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