Posts Tagged ‘Fuji apple’

A bin of fresh-picked Gala apples at Fairview Orchards in Groton, Massachusetts. (Russell Steven Powell photo)

A bin of fresh-picked Gala apples at Fairview Orchards in Groton, Massachusetts. (Russell Steven Powell photo)

Gala apple (Bar Lois Weeks photo)

Gala apple (Bar Lois Weeks photo)

NO MATTER how you pronounce it, Gala is among the very best sweet apples. It has more character and nuance than most sweet varieties, with outstanding apple and pear flavor. Gala is juicy, and it is good for both fresh eating and cooking.

Gala’s skin changes color from harvest to storage, often beginning with streaks of yellow on a red background, gradually intensifying to a deeper red, with hints of orange, as the season wears on.

Gala has complex parentage. It conical shape and some of its sweetness comes from Red Delicious and Golden Delicious. Golden Delicious also supplies some of its early season color. Two other Gala parents have orange in their name: the English heirloom Cox’s Orange Pippin, and Kidd’s Orange Red, an apple from New Zealand.

Even the name fits the apple, compact, short and sweet. Biting into a Gala is, as Merriam-Webster defines the word, a festive celebration. Both pronunciations, incidentally, with either a long or short first “a,” are considered correct.

Gala was discovered in New Zealand in 1934, and introduced commercially in 1970. It was one of seven major commercial apple varieties released in the United States between 1962 and 1970, the others with similarly succinct names: Fuji (1962) and Akane (1970) from Japan, Empire (1966) and Jonagold (1968) from New York, PaulaRed from Michigan (1968), and Ginger Gold from West Virginia (1969).

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THIS FRIDAY, September 18, marks the opening of the 2015 Eastern States Exposition (“The Big E”), the region’s largest fair, which draws about 1.5 million people during its 17-day run. The New England Apple Association booth, in the rear of the Massachusetts Building, will once again feature a variety of fresh apples, baked goods, fresh cider, and literature about the region’s orchards.

The fair runs daily through Sunday, October 4. Hours are 10 a.m. to 9 p.m.

We will have fresh cider from Carlson Orchards in Harvard, cider donuts from Atkins Farm in Amherst, and fresh apples this weekend from Carlson Orchards, Clarkdale Fruit Farms in Deerfield, and Nestrovich Fruit Farm, 561 Main Rd., Granville. We will also have apple crisp and apple pie!

If you are not out visiting an orchard, please stop by!

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THIS SHORT VIDEO has tips about how to prepare for your visit to a pick-your-own orchard:



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Fresh apples for sampling at Clarkdale Fruit Farms, Deerfield, Massachusetts, during Franklin County CiderDays. (Bar Lois Weeks photo)

Fresh apples for sampling at Clarkdale Fruit Farms, Deerfield, Massachusetts, during Franklin County CiderDays  (Bar Lois Weeks photo)

TWICE A DAY at least I reach into a paper bag in my refrigerator and pull out an apple. It could be any color, size, or shape — I like to be surprised. I take an apple on my morning and afternoon walks, where it can be savored in its natural environment, without distraction.

An apple is perfect for walking, clean and compact, fitting neatly in my pocket, giving me a sweet energy boost and fresh juice along the way. Apples work on all the senses, beautiful to behold (especially in contrast with November’s muted landscape) and lightly perfuming the air, their smooth, round or conical shape weighing comfortably in my hand.

While the last New England apples have been picked, the bounty of the harvest will last until late spring, at least. During the fresh harvest I was able to amass a wide variety of my favorite apples from around New England, which will supply my walks at least through Thanksgiving.

From my orchard visits in October I picked up small bags of Baldwin, Northern Spy, Rhode Island Greening, plus Honeycrisp, Jonagold, and McIntosh. I had some Gala, Empire, Macoun, and a few Silken left over from our booth at the Eastern States Exposition (“The Big E”) in September.

One bag is filled with heirloom varieties like Esopus Spitzenburg, Ribston Pippin, and Roxbury Russet. There are a few loose stragglers on the refrigerator’s shelves, a Golden Delicious one day, Suncrisp the next. I never know what I will retrieve when I reach in.

