Friday, October 30, 2015
At this time of year, we make alot of cider and apple pies. The secret to both is to use at least three different kinds of apples- all of which should be tart or strongly flavored. Namby-pamby apples have less taste when pressed or baked. Unfortunately, some of the varieties I have bought, based on glowing descriptions in catalogs are poor--or at least I don't care for them. It has taken some of these varieties 15 years or more to fruit enough for me to decide I don't like them. I would say roughly have of the feral apples around me have a good taste for cider and have aren't worth pressing. In my gardens I am trying to do a last weeding and mulching before the winter. I planted 4 kinds of Narcissus: Altun Ha, Pistachio, Avalon and Garden Classic (it could be Classis Garden)--I also put in some Puschkinia. I still have Allium 'Ozawa' bloong.