Monday, February 13, 2012

New Green Apples & Salt

When we collected the first green apples of the season from Millers in Hillwood, Mikon, who packed the boxes and comes from the Philippines, told us how she's always eaten Gravensteins with salt. Maybe they're an acquired taste, green apples with salt? Either way, it's great to have the first of the new season's apples in this week's hilbarn boxes. And if you don't like their tart taste, you can always use them as cookers. Or use sugar.


Anonymous said...

At the risk of adding to the Mary mania, there is a tenous link between Tasmania and this variety which originated in 1669 at Grasten, South Jutland in Denmark - near Grasten Palace, the summer residence of the Danish royal family.
Known as the Grasten apple, it's the Danish national apple. The germanic name Gravenstein stems from when the area was annexed by Prussia in the 19th century.
My mother said gravensteins made the best pies, probably because they are the first good cooking apple of the season and I can recommend them mixed with fresh blackberries.

Hilbarn said...

That's really interesting, thank you for sharing what you know about Gravensteins. And thanks for the inspiration for apple & blackberry pie!