Jonagold apple (Bar Lois Weeks photo)

Jonagold apple            (Bar Lois Weeks photo)

Monday I ate a Jonagold in the morning, and a Macoun in the afternoon — two of my favorite fresh eating apples. There are mixed reports about the storage qualities of Jonagold, a 1968 cross of Golden Delicious and Jonathan, but this one, purchased a month ago, held up beautifully, crisp and loaded with juice, with its characteristic flavor, sweet with a little tartness.

Macoun apple (Bar Lois Weeks photo)

Macoun apple                  (Bar Lois Weeks photo)

After a similar time in storage, the Macoun, the offspring of McIntosh and Jersey Black parents introduced in 1923, remained crisp, and its flavor was rich and complex, with its spicy, strawberry notes more pronounced than ever.

Tuesday I ate two heirlooms, McIntosh from Canada (1801), and Northern Spy (1840 New York, from seeds from Connecticut).

McIntosh apple (Bar Lois Weeks photo)

McIntosh apple             (Bar Lois Weeks photo)

The Mac was outstanding, early in its flavor “arc” that sees the apple gradually sweeten and soften over several months. It had been two months since this McIntosh was harvested, and much of the apple’s tartness remained intact, giving it a rich flavor as beguiling as fresh-picked and spicier, more complex.

Northern Spy apple (Bar Lois Weeks photo)

Northern Spy apple         (Bar Lois Weeks photo)

The pink Northern Spy was huge, firm, and juicy, its initial tartness gradually transforming into something broader and deeper. It is easy to see why this apple was a favorite for nearly a century despite being somewhat unreliable and difficult to grow, as it stores well, and is equally good for fresh eating and baking.

I began Wednesday with a giant Honeycrisp that had been sitting in the crisper drawer for about two months.

Honeycrisp apple (Bar Lois Weeks photo)

Honeycrisp apple             (Bar Lois Weeks photo)

While still juicy, its flavor was unexceptional, certainly nothing like what the apple has become famous for since it hit the marketplace in 1991, from a 1961 cross of Keepsake and an unnamed seedling at the University of Minnesota.

Some Honeycrisp store better than others, depending on where they were grown and when they were picked, but it is an apple that is appreciably better eaten fresh. A good Honeycrisp can also be almost solid pink-red in color, much like Northern Spy.

Baldwin apple (Bar Lois Weeks photo)

Baldwin apple                 (Bar Lois Weeks photo)

I ended the day with a Baldwin, one of New England’s oldest varieties, dating back to 1740 in Wilmington, Massachusetts. Baldwin was the region’s most popular apple for nearly a century before McIntosh’s ascendancy in the early 1900s.

The Baldwin I ate was the crispest and tartest of the six apples I tasted during the three days (it may have been the last of these varieties to be picked). Beneath its round, nearly solid vermillion skin, freckled with cream-colored pores, or lenticels, the Baldwin’s crisp, juicy flesh was pleasingly tart at first but finished sweeter, ending in sublime flavors of pineapple and melon.

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The view from Clarkdale Fruit Farms, Deerfield, Massachusetts, early November. (Bar Lois Weeks photo)

The view from Clarkdale Fruit Farms, Deerfield, Massachusetts, early November           (Bar Lois Weeks photo)

HERE ARE A FEW ways to get the most from your fresh apples:

When trying a new variety, always purchase at least four apples. Eat two of the apples a few days apart, within a week of purchase. No two apples are exactly alike. Subtle flavors like vanilla, nuts, or mango can vary in intensity from apple to apple, and sometimes can be hard to detect. By trying two fresh apples, you are more likely to experience the variety’s full range of flavors.

Place the other two apples in your refrigerator, and mark the date they were purchased or picked. Ideally, seal the apples in plastic bags and store them in your crisper drawer. As long as they are kept cold, though, most apples keep pretty well in a paper bag. Either bag helps them retain moisture, and keeps them from absorbing odors from foods around them.

Wait a month before tasting the first of these stored apples. Note if there is an appreciable difference in flavor and texture, good or bad. Some apples peak in flavor around this time.

