September292014

Empire Apple Once Again!

Time to eat another Empire.  I picked a lot and so I will eat a lot.  

This one is quite small, maybe five to a pound?  And it has a deep red-purple blush, and a yellow background, greenish in the stem cup, and pale pink lenticels, and a rounded pentagonal shape, wider than it is tall.  You knew that already, though.  It has no russetting in its stem cup at all!  There is a patch of Surround (kaolin clay) on this apple that did not wash off but I don’t mind it because it’s ok for my consumption.  

The skin is squeaky and vegetal, and has a little give. I should move this one’s friends to cool storage.  The flavor of the flesh is acidic and grassy and a little sweet, with more floral suggestion of honey flavor than real sugar.   I don’t taste starch in any great quantity; I think this one was never going to get that sweetness no matter how long it sat on a tree.  The grain is medium in size and relatively dry.  It crumbles rather than flaking or yielding.  Layers of anthocyanin-rich skin seem to be staining the green-white flesh around the edges.  

As I eat, the flavor gets better.  A good apple.  

5PM
Anthocyanin staining?

Anthocyanin staining?

5PM
I will eat this apple.  Notice its dramatic blush and deep yellow background.

I will eat this apple. Notice its dramatic blush and deep yellow background.

September232014

Empire Apple Review

Hi you guys.  Time to eat an Empire apple.  I picked this apple on Sunday.  It is smallish and has a pinkish red blush on a yellowy-green background, with a few dark red stripes and pale pink lenticels.  Once I rubbed off the clay it is a little bit shiny. 

I really like the skin texture and the high acid content!  The grain is relatively fine but it’s so new that it is crunchy although not flaky, and the flesh is a greenish beige.  That doesn’t sound good but I assure you it is.  I’d say this apple is a little less juicy than average, good for work.  It almost makes the sound of a paper cutting machine when I bite in, like a dry slice.  The sugar is there but not in my face (except literally) and there is still some starch in this juice.  It’s got a rosy floral flavor behind the acid and a smell sort of like rubber band that come off vegetables.  The starch dries my teeth as I eat.  Ok a good apple. 

September162014
"Why are you eating what I presume is last year’s Washington Granny Smith?"
1. Still so yummy. 
2. Eating this apple is a life experience.  Why hide from it?  
3. It was food and I already had it.

"Why are you eating what I presume is last year’s Washington Granny Smith?"
1. Still so yummy.
2. Eating this apple is a life experience. Why hide from it?
3. It was food and I already had it.

5PM

"let’s pick apples together this Sunday" -umshoot

https://www.facebook.com/events/278096282381529/

September122014

Reviewing a Winesap!

So you’ll remember that I had a Winesap apple I wanted to eat because it was new and exciting! However, you’ll probably also recall that this variety is one that I had last year, and while I have deliberately not gone back and read what I used to think so as not to bias myself, I remember thinking the skin was much thicker that I would have liked. This apple is nearly circular top and bottom, with only a little pentagon shape, and very regular shoulders. The background color is greenish and the blush is purplish pinkish red with some paler stripes, and the lenticels are pale pink. I’m going to eat it.

Oh gosh. Starchy McStarch! My mouth is full of starchy apple juice. Yes, the skin is thick and vegetal, even bitter, and the apple flesh is hard and crunchy. The flavor is not great. Why would someone market this? Ugh. Disappointed, although not surprised.

Ok. Flavor. It’s starchy and a little sweet with a flavor like apple juice diluted in vegetable water. It isn’t good. I don’t want to talk anymore about it.

Even the inside flesh is still green-tinged. Sigh.

September112014
Wishful thinking…

Wishful thinking…

12PM
Dear reader!  Can you see russetting on this apple?  How about a plum curculio scar?  Print out my blog and circle them for your dream board.  

This is a Tydeman Early Red apple, a variety I have never tasted to my memory, and I am excited to eat it.  It is round, almost circular top-down and bottom-up, and wider than it is tall, and a good eating size.  The color is a pinkish red with mild red stripes.  The background color is still a little green at the stem but very yellow at the calyx.  And look at these tiny white lenticels!  Awww!  

Mmmmmm!  Oh wow.  Ok.  I should not have doubted the acid.  This has a lot of acid!  A good amount of sugar, too.  Overall, good yummy flavor.  But the texture, not so much.  The skin snaps well and then it’s pretty much downhill.  I’d give this apple 2/5 snaps for snappiness, as compared to other fresh apples.  As I work through it, the middle zone of the flavor is bland and it doesn’t make my lips delicious to eat, just puckery and dry from acid.  Very quick to brown.  

Ok, so we learned several things today!  It is good to start the season off slowly.  We will appreciate our autumn more and more.

Dear reader! Can you see russetting on this apple? How about a plum curculio scar? Print out my blog and circle them for your dream board.

This is a Tydeman Early Red apple, a variety I have never tasted to my memory, and I am excited to eat it. It is round, almost circular top-down and bottom-up, and wider than it is tall, and a good eating size. The color is a pinkish red with mild red stripes. The background color is still a little green at the stem but very yellow at the calyx. And look at these tiny white lenticels! Awww! Mmmmmm! Oh wow. Ok. I should not have doubted the acid. This has a lot of acid! A good amount of sugar, too. Overall, good yummy flavor. But the texture, not so much. The skin snaps well and then it’s pretty much downhill. I’d give this apple 2/5 snaps for snappiness, as compared to other fresh apples. As I work through it, the middle zone of the flavor is bland and it doesn’t make my lips delicious to eat, just puckery and dry from acid. Very quick to brown. Ok, so we learned several things today! It is good to start the season off slowly. We will appreciate our autumn more and more.

