North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

Hi,

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

Later,
Tom


On Tue, 30 Aug 2005 18:00:14 -0400, Ginda Fisher <list@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.
>
> Thanks,
> Ginda
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