by Natalie Bennett
A fascinating time was had at the apple day, particularly in learning about scores of varieties that you never see in the supermarket.
My favourites, by history anyway, included:
Dumelow’s Seedling (also called Dumeller’s Seedling, Dumelow’s Crab, Normanton Wonder and Wellington) – one of the most widely grown culinary apples of Victorian England, known for its flavour and keeping quality. (Pre cold-stores of course!). Very acid, and cooks to a rich puree. A recipe suggestion was to prepare with a sweeter cooker that keeps its shape, such as Wolf River, so the puree flows around the shape.