Skip to comments.WHAT happened to apples?
Posted on 11/21/2012 11:59:47 AM PST by SE Mom
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I was in the jungle in Taiwan and a local field helper climbed up a banana tree and cut down a HUGE bunch of bananas (like 30 in a single clump). The crew grabbed a bunch and offered me to join in.
Very small (1/3 to 1/2 the size of our bananas) and mottled black and brown skin - looked rotten. The guy showed me one peeled and it looked good, and it had an overpowering smell of banana (like banana taffy candy or something).
And the taste was UNBELIEVABLE!! I was amazed at how strong the banana flavor was (like a taffy or candy) - and the texture of the “meat” was firm yet smooth. There was really NO comparison to our bland, mushy stuff we get in the stores.
I’m a big fan of the Honeycrisp apple for eating.
Connecticut law places requirements on the length of time fruit must remain in CA conditions to qualify as CA-certified. Usually the apples go to retail market in late January.
Here in NH we had an unusally warm March followed by a frost that killed most of the buds. The resulting apple crop was decimated. I personally had less than a dozen apples off of my three tree. In previous years I threw away multiple wheel barrow fulls of drops. Therefore, this year apples are mostly coming out of Washington state where they had a huge crop this year.
FYI, my personal favorite is the Honey Crisp variety. Best eating apple EVER. Please do not tell anyone else :) They are already about double the price of regular apples.
Try Pink Lady, Honeycrisp varieties. All apple all the time.
I understand we’re due for big food cost jumps next year due to the drought and cost of fuel.
Rush was so funny today....warning people to freeze their Thanksgiving leftovers for next year...b/c we won’t be able to afford Thanks dinner next year. :)
I just took a bite out of one of the Granny Smith’s that I bought yesterday for my Sweet Potato Casserole.. It tasted like crispy cotton, no flavor, no aroma, not even bitterness.. Geeeeze
NOW, what in the H#ll is going on with Fresh Tomatoes?.. YUCK!
lost a good percentage of the apple crop in the upper mid west due to early warm weather then late frost. It killed of many of the blossoms.
I haven’t bought any apples since summer and they were very tasty.
We never get ours from the store - we buy them from the orchard down the street.
They’re real - and they’re spectacular!
I learned the difference between store tomatoes (spit) and heirlooms when I started growing my own a few years back...what an incredible difference.
Get your hands on a 'Captain Lucky' tomato, served at the Boulevard in SF...I believe they won the James Beard award as 'America's Best Restaurant' recently.
So what are you trying to say?
Macouns rock, but there is NOTHING like a ‘Honey Crisp’ picked right off the tree...nom-a-licious!
The scary part is that most people think store-bought tomatoes and apples (and who knows what else) are supposed to taste like that...
We have a lot of old apple trees on our place here in Vermont. There were no apples at all this year, because there was a week of unseasonable 80 degree weather in March, so the trees bloomed early and then froze again.
I think that weather was pretty widespread in the Northeast.
I imagine that a lot of the standard sources of apples and cider got hit, so they had to buy them from elsewhere.
That also reminds me, last turkey day we made some calvados sorbet in the ice cream freezer - awesome.
um Ouderkirk? You only need to click on post ONCE ...You know it’s going if you see a wheel spinning at the top of your computer...next to “posting comment”.
We have an apple tree outside where I work. I have religiously picked the apples in their time, otherwise they would just fall to the ground and rot.
They do not look good on the outside, no chemicals or insecticides, just natural, but boy they taste good. I am lucky, where I live, I can pick apples in season just about anytime I want to, people grow apple trees and then ignore them.
I have a couple of gallons of hard cider fermenting in the cupboard, and a few gallons I already consumed.
BTW, I hate store bought applesauce.
Anything left over, I make into apple chips dehydrating them in the oven. Great snack.
All free most of the time.
