Fruit Grower’s Journal

Fresh pressed, sweet apple cider is a sure sign of autumn.  Most growers blend apples to achieve a cider flavor unique to their farm.  McIntosh and Cortland have long been important sweet cider blending apples, but Gala, Golden Delicious, Mutsu, Paulared, and several other varieties now contribute their unique flavors the mix.  To keep that cider at it best, be sure to keep it in the refrigerator.

Which apple makes the best pie or the perfect apple crisp? Again, personal taste is the key.  I happen to like pies made with McIntosh apples.  Yes, these pies tend to be juicy, but one of the characteristics that makes McIntosh special, that incredible bouquet, helps make McIntosh pies special too.

Gala has quickly become a favorite for apple crisp with some avid bakers.  It is sweet and juicy and its flavor marries well with spices.   As for a good all around cooking apple, my wife prefers the Cortland.  It has a pleasing apple taste, resists browning, and peels easily.

One autumn treat I really enjoy is fresh, warm, skillet-made sauce.  Apples are peeled, cut into slices, cooked in a skillet, seasoned with cinnamon and served warm on the dinner plate.  No sugar is ever needed.  We like to use a mix of apples, a few McIntosh, perhaps a Golden Delicious or two, Mutsu, Honeycrisp, Gala – whatever is ripe and naturally sweet.  We may toss in a pear for a flavor twist.

Variety of the Week

Pears are wonderful fruits.  This one, a red-skinned pear named Stark Crimson is no different.  It is large and ripens early, usually by very early September in southern New Hampshire.  While it does not store well, Stark Crimson pear has sweet, melting flesh and is great in its season – it is one of those fruits that is best served with a napkin.

Beautiful, red-skinned Stark Crimson pears hang awaiting harvest.  Photo: W.Lord

Red-skinned pears are gaining popularity in the market.  They please the palate and are attractive additions to fresh salads and the like.

Bill Lord, September 11, 2009