Apple varieties we have available

We constantly get asked what apple varieties we have available on our farm. So, for those who are not feint hearted, here is a list of all the domestic varieties we have available for cultivation (currently 73 to save you from counting). If you want any scions for grafting, let us know and we will let you know if there are some available and when we can ship them. Alternatively, contact us and we can custom grow an apple tree for you on either a super dwarf (2m), dwarf (3-4m) or large (9m) rootstock. Continue reading

What’s the name of that apple?!?! A Peasgood Nonsuch?

We love heritage apples and all this simply means is that the apple in question is no longer grown commercially for the mainstream market. There is nothing wrong with these apples … in fact, most heritage apples have superior flavour and texture over the regular apples you find at the grocer. The reason they are not stocked? Because they don’t last as long in the refrigerator!

“Regular” store bought apples.

When you go to a store today, you will always find apples on the shelves. Fresh and sometimes not so crunchy apples are a staple in our society. But in reality, to ensure that there are apples available all year round, they need to be kept in storage for a VERY long time.

As with all natural things, there is a season for apples. Apples flower from early Spring to mid Summer (late August to December here in Sydney regions). So depending on the variety of apple, you can have fresh fruit from as early as mid Summer through to mid Winter (late December to mid July here). So what about the other months?

This is where the genetics of an apple are very important. Early fruiting varieties (such as the Israeli variety ‘Anna’), mature early in the season but in doing so sacrifice their ability to be stored long term. But is their flavour affected? No way!

Generally speaking, if an apple is ripened on a tree before it is harvested, it is capable of developing mind blowing flavour. But to store an apple long term, certain characteristics need to be taken into account. Mainly the acidity of the fruit and its sugar level.

If the sugar level in a fruit is too high, it ripens quickly. When you buy a “floury” apple from a store, this texture is due to the apple being stored with a higher than normal sugar content and then while in storage, the sugars get converted into fibre too quickly … hence the “floury” texture.

But a fruit with too high an acidity, generally produces a tartness which most customers find unpalatable. So there is a fine balance between when to pick and how to store. Actually, there is a real science behind it as apples need to be stored in a climate controlled environment to ensure peak condition.

Heritage apples

In today’s economy where we have grown accustomed to having everything we want when we want it, eating in season foods has fallen by the wayside. This means that anything that cannot be stored and transported long distances falls out of flavour. Most restaurants and food businesses don’t change their menu based on the season, which means that only food which can be sourced all year round are available. But if you are so inclined, there are some small operators (ourselves included) who are dedicated in ensuring that some of the most flavoursome apples are available to farmers markets in season.

At this time of year, some of the larger varieties are ready to harvest. These are the mid season fruits. The likes of Red Delicious, Pink Lady and Granny Smith are no where near being mature enough to harvest in our region; this means that these varieties on shelves are almost 12 months old.

When it comes to flavour, two of our all time favourites ripening now are the Gravenstein and the Peasgood Nonsuch (yes this mouthful is its real name!). The Gravenstein is an old European apple variety which originated in Denmark. It has a beautiful rich red skin with little spots all over it, white flesh and tastes nothing short of divine. It has a slight tartness (indicative of high acidity) but is complemented with a good deal of sweetness when tree ripened. It is great fresh and is excellent for cooking as it keeps it shape well.

Similarly, the Peasgood Nonsuch is a great cooking apple but is better known as a saucing apple, creating a really smooth puree that complements soooo many dishes! This one though is a bit of a giant in the apple world, regularly 50% larger in size than a red delicious, meaning it is around double the weight too! We have included one in the photo above.

So next time you buy an apple, have a think about what it took to get to your table. Visit your local farmers market to find someone nearby who grows fruit in season … you will never regret the flavour. Ask to try something you don’t know. Remember, local farmers (generally) enjoy their job and would love to talk to someone who appreciates the effort they put into providing quality produce.

Quince … the chameleon of the fruit world.

