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I ate my last Ashmead's Kernel today, surprisingly good after several months in my refrigerator.
(That said, my fridge sometimes resembles the wardrobe to Narnia in the way it can cough up apples I did not realize I still had.)
This was not the super-crisp lemony flavor bomb of September, but a mellower version with more of the savory notes front and center.
I don't think of Ashmead's, or any of the russets, as prime keepers unless stored in better refrigerators than mine. So now is the time to finish them up.
On to the Suncrisps next, plus whatever is good in supermarkets and winter market.
Hi, Adam,
ReplyDeleteFirst of all, I just wanted to say thank you for writing this blog. I've enjoyed reading these posts and especially enjoy your apple reviews.
I'm wondering... I've been wanting to put in an apple orchard in my zone 7 bit of the desert Southwest for my family and I've been brainstorming the following as possibilities...
For dried apples: Rome Beauty, Jonathan (we LOVE) dried apples!)
For early apples: Yellow Transparent, Gravestein
Eating out of hand: Ashmeads Kernel, Macoun, King David
Keeper: Black Twig, Winesap
Baking: Newton Pippin (been very impressed with the way the ones I bought last fall kept, though)
Cider: Pink Sparkle, Maiden Blush
Applesauce: ? I'll probably end up making sauce with the apples I don't eat, dry or turn into cider :) or are there apples I should grow for that specific purpose?
I've got a Cripps Pink, an Arkansas Black, a Grimes Golden and a honeycrisp already. Also a tree my parents planted when I was young that we think (based on tasting at a local orchard) is a Jonathan. It's my favorite, but unfortunately the tree probably won't last too much longer.
So... what do you think? Where are my gaps? Anything I should consider adding? Anything I mentioned I should reconsider?
Any advice would be appreciated :)
@Syscat,
DeleteThank you. I am glad that you enjoy the blog.
I think Jonathan is a lovely choice, if it will grow where you are. I wonder about Ashmead's and Macoun, too, much as I esteem them.
Indeed my ignorance of what will grow where you live is near total. With that as a great looming footnote to all, here are my thoughts.
In place of Yellow Transparent, investigate Pristine, though for sauce you might choose Yellow T.
For Winesap, do you mean the Stayman Winesap? If not I think that might be a better keeper. In any case I would urge GoldRush on you with both hands. It is remarkable in April.
Newtown Pippin is good for both baking and eating. I might also mention Rhode Island Greening.
Though I am especially unqualified to comment on cider apples, you might try Wickson, bred with cider in mind and also spectacular (grown under the right conditions) eaten out of hand.
Kevin over at Apples and Oranges knows a good deal more about growing apples than I, so you might look him up. Tell him I sent you.
Very best of luck on your splendid project! I hope in a few years you will take the time to let us know how your choices are working out.