We had a few spots of frost on the back lawn this morning; hope it didn’t freeze hard enough in the mountains to hurt the apple crop. Does anyone besides me know that ripe Winesap–Staymen–apples are the best there is for fresh eating? My mom and my grandmother knew it. Grandma’s biggest apple tree was a Winesap and much of her apple butter was made from its fruit. A fresh, ripe Winesap has a mostly red skin, crisp, white or light-yellow flesh which is sweet but a bit tart, makes great pies, and keeps well in a cool place. They ripen in late summer and early autumn in our hillside orchards. If you should decide to grow your own Winesaps, be aware that the trees do not make their own pollen and must be paired with another variety of apple tree, usually a red delicious or golden delicious.
Sammy was here yesterday; he is Spoiled! Not my fault, though.
Have a Tuesday!
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