11AM
It’s the most wonderful time of the year to be an apple!  Or someone who loves them.  I went to the farmers’ market by Lincoln Center and got these apples from a farm in Milton-On-Hudson.  One is a variety I have reviewed before, Winesap, (but this one was large and early, unlike my orchard from last fall, which had them small and late) and one is a variety I’ve never had, Tydeman Early Red.  They looked good, so I got one, despite my distrust of early apple varieties (low acid usually).  Come along with me on this journey into the autumn just the way you’ve come along with me from 66th to 34th as I wrote this.

It’s the most wonderful time of the year to be an apple! Or someone who loves them. I went to the farmers’ market by Lincoln Center and got these apples from a farm in Milton-On-Hudson. One is a variety I have reviewed before, Winesap, (but this one was large and early, unlike my orchard from last fall, which had them small and late) and one is a variety I’ve never had, Tydeman Early Red. They looked good, so I got one, despite my distrust of early apple varieties (low acid usually). Come along with me on this journey into the autumn just the way you’ve come along with me from 66th to 34th as I wrote this.

September42014

Such Disappoint

I thought I could go to a writing thing but I can’t because of timing.

August112014
I took this peach from home and since it was pretty solid I expected it to be less than ripe.  In my mind I already was constructing a little blog post about fruit made of pectins to bring something useful out of a sad lunchtime experience.  Then I took this peach out at lunchtime and it was softer and pretty sweet!  It got a little dinged up in my bag, which I bet released some ethylene, which softens up fruits and chills out pectins, and that is pretty cool.  It was stringy and definitely acceptable.  Also freestone to a pretty serious degree.  

What’s exciting right now to me is that my mishna in Sheviit is talking about steps one takes to improve one’s fruit production, and one fig technique listed is puncturing the fruit.  I’d imagine this is attempting to elicit a similar wound-ripening response, even though the Meiri imagines me puncturing the fig to put oil inside to fatten it.

I took this peach from home and since it was pretty solid I expected it to be less than ripe. In my mind I already was constructing a little blog post about fruit made of pectins to bring something useful out of a sad lunchtime experience. Then I took this peach out at lunchtime and it was softer and pretty sweet! It got a little dinged up in my bag, which I bet released some ethylene, which softens up fruits and chills out pectins, and that is pretty cool. It was stringy and definitely acceptable. Also freestone to a pretty serious degree.

What’s exciting right now to me is that my mishna in Sheviit is talking about steps one takes to improve one’s fruit production, and one fig technique listed is puncturing the fruit. I’d imagine this is attempting to elicit a similar wound-ripening response, even though the Meiri imagines me puncturing the fig to put oil inside to fatten it.

August102014

Blogging! A ramble.

Hi tumblr.  

So I didn’t write on my blog because I was indoors and not outdoors and I didn’t eat most fruits (occasionally melon) and I was so sad because I wasn’t sciencing and careering and whatever.  But then I realized that I am actually doing cool things anyways and also I’m fine and also I still have some interesting ideas.  This is what’s been going on for me.  

All day long people I know sit on their computers and write thinkpieces about things they thought about, and all day long people post those items on Facebook and then other people repost them and mostly they say dumb things and sometimes they say smart things and that makes sense.  However, I definitely get sad when people waste time on that stuff, because I think 1. at the end everything is the same as it was at the beginning so it was usually a useless article because 2. they don’t generally have access to any new information or analysis and mostly 3. I believe that most smart people do their best processing out of the public eye, and it makes me sad that some people sit and regurgitate ideas for other people for the likes and the lols and a sense of obligation to educate others when really they could be spending that time on other pursuits, like real live conversations with peers not to impress but to understand, or alone thought.  So I didn’t want to write about my feelings because in my heart I was hating on others for writing about their dumb feelings, which I don’t respect in my heart.  I respect my own feelings!  I didn’t want them to become the subject of my own personal ridicule.  

Then I applied on a whim for this thing called Tent, which is a Jewish food writing seminar in NYC, and I got in, and I guess that means I’ll spend a week in October learning about Jewish food and how to write about it.  Sounds fun!  This is part of my project of saying yes to interesting experiences, because I’m young and I can do these things and I will only learn/become supremely employable through adventures and experience and meeting people.  Only, I stopped writing.  Now I only write about antique Haggadot.  This is a difficulty in the path of food writing!  

It is from this moment in my life that I come back to my tumblr.  It’s such a sweet format and so not intimidating, which is good for an easily intimidated lady such as myself.  Still, original content is scary to produce!  Therefore I am going to try to structure things, and write something about a food plant I ate or love every few days, and if this is the rule then I will try to follow it because it is much easier on me to follow a rule than to invent one.  

So, um, shoot!  Welcome back on board.  

June102014
I ate this very pentagonal apple I found in the fridge.  It was soft, almost buttery, and tasted like sugar and ethylene.  Hi tumblr.

I ate this very pentagonal apple I found in the fridge. It was soft, almost buttery, and tasted like sugar and ethylene. Hi tumblr.

March142014
Pic for my bro.

Pic for my bro.

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