Thanks, Mom...politics has me ready to go off a cliff myself these days. Funny you should mention apples...I noticed that the organic Goldens I buy from the health food store for my homemade oatmeal have no flavor. However, the ones from the local farmers market are wonderful...only not organic and probably full of pesticides. :)
Spring freezes leave small crop, more questions
May need to substitute. ;)
Ha! I live in Houston, so it could take me week to get there, and about a week to get back, they had better be great..
I do understand the homegrown are far better than anything the are offered in stores.. But even if you pop for the best organic, vine ripened, it isn't anything like what we had in the past..
I'm a Chef, I know the differences, but I don't believe, aside from buying them directly at the farm the market forces just don't require true vine ripe any more..
I use tomatoes in bushels not just for salads, for a variety of soups, stews, and sauces, so my only alternative is canned, Imported whole tomatoes, from Italy..
I would like to put in a plug for people who live in warmer climes, such as south of the Mason-Dixon. There are now about half a dozen or more apple trees that thrive in hotter weather, are very prolific and produce tasty and flavorful apples.
They are still very nitrogen hungry, but the more nitrogen, the bigger and juicier the apples, so it’s worth it.
So even in a place like Phoenix, you can get bushels full of ripe apples.
Are you sure?
“I would like to put in a plug for people who live in warmer climes, such as south of the Mason-Dixon. There are now about half a dozen or more apple trees that thrive in hotter weather, are very prolific and produce tasty and flavorful apples.”
I agree, but it’s a shame that a late spring frost wiped out 80% of the NC crop this year.
They are likely frozen and thawed, perhaps even from last season. Freezing an apple seems to wash all the smell/flavor out of it.
THIS is why I LOVE Free Republic!
Freepers are smart, funny, knowledgeable and informed about such a variety of topics and situations.
Thank you all :)
Just took the apple crisp out of the oven. The house SMELLS WONDERFUL...of cinnamon, clove and nutmeg. Apples? Not so much ;)
Same thing they’ve done with flowers. They’ve “new and improved” the scent right out of them just so they look perfect.
I’ll be growing Captain Lucky tomatoes this spring (if we’re still here), and I’m 3000 miles from that California cess-pit. If CL’s turn up at farmer’s markets in the Houston area; give them a try. I grow some very tasty Italian heirlooms, as well...they ARE awesome, no question.
Here is a promise, if your tomatoes show up within a hundred miles of me, I will travel to buy them.. I know they will be everything you say and I wouldn’t miss the opportunity to get some.. LOL
Apples are so wonderfully versatile. A favorite are apple dumplings, with some cream poured over them. But fritters are nice, too. As are fried apples, baked apples, apple pie, etc.
Someone had a brilliant idea, in that mini-fridges are common today, and available used. He put a large open container of apple cider, with some other ingredients in it, set at the optimal temperature of 60F, I believe. Then after considerable fermentation, he just set the mini-fridge on freeze, and low and behold, hard cider over ice.
Happy Thanksgiving, dear!
Not genetically engineered. You got apples that have been in cold storage. They probably aren’t from this year’s crop. They can be kept in cold storage for up to three years, but the flavor and texture suffer.
The only way to be sure that you are getting truly fresh apples is to pick your own.
Thus sayeth the owner of a You-Pick apple orchard.
Apple crop wasn’t so great up here this year. No apples (or deer) where I hunt and the trees are usually loaded.
Good to see you my dear FRiend.. Here is an early one of my Holiday Threads, with plenty of recipes.. Happy THanksgiving to you and yours.. HUGGGGGS
Maybe you just don’t know how to pick out apples. Rule number one with all fresh food is to sniff it first; if it has no scent it’ll have no flavor.
And look for johnathans & pink ladies, they seldom disappoint.
I worked with PA apple farmers over the past summer. Everything they grew was way ahead of schedule. Most of their apples, tho, tasted wonderful. Maybe you’ll have to shop at a Farmers Market or go to a pick your own after this season. Think most apples are GONE for this year.
Sorry, didn’t mean to say it that way. It’s hard to tell how an apple smells these days with all the wax they put on them to make them keep!
Someyimes you can salvage substandard apples in baked goods by adding the brown apple cider that can be found this time of year, or by adding some pears, which almost always have good fragrance.
