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I put on my rockin' shoes in the morning
Hallellou, hallellou
Posts: 17627 | From: the round earth's imagined corners | Registered: Dec 2008
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Penny S
Shipmate
# 14768
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Posted
quote:
Originally posted by Gee D:
Penny S an apple sauce with horseradish is the traditional Viennese accompaniment to tafelspitz (boiled beef). I'm thinking your caramelised onion and apple sauce could also go well with that, or with roast chicken.
It doesn't get as far as caramelising. Might be interesting with the horseradish.
Posts: 5833 | Registered: May 2009
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Chorister
Completely Frocked
# 473
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Posted
I have a soft spot for Russet apples, they are not often popular because they look brown, but the taste is gorgeous. Failing that, then Cox and Braeburn are good too.
My favourite apples are from a farm at Sidmouth, although the fresh pressed apple juice from the orchards just along from where I live is the most divine.
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Retired, sitting back and watching others for a change.
Posts: 34626 | From: Cream Tealand | Registered: Jun 2001
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Chorister
Completely Frocked
# 473
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Posted
If you want an accompaniment to pork steaks, rather than use stewed apples, then try some Cider Apple Jelly (aka Taunton Jelly) which has a beautifully fresh appley-cidery zing to it. The best I know is this.
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Retired, sitting back and watching others for a change.
Posts: 34626 | From: Cream Tealand | Registered: Jun 2001
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Roseofsharon
Shipmate
# 9657
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Posted
quote:
Originally posted by Chorister:
I have a soft spot for Russet apples, they are not often popular because they look brown, but the taste is gorgeous.
I love the nutty flavour and firm texture of Russets. Egremont Russets have been favourites of mine since I was a child. I think of them as "Christmas Apples" as they were only in the shops in late November and December, and featured in our Christmas stockings. They were the ones I put in my boys Christmas stockings, too. They seem to have a longer season these days, probably due to modern storage techniques.
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Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Palimpsest
Shipmate
# 16772
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Posted
We sometimes get Russets here at the farmers market and they're quite nice. They aren't popular because they don't look perfect.
One of my espaliers is an Ashmead Kernal which has a nice nutty flavor and I have one Dutch apple Karmijn de Sonnaville which takes a long time to ripen but is really tasty. Before you get visions of vast orchards, my espalier is a small Belgian block fence of 10 saplinggs that yields 20 or 30 apples a year, while the 50 year old dwarf Gravenstein in the next yard has hundreds on a good year. Still it is fun to enjoy the variety.
[ 06. November 2013, 07:04: Message edited by: Palimpsest ]
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Pomona
Shipmate
# 17175
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Posted
quote:
Originally posted by ArachnidinElmet:
Having a fridge and freezer full of apple sauce left from an Apple Day (21st October) event I can tell you apple sauce is good with everything.
Has anyone else come across the phenomenon that if you give a child a toffee/chocolate apple they'll eat the outside and throw away the apple, but give them an apple and some toffee/chocolate and they'll eat both?
Apple sauce and mustard is so good on cold meat sandwiches, and not just with pork - it is underused indeed.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Starbug
Shipmate
# 15917
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Posted
quote:
Originally posted by ArachnidinElmet:
Has anyone else come across the phenomenon that if you give a child a toffee/chocolate apple they'll eat the outside and throw away the apple, but give them an apple and some toffee/chocolate and they'll eat both?
I can remember many a childhood toffee apple that looked good on the outside, but once you got past the toffee, the apple was too soft or going off.
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“Oh the pointing again. They're screwdrivers! What are you going to do? Assemble a cabinet at them?” ― The Day of the Doctor
Posts: 1189 | From: West of the New Forest | Registered: Sep 2010
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L'organist
Shipmate
# 17338
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Posted
Its because the hot toffee/chocolate over-warms the skin and first layers of apple, so it speeds up the softening...
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Rara temporum felicitate ubi sentire quae velis et quae sentias dicere licet
Posts: 4950 | From: somewhere in England... | Registered: Sep 2012
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Pearl B4 Swine
Ship's Oyster-Shucker
# 11451
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Posted
Grimes Golden is a wonderful apple. And I love variety names. I found this tidbit of info about Grimes Golden:
- Grimes contains 19% sugar that ferments to a 9% alcohol, and was popular for the making of hard cider in the Blue Ridge Mountains of Virginia.
Local custom is to put a barrel of squeezings where it will freeze often, and scrape the ice off the top. Repeat. Drink when ever you judge it's ready. Watch out tho- its so tasty you'll be staggering before you know it.
My favorite 'red' is Stayman Winesap. There is nothing it can't do- is delicious and keeps.
