虽然在悬崖上仍然,有更广泛的烹饪苹果的残余物。Go hunting in the right place during early season at the end of July or early August, and you may come across Codlin, ‘which tends to need very little cooking,’ says Joan, ‘as they’re much less sharp,’ and Early Victoria, ‘which are refreshing and summery, and when baked rise up like a soufflé.’ Then comes early midseason in September, followed by midseason in October, when you might start looking out for varieties like, say, Golden Noble. ‘A gorgeous, big yellow apple, and the best autumn cooker,’ says Joan. ‘With a flavour of its own, it makes a beautiful apple tart.’
好像他们的声音一样好,挖掘这些品种可能需要一些腿部。令人羡慕的是,维多利亚人没有问题。在苹果在商业上和如此广泛使用之前,在现在,它被认为是奢侈品的豪华产品被局限于果园和良好的脚跟的晚餐桌。“在国家庄园头部园丁的监督下,苹果在富裕的人民的情况下,富裕的人生活和维持了自给自足的果园,”乔安娜说。
'烹饪'和'甜点'苹果在各自的果园里培养。这是维多利托人,以这种方式将它们分开,因为每个遗产都非常兴趣育种,选择和促进周围的最好的吃苹果。“烹饪苹果的标准是它应该是大的,可以很容易地煮熟,但在烹饪后保留了良好的味道,”琼说。“有些品种会失去酸度,并在味道上持平。这是布拉姆利的景点之一,因为食谱询问的糖和香料有多重要 - 味道将始终通过。
除了Bramley外,炊具现在越来越难以掌握你的手。事实上,琼说,琼说,你最好的赌注是成长为自己。“虽然你可以在农民市场找到一些,”她说。'和社区果园,例如由城市果园项目成立的果园。还有很多当地水果团体复活了他们特定的地方品种。
I don’t know if you have any silver fruit bowls lying around, or regularly indulge in seven-course supper parties, but going back to the Victorian ways of delegating a little time and respect to the apple will inevitably help found a new appreciation towards this fruit. There’s a lot even an in-season Discovery or James Grieve can do to open the mind, if not instigate a conversation that the apple is, clearly, not the one-dimensional fruit we seem to think it is.