We’re pulling out all the stops for cuteness this week with Lady Apples. I hadn’t seen any for what seemed like years (seasonal eating will do that to you) , and their season is very short, so I had to pick one up. Ladies and gentlemen, these are showstoppers!
Image from The Produce Hunter
Theoretically, these make a good holiday apple– they should be available between Thanksgiving and Christmas– but they’re in season a little early this year in New York, it seems. They’re tiny, rosy, and semi-sweet– and just a little bit winey. I think they’d probably be great either made into caramel apples or cooked with pork, but this one didn’t last long enough; it’s a two-bite apple, and Ihad to eat it to find out what it tasted like. If you’re more patient than I am, these apples dry well and can be stored in the fridge for up to 4 weeks.e
Rumor (or Produce Pete) has it that “Lady Apples are the oldest variety known, first cultivated by the Romans. The French loved them and thought they were a royal apple; early American colonists thought of them as a symbol of wealth.”
Last week, Hannah of I Heart Kale chimed in to remind me of her recipe for applesauce with ginger and plums that I’ve been meaning to try all month. Sounds delicious, doesn’t it? I’m going to be out of town next weekend, but I may have to make some with my haul the week after next if I can find the plums (they were still going strong at the market this week.)
About An Apple a Week: I was inspired to try one new type of apple each week until apple season was over or I couldn’t find any new recipes. I’m going to try to post a new type each Sunday– if you have an apple recipe post you want linked, or want to challenge yourself along with me, please let me know!
Until I went to high school in New England, I hated apples– they tasted like mildly sweetened sawdust: red delicious sawdust, yellow delicious sawdust– and for a treat, occasionally mcintosh wax and granny smith was, which had slightly more flavor but were still predominately waxy and sawdusty. The apples we picked in New Hampshire were different: some sweet, some sour, some flowery; all *actually* delicious… so, when Brooklyn Bachelor asked me what type of apples I had put in my apple pie (Jonagold), I was inspired to try one new type of apple each week until apple season was over or I couldn’t find any new recipes. I’m going to try to post a new type each Sunday– if you have an apple recipe post you want linked, or want to challenge yourself along with me, please let me know!
Image Courtesy of FreshDirect
This week, rather prosaically, I am going to start with McIntosh apples. McIntoshes are early season apples and don’t store well, so if you’re a fan, now’s the time to get them. The ones I sampled this week came via the local section at FreshDirect from Red Jacket Orchards in Geneva, NY. They tasted as if they had just barely been waxed, but I’m not sure if they actually were. They were beautiful, deep red skins streaked with bright yellow green in their characteristic fashion which contrasts nicely with their pure pale insides– they’re certainly one of the more beautiful apples. The skin was crispy (in a good way), and the inside was sweet and tangy and floral, all at the same time. They’re great for eating out of hand, but I also like them in applesauce. I’ve had less then great success cooking them in oatmeal– they’re definitely “bright” flavored rather than “rich/ autumnal” flavored in my book, and when they cook, they don’t mellow as much as some other types.