I have 3 apple trees in the old orchard. One is definitely a Bramley – but the other 2 – I have no idea. Of the mystery 2, one has a lovely golden-yellow colour. The taste is crisp, juicy, though not overly sweet. The other one is a small, green and red and a bit tough. I’ve been testing the pickability (is that a word?) of the golden apple. You are not meant to wrench them off the tree as has been my approach in the past – nor throw sticks at them, (guilty) – nor violently shake the tree so that they all, (hopefully), cascade round your ears. No sir – you have to cusp the apple in your hand and gently roll the apple upwards with a twist – if it is ripe then the apple, plus stalk, will come free. If it doesn’t come free then leave alone. Keeping the stalk on is supposed to help the apples store for longer, (the varieties that are suitable for storing that is).
The blemish-free fruits I shall place on slatted trays in the apple store. Anything less than perfect will be given to a good home for turning to wine or cider, (of which, hopefully, some will come back our way! I shall try a combination of the Bramley and the gold apple in a crumble. The Bramley cooks to a puree; I’m hoping the golden apple will hold its shape and not break down thereby achieving a mix of fluff and apple in the crumble.
I think the light is so lovely at this time of year with the low sun, bright skies and a crisp chill in the air. We light a wood fire every evening now.
Christmas is coming…..
Reading this week: The Garden: A Year at Home Farm by Dan Pearson.