[NAFEX] cooking apples (was Bramley)
tolenio at sentex.net
Tue Aug 30 18:51:45 EDT 2005
Northern Spyis a great keeper and fantastic in pies.
Large, green apples overlaid with red stripes.
The tart fruit is very popular for cooking and
number one for pies. Harvest in mid-October.
Storage 4-5 months
On Tue, 30 Aug 2005 18:00:14 -0400, Ginda Fisher <list at ginda.us> wrote:
> On Aug 30, 2005, at 1:40 PM, kieran or donna wrote:
>> . . . and they cook soft. . . . I don't know if it cooks
>> soft or not.
> Okay, enough about apples that cook soft. Can anyone recommend good
> apples that cook firm, and have excellent cooked flavor? I prefer a
> firm apple for my pies, and it needs to be tart.
> Right now my favorite is Jonathan, which has a very rich flavor and
> the slices keep their shape nicely in a pie if I don't cook it too
> long. But it doesn't keep well, and is very hard to find in my neck
> of the woods even when it is in season (eastern MA) I'm particularly
> interested in apples I'll be able to buy. We get a pretty good
> selection of the newer apples from the local farmers market and a few
> antiques at some pick your own places. But it's a lot of work and
> record keeping to test-cook each one.
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