I would use the online references as rough guides. Arkansas Blacks, like most fruit I guess, taste different year to year, even from the same orchard. Some years I will only use them in baking. This year, I’ve had excellent ones. They actually taste like honey. (Unlike honeycrisp, which have never really tasted like honey to me.)
Today I bought Black Twigs. You could call them an heirloom apple. I find I have to keep them about a month after harvest before I like them. There are all sorts of mysteries with apples, always something to learn.
OMG, I went a little crazy shopping, lol. So many sweet and savory bundles…I need to go through the stuff later. I caught a neighborhood candle lighting and several sand paintings.
3 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
145
Yup, I’m aware of that. I only pick apples from an antique apple orchard - the ones you can’t get in stupidmarkets. I have some AK Blacks waiting to be used, along with Baldwins and several other types.
2 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
151
Forgot to post: Sunday we went to Friendsgiving and brought a big winter salad with lots of fruit, toasted pepitas, and mustard-agave vinaigrette and cranberry sauce with apples, clementines, brown sugar, and spiced rum. (Forgive the sloppy leftovers pics)
Last week was Dr Loosen, which is a great slightly sweet one that’s prob more like $8 outside of manhattan, otherwise i look for something from Alsace and the back of the label usually indicates if it’s sweet or dry.
I adore Trockenbeerenauslese but that seems to get costly… also kn the sweeter side.
there’s good stuff from the ny finger lakes too.
Got home late from work and this was all I had the energy for. A nice thick slab of feta with EVOO and sunburst tomatoes baked at 400 degrees for 10 minutes. I ate it with some Finn Rye crisp crackers. Hubby and Small Girl Child had already eaten leftovers so felt no guilt. A glass of white port to end it all.
Thursday night already! This week is super busy, 5 hours with 3 trains to visit husband’s family. Tonight mil made veal with olive and lemon confit stew, similar to the moccoran chicken I made, very good.
(Forgot the photo, this was the leftover in the pot)
