I thought I had missed King David apples this season because of my two recent trips. This meant that I was only going to be able to enjoy one of my three favorite varieties this year. I had my fill of Tokyo Rose Apples earlier in the season, and was counting on the King David’s, since I no longer have a source for Arkansas Black Winesaps. I dragged myself out in the pouring rain this morning, hoping to get a few more Nickajacks, and there they were - the farmer had only a dozen or so remaining in the box, so I snapped up most of them. I ran across the King David about three years ago, and it hooked me with just one bite. The apples are medium to large, scarlet to burgundy red in color and a classical apple shape (somewhat squat compared to a red delicious). The skin seems to bleed a bit of red into the yellow flesh, which is firm, crisp and very juicy. It has a bit more sweetness than the Nickajack and a bit more acidity. The King David appears to have been a forgotten variety that was rediscovered in the 1890s in Arkansas. It is believed to be a cross between a Jonathan and a Winesap or a Black Winesap. From the appearance and taste I think it is the latter, and this is probably why I like them both so much - the King David is juicier and a bit more acidic than the Black Winesap, but not quite as firm.
I made a quick stop at a local market later in the day only to find a cheese that I had been wanting to taste for a few years, Vermont Ayr from Crawford Family Farm in Whiting, Vermont. I was a bit stunned since this is a fairly small farm that doesn’t sell its cheese online and has limited distribution west of the Mississippi. It is made from the unpasteurized milk of a herd of 150 Ayrshire cows. It is made in the style of a French mountain tome, and the higher milk fat content makes it very creamy. It is rich and (hazel) nutty with distinctive notes of mushroom and the barnyard. It goes amazingly well with the King David apples., and it would make a great grilled cheese sandwich. The woman behind the cheese counter cut into a new wheel for my piece, and I think I’ve talked myself into going back for more tomorrow!
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