Spigold: the apple you want to eat

I picked this single branch of spigolds today. Look at them shining! This is the kind of apple for picking from the tree and then sharing with whoever comes by, with a silver knife and a special plate: big cells from an extra chromosome, honey and cinnamon from Golden Delicious, full of juice, spicy and dense from Northern Spy, and red as only late ripening in October can make her. She’s gorgeous.

When grown on a more vigorous tree (this one is grafted onto a tender little honeycrisp), each apple can be more than a pound. I tell ya, we should rip out the royal galas from the north half of the valley and grow spigolds. There is hardly a better apple on earth. There are a few that are just as good, but, seriously, spigolds. Honey and cinnamon. There it is. Time for you to get one, don’t you think?

4 thoughts on “Spigold: the apple you want to eat

    • Easy. Come and visit! You can also taste a Benvoulin and have Fintry apple crisp. We can talk about a project I’d like to start. Sure could use your expertise!

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