A taste of things to sun

Apple trees bask in unseasonably warm February sun at Hutchins Farm in Concord, Massachusetts, earlier today.

Drink your fruit: Ashmead's Kernel Cider

The depth of my ignorance about hard cider is as great as my astonishment when I learned that the magnificent Ashmead's Kernel is used to make something to drink.

Ashmead's is a superb and complex desert apple eaten out of hand, a treat of first rank.

Like most other variety-named ciders from Stormalong, this one is a blend. 

Quick bites

Ice and snow here, a good time to catch up on some reading.

Washed-out off-season Honeycrisp

Though not a member of the Legion of Honeycrisp Fans, I understand (and respect) the appeal: an explosively crisp fruit with candy-like sweetness.

That's why I do not understand the draw of out-of-season Honeycrisp, which continues to dominate supermarket produce aisles at premium prices.

The field of stars

ESO/G. Beccari

Each February I evaluate the previous year's apples in a qualitative ranking system of zero to three stars. Sometimes I revisit and revise decisions from previous years.

I was fortunate to taste 15 new-to-me varieties in 2021. Only 4 of these came from farm stands or grocery stores: most were from personal connections I've made thanks to this blog. 

I treasure these connections as much as I treasure the apples.