Ashmead's Kernel

Today we harvested some of the leftover apples, too few for cider making.

Here is the Ashmead's Kernel.

This apple originates in England in the 1700s and is a russeted a golden brown with an orange or reddish bronze cheek.  

This apple has a different texture than my other cider apples.  Although a russet, the skin is not as leathery, the first bite doesn't produce a strong crack, but yet it is sugary, juicy, aromatic and has a distinctive, acidic sweet flavor.

This one was a pleasant surprise.

Apple Varieties We Didn't Juice This Year

Not every year produces a bumper crop.

These are the varieties in my cider orchard that we didn't include in this year's juice pressing:

Calville Blanc (1598)

Planted in King Louis XIII garden at Orleans in 1627.  Originating in France/Germany around 1598 and grown for Louis XIII, Calville Blanc is higher in Vitamin C than an orange.  Sometimes referred to as the dessert apple of France because it holds up beautifully in baked goods.

I love the color and shape of this apple.  The color is a very pale spring green with a handsomely striking red blush.  The contrast is remarkable.  The shape is described as somewhat "oblate."  As you can see from the second photo taken of the bottom side of the Calville Blanc, it has very pointy indentations that gives it a flattened heart shape.

 Bottom of the Calville Blanc

Calville Blanc (left) compared to a Winter Banana (right)

It has an unusual shape in comparison to modern apples, as it is more oblate than round and has very distinctive ridges toward the bottom.  As you can see it is flatter, wider and shorter, common for the extremely old varieties.

Arkansas Black (1870)

Originated from a Winesap seedling in an orchard in Bentonville Arkansas in 1870.  A beautiful dark red apple, considered to be the best storage apple, keeping all winter.  A winesap is essential in cider.  Arkansas Black needs the Winter Banana for pollination.  This is a lovely deep burgundy apple, appearing to be nearly black in some light.

Ashmead's Kernel (1700s)

An ancient English variety about 300 years old, it was raised by Dr. Thomas Ashmead of Gloucester, England. The flavor has been described as "strong, sweet-sharp intense."  The apple's flavor is intensely strong when first picked, but sweetens and mellows greatly after several weeks in storage.  High sugar content, good acid balance. This variety is most often included in cider making.

Roxbury Russet (1640)

Presumably, the oldest apple variety of North America.  Found in Massachusetts in 1640, thought to have been planted by European immigrants.  Great cooking, cider & keeping apple.   Sugar content is very high (12.87%).  Roxbury Russet is a large apple no longer found on the commercial market.  An excellent keeper until April or May.  A delicious apple for cider.

Very similar to the Golden Russet, although older and perhaps just a little sweeter.