99% humidity? What do you do, drown them in your fridge? :eyebrow:

To me, the ideal apple for baking apple pies is the "Goudreinet", or golden rennet. If they're out of season, I go with Elstar. I don't often eat apples, but if I do I like both the Grannies and the Jonagold.

Do you like those in particular? I'm going to expand my fruit trees after I put up a goat fence.... man needs his cheese as well.

Yes, great for cooking, slightly tart tang eating. Not popular because of the mottled skin makes them poor for still life painting unless you're really good. :D

damp cloth, plastic bag. The orchards keep them sprayed with water all the time. It is damp in the storage area.

:thumbsup:

Smack! haha

Ya'lls are gonna have to get the book "botany of desire" for some real apple talk. Great book.

If you liked that you'll like Mr Pollan's piece in last Sunday's NY Times.

Awesome. It kind of bummed me out though. Even though I eat remarkably closely to what he talks about, I still am far away from how I ate in my 20's. More vegetables then.

Lately, we've been eating a lot more meat, though it is all "organic-ish" meaning I know the farmers who raised the meat, I helped slaughter some of it, and I know the animals didn't eat anything but food. ie no hormones or antibiotics. (one cow did die of a bad cold however...) The farmers aren't USDA certified as organic, not that that has any meaning.

So now I am thinking I need to eat more broccoli and carrots. I could go for a good Cobb salad right now. God, those are great.

Had some of these at the end of last season. Honeycrisp apples from the grower's backyard. Now I'm not an apple guy. I prefer citrus, but I left the land of citrus for the land of stone fruits and apples, and I'm trying to adapt. This apple will do it. God it was delicious. I had maybe ten.

Those are good too, but I've never seen one in a grocery store, and the oldest one I've ever eaten had been picked about a week earlier. Gotta go to the source to get one.

True, never in the store, only orchards have them because they aren't grown in great quantity. I'm fortunate to be close.:D

Yep. I slice 'em up (never peeled) and squeeze a tiny bit of lime juice and shake a good amount of salt on them. Deeeee-licious!!

Hey, that's it! Green Delicious!

Hmmmm.. maybe not.

How come "Red Delicious" sounds so much better than "Green Delicious?"

Red is passion
Green is envy, and sea sickness
;)

We planted a Honey Crisp and a Northern Spy. I plan to espalier them along a fence.

I don't think this is the proper forum to discuss your perversions you picked up in France. :eek: