If your family participated in the Great Basin Basket CSA program this year you received some uncommon apples in your basket. Our Nevada farmers work with local California farmers to bring us the fruit they do not grow but is still grown regionally. The farmers talk a little bit about these varieties in the farm notes but I thought I'd pass on a little bit more about origin and use for those of you who are food freaks, like me.
Mutsu apples, also know as Crispin, came in our summer basket. Mutsu has a fine granular texture with a subtle anise aroma, and mildly astringent semi-tart flavor. Mustu was developed in 1948 at Aomori Experiment Station in Japan. It is an excellent eating apple, and is good for pies, and sweet or hard cider. Keep it in storage for up to five months.
Arkansas Black apples came in our fall basket. More popular today as an antique apple, it was more common in the early 1900s because it is harvested late, keeps well, and is hard, making it good for shipping. The skin is a really dark red that does make you think "black". The flesh is yellow to cream colored, and very firm. The flavor is mild and balanced, more sweet than acidic. Arkansas Black can be eaten fresh but is probably better cooked. When over-ripe they will become mealy and developed a greasy surface. Stored in an ice-house they'll keep until late winter. Those of us without an icehouse can expect a shorter storage period.
Mutsu apples, also know as Crispin, came in our summer basket. Mutsu has a fine granular texture with a subtle anise aroma, and mildly astringent semi-tart flavor. Mustu was developed in 1948 at Aomori Experiment Station in Japan. It is an excellent eating apple, and is good for pies, and sweet or hard cider. Keep it in storage for up to five months.
Arkansas Black apples came in our fall basket. More popular today as an antique apple, it was more common in the early 1900s because it is harvested late, keeps well, and is hard, making it good for shipping. The skin is a really dark red that does make you think "black". The flesh is yellow to cream colored, and very firm. The flavor is mild and balanced, more sweet than acidic. Arkansas Black can be eaten fresh but is probably better cooked. When over-ripe they will become mealy and developed a greasy surface. Stored in an ice-house they'll keep until late winter. Those of us without an icehouse can expect a shorter storage period.
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