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Response to Ohiogal (Original post)

Sun Mar 15, 2020, 07:28 PM

4. By March, people back in root cellar days were cracking open

the applesauce and apple butter they'd put up the previous fall. People were pretty much down to woody carrots, dried legumes, and anything they could preserve with smoke and salt.

It's not that the previous fall's apples had gone bad by then, especially if they'd been picked over every few days, it was that the flesh had gotten mealy and unpleasant, making them more suitable for pies and to flavor ale and sauces.

Even supremarket apples, given optimum storage conditions, are getting a little on the mealy side this time of year.

That reminds me, I should have a couple of Granny Smith apple, ready to core and partially peel and stuff with pecans and maple sugar for baking.

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Arrow 6 replies Author Time Post
Ohiogal Mar 2020 OP
Hoyt Mar 2020 #1
CrispyQ Mar 2020 #2
OregonBlue Mar 2020 #3
LineNew Reply By March, people back in root cellar days were cracking open
Warpy Mar 2020 #4
dem in texas Mar 2020 #5
japple Mar 2020 #6
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