Gravenstein apples were once the mainstay of agriculture in Sonoma County, along with hops, chickens and eggs. They are suited to this area because they are drought tolerant and we get very little summer rain. They are a beautiful apple with a green skin streaked with red striation. The flesh is white and the apples don’t keep and bruise easily, so they don’t ship or store well like Red Delicious and Pippin, for example.
One of the things that Gravenstein apples are superior for is applesauce. They cook down easily and retain a nice tartness and strong apple flavor. You can purchase Gravenstein applesauce at some Trader Joe’s, but as wine grapes have been slowly taking over the county, the number of apple ranches has diminished to a very small number.
The Arc of Taste, a project of Slow Foods, which is preserving endangered food products, one species at a time, includes the Gravenstein apple among them. To read more about it, go to : http://www.slowfoodusa.org/ark/gravenstein.html
I am fortunate enough to have a large old Gravenstein apple tree on my property. I don’t spray, so the apples are not perfect and not for sale, but I do try to make some applesauce every year with the apples. This is my entry to the SHF event for August hosted this month by the Passionate Cook. The apples show in the photo above were early, (I couldn't wait for them to be fully ripe), so you don't see much red on the skin. The apple sauce was a bit tarter than when they are fully ripe as they are right now. This photo was taken right before I mashed them into a tasty, chunky sauce.
Gravensteins also make a stunning apple pie. Because they soften so much while cooking, even when you pile them high in the pie, by the time that you serve it the top crust arches over a space before you reach those lovely sweet tart cooked apples.
This weekend in Sebastopol is the annual Apple Fair, dedicated to the Gravenstein apple. If you get there, be sure to purchase one of the apple pies baked by the folks at the Community church. They have been making hundreds of pies for the fair for years and years. Also, look for Walker Apple Ranch apples. They are one of the handful of farmers still growing Gravensteins for sale. Then you can make your own authentic Gravenstein Applesauce.
Gravenstein Applesauce
4-5 large apples, peeled or unpeeled, stem and core removed, cut into 1” chunks
¼ cup water
2 tablespoons sugar
½ teaspoon cinnamon
In a heavy bottomed pot, combine the apple chunks, water, sugar and cinnamon, Bring to a boil, cover, and turn down to a simmer. Simmer for 5-10 minutes until the apples are soft and tender. If you like chunky apple sauce, mash with a potato masher. The applesauce is now ready to eat warm, or you can cool it. For smoother applesauce, put the apple mixture through a food mill. The smooth applesauce is now ready to eat warm or cooled.
Gravenstein Apple Fair
Ragle Ranch Park, Sebastopol, CA
Aug 11 (10 am – 6 pm) & Aug 12 (10 am – 5 pm)
Live music, free parking, no pets
Admission: Adults - $10, Seniors - $8, age 6-12 - $5, under 6 – free
Sponsored by Sonoma County Farm Trails
One of the things that Gravenstein apples are superior for is applesauce. They cook down easily and retain a nice tartness and strong apple flavor. You can purchase Gravenstein applesauce at some Trader Joe’s, but as wine grapes have been slowly taking over the county, the number of apple ranches has diminished to a very small number.
The Arc of Taste, a project of Slow Foods, which is preserving endangered food products, one species at a time, includes the Gravenstein apple among them. To read more about it, go to : http://www.slowfoodusa.org/ark/gravenstein.html
I am fortunate enough to have a large old Gravenstein apple tree on my property. I don’t spray, so the apples are not perfect and not for sale, but I do try to make some applesauce every year with the apples. This is my entry to the SHF event for August hosted this month by the Passionate Cook. The apples show in the photo above were early, (I couldn't wait for them to be fully ripe), so you don't see much red on the skin. The apple sauce was a bit tarter than when they are fully ripe as they are right now. This photo was taken right before I mashed them into a tasty, chunky sauce.
Gravensteins also make a stunning apple pie. Because they soften so much while cooking, even when you pile them high in the pie, by the time that you serve it the top crust arches over a space before you reach those lovely sweet tart cooked apples.
This weekend in Sebastopol is the annual Apple Fair, dedicated to the Gravenstein apple. If you get there, be sure to purchase one of the apple pies baked by the folks at the Community church. They have been making hundreds of pies for the fair for years and years. Also, look for Walker Apple Ranch apples. They are one of the handful of farmers still growing Gravensteins for sale. Then you can make your own authentic Gravenstein Applesauce.
Gravenstein Applesauce
4-5 large apples, peeled or unpeeled, stem and core removed, cut into 1” chunks
¼ cup water
2 tablespoons sugar
½ teaspoon cinnamon
In a heavy bottomed pot, combine the apple chunks, water, sugar and cinnamon, Bring to a boil, cover, and turn down to a simmer. Simmer for 5-10 minutes until the apples are soft and tender. If you like chunky apple sauce, mash with a potato masher. The applesauce is now ready to eat warm, or you can cool it. For smoother applesauce, put the apple mixture through a food mill. The smooth applesauce is now ready to eat warm or cooled.
Gravenstein Apple Fair
Ragle Ranch Park, Sebastopol, CA
Aug 11 (10 am – 6 pm) & Aug 12 (10 am – 5 pm)
Live music, free parking, no pets
Admission: Adults - $10, Seniors - $8, age 6-12 - $5, under 6 – free
Sponsored by Sonoma County Farm Trails
