TYPECASTING APPLESAUCE? POPPYCOCK!
May 4, 2021
Many of our infamous apples on the grocery shelves these days made their way to North America by means of colonialist Europeans and were, in fact, spread in no small part by John Chapman (aka Johnny Appleseed) and other nurserymen. Seeing as Turtle Rock is anchored upon a venerable apple orchard, we have an incredible variety to choose from. For our applesauce, we fancy Macoun—a cross between McIntosh and Jersey Black—and Gala for their intrinsic sweetness plus straight-up McIntosh for a little tartness. We supplement our bushels with a mix of heirlooms from surrounding orchards, rendering each batch unique. We simply cook ’em down into submission with a splash of Organic lemon juice, then use a food mill to remove the cores and peels. Voilà.
But what, pray tell, is applesauce? In vogue since Medieval times (and—sidenote—it’s also a synonym for malarkey/fiddlesticks/poppycock), is it a condiment? A dessert in and of itself? A literal sauce for meats and poultry? For us it’s all of the above, as well as a remarkable ingredient in cakes. Our favorite applesauce cake recipe is below for the taking.
