Every fall, I look forward to the reopening of the local orchards and country shops selling seasonal treats. I recently made a run to my favorite spot, Riverview Orchards, and chatted with the owner, Isabel Prescott, who reminded me how fleeting this season is: Only one month remains for apple picking! Over hot cider and apple cider doughnuts, Prescott shared some of her best apple know-how:
Best apple for a pie: Northern Spy, which Isabel calls “the Cadillac of pie apples.” Best apple for sauce: A mix. Using a combination of four or five different apples such as Cortlands, Empires, Golden Delicious, Macoun, and McIntosh will add immensely to the flavor of the sauce. Best apple for a salad: Cortland, because they stay white for a long time — tossing the apples in lemon, often necessary with other apple varieties, can change their flavor. Apple picking tips: 1) Twist or snap up — don’t pull towards you or they’ll all come crashing down; 2) the larger apples tend to be closer to the trunk, though size doesn’t mean much; 3) generally, the richer the color, the sweeter the apple. The best way to store apples: 33 degrees F — as cold as possible with... Read more
