Apple cider vinegar has a big following for many reasons

Popup adds online, infomercials, junk emails and many other sources bestow the wonders of apple cider vinegar. Obesity, diabetes, heart problems, skin and hair maladies are just a few of the issues apple cider vinegar use is claimed to combat.

A friend of my dad’s was a serious canoe racer. Years ago, he came up with this concoction that must have been mostly vinegar. At least that’s what it tasted like. It was supposed to suppress thirst, and it certainly did that. If that was all we had to drink, there was no way I’d admit I was thirsty.

On the other hand, my wife had an aunt that loved to drink vinegar. When they made pickles, her parents couldn’t send her to the store after it. One time they did and the bottle was half empty by the time she got home. I guess some folks don’t mind the taste.

Many people must not object to imbibing this acidic liquid too much. Apple cider vinegar is a major component of a diet that promotes weight loss and lowered blood sugar. Acetic acid can delay the digestion of starch, and this can lower blood sugar spikes.

Vinegar also can cause nausea. That would reduce appetite and might limit food moving through the digestive system. I don’t know if that’s a great way to reduce weight or blood sugar.

One thing is certain concerning high doses of apple cider vinegar. The pH of the digestive system will be lowered somewhat. This will contribute to lower potassium absorption. Calcium loss from teeth and bones is also possible.

Some folks use vinegar topically instead of consuming it. Bathwater containing apple cider vinegar is supposed to clear up skin problems and fight dandruff. I’ve also read claims of its ability to cure athlete’s foot. The primary reason is that along with acetic acid it also contains antimicrobial compounds.

Personally, I think there are far more effective antimicrobial materials out there. I also don’t particularly wish to smell like vinegar. That wouldn’t be fair to my wife.

I think one of the biggest reasons apple cider vinegar treatments have become popular is that the substance is cheap. A gallon jug of the generic stuff costs less than five dollars. Even if the material doesn’t work, you’re not out that much money.

My favorite use of apple cider vinegar is as a base in a good marinade. It’s a great meat tenderizer.

In hot weather, it’s often difficult to cool freshly killed venison. I always add vinegar to an ice slurry in a cooler to cool game when temperatures are high. It works great and doesn’t impart flavor to the meat when cooked.

I’m astonished at the many fad uses for apple cider vinegar. I guess I’m just skeptical and I’m no medical doctor. Many foods such as pickles contain significant quantities of acetic acid. It’s certainly not poisonous, at least in moderate quantities. However, I would suggest before embarking on a full-fledged apple cider vinegar program you should consult your medical professional.


Ted Manzer teaches agriculture at Northeastern High School.

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Essential oils show promise and problems

As much as we sometimes resist change, there often is an urge to try something new. This is especially true when it comes to our health. Many folks never seem to worry about any complications from herbal treatments. However, they often are skeptical about many pharmaceutical drugs and the companies that produce them.

I’m not saying that’s bad. Being skeptical is good. It should make you try to learn more.

Essential oils are chemicals extracted from plants that give them their aroma. We often associate essential oils with plants from the mint family. Quite often we’re correct. What likely gives our spices their aroma and taste is contained in their essential oils.

These chemicals can be extracted by many different methods. Sometimes these compounds are synthesized artificially. If they are, they would not be considered true essential oils.

For years, wintergreen flavor used in foods was extracted from the wintergreen plant and from sweet birch. I’ve always liked sweet birch tea, and whenever I’m in an area where these trees grow, I usually collect some bark. It’s great to chew too, and it makes your breath smell and taste like wintergreen.

I think now most of the methyl salicylate is artificially produced. We often think that if these chemicals come from plants considered edible that they should be safe in any quantity or concentration. This is a dangerous assumption. Concentrated oils from any source can be toxic to people and pets.

I’m not saying that extracting essential oils from plants is dangerous. Many benefits await, but we must understand that most compounds in high concentrations can have harmful effects. Furthermore, all people don’t react to these chemicals the same just like all folks aren’t susceptible to dermatitis from poison ivy. It is caused by a plant oil called urushiol. Technically it is an essential oil, but it has no aroma.

Essential oils can be applied to the skin to treat various maladies. The biggest concern here is their concentration. They must be diluted. Always follow recommendations and consult with your medical professional.

Aromatherapy is relatively new mainstream science, but it has been practiced for centuries. Essential oils often have antimicrobial properties. When inhaled they can help cleanse our respiratory system.

