Photo by Barb McMahon/Flickr CC
One of the great things about fall is apples. And one of the great things about apples is that we are no longer stuck with the horrific industrially produced tasteless varieties. It seems every time an apple becomes popular someone begins to mass produce it. And unlike electronics or other man-made commodities, mass-produced food and natural produce are, presto, chango, made horrible. In the case of apples they become visually alluring but are thick-skinned, mushy, and tasteless. Witness what happened to Granny Smiths and then Braeburns and Fuji apples even at high end supermarkets like Whole Foods.
Fortunately, we can now get wonderful locally grown varieties at many stores, fruit stands, and farmer's markets, or even drive out and pick them at a local orchard. In honor of the season I went to one of my favorite farmer's markets--the one "by" the White House (more on this in a later blog)--and bought six different varieties and invited a bunch of people for a taste test. Here are the results, in no particular order.
Rusty Gold: a brown apple with rough, almost fine sand papery skin and firm texture. Many people who tasted it dubbed it a "papple." It seemed like a cross between a pear and an apple with a bit more tartness than a pear. Could be very nice with cheese.