Many varieties follow a similar ripening arc, albeit it at different rates, gradually losing some of their initial tartness and becoming sweeter, more complex, and juicier over time. The same variety can be appreciated in different seasons for different reasons.

From a crisp, tart green apple in late September, Shamrock gets progressively spicier and juicier for about a month before it begins to break down. The flesh of the Connecticut heirloom Sheep’s Nose is dry at harvest, but becomes mellower and juicier after a month or more in storage.

Idared’s best flavor will not emerge until the new year, when it excels in pies and in cider. The flavor of Suncrisp is said to improve in storage, but I wouldn’t know — I enjoy their sweet-tart, citrusy taste so much eaten fresh that I cannot seem to make one last long enough to find out. I have one left in my refrigerator this year, and I am determined to make it last to December, at least.

If your apple has held up well for 30 days, leave the remaining one in the refrigerator for another month (or more) before tasting it. Fuji is famous for its storage qualities. Russeted-covered apples like Ashmead’s Kernel and Roxbury Russet are well known for developing richer, more complex flavors in storage, sometimes months after they have been harvested.

Obviously, the apples available now in grocery stores, farmers markets, orchards, and farm stands, were picked weeks ago. But they have been maintained in either regular, or controlled atmosphere (CA) storage, retarding their ripening process.

Stored properly — meaning kept cold — the apples may be slightly less crisp than the day they were picked, but not much. You can test an apple’s ripening qualities any time you make your purchase.

Don’t reject perfectly good fruit. You can’t always judge an apple by its skin. Most surface blemishes on an apple are harmless and easily removed, such as a patch of apple scab, a dent from hail, or spot russeting. An otherwise fine apple can be misshapen because it rested on a branch as it grew. The apple’s flavor is in no way impaired.

All apples bruise if treated roughly, and some varieties are more susceptible than others. A thin-skinned apple like Silken or a tender-fleshed one like McIntosh require special care in handling. But a bruise here and there on an apple’s surface can easily be ignored, avoided, or removed.

A perfectly good apple often awaits beneath that less-than-perfect exterior. The Galas from The Big E are looking a little wrinkly on the outside, but their flesh remains firm and their flavor is as good as ever. The color of Galas changes in storage, too. It typically has patches of yellow at harvest, and gradually deepens to a rich red-orange.

Rub the apple, eat the skin. While apples leave the orchard and packinghouse clean, like all produce it is best to wash them off before eating, mostly because of the possibility of contamination by human handlers. You never know who may have previously picked up that apple in the bin.

The natural film or “bloom” on an apple, sometimes mistaken for pesticide residue, helps the apple retain moisture. Some of the bloom gets washed off in the packinghouse, and in some cases a drop of wax is applied to replenish it and give the apples a shine. Both the natural bloom and the cosmetic wax are harmless.

The majority of the chemicals used to treat apple pests and disease are applied in the spring and early summer, some before the fruit is even formed. Most residual traces of chemicals are washed off by rain over the summer, and apples entering the packinghouse are first dunked in a tank of water where they float for ten feet or more before entering the packing line, where they will be further buffed and brushed along the way.

But it’s always a good idea to clean your fruit before you eat it. The beauty of the apple is that you don’t need water to wash it— just rub it on your shirt, especially convenient when outdoors.

The peel and the flesh just beneath it contain much of the apple’s nutrients, so there are compelling reasons to eat it. That’s automatic for most people eating a fresh apple, but requires some rethinking on the part of many bakers and cooks. Prepared properly, though, apple skins can add color as well as nutrients to any dish.

Make sure your apples are ripe. It’s good to know what you are getting. The best way to tell if an apple is ripe is by examining its seeds. The apple should not be picked until the seeds are dark brown, almost black, in color.

If you find that some of your apples were not fully ripe when picked, you can eat them without harm. They are likely to be more tart than usual, though, may not store as well, and may have inferior flavor.

I purchased some Ginger Golds in August, and when I cut several of them open, their seeds were white, not brown. The apples tasted alright, but nowhere near as good as Ginger Golds I have had in the past.

Today, two-and-a-half months later, the apples have slowly ripened in my refrigerator, and the seeds are now medium brown. But the ripening has been uneven; the flavor is not much improved, the flesh is beginning to go soft, and they are not very juicy. Reluctantly, I’ll have to throw them out.