Essential oils also can enter our cells and travel to our brain, which can affect all our body systems, hopefully positively. In short, these essential oils can improve our mood and make us feel better. This often translates into greater physical wellness.

Another thing to consider when using essential oils is our pets. It’s less concern to outside dogs and cats, but for inside animals, we must think about how essential oil use might affect their health.

Cinnamon, wintergreen, citrus, pine and peppermint oils are often a problem for dogs and cats. Common toxicity symptoms are difficulty breathing, weakness, fatigue, drooling and vomiting. Pets are like small children in that they’re more likely to get these substances on their skin or even ingest them.

Essential oils are medicines. We must use them wisely and be as informed as possible.


Ted Manzer teaches agriculture at Northeastern High School.

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Beets are all the rage right now

Lately, many health enthusiasts are touting beets as an important health food. Some even call them a superfood. Whenever the superfood label is thrown around, we can assume there must be a barrage of supplements to choose from. That assumption is not wrong.

Numerous companies have formulated preparations from beetroots. Claims are so positive and wide-ranging that they almost seem too good to be true.

Beets are rich in natural nitrates, which in the body readily convert to nitric oxide. Nitric oxide is important for vasodilation. That means our blood vessels stretch and that makes blood flow through them easier. This contributes to lower blood pressure. How much might be debatable.

Increased blood flow also could contribute to an increased oxygen supply. This means more efficient metabolism and more endurance. This translates to better athletic performance.

If increased beet consumption does increase blood flow, there are many other benefits we could derive. Our brain uses large supplies of oxygen for example. Who wouldn’t benefit from a more efficient brain?

As a rule of thumb, most brightly colored fruits and vegetables contain large amounts of antioxidants. These are chemicals that protect our cells. Beets are no exception.

Personally, I’m somewhat leery of highly refined supplements, but I laud the use of eating the raw product. In the case of beets, they contain high fiber in relatively few calories. The only concern I have is that they are fairly high in oxalates. People who develop kidney stones might wish to consult their medical professionals before going on a high beet diet.

Beet greens are even higher in fiber and lower in sugar than the roots are. I’m a lover of many wild greens, but of the cultivated types, beets are my favorite, followed by swiss chard and spinach.

My biggest concern about consuming large amounts of these greens might be directed toward those on blood thinners. All are rich sources of vitamin K, which aids in blood clotting. I doubt it’s a big deal for most folks, but it’s something to discuss with your doctor.

My theory is that if eating the real vegetable is good, then growing your own is even better. Beets are easy to grow around here, and they also store well. They grow best in cooler weather, so we can raise them in the spring and again in the fall.

Fall production is great because we can store them in the ground during winter and eat them whenever we want. Freezing temperatures make the roots even sweeter. In northern climates, the roots degrade during winter.

Beets grow best in moist well-drained slightly acid soils. When soils are too sandy, they can be deficient in boron. Boron is necessary for proper root development, so growing beets on sandy ground might require a little added boron. A little trace mineral fertilizer or a small amount of borax added to the soil can help. Don’t overdo it, because too much is toxic to plants.

Growing your own vegetables is fun and easy. The exercise can help you too. It’s a win-win situation.



Ted Manzer teaches agriculture at Northeastern High School.

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All carbohydrates don’t act in our bodies the same way

We’ve all heard of the glycemic index. Many dieters and all diabetics constantly monitor carbohydrate intake. Carbohydrates don’t all influence our systems at the same rate and that can be important for our blood sugar management.

There are several different kinds of carbohydrates. Sugar is what we think of, and that’s the form most ultimately become before being further degraded to provide energy. Sucrose is table sugar, and it hits our system quickly, almost as fast as straight glucose (blood sugar) would. These are simple sugars. Foods with high levels of sucrose, glucose or fructose travel to our blood quickly and stimulate insulin secretion.

Starches come in two main types. There are straight-chain starches, which we call amylose. Amylopectins have branched chains. They are much larger molecules and take longer to digest. Both types are a connection of simple sugars bonded together.

These sugars are joined by alpha bonds. There is another type called beta bonds, and humans can’t digest them. Carbohydrates with beta bonds are commonly called fiber. These components are found mostly in the cell walls of plants.

Fiber is usually broken down into two groups, soluble and insoluble. Both are important for proper digestive system health. We don’t derive energy from them, but they provide bulk to our stools and help our systems run smoothly.

