Adam's Apples

The apple blossoms on this branch will never fade or fall, because they are made of glass.  ¶ (Photo: Made of glass. ) ¶ 

A wasp helps to bring an apple into the world at Nagog Farm in Littleton, Massachusetts, earlier today. Pollinator, lad and lass, With a hey, and a ho, and a hey nonino, That o’er the orchard green did pass, In springtime, the only pretty ring time, When bees do sing, hey ding a ding, ding ; Sweet lovers love the spring.

Only a few apple blossoms remain on the trees at Hutchins Farm in Concord, Massachusetts, yesterday.  ¶  This photo bookends last week's image of an early blossom . The 90-degree weather in the forecast here will surely wring out any that remain.  ¶ 

The starting gun sounds for the 2022 apple season at Hutchins Farm in Concord, Massachusetts, yesterday.

This review is missing an apple.  ¶  My other tastings of ciders in the Rare Apple Series from cider maker Stormalong feature photos of beverage and nameplate fruit.  ¶  Alas, I lack a Yarlington Mill apple to include in the family group. Indeed, I have never tasted that variety.  ¶  The cider pours a lovely orange-tinted gold that is pleasantly effervescent. There are fruit and tannins in the nose and mouth.  ¶ 

i'm moving Many, and probably most, of the photos I've published here over the years have shown apples from this vantage point.  ¶  It's the back railing of my porch, with my backyard in the background.  ¶  Take a last look, because I no longer live here.

  Researchers tracking the evolution of apples over the years have discovered that modern-day varieties are 3.6 times heavier, about half as acidic, and far less bitter than the wild ancestral species (much like crab apples) from which modern apples are derived. I was going to put on my science reporter hat and describe this research, from scientists at Dalhousie University in Nova Scotia.