radio culinair show #30

executive chef b

Apple season is just beginning, and New York State is the third largest producer of apples, growing some of the best old hybrids and varieties. Keeper apples and pears are late to ripen and can be stored in a cool, dry place for months. The first of the New York harvest includes early Macs and Ginger Golds, along with some very early pie and sauce apples. While some varieties only last a few weeks, they are remarkable in flavor and texture, such as Empires, Winesaps, and Lady Apples.

Pears are also starting to come in, with many being keepers that mature with flavor. Old-style keeper pears include Sickle and Bosc. Peaches and other stone fruits are abundant, with many older hybrids also being keepers. Not all peaches and stone fruits are soft when ripe; hard but juicy old keeper peaches are plentiful in New York State.

This episode includes a quick canning how-to for preserving these summer treasures without chemicals or freezing. Chutneys are another great way to preserve the summer's bounty. More folks are looking to real restaurants for both culinary and visual entertainment, with many companies installing glass partitions between the kitchen and dining area to showcase the cooking process.

This recording is part of the Old Time Radio collection.