![]() Pies of course and oven baked apples with sugar added which gave a kind of caramel. In the autumn my sisters and I would go out of the small town we lived in and collect the apples fallen from the trees besides the roads – that was legal. I grew up with apples – they were the cheapest fruit you could get in Germany after the war so my mother would cook sauce, jam – later mixed with other fruits. The Pacific Northwest produces almost 70% of the US apple crop. We are #2 in world cultivation, but China produces eight TIMES as many apples as we do. The problem is a very short growing season so they aren’t available for long. The Macoun (pronounced either Ma-cown or Ma-coon, my preferred pronunciation) is a hybrid of the McIntosh and Jersey Black. They are “red, juicy, firm, crunchy and sweet,” too sweet for Jackie’s taste. ![]() It was introduced in New York State in the ’60s. I believe Empire is a cross between McIntosh and Red Delicious. Jackie’s preference is for a very hard, tart apple. Since the pandemic, you can no longer pick out your own, but tell them which variety you want and how many, and they fill a bag for you. (We are #2 to Washington.) In season, we usually go downtown to the big Farmer’s Market outside the courthouse and buy a week or two’s worth of apples at the market. Post navigation ← FRIDAY’S FORGOTTEN BOOKS #630: THE ASTOUNDING ILLUSTRATED HISTORY OF FANTASY & HORROR A BOTTLE OF PURELL →Įveryone knows Washington State apples, but I bet not as many know that New York State also grows a bunch of them. This entry was posted in Uncategorized on Maby george. Are you a fan of apples? What’s your favorite? GRADE: A-Ĭhapter Two: Apple Varieties: A Complete Primer - 30Ĭhapter Three: Cooking Tips and Pantry Notes - 72Ĭhapter Five: Vegetable Entrees, Sides, and Salads - 100Ĭhapter Six: Poultry, Meat, and Fish Entrees - 132Ĭhapter Seven: Pancakes, Donuts, Biscuits, and Breads - 166Ĭhapter Eight: Pies, Crisps, Cobblers, Buckles, and Betties - 202Ĭhapter Nine: Dumplings, Bakes, Cakes, and Puddings - 254Ĭhapter Ten: Condiments and Cocktails - 299Ĭhapter Eleven: Beyond Baking: Apple Festivals, Products, and Pairings –312 Despite that, this is the Gold Standard for Apple recipes. I’d like to see what some of these wonderful recipes look like when done. My only quibble with this book is the dearth of photos. I’m now motivated to find a try a Northern Spy apple! Who knew there were so many different varieties of apples? And, I really appreciated the 34-page guide to apples which consists of a photo of the apple and a description with interesting facts about it. And Amy loves apples! There are over 100 scrumptious recipes in this book. Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series, Weekends with Yankee.
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