Tuesday, September 16, 2014
The blush is enlivened by large lenticels sparsely distributed
Starkey has a thick short stem and a closed calyx. It is quite firm in hand.
This is a celebrated old variety and the question as alway is, How does it eat?
Inside fine-grained white flesh is firm and reasonably crisp but tender. Starkey is mild with a lovely sweet-tart balance bearing delicate hints of citrus and lychee.
This apple has a nice chew and a slightly astringent finish. I wish I had more of these.
Starkey is enjoying a new popularity thanks to the work of John Bunker, who tracked this variety down about 25 years ago. It originated on the farm of Moses Starkey in Vasselboro, Maine, in the early 19th century.
Various sources describe Starkey as a Ribston Pippin x Black Oxford cross. Maybe.
According to Bunker, Starkey, though a fine snack fresh off the tree, reaches its true eating peak around Christmas. Alas, I ate both of mine in September.