News from
NEW ENGLAND APPLES
P. O. B 41, Hatfield, MA 01038 www.apples-ne.com 413-247-9966
HATFIELD, MA-The McIntosh are coming. New England's most famous apple will make its 2003 debut in southern and central New England this weekend, and will ripen northward to Maine, Vermont and New Hampshire over the next 7-10 days, becoming available widely throughout the six-state region by mid-September. This year's apple crop, running 5-7 days behind the 2002 season, should be good throughout New England, with ample qualities and a wide range of sizes. Last year's crop was 20 percent below average, but good growing conditions this spring and summer have produced a normal-sized crop for the region.
"The last few years have produced smaller than average crops, mostly as a result of bad weather," says Russell Powell, executive director of New England Apples, the non-profit trade association representing the region's growers. "There was little frost damage after this year's strong spring bloom, and there has been ample rain and plenty of sunshine throughout the summer."
Overall, look for New England to harvest about 4,300,000 boxes in 2003, a significant increase from last year's crop of 3,658,000 boxes but well below the five-year average for the region of 5,404,000 boxes. The main reason for the smaller crop, according to Powell, is fewer acres in production, the result of development pressures following several years of poor growing conditions and low prices. Five of the six New England states expect larger crops in 2003 than in 2002. The exception is Maine, which had a relatively good crop in 2002 and will continue to be the leading producer in the region in 2003 with Massachusetts, both growing more than one million boxes.
A commercial apple-growing region since the 1700s, New England is still known for its distinctive varieties, particularly the McIntosh, which accounts for two-thirds of the region's crop. Other classic New England varieties are the Macoun, Cortland, Empire, Eastern Red Delicious, and Rome. New England orchards are also keeping alive heirloom varieties like Northern Spy, Baldwin, Roxbury Russet and Red Gravenstein, while introducing newer varieties like Honey Crisp, Gala and Ginger Gold.
In all, about 40 different varieties are grown commercially on New England soils. In addition to the fresh apples found in supermarkets, at roadside stands and pick-your-owns and farmers markets, New England Apples will be processed into a variety of apple products, including cider, juice and sauce.
The state-by-state predictions for 2003:
Massachusetts growers harvested 786,000 42-lb. boxes in 2002, and expect 1,095,000 in 2003, or slightly above the five-year average of 1,043,000 boxes.
Maine expects to pick 1,095,000 boxes in 2003, slightly below last year's crop of 1,155,000 boxes and below the five-year average of 1,195,000.
Vermont predicts a crop of 917,000 boxes in 2003, well above last year's 738,000 boxes but below the five-year average of 979,000.
New Hampshire growers estimate a crop of 810,000 boxes, above both 2002's 631,000 boxes and the five-year average of 729,000.
Connecticut, too, expects a larger crop, with 512,000 boxes estimated, nearly double last year's crop of 286,000 boxes and above the five-year average of 445,000.
Rhode Island's crop is estimated at 79,000 boxes, more than 25 percent larger than last year's 62,000 boxes and above the five-year average of 61,600 boxes.
The McIntosh prized for its complex flavor
Discovered in Canada in the late 18th century and quickly thereafter taking root to New England, the McIntosh has been praised by countless writers, chefs and apple lovers for its unique flavor. Here is Frank Browning's poetic description of the Mac, one of his prize apples in the book Apples: "The McIntosh is a medium sized, bright red to deep purple over green, with a dusty bluish bloom. Crisp but not hard white flesh with berry-like aroma and high juiciness."
"Snap a rosy McIntosh from the tree and it's like walking with Thoreau past Walden Pond in the 1840s, as the complex play of honeyed, tart, and spicy juices trickle down your throat," Browning co-wrote with Sharon Silva in his next book, An Apple Harvest.
"In prime soon after picking with strawberry or even elderflower flavor and sweet, glistening, melting, juicy white flesh," write Joan Morgan and Alison Richards in The New Book of Apples
"The (McIntosh) has white, tender, crisp flesh that's spicy, highly aromatic, and full of juice," writes Roger Yepson in his beautifully-illustrated Apples.
The McIntosh is excellent for cooking as well as fresh, and it breaks down easily, making it a popular choice for apple sauce. Its flavor is superb in pies, ideally mixed with a firmer variety for the best in taste and texture. This easy-to-make apple cake is good either as a dessert or for breakfast.
NEW ENGLAND McINTOSH CAKE
1-1/2 c. canola oil 1 t. baking soda 2 c. sugar 1 t. cinnamon 3 eggs 1/2 t. nutmeg 3 c. flour 3 c. peeled, cored and chopped McIntosh 1 t. salt 1 c. chopped pecans or walnuts 2 t. vanillaPreheat oven to 350 degrees and grease a 9 x 13 pan. Beat sugar and oil with a whisk or electric mixer until well blended. Add eggs one at a time, beating well each time. Mix dry ingredients, and use a wooden spoon to gradually add to batter. Stir in apples, nuts and vanilla, and pour mixture into pan. Bake 60-70 minutes until gold brown and firm.
The New England McIntosh Cake recipe is just one found in the pamphlet, "Recipes Featuring New England Apples!" which will be available free to anyone visiting the New England Apples booth in the Massachusetts Building of the Eastern States Exposition in Springfield, MA, September 12-28.
Visitors to the booth will find fresh McIntosh apples for sale along with a number of other New England varieties, as well warm apple dumplings and apple strudel. The free brochure, "Taste New England apples," with information about the New England varieties, will also be available at The Big E booth.