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Northern Spy apple trees can take 10 years to mature and fruit. I have a bit of a wait before I get to taste fruit from this particular old strain of Northern Spy apple. Maybe the grafts on the well-established Gray Pearmain tree will expedite the growth and fruiting process. The turnaround time is quite different from trying an heirloom tomato variety or even a plum.<\/p>\n\n\n\n
Maine farms are rich in old fruit trees. The flavors are worth seeking out. And just like the heirloom vegetable varieties that we try from year to year, or save seed from for decades, there are a myriad of reasons for planting or buying heritage fruits. Unique, complex flavor profiles are at the top of the list, but do you know that there are pear varieties that store all winter? Dana Hovey and Kaspar\u2019s Winter are two. Pound Sweet apples are mild picked right off the tree but get sweeter when cooked. I use them as part of my berry applesauce. Many old apple varieties keep into late spring. They are rock hard when harvested in October but develop flavor with a few months of storage. That flavor changes every few weeks throughout the winter.<\/p>\n\n\n\n
Some varieties were favored for their hardness over their flavor because farmers needed a storage apple that could be packed into a wooden barrel and shipped to cities or across the ocean. The Baldwin apples in my orchard came from scionwood collected from trees on my old farm in Washington County, Maine. There were sales records from the 1920s reflecting barrels of Baldwins delivered by horse-drawn wagon to a train bound for New York City in March of each year. I think Baldwins come into peak flavor in February and March. In a good cellar, they keep until July.<\/p>\n\n\n\n
Seek out a fruit-tasting event so you experience the differences. Or buy some heritage fruit varieties sold at a farmers\u2019 market. Like other produce, local fruits have more flavor than commercial fruits in a supermarket. If you find some favorites, consider planting a tree or an orchard. Add rich flavor and history to your yard or farm.<\/p>\n\n\n\n
Berry Good Applesauce<\/strong><\/p>\n\n\n\n 5 parts apples, peeled and cored (optional: replace some apples with pears)<\/p>\n\n\n\n 1 part berries, fresh or frozen<\/p>\n\n\n\n Cook the apples with an inch of water or cider in a large pot. Stir to keep them from sticking to the bottom of the pot. When softened, add the berries. Cook for a few more minutes. Puree with an immersion blender, or leave chunky if you prefer. (The more types of apples, the more depth of flavor your sauce will have. One can cook the apples with the skins on and eat the sauce that way or put the cooked sauce through a sieve. The skin adds flavor, color and nutrients.)<\/p>\n\n\n\n Applesauce can be frozen or canned. To can: Fill sterilized canning jars, leaving \u00bd-inch headspace at the top. Seal jars and process in a boiling water bath for 10 minutes for pints or quarts.<\/p>\n\n\n\n Apples in Mustard with Mint<\/strong><\/p>\n\n\n\n Makes 4 cups.<\/p>\n\n\n\n \u00bd cup apple cider<\/p>\n\n\n\n \u00bd cup white or apple cider vinegar<\/p>\n\n\n\n \u00bd tsp. turmeric powder<\/p>\n\n\n\n 2 Tbsp. yellow mustard powder<\/p>\n\n\n\n 1 Tbsp. yellow mustard seed<\/p>\n\n\n\n 1 tsp. sea salt<\/p>\n\n\n\n 2 Tbsp. vegetable oil<\/p>\n\n\n\n 4 tsp. white flour<\/p>\n\n\n\n 12 ounces unpeeled tart apples<\/p>\n\n\n\n \u2154 cup fresh spearmint leaves<\/p>\n\n\n\n Core and cut the apples into \u00bc-inch pieces. Chop the mint very finely and mix with the apples. Set aside.<\/p>\n\n\n\n In a small bowl, whisk together the cider, vinegar, turmeric, mustard powder, mustard seeds and sea salt.<\/p>\n\n\n\n In a small saucepan, combine the flour and oil, and cook over medium heat three to four minutes until thick and light brown. Slowly add in the cider mixture, whisking constantly, until slightly thickened (three minutes). Turn off heat.