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For more information about New England apples, including where to find them, visit New England Apples.

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'Apples of New England' by Russell Steven PowellAPPLES OF NEW ENGLAND (Countryman Press, 2014), a history of apple growing in New England, includes photographs and descriptions of more than 200 apple varieties discovered, grown, or sold in the region. Separate chapters feature the “fathers” of American wild apple, Massachusetts natives John Chapman (“Johnny Appleseed”) and Henry David Thorea; the contemporary orchard of the early 21st century; and rare apples, many of them photographed from the preservation orchard at Tower Hill Botanic Garden in Boylston, Massachusetts.

Author Russell Steven Powell is senior writer for the nonprofit New England Apple Association after serving as its executive director from 1998 to 2011. Photographer Bar Lois Weeks is the Association’s current executive director.

Available in bookstores everywhere.

'America's Apple' coverAMERICA’S APPLE, (Brook Hollow Press, 2012) Powell’s and Weeks’s first book, provides an in-depth look at how apples are grown, eaten, and marketed in America, with chapter on horticulture, John Chapman (aka Johnny Appleseed), heirloom apples, apples as food, apple drinks, food safety insects and disease, labor, current trends, and apple futures, with nearly 50 photographs from orchards around the country.

The hardcover version lists for $45.95 and includes a photographic index of 120 apple varieties cultivated in the United States. America’s Apple is also available in paperback, minus the photograph index, for $19.95, and as an ebook.

Available at numerous bookstores and orchards, and Silver Street MediaAmazon.comBarnes and Noble, and other online sources. For quantity discounts, email newenglandapples@verizon.net.

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Fuji apples, Tougas Family Farm, Northborough, Massachusetts (Russell Steven Powell photo)

Fuji apples, Tougas Family Farm, Northborough, Massachusetts (Russell Steven Powell photo)

THE LIST of apples developed in Japan that have thrived in New England is short and sweet yet spans the growing season. The five apples profiled here are relatively new, none older than 1930.

Fuji apple (Bar Lois Weeks photo)

Fuji apple (Bar Lois Weeks photo)

Fuji has become one of the best-known apples in the world since its commercial release a half-century ago. It is a medium to large, yellow-green apple covered with a heavy pink blush. A late-season apple with dense, juicy white flesh, its sweet flavor owes primarily to its Red Delicious parent.

Fuji’s other parent, the Virginia heirloom Ralls Janet, is a good eating apple known for its late bloom, making Fuji less susceptible to frost damage than many varieties. Fuji stores exceptionally well, maintaining its quality for several weeks left in a fruit bowl or for up to one year refrigerated.

Fuji was developed in Japan in 1939, and was named in 1962, after Japan’s tallest and most sacred mountain.

Mutsu apple (Bar Lois Weeks photo)

Mutsu apple (Bar Lois Weeks photo)

Mutsu, or Crispin, is a large, slightly conical apple ranging in color from green to yellow, often with an orange blush. Its crisp, pale yellow flesh is aromatic, sweeter than tart, and juicy. It is more tart than either its Golden Delicious or Indo parents.

Mutsu is an all-purpose apple, especially good in salads as its flesh browns slowly. It is a good pie apple due to its flavor and size, and because it holds it shape when cooked. It stores extremely well.

Originally named for a province in Japan, Mutsu was discovered in 1930 and released in 1948. It was renamed Crispin in England in 1968, but more often is sold as Mutsu in New England.

Shizuka apple (Bar Lois Weeks photo)

Shizuka apple (Bar Lois Weeks photo)

Shizuka is a large, round or conical, green-yellow apple with a red-orange blush. A late-season apple, Shizuka has the same parentage as Mutsu: Golden Delicious crossed with Indo, a sweet Japanese apple from the 1930s. But Shizuka’s flavor and texture are very different. Shizuka has distinctive light crisp flesh similar to Honeycrisp and Jonagold, and it is sweeter than Mutsu.

It is excellent eaten fresh or in a salad, as it is slow to brown when cut. It stores well.

