While some supermarkets are becoming a little more adventurous in their selection of apples, there are many more interesting varieties out there.

Some ripe for picking at local orchards in season are

Magnolia, Paradise, Fuji, York: very sweet and crisp

Westfield-Seek-No-Further, Mutsu: good for desserts

Cortland: juicy

Black Amish: extremely tart

Grimes Golden: coriander-scented

Idared: good for apple butter

Macoun: good for pies

Newton Pippin: keeps well

Nittany, Mountaineer: crunchy

To find out where to pick them, call

Homestead Farm, 301 977 3761 (Fuji);

Mountain Green Farm, 703 675 3219 (Mutsu, Arkansas Black, Grimes Golden, Fuji, Jonagold);

Larriland Farm, 410 489 7034 (Macoun, Magnolia Gold, Idared);

Linden Vineyards & Orchard, 703 364 1997 (Esopus Spitzenburg, Black Amish, Ashmead's Kernel, Westfield-Seek-No-Further).

To taste more than 80 varieties of new and antique specialty apples grown in the Midwest, order a Sampler Box of 12 different kinds, from Applesource, 217 245 7589. Call for a brochure to make your selection.

Cinnamon, cloves and ginger are all familiar flavorings for cooked applies. But a saying in the north of England goes, "Apple pie without the cheese is like a kiss without the squeeze." When you next bake an apple pie, try serving it with a block of good Cheddar on the table. There are even British recipes that incorporate cheese into the pastry. 

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