Hey, Big Boy, my Meyer lemons are starting to turn yellow, in another few weeks they’ll be golden, approaching orange.
Sooo good to see you here! I was going to ping you but got sidetracked by getting the bread stale for stuffing. (Old school..lol)
My Fujis smell and taste fine.
Could be old wharehoused apples...
Hey girl.. Happy days are here again, we’re posting recipes and drinking beer again.. So lets get started..
Green Bean Italiano
1/2 cup fresh breadcrumbs
1/2 cup plus 2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
Finely grated zest of one Meyer lemon
1/4 cup fresh Meyer lemon juice
1/4 cup heavy cream
2 lb. fresh green beans, trimmed
Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.
In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.
Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well.
Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.
Make Ahead Tips
The crumbs can be prepared the morning of the meal and stored in an airtight container at room temperature. The vinaigrette can be made a day ahead and stored in a covered container in the refrigerator.
No offense taken:) I have often gotten apples at the framer’s market- but in central Florida we don’t get “local” apples. I realize commercial grade aren’t going to be terrific- but I’ve never purchased apples devoid of any flavor- even commercial.
Live and learn!
“Try Pink Lady, Honeycrisp varieties. All apple all the time.”
Costco here (Phoenix) sells them organic/sliced...consistently sweet.
Raspberry, Meyer Lemon, Tart
For the crust
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup plus 3 Tbs. granulated sugar
3 large egg yolks
1/2 tsp. pure vanilla extract
3 cups organic all-purpose flour
1/2 tsp. sea salt
For the frangipane (A ground almond cream)
1-3/4 oz. almond paste
3-1/2 Tbs. unsalted butter
1/2 cup confectioners’ sugar
1 large egg, at room temperature
1/4 tsp. pure vanilla extract
1 heaping Tbs. organic all-purpose flour
Pinch of sea salt
For the lemon custard
1/3 cup granulated sugar
1 tsp. organic all-purpose flour
1/4 cup Meyer lemon juice
1 large egg
2 large egg yolks
1/4 cup heavy cream
Pinch of sea salt
1-1/2 tsp. Meyer lemon zest
To finish the tart
1 pint fresh raspberries
1 cup heavy cream, whipped to soft peaks
1/2 cup almonds, toasted and roughly chopped
Make the dough:
In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar on medium speed. Beat in the egg yolks, one at a time.
Add the vanilla. Add the flour and sea salt and mix until the dough just comes together. Form the dough into a disk, wrap in plastic wrap and chill for at least 1 hour.
Make the frangipane:
In the bowl of an electric mixer, using the paddle attachment, beat the almond paste on medium speed.
Alternate adding the butter and confectioners’ sugar, a little at a time, and scrape down the sides of the bowl with a rubber spatula frequently; this will help to break up any lumps of almond paste.
Beat in the egg and vanilla. When the mixture is light and fluffy, add the flour and sea salt and mix until just combined.
Make the lemon custard:
In a mixing bowl, whisk together the sugar and flour. Whisk in the lemon juice, egg and egg yolks, then the cream and sea salt.
Strain through a fine-mesh sieve, stir in the lemon zest and set aside.
Assemble and bake the tart:
Preheat the oven to 375°F.
Tear off small pieces of dough and press them into the sides and bottom of an 8-inch fluted tart pan with a removable bottom.
Keep pressing in pieces until the entire pan is covered with a 1/4-inch-thick layer of dough. Bake for 10 to 12 minutes, until the crust is just golden. Remove and let cool.
Spread the bottom of the tart shell with a 1/2-inch-thick layer of frangipane. Return the tart to the oven and bake for another 10 to 15 minutes, until the frangipane is set.
Turn the oven temperature down to 325°F. Sprinkle the raspberries on top of the frangipane. Stir the lemon custard and carefully pour it over the frangipane.
Bake the tart until the custard does not wiggle when you gently nudge the pan, about 20 minutes.
Remove and cool to room temperature. Serve each piece with a dollop of whipped cream and sprinkle with toasted almonds.