Shizuka was developed by Tsuneo Murakami in Aomori prefecture in 1969, and released commercially in 1986. Like Jonagold and Karmijn de Sonnaville, Shizuka’s popularity has lagged behind its virtues in the United States, in part, perhaps, as a result of its unremarkable name.

Akane apple (Bar Lois Weeks photo)

Akane apple (Bar Lois Weeks photo)

In contrast to these late-season apples are two early season varieties, Akane and Sansa.

Akane (ah ‘kah neh) is known as Tokyo Rose and Prime Red in its native Japan, and Primrouge in France for its striking red color. It has sweet-tart flavor with hints of strawberry, crisp white flesh, and lots of juice. One of the best early season apples, it is good for baking as well as for fresh eating, as it holds its shape well.

Akane is the result of a cross between the English heirloom Worcester Pearmain, known for its strawberry flavor, and Jonathan, an American heirloom with outstanding flavor and distinctive red color. Akane was discovered in 1937 and released in 1970.

Sansa apple (Bar Lois Weeks photo)

Sansa apple (Bar Lois Weeks photo)

Sansa is medium sized, round, and typically red in color (it can also appear with a deep pink blush on a yellow skin). It is sweet and juicy, with crisp, light-green flesh. Considered best for fresh eating, it is one of the better early season apples.

Sansa is the result of a collaboration between researchers in Japan and New Zealand. The apple’s parents are Japan’s Akane and New Zealand’s Gala, which gives Sansa its characteristic sweetness.

In 1969, Japanese apple breeder Dr. Yoshio Yoshida sent pollen harvested from Akane blossoms to Dr. Donald McKenzie in New Zealand, to cross-pollinate with Gala. Gala was not grown in Japan at the time, and Akane was not available in New Zealand.

McKenzie returned seeds from this cross to Yoshida, and the resulting trees were evaluated for nearly 20 years before the variety’s 1988 release. McKenzie did not live to see the result of their joint effort, though, as he was killed in a car accident that same year.

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'Apples of New England' by Russell Steven PowellRUSSELL STEVEN POWELL will discuss apples and read from his new book, Apples of New England (Countryman Press), at several sites during and after the Columbus Day Weekend.

Photographer Bar Lois Weeks will make a joint appearance with Powell at Boothby’s Orchard and Farm Monday, October 13:

Saturday, October 11, 2 p.m.

Historic Deerfield

80 Old Main St., Deerfield, Massachusetts


Monday, October 13, 11 a.m.

Boothby’s Orchard and Farm

366 Boothby Rd., Livermore, Maine


Tuesday, October 14, 7:30 p.m.

Williamsburg Historical Society

4 North Main St., Williamsburg, Massachusetts

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Find Fuji apples at Averill Farm in Washington Depot, Connecticut. (Bar Lois Weeks photo)

Find Fuji apples at Averill Farm in Washington Depot, Connecticut. (Bar Lois Weeks photo)

ONE OF THE WAYS Americans have made the apple distinctly our own is in the kitchen. Of course there is Waldorf Salad, introduced at the Waldorf Astoria Hotel in New York City in 1893. The original recipe of maître d’hôtel Oscar Tschirky comprised diced red-skinned apples, celery, and mayonnaise. Eventually, chopped walnuts were added to the mix, and today a wide variety of apples of any color can be used to make this unique salad.

Then there are a trio of desserts that share simple crusts and colorful names: Apple Brown Betty,  Apple Cobbler, and  Apple Pandowdy. All were favorites in early New England for their economy and ease of preparation, and, of course, their rich apple flavor.

Apple cobbler has a thick, biscuit-like crust over a deep-dish filling. In some versions, the crust encloses the filling like a pie, in others the batter is dropped in spoonfuls on the top. While popular in New England, cobblers may have originated in Europe, deriving their name from their uneven crust resembling cobblestone streets.

Apple Brown Betty is a pudding-like dish featuring apples baked between layers of buttered breadcrumbs. Betties also have European roots, originating in England and closely related to the French Apple Charlotte. This was a popular dish during Colonial times, although the name Apple Brown Betty only dates back to the mid-19th century.

