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First Gravensteins!

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Andy's Produce on Gravenstein Hwy in Sebastopol has a beautiful disply of the first crop of Gravenstein apples today, shown here -

http://static.flickr.com/72/200709998...

The organics are $1.69 per pound and conventionally farmed are 89ยข per pound.

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  1. Yay! I'll have to see if I can find some over the weekend.

    1. When the Gravensteins ripen along with the blackberries, it's time to make an Apple-Blackberry Crostata.

      4 Replies
      1. re: Junie D

        My experience with Gravensteins is that they're not well suited to baking--they tend to turn to applesauce. It's great applesauce, but for baked dishes I like varieties that hold their shape. My all time favorite is the Rhode Island Greening--the Apple Farm and Gowan's, both in Philo, have some Greening trees, and Apple Farm brings them to the Ferry Building market while they're in season--generally October. My second choice is the Sierra Beauty which usually comes right after the Greenings.

        1. re: rootlesscosmo

          But they are all late. The earliness is one of the beauties of Gravensteins and they are in season at the same time as blackberries as she says.

          1. re: rootlesscosmo

            The preparation of a crostata is conducive to a Gravenstein apple, thinnish slices baked simply on a soon to be crispy crust. They caramelize slightly and soften before turning to "sauce" or losing shape. Gravensteins are a short season treat to be treasured, baked or raw.
            Alternatively, a layer of Gravenstein applesauce under the fruit is good as well.

            1. re: rootlesscosmo

              The early crop is still on the green side and should hold up fine for baking. Gravensteins are so versatile that way, wait until the yellowish ones are picked for your applesauce.