No, Bart, I don't have a Ginger Gold, although I have looked over the orchard where the original sport was found, right here in Virginia. I have eaten a few from the supermarket, and thought they were OK, but nothing to write home about. Most opinions on the cultivar are widely conflicting; some people think it has a marvelous flavor for an early eating apple; others that it comes up short in the flavor department. I am pretty sure that Ginger Gold is a very early sport of Yellow Delicious. Personally, I think GG is good, but not as good as Gala which ripens in the same period. Like Gala, GG, does not store well for much more than 6 weeks, even under refrigeration, which is one of my requirements for eating apples. Also like Gala, GG is not useful as a culinary apple (saucemaking, pies, etc.) because it doesn't have the acidity. Better early culinary apples are the old Yellow Transparent (in spite of its tart character), the newer Pristine, or the somewhat more venerable Williams Pride. Both of these apples are also good for fresh eating, although nothing can compare with the late apples for quality as table apples. That's why I grow varieties like Fuji, Mutsu, and Empire. In my opinion, Fuji is still the best of the lot, and stores better than anything I have seen. Don Yellman, Great Falls, VA

Most apples do not come true to seed, but there are several notable exceptions. Two that I know of are the snow (fameuse) apple, and the Antonovka, a Russian table apple that is also used as a rootstock. McIntosh is thought to be an offspring of the snow fameuse apple, so most likely, if you plant a seedling of McIntosh, you will get something that will be very close to McIntosh. Most of the crosses that were made with McIntosh as one of the parents generally end up very similar to McIntosh, like Spartan, empire, McCoun etc... For most other apples, the above does not apply. You will generally not get anything resembling the parent, but the likelihood that you will get a tasty backyard quality apple is pretty good. You probably won't get special traits such as the cardboard taste that seems to be required for commercial apples, and it might not be esthetically pleasing to be suitable for store shelves, but it will very likely be quite tasty. Peaches are amazingly true to seed as well, so they are worth a try. On the other hand, plums are terrible, you won't get anything decent unless you have lots of room to grow multiple trees and throw out the unwanted ones. I have not tried to many of the other fruits.

Apples will last at least 1-year frozen - longer if they are vacuum-sealed (FoodSaver bags). This is a simple dessert I make as a no-crust substitute for apple pie. I serve it with crushed ginger snaps on the top, or a crunchy cereal like Grape-Nuts or granola would also work. Also good with toasted pecans or a scoop of vanilla ice cream. If you are only serving two, cut the recipe in half and cook it in a small saucepan. -Grainlady ORANGE SAUCED APPLES 3 T. brown sugar 1 T. cornstarch 1/4 t. nutmeg (or apple pie spice) 1 c. orange juice (I also use apple juice/cider or apricot juice) 2 medium cooking apples, thinly sliced (2-3-cups sliced - up to a point, exact amounts of apples really doesn't matter in this recipe - I usually add more apples) In medium skillet, combine brown sugar, cornstarch, nutmeg and orange juice; blend well. Stir in apple slices. Over medium-high heat, bring to a boil stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. Four (1/2-cup) servings. [Grainlady note: I have also add golden or dark raisins, craisins, or dried blueberries to the mix. I've also made this recipe with Old Orchard 100% Apple Cherry Juice, apples and dried cherries.]

Cindy, I'm not as WonderWoman as I used to be, since I am retired. It's much less busy than it was back when I was a single Mom with a full time job and still trying to help Dad farm. Just as well, I'm not sure I want to do it all any more, it's someone else's turn. Now I just want to do what I like, which is cooking and canning and farming! Thanks, AKgirl, but as you can see from my "failed bread" thread, I come here for expert instruction myself. I can tell you how to can venison or pluck a chicken or grow tomatoes, but darned if I can get that 100% whole wheat bread right. That's fine, I like a challenge sometimes. Angelaid, my husband and kids are spoiled so they'd eat it but they'd ask if I felt OK or if the oven was broke. (grin) Elery never baked much so I'm sure his kids would eat it without question, as would all of the grandkids on both sides of our blended family. I just like to bake, so I do. Annie