I picked about nine pounds of apples off the James Grieve yesterday. James Grieve is an old variety of apple that gets its name from its breeder, James Grieve, who raised the apple by pollinating a Pott's Seedling with a Cox's Orange Pippin in Edinburgh some time before 1893. It is a savoury, juicy apple with strong acidity at first, which then mellows as the fruit matures during September, but the flesh softens soon thereafter. When picked early, it makes a sweet and delicate stewed apple, but then can be used as a dessert apple. James Grieve apples used to be grown all over Europe and were delivered to the city markets via train or horse-and-cart, but because they bruised easily they had to be carefully packed in laundry-type wicker baskets filled with straw. Unfortunately, the fruit cannot sustain modern supermarket handling, and so they are now only grown in gardens and for direct sale to consumers. We'll be having apple crumble today!
Apple Crumble was not on the menu when Jo’s father flew trans-Atlantic on BOAC in the 1950s. While sorting things we came across a menu from one of his journeys to South America around 1955.
The first course was Cayman Island Turtle Soup with Amontillado. This was followed by Cornet of Smoked Salmon with Asparagus tips. Then came Chicken. The dessert was Lemon Chiffon Pie with Fresh Double Cream. All rounded off with assorted cheeses and a basket of fruit, coffee, bonbons and dinner mints. BOAC's catchphrase was 'BOAC takes good care of you". They certainly did.
I’ve just made myself hungry. It’s time to go and get breakfast. Toast and dripping, perhaps?
