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Nothing says autumn like apples. Biting into a crisp, colorful skin is like the crisp (well, non-Californian) air of fall, and some of the wonderful dishes you can make using apples have that warm sweetness that soothes the bite of the ravaging elements. For us as kids, autumn and apple season meant a pilgrimage to a public apple farm outside Toronto where we would pick baskets of apples right off the trees, and then go home and make pie and applesauce. (Okay, we admit that we'd usually make so damn much applesauce that we got sick of it, but that's outside the scope of this warm fuzzy moment.) So now that autumn is on our calendars, apples are in full season. LAist has assembled this guide to some of the varieties that are just coming into season now, and throughout the week we'll give you some recipes you can use them in. Some of these varieties might not show up on the displays of your neighborhood grocery mega-store, so check here for a farmer's market near you, and try out some of fall's favorite fruit.
Jonathan
A small, all-purpose deep red apple with yellow undertones, and firm but juicy yellow flesh. In season: September-spring.
McIntosh
A green-red, juicy, mildly tart apple. Best raw, quickly sautéed, or made into sauce (turns mushy when overcooked). Throw one in your lunch bag, but best leave this softer variety out of pies. In season: September-spring.
Stayman
All-purpose apple with purplish red skin and mildly tart, juicy flesh. In season: September-spring.
Cortland
Larger, with deep purple-red skin and white flesh. Good raw or baked in pies. In season: September-spring.
Empire
Cross of the McIntosh with the Red Delicious. It is a crisp, juicy, fragrant apple with relatively thick skin. For eating fresh or making sauce--anything that's near to a McIntosh will be too soft for baking. In season: September-spring.
Idared
Red-skinned apple with a mild flavor. Good for any use. In season: September-early spring.
Macoun
A tart, juicy apple with red/green skin. Very good eaten raw. In season: September-November.
Newtown Pippin
This tart green apple is a very old American variety. Most often used in cooking but is also suitable for eating raw. In season: September-February.
Rome Beauty
This large, red or red-striped apple holds its shape well, so it's perfect for baking whole. In season: October-July.
York
Also known as York Imperial. Has pink-red skin, often with pale spots. Flesh is yellow, tart but sweet, and fairly juicy. Best used for baking. In season: October-spring.
Winesap
One of the oldest varieties in the United States, and is considered a great all-purpose apple. It has a tangy, wine-like flavor. The flesh is firm and juicy, the skin a deep red-purple. In season: October-July.
Northern Spy
Large red-green apple with firm, tart yellow flesh. Great for using in pies. In season: Late fall-early winter.
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I love winesaps and northern spys, but haven't seen them at the farmers markets in LA. Is there a particular one where you've found them?
Neither Winesaps or Northern Spies are grown for the SoCal market. Most of the information written above is not correct. There are a number of pick your own places within easy driving distance.
Here's some from the always reliable Garden Compass
http://www.davewilson.com/homegrown/gardencompass/gc07_mar_apr_02.html
"Southern California favorites Anna, Dorsett Golden and Ein Shemer have performed well in areas that receive little or no winter chill, including the low desert. Knowledgeable apple growers are incredulous when they see thriving Anna apple trees with firm, pretty, delicious fruit in places like Thermal, CA. Anna has a sweet flavor similar to Red Delicious; Dorsett Golden has a flavor similar to Golden Delicious. Ein Shemer needs no chill at all and sets heavy crops of small, mildly sweet, flavorful apples. Gordon, discovered in Whittier, CA, is a proven variety for Southern California, having chill needs similar to Fuji and Gala. There are also antique varieties adapted to warm winter climates. Pettingill, Yellow Bellflower and Winter Banana along with the hardy White Winter Pearmain are all long-time favorites of Southern California apple hobbyists. Each of these antique apples has a unique, indescribable flavor that has made it a perpetual favorite. Pettingill, discovered in Long Beach, CA in 1949, at one time was the #1 apple planted in Southern California."
ALsp look for more commerical varities: Early Gold, Jonagold, Red Delicious, Winesap, Macintosh,Granny Smith
Thank you for adding all that info, Rachel. I didn't mention the commercial varieties deliberately because they tend to be well-known and sold year-round. I wasn't aware of all the apple-activity in SoCal; I'll definitely look into those nearby orchards and their local varieties. I am a little confused though--you said "Neither Winesaps or Northern Spies are grown for the SoCal market" but then included Winesap when you said "look for more commercial varieties." And I certainly wouldn't say "Most of the information written above is not correct" but perhaps that I missed including all the local varieties you mentioned--nothing incorrect there, a McIntosh still louses up a pie.
There aren't locally grown Winesaps here--they're from places with colder climates--that's why I included them in the "more commerically available" list. (although to be honest, you almost never see them, even at Bristol Farms. There are a large number of apples grown in SoCal and even the areas around San Diego.
But here's the deal--this is a local LA-centric blog. Why not do a little research and find out information that actually pertains to LA? To admit that you didn't know about orchards here seems rather unfortunate.