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Oinkster
"I do a good job and I know how to do this stuff" D. Trump (speaking of the POTUS job)
Posts: 3622 | From: The Keystone State | Registered: May 2006
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Ariel
Shipmate
# 58
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Posted
I'm guessing that many of the North American apples are originally of English stock, if you go back a few centuries? Just wondering if there are any old varieties that may have died out here but are flourishing on the other side of the Atlantic...
Incidentally, does anyone know how the intriguingly-named Northern Spy got its name?
Posts: 25445 | Registered: May 2001
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jedijudy
Organist of the Jedi Temple
# 333
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Posted
Ariel, this site gives a possible answer to your question, which is one I've often wondered about, too.
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Jasmine, little cat with a big heart.
Posts: 18017 | From: 'Twixt the 'Glades and the Gulf | Registered: Aug 2001
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Amos
Shipmate
# 44
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Posted
Northern Spy is my favourite apple of all time. I miss it every autumn, and if I could get one I'd grow it in my garden--where my predecessors planted Beauty of Bath, Golden Noble, and one late dessert apple which I can't yet identify.
We're just coming to the end of the time when people leave boxes of apples at the end of their drives with signs saying 'Help Yourself.' Last week I brought home a pocketful of the most delicious apples of the season--absolutely fresh, well-balanced, crisp, and juicy. There's no better fruit than a good apple.
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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LutheranChik
Shipmate
# 9826
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Posted
When we are fortunate enough to get up north during the fall months (alas, not happening this year), we enjoy going to an orchard called Christmas Cove Farm, outside Northport (the village at the tip of Michigan's Leelanau Peninsula), which specializes in heirloom apple varieties. They have over 200 varieties in cultivation, something that boggles my mind. When you visit the farm you're directed to a large pole building filled with bushels of different apples in season, each pile carefully labeled with history and suggestions for use. It's an incredible experience. (Many of these apples are winding up at a local cidery, Tandem Ciders, that's helping introduce Americans to the joys of hard cider...the owner makes one of his ciders from a special, secret blend of heirlooms with an affinity for that process.)
My favorite apples tend to be the earlier varieties, maybe because that's what we had growing up on the farm -- apples like "Duchess of Oldenburg" (how many of these wound up in my mother's apple pies!) that ripen in August. I also like "Strawberry," an apple that's increasingly scarce because it doesn't keep at all; it's purely for eating fresh. (It gets its name from its shape; it's a kind of creamy green with a large pink blush, and it has a very fruity, indeed berrylike, flavor.) I think my favorite heirloom variety is "Fameuse," what we used to call "snow apples" -- flavorful, with a beautiful white flesh that makes the prettiest applesauce. For later apples I think "Russets" are pretty tasty.
Of course the local supermarkets and conventional orchards only have about five or six apple varieties at best. The most popular kind here he in Michigan is the "Honeycrisp," which lives up to its name in the sweetness and crispiness departments but is, I think, overrated and overpriced. (I'm told that that the trees are touchy here in Zone 5 and have to be babied by growers, hence the price issue.) If I have to buy supermarket apples I choose "Golden Delicious"; great for baking and eating fresh.
We also forage for apples on quiet rural roads with volunteer apple trees -- I always imagine some farmhand or schoolchild tossing an apple core over the fence many years ago -- that spill their bounty along the roadside. It's a great way to spend a crisp autumn day; and although around here we're in competition with people gathering wild apples for deer baiting, we have found honey holes of especially yummy apples there for the taking. I'd say that one out of three wild trees produce a fruit worth picking; but it's really fun to find the good ones.
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by jedijudy:
Ariel, this site gives a possible answer to your question, which is one I've often wondered about, too.
Thank you for this fascinating link. I'd love to try some of these - most of them are ones I haven't heard of.
Posts: 25445 | Registered: May 2001
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Palimpsest
Shipmate
# 16772
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Posted
The best book I've found for apple descriptions is a British book; The New Book of Apples by Morgan and Richards. It has an appendix with descriptions of a couple thousand apple varieties; what they're good for, parentage, coloring. I lent my old edition to an apple farmer and eventually had to give it to them.
Other notes. One reason Honeycrisp apples are expensive is that there's a royalty on them which goes to the Minneapolis Station that developed them. You can ignore the claims that its a cross of Golden delicious, genetic analysis made later shows it to be a mutation.
Part of my fondness for apples is that they don't breed true. Every new plant grown from seed is different than its parents. This means that every old apple we have has been maintained by humans cloning it over the centuries to keep the variety alive.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Firenze
Ordinary decent pagan
# 619
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Posted
If you go to this site , go to the Search function, select 'Apple' and 'all a-z' you get a listing, each one of which goes to a description, with photos.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
Good heavens, there are literally hundreds. And all we see in the shops are the same few - maybe 10 different kinds. I'm going to start looking more closely at fruit stalls at farmers' markets and seeing what they've got.
