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  • From: "Dave Griffin" <>
  • To: "North American Fruit Explorers" <>
  • Subject: Re: [NAFEX] firm cooking apples (was Bramley)
  • Date: Thu, 1 Sep 2005 05:37:31 -0500

Prairie Spy and N. Spy are unrelated. I used to know the parents but only
remember this much now. Where does the spy part of the name come from?
Somebody once told me it was a reference to the russeted area around the
stem. This is much in evidence on the Prairie Spies but I don't know if the
N. Spies have it, and it doesn't explain why that makes it a "spy".


> [Original Message]
> From: Ginda Fisher <>
> To: North American Fruit Explorers <>
> Date: 8/31/05 5:23:24 PM
> Subject: Re: [NAFEX] firm cooking apples (was Bramley)
> Thanks everyone.
> Charlie - you live in my general neighborhood. Where can I buy
> Northern Spies? (reply off list if you like.) I see a few of them
> for one week at one market, and wonder if anyone sells them in more
> quantity.
> Stephen, I will have to try a multi-variety pie with an eye towards
> slices in sauce, as you suggest. Perhaps Spy and Macintosh.
> Of the other suggested apples, I can buy a few Goldrush or Newton
> Pippin (like Northern Spy), Jonagold, Stayman Winesap, and of course
> Macoun, which is very popular around here and is in the supermarket
> in season. I find Macoun cooks similarly to McIntosh. (Maybe I
> overcook it?)
> I've never seen Suncrisp or Cox's Orange pippin for sale locally. Or
> a Prairie Spy. Is that a really different apple or just a sport of N
> Spy, do you think?
> Thanks again. I will think of you in pie season. :)
> Ginda
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