A very good looking apple! They make incredible cider. Both are my favorite old time fall apple. Both are getting hard to find locally as people want "red apples". These were old trees that were left over from the farm my suburban tract home was built on. Laying on the ground or picking from the tree,they were the best.
A flavor and juicy delight I will never forget. A pity because what sets them apart from the travesties pushed on us in supermarkets is the rich depth of flavor. Heirloom apples like Winesap have a spiciness that modern apples lack.
Needless to say they work beautifully in pies and tarts. The apple is also fantastic as a snack esp. While I still think Jonathan is the best apple ever, the Winesap comes pretty darn close and I snap either up whenever I can find them. Love it out of hand, but would like to get enough to make cider. My buddy who owns the tree I have eaten from for half of each of the past two years is selling his house, so now I must get scions for grafting. This apple makes fabulous sauce, pies, crisp and I can only imagine the juice if squeezed!
Another option with the pie would be to take the Alton Brown approach, toss the apples in some of the sugar used in the filling and let them drain in a colander for an hour and a half or so, this will prevent them from watering down your pie and the drained juice can be reduced and spread on top of the pie crust for a wonderful apple caramel coating.
AFter many years of struggling with the juice issue in the pies, I saw a cooking show that said to saute the apples lightly in butter for about 5 minutes to cook off the extra liquid. To this day, I have never had a soupy pie. Try it! I remember eating them when I lived here 30 years ago. Does anyone know where I can find them here? Wes Rolley, I also await until the Winesaps are out before visiting farmers' stands. And of course, that means no sooner than early fall.
Sadly, they have all become tourist traps these last few decades. It was the Winesap that opened my eyes to apple connoiseurship. In my public high school we were compelled to take a half semestre cooking class. At home afterwards I would try my hand at Betty Crocker recipe apples pies. My father preferred my own to even his mother's, though she could make them quickly, in greater number, with a coal fired oven, and given whatever other constraints one might encounter in depression-era Philly.
My misgiving about my pies-and by that I mean the Winesap-was the syrup that would form at the bottom of the pie. While it didn't prevent the bottom crust from crisping, it happened every time and the cookbook failed to address it. People used to suggest cornstarch or extra flour, but I wanted to avoid the pasty mess I find in the worst store bought pies. Perhaps next fall I'll try it and see what results-in a worse case scenerio, I'll deal with the syrup. Of course, I'll also experiment with wet nuts and caramel!
But getting back on track, I so look forward each year to that cool weekend day when I drive alone down my favorite road, the White Horse Pike, to beautiful Hammonton to pick up my large basket of Winesaps, that I try to leave the house on an empty stomach. Immediately upon leaving the market-keeping an eye to make sure no other cars are nearby! The loud crisp snap that competes with One Republic on upgraded speakers! Every time caught by surprise by the spray that fires in all directions-face, windshield, eyes-from this ultra juicy fruit!
My hunger quenched first by the sweet, hot-heel followed by an acidic tart! The sun on my face, the wind in my hair! Chomp, chomp, chomp! I will certainly regret sharing this, but this experience is so transforming and mystical for me that in my single Pagan tradition, I toss part of my apple out the window into a copse of trees to share back some of the bounty which that land had lent to me.
Kudus to Faye Kane, nice read! Average rating based upon 0 reviews. This week's heirloom apple from Farmer Zeke - each week he will pick a favorite which is really hard for him to do for you to try.
These apples are real treasures and flavor is their most outstanding trait. Storage Tips Store in a plastic bag in the refrigerator. Good eating, cooking and juicing apple. The Scott Farm orchard manager, Ezekiel Goodband, utilizes growing practices that enhance the biodiversity of the orchard ecosystem — the more complex the ecosystem, the more stable it becomes, minimizing the potential for significant pest explosions.
All their fruit is ecologically grown, and they are Eco-Apple certified. Email Address. Choose an option. Where are you located? Winesap apples have a tart, almost wine-like flavor and are very firm with yellow flesh.
They can be eaten fresh or used for baking. Add to Cart Add. These apples are great for snacking or cooking. Shop by Department. Thanksgiving Pre-Order.
0コメント