Apples, Apples, Everywhere.

This fall I have eaten more apples than ever before. Why that is I am not exactly sure, but I think my body has recognized the exquisiteness of the local apples this season. I have found myself reaching for one and putting it to my mouth nearly every time they're within reaching distance (very often in my line of work). I surprise myself each time as I'm acutely aware of the fact that this is very uncharacteristic for me; however, I've learned to let my body decide what food it needs. Right now, it's apples.

You see, I grew up in Oregon's Willamette Valley and honestly, I remember eating more lemon cucumbers (as if they were apples) than I ever remember eating apples. True, I was raised in a farming family and we grew a lot more vegetables than fruits. Apples were available, but not ever present as they seem to be here in the lovely state of Washington. In fact, since moving to Washington in 2006, I have been introduced to many varieties of apples that I never knew existed. Delicious revelation if I do say so. Just today I bought a new variety for the store that I've never seen before, Arkansas Black Apples. I can't wait to taste/see them come Friday!

Here's the thing about my current apple consumption that I find most intriguing: contrary to my past habits of rarely, but generally eating Fuji, Pink Lady, or HoneyCrisp apples, I have not at all been selective when reaching for apples and I've eaten every variety we have in the store with no real rhyme or reason.



Local organic varieties currently available that I've been enjoying include: Spitzenberg, Nickajack, King David, Spartan, McIntosh, Empire, Elstar, HoneyCrisp, Winter Banana, Rome, Winesap, Early Fuji, Golden Delicious, Jonathan, Jonagold, Jonamac, Braeburn, Cameo, Granny Smith, and Gala. It is my personal belief that once the mouth is introduced to the vast array of apples, a red delicious will never be eaten again. Yes, I said never. Although red delicious apples store relatively well, their flavor is vague except for the skin, which just tastes, well, not good.

Although I have been eating and enjoying each variety in its own right, I am particularly enamored with King David and Spitzenberg Apples. King David Apples have a crisp texture with an unreal, complex flavor. The flavor is so unreal, in fact, that it almost seems artificial. If I had to choose an all time favorite, King Davids would win hands down. Spitzenberg Apples are dense, aromatic and spicy, and they are known to have been Thomas Jefferson's favorite apple. Spitzenberg Apples have a unique color and at the right time of day, while still on the tree, they actually look aglow. I wish I had a picture to share this amazing sight. It's simply beautiful.

Moral of the story, grab an apple, they're dang good this year. Try one you've never heard of before; expand your idea of what an apple is and what it should taste like. If you want to learn more about the different varieties available including best uses, storage, and flavor characteristics here is a detailed site all about apples. Warning: prepare to be blown away by the extensive variety of apples that exist.

This is what I love about food, my perception of what is, is constantly expanding.

Life is delicious.