The glycemic index (GI) is a measure of how fast these carbohydrates are broken down and enter our bloodstream. This can directly affect our blood glucose level at least in the short-term. The GI of pure glucose is 100. Foods containing carbohydrates will fall below that number. Highly processed foods generally have a high GI.

Another factor to consider is the glycemic load (GL). It’s a factor of the GI as compared to the total amount of food consumed. Watermelon has a high GI. It is sugary sweet, so it’s not surprising the figure is around 80, but its GL per serving is not troublesome (15). Cucumbers are even more dramatic. The GI is low to begin with, but the GL is practically zero.

Of the fruits, cherries and raspberries have the most favorable GI and GL levels. They’re a great choice for both dieters and diabetics. However, we’re talking about fresh use. A slice of raspberry or cherry pie won’t correlate with that.

An interesting example that often baffles people is that sweet potatoes have significantly lower GI and GL levels than Irish potatoes. Sweet potatoes might taste sweeter, but their sugars don’t hit the bloodstream as quickly and and have the same impact. Fiber content is also slightly higher. Starches in Irish potatoes degrade into sugars quickly.

Juices and sugary drinks hit our systems rapidly and with strong carbohydrate loads. There is no fiber to slow the process down.

I’ve tried my best to simplify the whole process as to the theory and understanding of the significance of carbohydrates in the diet. I’m not a doctor or nutritionist. There are many other factors to consider. I wouldn’t switch from eating blueberries to raspberries simply because the GI and GL values were half. Carbohydrates are only one factor of proper nutrition.



Ted Manzer teaches agriculture at Northeastern High School.

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Loropetalum is a semi-evergreen that can bloom anytime

Most shrubs have a certain season where they are most attractive. Loropetalum (Loropetalum chinense) is one that can be pretty during any season. We have one at school near our greenhouses that has a few blooms and many buds right now.

Sometimes called Chinese fringe flower, this semi-evergreen shrub is in the witch hazel family. Most witch hazels bloom in late fall and early winter, but this one usually shows most color in late winter and early spring. A flush of mild winter weather can extend that season.

In summer, this shrub can still bloom profusely. If it is planted in a sheltered location and soils are kept moist but not wet, Loropetalum will thrive. Proper pruning can be a key to its general health and blooming frequency and duration.

In general, if this shrub is planted in a location where it has room to grow, it requires little pruning. Pruning can affect how profusely Loropetalums bloom, but these are tough plants. Their overall health won’t suffer. However, if you prune them in the fall you can expect very little flowering the following spring.

Historically, the biggest problem with fringe flowers was that they outgrew their place in the landscape. Many could attain 15 feet or more. It was easy to overcome, but the shrubs would look butchered for a couple months. In recent years, horticulturalists have developed new dwarf cultivars. This has been a great innovation. Two examples are ‘snow muffin’ and ‘snow dance’. Both grow to only about two feet tall. Numerous other cultivars in the four to six-foot range are now available.

Some fringe flowers have reddish to purplish leaves, while others have bluish-green foliage. Leaf color can also vary depending upon the quantity of shade plants receive. Too much light can wash out the natural hue. Too much shade can cause plants to lose the pigment too. Flower color can vary from the typical pink to a deep red. Some even have white flowers.

Fringe flowers have dense foliage consisting of many small leaves. Because of this, many songbirds are attracted to them for nests.

Another drawback to Lorapetalum occurs during harsh winters. These plants will lose their leaves when temperatures dip into the teens or single digits consistently. Unless winter weather is extremely severe, these plants will recover. They simply won’t have any leaves until spring. This happened around here about four or five years ago. It is common with abelias too.

One nice thing about incorporating fringe flowers into the landscape is that deer usually leave them alone. Generally, deer don’t like wild witch hazel plants either. Maybe it has something to do with the antiseptic nature of the foliage. Loropetalum leaf and stem preparations can be used topically just like witch hazel can, though they’re probably not as effective.

This is a shrub I like very much. It’s tough to kill, has nice color even when it isn’t blooming, and it’s likely to flower at any time. It’s also not invasive. I’ve never known it to spread seeds into adjacent places. Birds don’t seem to eat the seeds either.

Loropetalum foliage

Loropetalum foliage and flower buds close-up

Loropetalum being encroached by a Carolina Jessamine

Ted Manzer teaches agriculture at Northeastern High School.

