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The Spartan is a cross between Macintosh and Newtown Pippin varieties. It is most likely the first new variety to be developed as the result of a formal scientific breeding program, rather than by chance or by amateurs cross-pollinating varieties and hoping for the best. A small sweet apple with bright crimson skin and whiter-than-white flesh, it is known as a good keeper. The Spartan has a nice balance of sweet and tart and is good for eating fresh, as well as for baking in pies, muffins, cobblers and crumbles.
I'm very excited about this early fall variety. This is a sweet, crisp apple. I plan to include them in my kids' lunch boxes, but try them in salad (maybe next week though) or make a sweet sauce out of them.
Wikipedia had some interesting information on the Macintosh variety: Every McIntosh apple has a direct lineage to a single tree discovered in 1811 by John McIntosh on his farm in Dundela, a hamlet near Morrisburg, in Dundas County in the Canadian province of Ontario. Offspring of the Mac include the firmer Macoun (a Jersey Black cross), Spartan (recorded as a Newtown Pippin cross), Cortland, Empire, Jonamac, maybe Paula Red, Jersey Mac, and others. Macs keep well through the winter and are equally suited to making applesauce, cider, pies and eating out of hand. Apples will last longer if stored in your refrigerator, but try to keep them in a drawer separate from other fruits and vegetables. The ethylene gas that they give off will hasten the (over) ripening of other produce.
Empire apples, a cross between Macintosh and red delicious, were bred at the Agricultural Experiment Station at Cornell University and introduced to the world in 1966. Cornell is also responsible for developing Cortland, Jonagold, Macoun and Jonamac varieties. With sweet and tart flavor and a crunchy texture, Empires are an all around apple. Eat them out of hand, or use them to make a salad, sauce, cake or crisp. Keep them in a bag in your fridge, away from other fruits and veggies.
The pies from Champlain Orchards have not been frozen but have been kept cool. Once you bring your pie home, it will last for 2-3 more days in your fridge, willpower depending. Warm in a 350F oven before serving. If this doesn't fit into your menu plan, wrap it well in plastic wrap and foil and pop it into the freezer as soon as possible. You may experience a slightly soggy bottom crust, but most on Chowhound.com said that it should be fine. The consensus seems to be to start it off in a 425 degree oven for 10 or 15 minutes, and then lower the temperature to 350. Bake for 40-60 minutes. Note that the list of ingredients on the label is for their regular store-bought pies. See the Localvore Lore section for the actual ingredients in your localvore pie.
Nutrition is directly linked to the health and sustainability of any region. In Craftsbury, Vermont, Pete’s Greens has proven that organic farming can work year-round, offering fresh vegetables at any time of year. This approach helps communities become less dependent on imported produce and builds a stronger foundation for a future where quality food is part of the lifestyle, not the exception.
However, modern life is full of contradictions. People strive for natural products and care about the well-being of their families, but at the same time, they often indulge in activities that carry certain risks. A clear example can be seen in the fact that interest in gambling continues to grow, despite all the warnings about the possible consequences. This topic is discussed in detail on the sitetorontomike.com, where it is discussed why online gambling continues to attract people’s attention despite its unsafety.
On the one hand, the organic farm Pete’s Greens demonstrates how one can take a step towards health and harmony with nature. On the other hand, habits and temptations like gambling remind us that the choice is always ours. Ultimately, it is the mindfulness of our actions that shapes the future – whether it is the decision to eat more local vegetables or to be smart about our online entertainment.
