North American Fruit Explorers mailing list at ibiblio

[Thomas Olenio <tolenio@sentex.net>]

Hi,

Have to chime in on the salt issue.

I have read that recent studies indicate that salt is not the "bad guy"
that the governmnet has painted it to be for the past 50 years.  However,
the government is so invested and entrenched in it's own hype it refuses
to change it's postion.

Guess they figure if they admit they have been wrong for 50 years we will
wonder what else they are wrong about. (smile)

Ciao for now,
Tom

--
Thomas Olenio
Ontario, Hardiness Zone 6a

On Fri, 3 Aug 2001 edforest55@hotmail.com wrote:

> My first impression was Lodi also, due to the color and the blandness
> of the yellow ones. I personally like green Lodi apples eaten fresh,
> when they have a bit of tartness and texture to them.
> We used to eat green apples with salt when I was a young boy despite
> my mother's warning that the salt was a bad idea. They sure were good
> though, these days I have to agree with my mother about the salt.
>
> Kevin B
>
>
>
> --- In nafex@y..., "David Doud" <doudone@n...> wrote:
> > Possibly 'Lodi' - an 'improved' Transparent introduced because it's
> slightly
> > earlier and bigger - tip-off is that it didn't lose its shape in
> cooking -
> > Transparent cooks into a very smooth sauce quickly - Lodi does not
> and is
> > therefore a source of dissapointment to people when misrepresented
> as
> > Transparent -
> > ----- Original Message -----
> > From: "Kieran or Donna" <redherring@t...>
> > To: <nafex@y...>
> > Sent: Thursday, August 02, 2001 2:45 PM
> > Subject: [nafex] Re: low acid apple
> >
> >
> > > I got a call from a little old lady last week asking me to come
> pick some
> > > apples.  I'd picked up apples from under another apple tree in
> her yard a
> > > few years ago, and
> > > well, you know how us NAFEXers can entertain people, so naturally
> she
> > > thought of me when the other tree outdid itself this year. I
> could hardly
> > > put a foot down under the tree without stepping on apples.  I
> tasted one,
> > > and
> > > my first thought  was, "This is a pretty sorry excuse for an
> apple."  I
> > > tried a few more, from slightly yellow to mostly green, (it
> doesn't change
> > > color much) and still there was no acid, and not much taste.  I
> picked up
> > > about 5 gallons of them off the ground, and by the time I was
> done, I was
> > > thinking I'd make some bland wine to blend with the plum wine I'd
> started,
> > > to tone down the acid a bit, and I'd make some cobblers and pies
> that for
> > > once my husband could not complain about being too sour.  They'd
> be good
> > in
> > > curries too, so we had to stop at our friends house and get some
> nice
> > > organic beefalo for the curry.  I gave them a bunch of apples,
> and she got
> > > out the salt.  I never ate salt on apples, and had to admit it
> was good.
> > > She gave me a bunch of eggplant from another old lady, and we
> headed home,
> > > my head teaming with recipe ideas.
> > >        I've read that the point of the sweet nonacid apples was
> to cut
> > down
> > > on the need for sugar.  I think they could simply serve as a
> substitute
> > for
> > > sugar. The curry was great, and my husband loved the cobbler I
> made.  I
> > > myself ate 5 apples raw (with salt) before breakfast this
> morning, and at
> > > least that
> > > many while cooking yesterday.  They aren't all that big, but I
> don't know
> > of
> > > any other apples I would eat that many of.  They don't have all
> that much
> > > taste, they aren't real crisp, but don't get mushy (don't lose
> shape in
> > > cooking either) and they are pretty juicy.  I got to thinking
> about some
> > > NAFEXer up north who had an article in Pomona offering an apple
> he had
> > > raised.  He said it
> > > wasn't a high flavored apple, was not at all striking, but that a
> person
> > > could easily eat 3-5 of them without thinking about it.  This
> apple is
> > like
> > > that, though I expect his is better.  Another advantage of this
> one is a
> > > nice thin skin that's fine to leave on in cooking, like the
> summer apples
> > > have.  It's only been 36 hours, and already my
> > > opinion has changed 180 degrees.  I actually think I know where
> there are
> > 3
> > > more trees of it, I picked a few apples off the ground a few
> years ago,
> > and
> > > was not a bit impressed, especially as
> > > the first year they were a bit bitter.  I remember the owners
> were really
> > > proud of the trees, and I thought they were crazy.  I thought the
> only
> > > reason such trees would have been planted would be for blending
> for hard
> > > cider.
> > >     Now I am wondering if maybe I ought to graft a tree for
> myself.
> > Another
> > > nice thing about it is that it's coming on during that lull
> between the
> > > early and the late apples. I don't see any CAR on the tree, not
> that that
> > > means much in town.  They do have some apple maggot, which
> surprises me,
> > > because though I do find them here, I don't notice them all that
> often.  I
> > > wonder, do they tend to hit only apples from a certain time of
> year, or
> > can
> > > they get all varieties from early to late?  I don't see any
> codling moth,
> > > but that too is hit or miss here.  Mostly hits, but not always.
> > >     Does anyone have any clues as to what variety it might be?
> One thing
> > > peculiar about it is that not only are some of the fruit
> flattish, but the
> > > concave area on the bottom is large, and the lower curve up to
> the cavity
> > > more of a corner than a curve.  Donna TN z6
> > >
> > >
> > >
> > >
> > >
> > >
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> > >
>
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