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Found 4 results

  1. I received an email from Twin Springs Farm confirming that the new crop of gold rush apples are now available at the market's they supply. I shop at the Columbia Pike market on Sunday mornings, but Twin Springs sells at many area markets. IMHO, gold rush is the best apple; it is juicy, tart and a bit sweet and can be kept for s long stretch. Good for eating and cooking but almost too good to waste if it were to be buried in a pie.
  2. So I made a special trek out to the apple farm (nameless because I'm going to whine...) to buy my beloved Jonathan apples this past weekend. I always go the second Saturday of September and buy enough to get me through November. Got them home and eagerly tried one. Awful! Hard, tart and generally impossible to eat. Okay--maybe one of those other yucky apples got mixed in. I'll wait and try another before I get nervous. Nope. Sitting on my desk is another inedible apple. I called the farm to ask if it was possible the apples had been mislabeled. Unlikely. They only had Jonathan and Galas this past weekend and there is no way on earth this was a Gala. Most likely it's the dry season. So what is a broken-hearted midwestern gal supposed to do with a peck of inedible apples? I see lots of applesauce in my future. Sigh... Jennifer
  3. About an hour from DC, this orchard grows apple varieties that most people have never heard of. The owner is very nice and likes to talk about the history of the apples, etc. They make hard cider and have a tasting room. They sell already picked apples and also allow you to PYO. Worth a trip in conjunction with a visit to South Mountain Creamery. http://distillerylaneciderworks.com/
  4. Very interesting article on trying to save old apple varieties before they're lost forever: "Why Your Supermarket Sells Only 5 Kinds Of Apples" by Rowan Jacobsen on motherjones.com
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