My grandfather used to love to tell a story about driving past a turkey farm with my dad, who was then a little boy. Dad looked at the turkeys dotting the field and turned to say, “My, my, look at all those turkey sandwiches!”
I have a similar reaction whenever I pass an apple orchard this time of year. Those tangled trees that bear beautiful blooms in the spring now bear the ingredients for so many apple pies, tarts, fritters, dumplings, salads, cakes, and even savory dishes such as sausage with apples or roasted pork tenderloin.
That old saying “as American as apple pie” could easily be changed to “as Virginian as apple pie.” After all, our commonwealth has long been known for having the perfect soil and climate for growing the star fruit of late summer and autumn.
Whether you buy those apples from a local farmer or pick them up at the grocery store, it is helpful to know what distinguishes one variety from another. Because I am questioned often about apples, I thought I’d dig into the archives and re-share what I’ve learned from local experts.
Click here to see an interactive version of the apple page.
Click these links to see recipes for:
Do you have a favorite apple for cooking? How about eating out of hand?