This year we added 10 more apple trees to our Orchard. 8 are Granny Smith’s and 2 are "5 in 1"s They have 5 species grafted onto one rootstock. It’s not as exotic as it sounds, the production on those trees tends to be light, but they work great as a pollenator for other trees. We have a total of 45 trees, 32 of which are Apples. The first ones are now finishing their 4th year. We would have had a couple of bushels from the total bunch for a first crop had Bambi and his thugs not struck just before early harvest.
We have several Golden Delicious, a couple of Red Delicious (pollenators for the others) Some Fuji, Mitsu, and Rome Beauties(baking apples). I have a couple of Arkansas Blacks, a beautiful Southern Apple that has a 6 month storage life. I put in 2 Prairie Spies 2 years ago. They won’t give me anything for another couple of years, but I am anxious to see if they are in the same family as the Northern Spie. The Northerns we got in Upstate N Y were the best, densest, crunchiest and best tasting apples I have ever enjoyed.
A nearby Orchard here in this area has a lot of Gold-Rusher and Jon-A-Golds. Both are a definitie improvement over the Golden Delicious. I will add some of each next season.
When I was in cooking school in France the only apple we ever used was the Golden Delicious. I still swear by it for the best Tarte Tatin.
Oh yessss. Braeburn are one of my favourite eating apples. Not too sweet but very crisp and juicy. Empire too. I like Pink Lady and we have been getting an Aussie variety called Sundowner thats pretty tasty too.
When I go picking, my preference is a tart Jonathon. I cannot find Pink Lady in any orchard and rely on my grocer for those. Is there a source for Pink Lady variety in Chicagoland?
I cooked with some Braeburns over the weekend and the result was very good.
The local apple (in Sonoma County CA) is the Gravenstein. In the fall, these are mostly pressed for cider which is sold all over the place, especially in and around the town of Sebastopol.
There used to be an orchard off Exit 8 of the New Jersey Turnpike, outside NYC, that had something like a cross between Staymen-Winesap and Red Delicious. Excellent eating apples. Alas, the orchard has since been taken over by chemical plants/factories/office complexes/houses/whatever.
Fuji apples are great poached, and are good in poached pear and -type recipies.
God had a good day, back then, when, for whatever reason, He invented apples.
Pennsylvania Dutch Country checking in on apple pie mit milk. Another very tasty combination and my personal favorite is a hot homemade apple dumpling oozing cinnamon and brown sugar mit ice cold milk. Don’t get much better than this. Well it does but pretty good stuff.
I also agree about the Pink Lady. I first tried those a couple of years ago, and Central Market carries them in season. They are awesome.
My favorite apple for pies are Northern Spies………they are great and I have never seen them outside of New York State.
My favorite apple for sauce are Cortlands………they make the whitest most wonderful sauce you could ask for.
Favorite "eating" apples are Fugi, Macintosh, and Gala’s.
I can remember about 20 years ago when an elderly lady took me apple picking and we picked a bushel of 20 oz. pippins……they were huge and delicious both for eating and cooking. Has anyone seen any of these?
A few comments on the article I posted a link to. I hadn’t read it thoroughly this morning, but in addition to Green Acre which is about 5 minutes from my house, I remember going to the Bartolotta Farm in Germantown, Columbia County with my father when young to pick cherries.
Just stopped at Green Acre last night with my wife who got some freshly picked blueberries and peaches.
I also like Ginger Gold and Gala, and another new one called Empire. There was an article in todays local paper, The Democrat and Chronicle
about how this year is bringing us a bumper crop of high quality apples.
I’m all about the Pink Lady — unfortunately, it can be difficult to find around New England.
Mmm. Now this brings to mind a foodie thought for the day … what about an Apple Tasting tour of the USA… ? I’ll bring the tastebuds if you supply the apples [:o)]
We have a giant Lodi apple tree on our property and I have been making applesauce for about the last month. The taste a lot like Granny Smiths but smaller and a little less tart.
My other two favorites, Ida Reds and Cortlands, won’t be ready for a month, at least.
I got a half bushel of the Ginger Golds while I was up in Mountain City GA two weeks ago along with my pickling cukes and peaches. Unfortunately, they went too fast because everyone loved them.
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