Apples, apples, apples!
Posted September 14th, 2007 by JB Reynolds
There is nothing quite like the harvest time, but some fall seasons can bring an embarrassment of riches. Not so long ago, the neighborhood where I live was one of California’s premiere apple growing regions. Even though most of the old farms have given way to more lucrative wine grape cultivation, the months of October, November and December still bring thousands of pounds of fresh local apples to the marketplace.
The familiar popular varieties are all there – your Fuji, your Rome, your Delicious (red and golden), your Granny Smith – but who among us knows the delights of the Bellflower? Or the Star-king? Or the Hortley? In an apple growing region you can sample the lusty Stayman Winesap, the doughty Arkansas Black, the versatile Gravenstein, the stupendous Black Twig, or even the beguiling Sleeping Beauty, and buy of each in quantity.
True to the American commercial tradition, you can save a lot of money under the unit price if you purchase in bulk, so a whole box is always the best buy – and yet the iron that entered the soul when all those 50-pound crates of apples were purchased at the orchard tends to oxidize when those boxes are lugged into the kitchen and just sit there, waiting for you to DO something with them.
Three handy solutions are: DRY ‘EM, PIE ‘EM, AND BUTTER ‘EM.
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