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Leyland cypress is the mule of landscape material

We all know what a mule is. It’s a cross between a female horse (Equus caballus) and a male donkey (Equus asinus). Since the parents are different species the mule is sterile.

Leyland cypress is a lot like that, except its parents are even more distantly related. Leyland cypress is a cross between a Monterey cypress (Cupressus macrocarpa) and a Nootka false cypress (Chamaecyparis nootkatensis). These two trees are not only different species, but they’re also of different genera.

So, what does that all really mean? For one thing, this plant could never become invasive, because it doesn’t produce viable seeds. That’s one of its good points. Unfortunately, it probably has more bad traits than good ones.

Leyland cypress is fast growing. That can be good if the desired effect is developing a screen in a hurry. Many people use this plant as a windbreak because it grows quickly. Unfortunately, like most fast-growing species it has a shallow root system and plants often blow over.

Another problem is that most people look at Leyland cypresses as large shrubs and plant them too close together. These things can get over 60 feet tall. When planted close together they grow spindly and are even more subject to toppling over.

It’s easy to see why landscapers and homeowners like them. They have attractive bluish-green color, and they grow quickly. Even small specimens can make an impact in a short time. They also are used a lot in coastal areas, since they’re quite resistant to salt spray.

Leylands thrive in a wide variety of soils but won’t tolerate extremely dry or extremely wet environments for very long. Here in the southeast, those conditions can be common and last several weeks. When plants become stressed, they are susceptible to diseases and insects.

Bagworms are a major problem around here. If I need to find samples for teaching purposes, I can always find some. Older trees in dense plantings seem to be the most susceptible. Once bagworms become established it’s only a matter of time before all trees in the planting are affected and ruined. Spider mites can be problematic, too.

I like the idea of using these trees as a screen, but I would consider them a short-term screen. I’d plant a slower-growing, deeper-rooted and more disease and insect resistant species between them with the idea of removing the Leylands in a few years. That way I’d have privacy over a longer period.

In recent years, Leyland cypresses have become popular as Christmas trees. They respond well to frequent pruning and can be shaped quite easily. Branches don’t have the strength of firs, spruces or scots pine, and they don’t have traditional needles, but the crop can be marketable at a younger age.

My attitude toward this species is far less negative as it is toward the ornamental pears. They are a true scourge of the earth. I think Leyland cypress has some fine qualities. It’s not invasive, but it’s overused. We need to be more imaginative. There are many more evergreens at our disposal.

Leyland cypresses are readily available and easy to grow


Ted Manzer teaches agriculture at Northeastern High School.

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The holiday season in the high-tech era

All the children were happy to be out of school. It’s probably a good thing that most folks have unlimited minutes and data plans. I remember the bag phone days when each minute cost about 50 cents whether you made the call or received it. Consequently, these devices weren’t used much, and most people didn’t have one.

Years ago, the period from Thanksgiving to Christmas to New Year’s Day seemed to run at a slower pace with more face to face contact. Texting didn’t influence day to day life until about 2005. Cell phones became popular a few years before that, but the technology was not friendly to texting. Now texting and online videos monopolize people’s brains.

It was easier to teach school before that time too. Cell phone distraction is so prolific now that electronic devices trump human contact. If technology is in the classroom, the teacher likely gets less than 75 percent of students’ attention. That’s assuming the kids even care about their progress. Many don’t.

It used to be that in the grocery or department stores people would talk to each other and with them a happy holiday, whichever one it might be. Now, if you see people talking in the store, they’re probably talking on their phones. Wish them a Merry Christmas and you either get ignored or receive a dirty look.

I remember when my siblings and I would look forward to the various Christmas specials. We eagerly anticipated the Grinch, Rudolph, Frosty, the Little Drummer Boy and many others. We’d plan the evening and make popcorn. That’s not an issue now. Those shows can all be streamed on YouTube or some other app on our tablets or phones. We can watch them anytime. As a result, we usually don’t.

I can’t remember the last time I heard of people going out Christmas Caroling. When I was young it was a major activity. Christmas lights are still big, but I think a major reason is so pictures can be posted on social media. There seems to be a contest as to who can receive the most likes. My kids are good at that.

