We've Got Granny Smiths!

Well, after four years of NO apples whatsoever, it looks like we'll have a bumper crop of Granny Smith apples. Though, "bumper crop" is probably a relative term ... we'll have about two dozen actual apples. But like I said, it's more than we've had in four years, so we're calling it a bumper.

Before dinner my son and I picked one that was beautiful and bright, and exactly the shade of apple green an apple is supposed to be. We placed it on the dining room table in a place of honor, next to the pink Gerbera daisies decorating the room. We sliced our dimunitive delicacy with great anticipation ... mouths watering ... and swiftly had to run to the sink to spit out our tiny bites. Which, well, bites. Early Granny Smith apples DO NOT taste good. But if the tartness of our June 19 apples is any indication, in a couple more weeks we should have fabulous baking apples.

Granny Smith apples have long been one of my favorites. They've been around since the latter part of the 19th century and originated in Australia. I like Wikipedia's description: "Granny Smith apples are a light speckled green in color. They are crisp, juicy, tart apples which are excellent for both cooking and eating out of the hand. They also are favored for salads because the slices do not brown as quickly as other varieties. It also tends to have a harder texture than other green apples ... it is particularly popular as the main ingredient of apple pies, its tart flavor being well suited to baking."

• Are you a fan of Granny Smith apples? If not, what's your favorite variety?
• Do you have apple trees in your garden?