Macoun is a nice eating apple—crisp and sweet. They do not store well. The name gives folks problems; it rhymes with “clown,” not “spoon,” although some pronounce it “McCowen.”
The visitors to Acadia National Park leave with the foliage. The roads and trails are populated with the occasional traveller. A stillness falls over the area. But the beauty does not abandon the park with the people.
The days of late fall are short in Maine. There is a point after the sun dips below the horizon when the deep cobalt sky of winter is the only light to penetrate the forest. The bole of the trees luminesce like bleached bones or rising spirits.
Tolman Sweet is a lovely apple and first described in 1822. While part of its parentage is a russet, the Tolman Sweet has a very mild flavor. If you are looking for an apple that is not very acidic, this is a great choice. It is also considered an excellent apple for cider.
Ida Red, also Idared, is a good apple for eating and cooking. The crisp flesh is white with a slight red blush, which will color your pies and sauces. The apple is tart, but pleasant. It stores well.
The Maine coast with the humidity from the saltwater presents a harsh environment. Most forests are made up of conifers. And when the conifers weaken, the lichen find a place to thrive.
The Spencer is a great eating apple—crisp and tangy. The fruit is a cross between McIntosh and Golden Delicious, but I prefer the Spencer over either of its parents.
The tamarack, or eastern larch, signals the end of fall. We have a small stand just behind our house. Unlike pine, fir, and spruce, the tamarack turns color.