Pandowdy is another deep-dish apple dessert, spiced and sweetened with maple syrup, molasses, or brown sugar. Pandowdy differs from cobbler in that its biscuit-y topping gets pushed down into the fruit as it bakes, allowing the apple juices to bubble up through. Apple Pandowdy has been traced to the early 1800s, but the origin of its name is unclear. It may refer to its simplicity and dowdy look.

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ONE DEFINITION OF “COBBLE” isto mend or patch coarsely.” We cobbled together our recipe from several cookbooks and sources, starting with a whole-wheat dough adapted from Joy of Cooking. For apples, we chose two Fujis, one Honeycrisp, and one Macoun, all good sized (most recipes called for six apples). We used less butter and sugar than most recipes called for, and the result was a delicious cobbler brimming with apple flavor, with a touch of lemon and cinnamon.

Cobblers are best eaten while still warm from the oven, topped with vanilla ice cream or frozen yogurt, whipped cream, or even a dollop of tapioca pudding.

New England Apple Cobbler

4-6 extra juicy New England apples, like Fuji, Cortland, or Golden Delicious

1/2 c sugar

1/2 t cinnamon

3 T lemon juice

1 t lemon zest

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1 T apple cider vinegar

about 1 c milk

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1 c whole wheat flour

3/4 c white flour

2 t sugar

2 t baking powder

1/2 t baking soda

3/4 t salt

1/3 c butter

Preheat oven to 425°. Core and slice apples. Mix with sugar, cinnamon, lemon juice, and zest, coating slices. Place in 3-quart casserole or baking dish.

Put vinegar in measuring cup and add enough milk to make one cup. Set aside.

Mix dry ingredients in bowl. Cut in butter with knives or pastry blender until crumbly. Add milk mixture and mix with a fork until it forms a soft dough. Knead 8-10 times on lightly floured surface, and roll out by hand to about 1/2” thick. Shape to fit baking dish, and place over apples. Make several inch-long cuts in dough to allow steam to escape. Cook for 50 minutes, or until apples are soft and crust is brown.

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Fuji apple (Bar Lois Weeks photo)

Fuji apple (Bar Lois Weeks photo)

Fuji is a good late-season apple that can be found in more and more New England orchards. It has a dense, firm flesh but is very juicy, with a sweet flavor owing primarily to its Red Delicious parent (Fuji’s other parent, the Virginia heirloom Ralls Janet, is a good eating apple known for its late bloom, making the variety less susceptible to frost damage.).

Fuji is a medium to large-sized apple, excellent for fresh eating, baking, and drying. Fuji is a great keeper, maintaining its quality for several weeks left in a fruit bowl or for up to a year refrigerated.

Fuji was developed in Japan in 1939, and was named in 1962, after Japan’s tallest and most sacred mountain.

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IN OCTOBER we published a post, Seek No Further, expressing our interest in locating the heirloom apple Westfield Seek-No-Further. A reader responded with one possible source, Bear Path Farm in Whately, Massachusetts. We visited the small orchard, but the Seek-No-Furthers had already been picked.

A little later we received an email and photographs from a grower, Walter Curtis of Honey Hill Farm in Fayette, Maine. Imagine our surprise this week when a box of beautiful Westfield Seek-No-Furthers arrived in the mail from Walter! We are deeply indebted.

Westfield Seek-No-Further apple (Russell Steven Powell photo)

Westfield Seek-No-Further apple (Russell Steven Powell photo)

We’re happy to say that, thanks to Walter, Westfield Seek-No-Further will soon appear on our New England Apples website (among the 30 new varieties we will be adding later this fall to the more than 100 already photographed and described).

Westfield Seek-No-Further is a sweet, aromatic apple with a slightly nutty, almost buttery flavor. Primarily a dessert apple, it is not generally recommended for cooking. Seek-No-Furthers have a creamy yellow, firm, crisp flesh. Their skin has a smooth, deep yellow or greenish base, and can be streaked red, with some russeting around the stem.

Westfield Seek-No-Furthers originated in Westfield, Massachusetts, in the 1700s, and were a popular New England variety in the 1800s, especially in Connecticut, New York, and the Midwest.