(Could be the next big thing since trainspotting...)
Posts: 25445 | Registered: May 2001
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Galloping Granny
Shipmate
# 13814
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Posted
I found a delectable new variety in the supermarket last month, called Ambrosia – has anyone else eaten it? Crisp and sweet as an apple should be.
And by way of a tangent –
Staying with my daughter in British Columbia one August I had the job of stewing apples from a nearby wild apple tree before the bears stripped them as they ate everything they could find before hibernating. There's a day in the fall when people are invited to help themselves to remaining apples from local trees, and apple presses are available for any who want to make juice/cider.
GG
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The Kingdom of Heaven is spread upon the earth, and men do not see it. Gospel of Thomas, 113
Posts: 2629 | From: Matarangi | Registered: Jun 2008
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L'organist
Shipmate
# 17338
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Posted
There's a man on the south coast who has one tree on which he has grafted 250 varieties.
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Rara temporum felicitate ubi sentire quae velis et quae sentias dicere licet
Posts: 4950 | From: somewhere in England... | Registered: Sep 2012
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Ariel
Shipmate
# 58
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Posted
Yes, I saw a picture of that in the paper a few weeks ago. I don't know how he keeps track of everything.
Posts: 25445 | Registered: May 2001
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The Weeder
Shipmate
# 11321
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Posted
We have Bramleys, with which our neighbour makes apple pies and Russetts which seem to me too hard for human consumption. Fortunately, the wild boar love them and clear them away very quickly. It is impossible to keep the boar out of the garden, but the apples mean they do not create chaos.
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Still missing the gator
Posts: 2542 | From: LaLa Land | Registered: Apr 2006
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LutheranChik
Shipmate
# 9826
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Posted
[Tangent alert] According to our Department of Natural Resources, we're being invaded by scores of renegade game-farm wild boars and their progeny, destroying local ecosystems and spreading disease...every so often the local paper will carry the photo of a hunter who, while stalking something else, bagged one of these exotics. (The DNR encourages hunters to kill them on sight.)
Sometimes our "apple-ing" takes us into some fairly remote rural places. So far, the only wildlife I've encountered sharing the bounty have been songbirds, deer and a raccoon. Until now I never thought of the possibility of encountering a wild boar... ![[Eek!]](eek.gif)
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Galloping Granny
Shipmate
# 13814
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Posted
quote:
Originally posted by Galloping Granny:
I found a delectable new variety in the supermarket last month, called Ambrosia – has anyone else eaten it? Crisp and sweet as an apple should be.
GG
Did some Googling and found Ambrosia is a British Columbia variety (but those I bought were locally grown).
GG
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The Kingdom of Heaven is spread upon the earth, and men do not see it. Gospel of Thomas, 113
Posts: 2629 | From: Matarangi | Registered: Jun 2008
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LutheranChik
Shipmate
# 9826
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Posted
I think part of the appeal of heirlooms lies in some of their names...who wouldn't want to try Sops of Wine, or Blue Sheepnose? (Although...my reaction to the former was "meh.")
Anyone ever try Spitzenburgs? They were, it is said, one of Thomas Jefferson's favorite apples and part of his orchard at Monticello. My impression, after tasting one at Northport, was that its looks were more impressive than its flavor...but that's just me.
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Dogwalker
Shipmate
# 14135
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Posted
Hey, Penny S, we tried your applesauce with onions tonight, with roast pork.
It's wonderful! Thanks for sharing.
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If God had meant for us to fly, he wouldn't have given us the railways. - Unknown
Posts: 155 | From: Milford, MA, USA | Registered: Sep 2008
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Penny S
Shipmate
# 14768
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Posted
Thank you - and thank my Mum and her Mum...
Posts: 5833 | Registered: May 2009
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Palimpsest
Shipmate
# 16772
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Posted
quote:
Originally posted by LutheranChik:
I think part of the appeal of heirlooms lies in some of their names...who wouldn't want to try Sops of Wine, or Blue Sheepnose? (Although...my reaction to the former was "meh.")
Anyone ever try Spitzenburgs? They were, it is said, one of Thomas Jefferson's favorite apples and part of his orchard at Monticello. My impression, after tasting one at Northport, was that its looks were more impressive than its flavor...but that's just me.
You have to be careful with those old names; some of them are for apples that were prized for cidermaking or dried rather than to be eaten raw or baked.
I've had Spitzenberg, they were mediocre once and very tasty a second time. I suspect they have to be really ripe.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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