These apples on the old tree in the field look unremarkable. Late October/early November, they're still on the tree and they look overripe and done. Not so. This apple - both apples that I picked using on old long branch someone kindly left in place leaning against the tree to knock apples off up where they are too high to reach - was so good, so scrumptiously delicious. Crisp, juicy, and the flavours!
These ones have a certain banana undertone. Not banana banana, but banana flavour banana, banana candy banana. Sharp, and I loved the superficial blemishes they have on the skin that means people won't be picking them. Miniscule cankers and scabs, completely innocuous and only on the surface of the skin, and you can see the stuff on the skin - you know, the stuff, like what grape skins have and cabbage leaves have, that makes them suitable to ferment without adding yeast, because it's already there on the skin. You have to get that stuff inside you.
No comments:
Post a Comment