These fine apples came from Reed Valley Orchard, part of the 2009 crop, stored until May 1 (aka Derby Day, or Calvin Borel Day), when we popped them into a pot and made applesauce. The very first time I’ve ever made applesauce from fresh local apples at this point in the (unapple) season. Gold Rush apples have won my affection and respect in every way. They keep right on being great for such a loooong stretch of time.
Related posts:
- Gold Rush Apples for May Day Lunch? It was chilly Saturday (November 8, 2008), and the numbers of both farmers and customers at the Lexington Farmers Market...
- The (Local) Fruits of Summer, in Winter It’s January, and we are eating local fruit — Reed Valley Orchard’s apples and applesauce. The crisp acid-sweet taste brightens...
- Ahhh, applesauce! Bless Reed Valley Orchard! Dana Reed, orchardist extraordinaire, and Trudie Reed, front-of-the-business manager and marvelous human — these are people...
