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?

Apples Make Their Own Heat

Here’s my Spigold opening up last week. Note how the sun drew the leaves out quickly, but the flowers take their time, drawn out more slowly by the heat their fur traps close to their skins and the heat the red spectrum of their first show of petals gathers from the sun. What tiny worlds. What tiny energy effects!

This isn’t global warming. It’sĀ localĀ warming!

In the end, 500 gram apples are the result. It takes time. We have that.