Hey there, Honeycrisp. You can be our Aunt Rachel anytime. Join us as we get down to the core of our state fruit. Recipe: Whole Wheat Apple Cake. www.spilledmilkpodcast.com
Whole Wheat Apple Cake from The Wednesday Chef:
http://www.thewednesdaychef.com/the_wednesday_chef/2011/03/huckleberrys-whole-wheat-apple-butter-cake.html
You guys are ridiculous;
I love you dearly.
Too. Good. I’m allergic to apples but can’t stop listening. Can’t get enough!! Thanks for giving me yet another reason to not study for law school finals.
i really shouldn’t have chosen to listen to this episode for the first time in public. hilarious.
hollow log?
Read a great, detailed description of how Honeycrisp and other apples were developed: John Seabrook, “Crunch,” The New Yorker, November 21, 2011.
Some 30 years ago I was at the Cornell apple orchard and bought a variety I’d never seen before nor since. They must have been the project of a student in the apple breeding program, and the name got me: Grateful Red.
And . . . every time you say “the second to last” (as in the Carmine) you’re passing up a chance to say penultimate.
Thanks for the good company.
87 minutes long? Yeah, that’s fine.
Another great episode!! You guys are so much fun. Any chance you could post pictures of these apples? Your descriptions left me wanting a visual. Thanks for the fun.
The pink apple! I had one for the first time this past fall and found it equally alarming and enjoyable. Thanks for the apple-crunching sound effects.
I recently developed an apple allergy so each crunch made me incredibly envious. Your discussion of the Honeycrisp reminded me of an article on apple variety politics (for lack of a better word). The article was called Crunch and it was in the New Yorker. http://www.newyorker.com/reporting/2011/11/21/111121fa_fact_seabrook
This made me laugh uncontrollably in my car. One of my favorite episodes.