This week market manager Laura Avery and pomologist David Karp discuss the prized Gravenstein apple, a variety emblematic of top-quality. He explains that the Gravensteins do not store well, so they are best eaten right away or preserved in pies or cider.
Karp says the best Gravensteins are grown in Sebastopol, home to Nana Mae Organics who will make a one-day appearance on August 2nd at the Mar Vista Farmers’ Market.
Plus, Jessica Koslow, chef-owner of Sqirl, talks about her yearly visit to Walker Apples in Sebastopol, where she loads up her car with as many Gravenstein apples as can fit. She boils the Gravensteins low and slow for her apple butter.