John Chapman, better known as Johnny Appleseed, was an American legend who traveled the countryside on foot planting apple orchards during the first part of the 19th century. I think this folk hero would be pleased with the popularity of the apple today. Specifically as consumed in a glass as apple juice, artisanal cider or brandy.
Sweetgrass Farm Winery & Distillery in Union Maine makes an excellent apple brandy enjoyed solo or in apple pie (I personally believe most pies are better with brandy, whiskey or wine). According to the website each bottle contains the essence of 40 local apples. Divine.
Martinelli makes a good commercial apple juice, but if you can get it fresh or make your own by all means go that route. I pick up a jug of apple juice and/or cider when I pick apples or stop by one of the farmers’ markets near where I live. As the weather cools, the only thing I love more to drink in the morning than chai tea is mulled cider. I like mine even more with apple doughnuts (always purchased from a farm stand).
This weekend I am signing up for my share in the second annual Out on a Limb: Apple CSA via Rabelais Books. Each shareholder will receive 20 or more varieties of rare, interesting and highly flavored apples over the course of the season with a wide range of uses, appearances, histories and tastes. Each delivery will be a mix of dessert apples (apples meant to be eaten fresh) and culinary apples. Some of the varieties will be organically grown, others conventionally.
Each delivery of at least 1/4 bushel (approximately 10 lbs.) will be accompanied by a newsletter with descriptions, history, tidbits and lore about each variety, as well as recipes and ideas for how to best use them.
The CSA will cost $120 for the season. By my thinking that is a deal that would make Johnny Appleseed smile.
**If you sign up for the CSA at Rabelais and are at all interested in making/enjoying cider or hard cider, pick up a copy of Cider: Making, Using & Enjoying Sweet & Hard Cider by Annie Proux & Lew Nichols.
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