People do manage to attend parades and other holiday events, because many of them make the social media circuit, too. Don’t get me wrong, I still love the holiday season. For me and I know many others, this season is still about family. I think even many of the younger folks value family too. They just have a different way of showing it.

I only hope that despite all the technology we still remember the significance of Thanksgiving and especially Christmas. To a large extent, both holidays revolve around our love for the Lord.

If we all keep God in the center of our lives, we will be the better for it. Still, let’s try to put the phones down a little more and fellowship with each other. Maybe that can be one of our New Year’s resolutions, and maybe we can keep that one.


Ted Manzer teaches agriculture at Northeastern High School.

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Cormorants are gluttonous birds unpopular with almost everyone

Sportfishermen hate them. Aquafarmers see them as a threat to their livelihood. Property owners watch them threaten the beauty and value of their property.

Cormorants have insatiable appetites for fish. A single bird will consume over a pound of fish every day. The same bird might also kill or wound double that amount that they don’t eat.

I enjoy watching most predatory birds, like hawks, herons, eagles and ospreys. They are efficient and basically clean birds. They also tend not to congregate in large groups.

Cormorants are different. Their nests are often close together and many, often dozens can be seen hunting together. They can really wipe out a school of fish in a hurry. They can also cause hundreds of dollars of damage to an aquaculture pond in a day or two.

A problem farmers and homeowners face is that these birds are federally protected. They fall under the migratory bird protection act. This was a treaty between the United States and Canada that was signed a hundred years ago.

It was designed to protect birds that traveled between the two countries. We usually think of ducks and geese when someone mentions this treaty, but many other birds are included. The double-crested cormorant is probably the most controversial.

During the DDT era, cormorants weren’t much of a problem. Their reproduction was kept in check the same way it was for bald eagles. In 1972 this insecticide was outlawed in the US, and it wasn’t long before cormorant populations began to explode.

This came at a time when aquaculture in the southeastern states was in its early stages. Catfish farms present an easy food source for cormorants. Dense populations of fish quickly draw huge numbers of these gluttonous birds.

One of the reasons cormorants deplete fish populations so much is that they kill and eat so many smaller fish. This reduces total fish numbers drastically. Cormorants also kill and injure many larger fish that they don’t eat. Their serrated hooked beaks can inflict mortal wounds even if the fish escapes.

On aquaculture farms, fish are often fed by automatic feeders. When food hits the water, the fish come to the surface. That’s when cormorants are most deadly. Farmers can obtain permits to control these birds, but it’s still an arduous task. Sometimes farmers use dogs to harass the predators. That usually keeps cormorants from nesting close to the food source, but these birds are relentless.

Depleting wild and domestic fish sources is not the only problem cormorants cause. They eat copious quantities of fish; that’s true. They also produce a tremendous amount of waste. Much of that goes through their digestive systems. They vomit significant quantities of indigestible matter, too.

When bird populations, particularly nesting sites are dense, the ammonia from the excrement and vomit can be toxic to soils. Trees and other plants can die because of it. The residue is also unsightly. It smells terrible too. I realize every creature has a place in the ecosystem, but I see few redeeming qualities of the double-crested cormorant.

Cormorant fishing on a small local pond

Ted Manzer teaches agriculture at Northeastern High School.

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Newer apple varieties are out there, but often hard to find

Last week I wrote about apple cultivars we see in the supermarkets. Most have been around for a long time. Many have drawbacks that we’d like to see changed.

The problem is that it takes time to get new apples on the market. It’s the same with other crops like potatoes. Some varieties have been around forever.

‘Kennebec’ potato variety was released in 1941 and ‘Sebago’ in 1941. ‘Red Pontiac’ came on the scene in the mid-1940s and Luther Burbank began developing the ‘Russet Burbank’ way back in 1872. All these cultivars are still major players today.

Many newer varieties are on the market now, but they don’t have the name recognition older varieties have. Seed growers continue to plant the older ones largely because they know they can sell them. Farmers plant what the seed growers produce. Nobody wants to be stuck with something the public doesn’t recognize.

It’s the same with apples only it’s riskier. It might take ten years for new apple trees to reach marketable maturity. That’s 500 Saturday nights without a paycheck. Choosing an apple largely unknown to the public is taking a chance, no matter how good it is, especially when growers have little trouble moving their fruit already.

‘Red Delicious’ is the old standby of the Washington apple growers, and Washington is by far the leading apple-producing state. However, this cultivar is falling out of favor for many reasons. Keeping and general eating quality are the major two.