<\/p>\n\n\n\n Combine the apples and thickened liquids in a bowl. Pack into two pint jars. Refrigerate, allowing flavors to meld for 24 hours before eating. Keeps three weeks.<\/p>\n\n\n\n Seven Tree Farm Plum-Lime Jam<\/strong><\/p>\n\n\n\n 10 cups plums, halved and pitted<\/p>\n\n\n\n Zest from 3 limes<\/p>\n\n\n\n 2 Tbsp. lime juice<\/p>\n\n\n\n 1 \u00bd -2 cups honey<\/p>\n\n\n\n 5 tsp. low-methoxyl pectin<\/p>\n\n\n\n 10 tsp. calcium solution (\u215b tsp. calcium powder mixed into \u00bc c. water)<\/p>\n\n\n\n Put \u00bc inch of water in a heavy stainless steel pot. Add plums and steam until tender. Puree. Add the lime zest and juice. Mix the pectin into the honey. Stir into the plum mixture. Add the calcium solution.<\/p>\n\n\n\n To can, pour into sterilized half-pint jars, leaving \u00bc-inch headspace. Seal. Can in a boiling water bath canner for 10 minutes.<\/p>\n\n\n\n To freeze, pour into half-pint canning jars, leaving \u00bd- to 1-inch headspace. Tighten the lids and freeze. Tapered jars can freeze without breakage.<\/p>\n\n\n\n Note: Either hybrid or European plums can be used. The hybrid plums are very zippy and may need extra sweetener. European plums will be mild and need less sweetener.<\/p>\n\n\n\n Pear Gingerbread<\/strong><\/p>\n\n\n\n Serves 8.<\/p>\n\n\n\n 2 cups unbleached white flour<\/p>\n\n\n\n 1 cup maple sugar or evaporated cane juice or light brown sugar<\/p>\n\n\n\n 2-3 tsp. ground ginger<\/p>\n\n\n\n 1 tsp. cinnamon<\/p>\n\n\n\n \u00bd tsp. salt<\/p>\n\n\n\n 1 \u00bd tsp. baking soda<\/p>\n\n\n\n \u00bd c. unsulphured molasses<\/p>\n\n\n\n 2 egg whites, lightly beaten<\/p>\n\n\n\n \u00bd cup buttermilk or nut milk<\/p>\n\n\n\n 2 Tbsp. fresh lemon juice<\/p>\n\n\n\n 2 large pears, peeled, cored and chopped into small pieces<\/p>\n\n\n\n Preheat the oven to 350 F. Lightly grease a 9-inch square baking pan. Combine the dry ingredients in a mixing bowl. Mix the wet ingredients separately. Pour the wet mixture into the dry mixture and just stir, don\u2019t overmix. Add the pears. Pour the batter into the greased pan and bake for 35-40 minutes, until a knife inserted in the center comes out clean. Cut gingerbread into squares and serve warm. (Ice cream or whipped cream are great accompaniments.)<\/p>\n\n\n\n Pear Spinach Salad<\/strong><\/p>\n\n\n\n Enough of each to feed all:<\/p>\n\n\n\n Tender young spinach, whole or roughly chopped<\/p>\n\n\n\n Carrot, finely grated<\/p>\n\n\n\n Red onion, very thinly sliced<\/p>\n\n\n\n Pears, cored, quartered and thinly sliced<\/p>\n\n\n\n Dressing:<\/p>\n\n\n\n White balsamic vinegar<\/p>\n\n\n\n Olive oil<\/p>\n\n\n\n Salt and pepper<\/p>\n\n\n\n Optional: pureed raspberries or strawberries<\/p>\n\n\n\n Toss together the spinach and grated carrot. Place in individual salad bowls or a large shallow salad bowl. Sprinkle with red onion slices, and arrange the cut pears on top. Dress with vinegar, oil, salt and pepper. If using berries, blend all dressing ingredients together then pour over salad.<\/p>\n\n\n\n Winter Squash Bake<\/strong><\/p>\n\n\n\n 1 large kabocha squash<\/p>\n\n\n\n 4-6 apples, peeled<\/p>\n\n\n\n 2-4 Tbsp. butter<\/p>\n\n\n\n 2-4 Tbsp. maple syrup<\/p>\n\n\n\n Peel and seed the squash. Slice into \u00bc-inch slices. Slice the apples to a similar thickness. Layer the squash and apples into a buttered baking pan or casserole dish. Melt the butter and syrup together. Drizzle over the layered squash and apples. Bake at 350 F until tender. Serve warm.<\/p>\n\n\n\n About the author: Roberta grows an abundance of produce and saves seeds at her Seven Tree Farm in Vassalboro, Maine. She is the longest-running columnist for The MOF&G.<\/em><\/p>\n\n\n\n This article was originally published in the fall 2022 issue of\u00a0The Maine Organic Farmer & Gardener<\/a>.<\/p>\n\n\n\n![\"Harvest](\"https:\/\/www.mofga.org\/wp-content\/uploads\/2022\/08\/Harvest-Kitchen_2-1024x446.jpg\")
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