There are so many different fruits out there that are just waiting to be tried. We always eat in season foods here on our farm and Autumn is harvest time! It’s full steam ahead here with plenty of different fruits coming into the kitchen. For us, nothing is better that fresh quince with vanilla ice-cream! Yum!

Quince is a pome fruit. This means it is closely related to the likes of pears and apples. It is used extensively as a dwarfing rootstock for pears and can be seem on roadsides growing wild.

Quince are an interesting fruit as it feels rock hard even when ripe, but undergoes the most amazing transformation once cooked correctly. It has a furry outer coating which rubs off easily once the fruit is ripened on the tree.

To tell if a quince is ready to pick, you need to take note of its colour and texture. It will changed from green to yellow over the course of around one week (each variety is slightly different, but you get the idea). Then, when you gently rub the fuzzy coating and it comes away in your hand … its quince time!

Here is a yummy bowl of freshly poached quince and vanilla ice-cream!

Quince with vanilla ice-cream.
Quince with vanilla ice-cream, drizzled with quince syrup.

Poaching Quince

Here are some simple instructional images on how to poach quinces to use at home.

Quince - whole
Pick your quince and bring them into the kitchen. Make sure when you pick them to be gentle. They may feel rock hard, but they bruise VERY easily.
Quince - peeled
Peel the skin off all your quince. Quince flesh oxidises (goes brown) very quickly once cut. There is no need to worry about that though.
Quince - quartered
Quarter and core your quince, then place them in a large pot. Add enough water so that the quince start to float and then stir half a cup of sugar per kilo of quince.
Quince - colour change
Bring slowly to the boil. Keep boiling for anywhere between two to three hours. The quinces will stat to change colour when nearing completion.
Quince - cooked
Quince is cooked when a fork or skewer can be easily inserted in to the flesh. Leave it to stand and soak up some of the syrup. The quince can be stored in the fridge in an airtight container for a few days. The syrup can be bottled and stored as per a normal preserve. Enjoy!

When is an apple not an apple?

When it’s feral of course!

Apples are nothing short of amazing. To us at Little Field Mice, there is nothing nicer than a freshly picked, tree ripened apple. But did you know that most apples cannot produce fruit on their own? Or that the seed from your favourite apple, when planted, will grow into a tree that produces fruit which is totally different in flavour to its parent? This is because, to produce fruit, nearly all varieties need to cross-pollinate.

Drive down nearly any Australian highway or main road, and unless a new suburb has been recently “installed”, you will find apple trees growing wonderfully on their own. These guys are called “Feral Apple Trees” They won’t look pretty, nor will they necessarily be nice to eat … but they are there and they are all extremely diverse. Sweet, tart, astringent, juicy … there are numerous ways to describe the flavour of apples. But in our heart, feral apples are a hidden gem.

Every year, for the past four years, we have travelled up and down the highways and roads sampling mother natures’ version of an apple. We’ve collected several hundred kilos in our exploits, cataloguing a little over 400 trees and their attributes; some are inedible, others great eaten fresh, some great for cooking while others we have juiced into cider. The humble apple is seriously misunderstood by the average Australian.

This time of year (mid December), there are no fresh apples available commercially. What you are getting in supermarkets are last years’ harvest. The earliest apples will be available on shelves is early January; and only if you are lucky enough to have an orchard nearby that grows heirloom fruit. This is because some apples, while great in flavour, do not store well. Your average store bought apple is mid to late season ripening (March to June) and is picked before being completely ripened on the tree to ensure that it stores better and longer.

We are so impassioned about apples, that we have started a small orchard of heirloom and feral apples. We have reached 126 different varieties this year with some trees surprising us by fruiting earlier than expected! So keep your eyes peeled in the coming months for some special fruit.

Here is one of our Jonathan apple trees in flower a couple months ago. This tree was salvaged from a nursery which was throwing her out along with 11 other apples trees. She has since gone on to produce some excellent offspring (via grafting) and is heavy with fruit ATM. We have had to tighten the orchard trellis to ensure that the branches are secure and don’t break! Bring on apple season!