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ONE OF THE BEST THINGS about apples is their versatility. They can be served at any meal, in any course, cooked or uncooked, in combination with countless other foods. Apples are the perfect snack, too: sweet but healthy, easy to eat and carry in a pocket or hold in your hand.

Apples can be both sweet and tart, and their flavor and texture change when cooked. As a result, they can be combined to great effect with foods as disparate as cheddar cheese and raisins, eggs and pork, sugar and mayonnaise.

There’s no bad time, or way, to eat an apple. One place to test out this assertion is with sandwiches. There are all kinds of variations that include the crunch and flavor of apple with a favorite ingredient of choice. One simple sandwich is to replace the jelly in a PBJ with slices of fresh apple, such as McIntosh or Empire. Add a handful of dried cranberries or a drizzle of honey or maple syrup for a twist.

The other day Chris Weeks of Hatfield, Massachusetts, opened a can of tuna fish, and when he went to the fridge looking for mayo, he couldn’t find any. Instead he found a jar of applesauce, and stirred it into the tuna, adding a few fresh Cortland chunks. The result was decidedly different, but pleasing.

A day later he found a Fuji and tuna sandwich in the deli at a local grocery. It included lettuce, mayo, and tomato, but otherwise seemed identical to his ad lib.

Chris keeps experimenting, and has developed a great new variation on grilled cheese. We include it here with another favorite of ours, an open-faced broiled sandwich that is easy to make. It admirably demonstrates how apples can combine with unusual ingredients to take the ordinary to new culinary heights.

Apple Pie Grilled Cheese

THIS UNIQUE SPIN on a pair of classic comfort foods combines the warmth of a New England apple pie — complete with Cheddar cheese! — with the youthful exuberance of French toast. The result is a sweet and savory grilled cheese bursting with warm, gooey New England apples and sharp Cheddar cheese. There is no shame in using a fork and knife on this one!


1 New England pie apple, such as Cortland or McIntosh

1 T cinnamon-sugar

1 T butter


4 slices whole wheat bread

1 egg

1 T milk

1 T cinnamon-sugar

Extra-sharp Cheddar cheese, sliced

Core and thinly slice apple. In skillet, sauté apples in butter over medium heat until medium-soft, about 2 minutes. Remove from skillet, sprinkle with 1 T cinnamon-sugar, and set aside.

In shallow bowl or pie plate, whip egg, milk, and 1 T cinnamon-sugar. Dunk bread into egg mixture and add to skillet, browning both sides over medium heat. Arrange cheese on all four pieces of the toast.

Allow cheese to melt slightly before placing apple filling on two pieces of the toast. Top with remaining pieces of toast, slice in half, and serve hot.

Yield: 2 sandwiches

Apple-Cheddar Sandwich

1 New England apple, sliced thinly

2 slices sourdough or other whole-grain bread

2 oz Cheddar cheese

2 thin onion slices

Whole-grain mustard

Spread mustard on bread; top with apples, onion, and cheese. Briefly broil until cheese is bubbly.

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Spencer apple (Bar Lois Weeks photo)

Spencer apple (Bar Lois Weeks photo)

A GREAT LATE-SEASON sandwich apple is Spencer. It’s a relatively new (1959) cross between McIntosh and Red Delicious. Spencers are crisp, juicy, and sweet, but less so than a Delicious. Nearly solid red in color, they are an outstanding apple for both fresh eating and culinary use. You won’t find them everywhere, but they are worth the search.

A more readily available choice for sandwiches is Fuji. Popularized in Japan and Washington state, it is grown in New England, so look for your local variety.

Fuji apple (Bar Lois Weeks photo)

Fuji apple (Bar Lois Weeks photo)

Fuji is a medium to large apple, with orange-red skin. Its flesh is firm, crisp, and juicy. Fujis are excellent eating apples, and good dried in slices. They also keep well, maintaining their quality for up to a year refrigerated or several weeks left in a fruit bowl. Fujis ripen in late October.

Fuji was developed in Japan in 1939, but it was given its name in 1962. Named for Japan’s tallest and most sacred mountain, Fuji is a cross between a Ralls Janet, an heirloom variety from Virginia, and Red Delicious.

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