A new cultivar called ‘Cosmic Crisp’ is the rage of the apple industry. It was developed from a cross between ‘Honey Crisp’ and ‘Enterprise’. Fruit quality is excellent. ‘Honey Crisp’ is an early apple with great eating characteristics but only average keeping quality. Its color is also less than ideal.

‘Cosmic Crisp’ is an improvement on all fronts. It matures later and keeps extremely well. It’s the darling of the Washington apple growing industry, but don’t expect to find it growing in any local nurseries. Growers in Washington are the only farmers allowed to raise this beauty for the next ten years.

‘Opal’ is a bright yellow cultivar with ideal texture and keeping qualities. It also has somewhat of an exotic flavor, reminding many of a hint of pineapple and banana. ‘Arctic Golden’ is a new variety that looks and tastes like ‘Golden Delicious’ but has far superior bruising resistance and keeping quality.

‘Swee Tango’ is a new cultivar advertised as the loudest crunch of any apple. It has a funny name, but if you’re a fan of hard crunchy apples this one might be for you.

‘Dazzle’ was originally developed in New Zealand. It’s a large round deep red apple that is sweet and keeps well. This selection took over 20 years to develop.

Many other fine new cultivars are out there, but it’s likely to take some time before the old standby cultivars get replaced. Replacing trees is an expensive process. I suspect many new cultivars might get released directly to the general public to be grown in backyard orchards.


Ted Manzer teaches agriculture at Northeastern High School.

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We all have our favorite apple

There are thousands of apple cultivars worldwide. It seems everyone has a favorite. Some favor the pretty varieties like ‘Red Delicious’, while others like the sweet ones like ‘Fuji’, ‘Honey crisp’ or ‘Gala’. ‘Gala’ and ‘Honey crisp’ fruits are early maturing and ‘Fuji’ apples are late. If I had to choose, I’d say ‘Fuji’ is the sweetest.

I choose apples based on their flesh characteristics. Some have qualities that make them more suitable for a particular use. One of my favorites for fresh use in salads is ‘Cortland’. They’re not common around here as they’re adapted more to northern climates. They aren’t overly sweet, but they have a strong apple flavor.

‘Cortland’ apples have attractive white flesh and like ‘Granny Smith’ apples, they are very resistant to browning. They are also quite versatile. They hold together during cooking, so they’re great in pies. Folks who like smooth applesauce might prefer another cultivar. I like mine chunky.

‘Mcintosh’ is another northern cultivar. They’re usually grown alongside ‘Cortland’, and they complement each other. Macs make great smooth applesauce, and I like to use a few in pies to soak up the liquid and give the filling more viscosity. I grew up with ‘McIntosh’ and ‘Cortland’, so these two varieties will always have a soft spot in my heart.

One southern variety I especially like is ‘York’. These fruits are ugly and lopsided. They aren’t especially sweet either, but they keep for a long time and I love their full flavor. ‘York’ is considered more of a cooking apple, but I like them fresh.

One cultivar I don’t especially like is ‘Red Delicious’. These are beautiful apples and make great centerpieces, but their flavor is not to my liking. The texture goes downhill rapidly too.

As far as cooking is concerned, they get mushy very quickly, which should be good for applesauce. However, they seem to lose flavor during cooking and the applesauce turns out bland. Despite all this, they’re still the most popular apple cultivar.

‘Golden Delicious’ lives up the delicious name. They are sweet, crisp and juicy. They also make a fine baking apple. My problem with them is that they hold together a little too well in a pie. They break down very little, so pies often turn out chunky and runny. Another problem with this variety is that fruits tend to bruise easily.

‘Winesap’ is a cultivar with a great reputation as a cooking apple. They aren’t especially sweet, but they are very versatile. They make great pies and applesauce. Their flesh has a unique balance of firmness and disintegration when cooked.

In recent years ‘Pink Lady’ apples have gained popularity by leaps and bounds. They remind me a little of a colorful ‘Granny Smith’. They’re tart, firm and hold their color well when eaten fresh. They are late maturing, so you won’t see them in stores much early in the fall.

I’ve barely scratched the surface when it comes to apple varieties. Additionally, these are my preferences and you might have differing opinions. Try a new cultivar. You might like it.


Ted Manzer teaches agriculture at Northeastern High School.

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