Gravenstein apple All-purpose apple with green skin streaked with red and yellow. The fine-textured, highly-aromatic flesh is crisp, juicy and sweetly tart.
The New Food Lover’s Companion, page 342
Not only are Gravenstein apples delicious and in the height of their peak season, but they also have a historical tie to Sonoma County?
During the first half of the 20th century, Gravensteins were the major variety of apples grown in western Sonoma County and were the source for apple sauce and dried apples for the U.S. troops in World War II. Most of the orchards in Sonoma County are now gone due to a combination of suburban development, a shift to wine production, and economic changes in the apple industry. Only six commercial growers and one commercial processor remain in Sonoma County as of 2006. In 2005, Slow Food USA declared the Gravenstein apple a heritage food and included it in their Ark of taste. Slow Food USA reports that production in Sonoma County is currently 750,000 boxes (15,000 tons) of Gravensteins a year. (Source)
Every year, our neighbors in the town of Sebastopol celebrate this special fruit with the Gravenstein Apple Fair. Go check it out Saturday and Sunday, August 8-9th! Details here.
This week at the girl & the fig we are honoring the Gravenstein apple with our interpretation of a deconstructed apple pie. And, oh my, is it delicious.
Ladies and gentlemen, I introduce to you this week’s bistro plat dessert – Gravenstein apples with pound cake, vanilla bean ice cream, and our amazing salted fig caramel sauce.
Photo credit: Chef Jeremy Zimmerman