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The first time I ever tasted a Grimes Golden, the hint of cinnamon that emanated from the crisp, juicy, yellow flesh immediately made me feel that I had just encountered a superior pome. Indeed, this variety is my second favorite apple, trailing only the Blacktwig (which will be the subject of another column).
The Grimes Golden boasts an interesting history. Originating some time in the late 1700s in Brooke County in the Northern Handle of West Virginia, the variety was only locally known for many decades. But an apple this sublime will eventually find a market and such was the case for this one.
A Grimes tends to grow quite small, and trees often produce overly bountiful crops, so it’s imperative that pruning take place, which, of course, results in larger fruits. The skin is tough and yellow with small, reddish-brown blushes and dots. Although I stand by my comment that the flesh has a touch of cinnamon, other enthusiasts lean toward anise or licorice.
In Southwest Virginia where we live, Grimes Goldens ripen from late September to early to mid-October. I recall fondly the apple pies that Elaine has made with this variety, but this pome will excel in cobblers, cakes and applesauce, too. And for generations in the Blue Ridge Mountains, the Grimes has been renown as a cider apple and a superb pollinator. Really, there’s little this little powerhouse of an apple doesn’t excel at … except that it’s just an average keeper. So consider doing what Elaine and I did … planting one in the backyard and help keep this region’s heritage apple tradition alive.
Grimes Golden Pancakes
Makes 6-8 pancakes
Ingredients:
- 1 ¼ cups flour
- 3 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 beaten egg
- 1 cup milk (add more if you desire thinner pancakes)
- 2 tablespoons oil
- 1 cup peeled Grimes Golden (or other) apples, finely chopped
Directions:
- Put dry ingredients into large bowl. Stir to mix.
- In separate container, combine egg, milk, and oil. Mix well.
- Stir apples into dry ingredients.
- Add milk mixture to dry ingredients and combine until dry ingredients are moistened. Mixture may be lumpy. Let mixture sit 4-5 minutes.
- Pour about ½ cup per pancake on a hot griddle or skillet, spreading out batter if needed.
- Cook on one side until bubbles form around outer edges of pancakes, then flip and cookon other side.
Bruce and Elaine Ingram have a new addition of Living the Locavore Lifestyle, a book about living in a sustainable fashion off the land through hunting, fishing, and gathering wild edibles For more information, contact them at bruceingramoutdoors@gmail.com.
