Page 39 - The Hunt - Fall 2019
P. 39

                  An Apple Primer
Fuji. Staying power as a fresh eater December-April. Bred in Japan, it’s a hybrid of Red Delicious and Ralls Janet (an American variety from the 1800s).
Ginger Gold. An excellent mid-August apple for eating. A relative newcomer and naturally bred, it originated in a hurricane-ravaged Virginia orchard. Tart, sweet, full flavor with outstanding crunchy texture, it’s a good sauc- ing apple, too—though it mellows and loses its texture near October.
Goldrush. Another great keeper. Tart, richly flavored and golden yellow.
Honeycrisp. Draws the spotlight starting in early- to mid-September. Bred in Minnesota, it does best during cooler growing seasons. Jonagold. An all-around richly flavored crunchy eater and baker, available around Sept. 20, along with the Empire, Spartan, Jona- than, Red and Golden Delicious varieties. Macoun. A tender, thin-skinned MacIntosh cousin with a terrific sweet, mild, fragrant flavor. Originally bred in New York, it does well here during cooler growing seasons and is only good until the end of October.
Mutsu. Equally good for eating and baking. Greenish yellow, it ripens in mid October and is a cross between a Golden Delicious and the Japanese Indo.
Pink Lady. Another long-keeper, it’s picked in early November but retains a great tart-sweet crunchy texture through spring. Smokehouse. An outstanding sauce apple. Stayman. The most requested apple at Barnard’s from mid October through Thanks- giving. With its crunchy texture and tart yet sweet flavor, it’s good for sauce and pies, too. Yellow Transparent. Equal to the Lodi for summer saucing, but less commonly grown.
w
7
w
w
w
w
w
.
.T
Th
h
e
e
H
H
u
un
n
t
tM
M
a
ag
g
a
az
z
i
in
n
e
e.
.
c
co
o
m
m3
37





















































   37   38   39   40   41