The Stayman is an old staple, first raised by a Dr. Stayman in Kansas in the 1860s. The variety gained commercial popularity in the U.S. having been promoted by the famous Stark Brothers Nursery.
It is believed to be a seedling of Winesap and is often known as Stayman’s Winesap. The Stayman has a tangy, yellow flesh. It’s great for pies and some cooks swear by it for the best applesauce. It stores well and is cold-hardy.Good choice for eating out of hand or in salads Good choice for pies.Good choice for baking
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Rosemary Wolbert is a writer cum gentlewoman farmer. A former corporate communicator, she now relishes the quiet country life — just reading, cooking and writing in Pennsylvania. She publishes the blog Sprigs of Rosemary and writes a monthly newspaper column, “Good Food Matters” and believes food bridges all kinds of barriers, real or imagined.