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  • From: Steven C <filtertitle@aol.com>
  • To: "nafex@lists.ibiblio.org" <nafex@lists.ibiblio.org>
  • Subject: Re: [nafex] nafex Digest, Vol 118, Issue 15
  • Date: Sun, 18 Nov 2012 12:06:39 -0500

@Gina: highbush cranberry (Viburnum) is about as much a true cranberry
(Vaccinium) as a date-plum persimmon is a proper plum; highbush cranberries
superficially look similar to cranberries and both are acidic, requiring
winter-bleeting.

SC

On Nov 18, 2012, at 12:00 PM, nafex-request@lists.ibiblio.org wrote:

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> Today's Topics:
>
> 1. "Wild" Pear - Ripening and Recipes? (Peter Chrisbacher)
> 2. Re: Fwd: Johny A. (Lawrence F. London, Jr.)
> 3. Re: "Wild" Pear - Ripening and Recipes? (dwoodard@becon.org)
> 4. Re: "Wild" Pear - Ripening and Recipes? (Lawrence F. London, Jr.)
> 5. American Highbush Cranberry - NATIVE cultivars. (Steven Covacci)
> 6. Re: American Highbush Cranberry - NATIVE cultivars.
> (Ginda Fisher)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Sat, 17 Nov 2012 15:08:15 -0500
> From: Peter Chrisbacher <pxbacher@gmail.com>
> Subject: [nafex] "Wild" Pear - Ripening and Recipes?
> To: nafex@lists.ibiblio.org
> Message-ID:
> <CAPmZpfN-5hk9NDb8mrsGU-1zj11Qho3jH4HG8uJ3V6SyZv1aww@mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> Hello All -
>
> Last weekend I stumbled across what appears to me to be a very large old
> wild pear tree here in Wilmington DE. The tree still has lots of pears
> hanging on its branches, as well as loads of fruit still in good shape (and
> rock hard) on the ground around it.
>
> Assuming this is actually a "wild" tree, these pears are quite large - the
> one I'm looking at now is just slightly smaller than a bartlett. Nearby the
> tree is an overgrown apple tree that appears quite a bit younger than the
> pear tree.
>
> I am quite sure I can collect at least two and probably more 5-gallon pails
> of fruit from around this tree. This being the case, I have a few
> questions for the group:
>
> 1) Any thoughts on whether this is a seedling pear or may actually be a
> cultivar? I see no indication of grafting on the tree.
> 2) If possibly not a seedling, how might I go about typing it?
> 3) These pears are rock hard, despite storing 5 in a paper bag at room temp
> for the past week. They're juicy enough, but are tart and mildly tannic.
> Do I have any hope of ripening them, or would I be better off processing
> them in some way?
> 4) What might be the best way(s) to try ripening and/or processing some of
> these? I'm willing to experiment by trying different things this year
> thinking ahead to next year's harvest
>
> Here's a pic of one of the pears:
> https://picasaweb.google.com/lh/photo/SrbRngldHoADQFNNTHTVrtMTjNZETYmyPJy0liipFm0?feat=directlink
>
> Thanks!
>
> Pete Chrisbacher
> Zone 6b/7a Southeast PA
>
>
> ------------------------------
>
> Message: 2
> Date: Sat, 17 Nov 2012 19:34:30 -0500
> From: "Lawrence F. London, Jr." <lflj@bellsouth.net>
> Subject: Re: [nafex] Fwd: Johny A.
> To: nafex mailing list at ibiblio <nafex@lists.ibiblio.org>
> Message-ID: <50A82D16.4010809@bellsouth.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> On 11/11/2012 3:46 PM, Douglas Hinds wrote:
>
>>>>> That isn't to take away from Johnny. He was an apple authority and went
>>>> around the country helping folks and propagated popular varieties by
>>>> grafting.
>>> Actually, according to Pollan's book, Johny thought grafting was devil's
>>> work and that God wanted trees to grow just as they were from seed.
>> God and Johnny aren't the only ones. Count me in on that two.
>>
>> How important is it to me? I left the USA due to the relative dearth of
>> fruit from seedling trees there in 1974 and I still don't eat fruit from
>> trees that _aren't_ on their own roots. In fact, fruit from seedling
>> trees is the principle staple food of my diet and at 70, I have not yet
>> begun to go downhill.
>>
>> An article explaining the reasons why was published in the *1973
>> California Rare Fruit Growers Yearbook* (the year before I left). Steve
>> Diver asked for for a copy and I e-mailed it to him about 12 years ago.
>> (If Steve is on nafex I'd appreciate being sent a copy, since I don't
>> have it on hand at this time. And if not, Lawrence - I assume you have
>> his current contact data, and I hope you can do me the favor of sending
>> this on to him).
>
> I will forward this to him. Here is his contact info from the sanet list:
>
> Steve Diver
> steved@IPA.NET
> http://www.agri-synergy.com
>
>> Grafting is unnecessary and creates more problems than it solves.
>> Logically, those subscribing to organic, biological, alternative,
>> sustainable and ecological (as well as permaculture and biodynamic)
>> agriculture would recognize the importance of respecting and maintaining
>> the integrity of the individual organism as a fundamental and
>> unalterable principle, yet no movement (that I'm aware of) has taken up
>> the cause and I think I (along with other sympathetic individuals and
>> groups) need to do something about that. (It's on the agenda we've
>> established with CUCBA, our local Agricultural, Biological,
>> Environmental and Animal Sciences Faculty) <www.cucba.udg.mx> and as
>> time and funding permit, we will be moving ahead with it.
>>
>> That's all for now, but I can elaborate further if this post generates
>> any interest to that effect.
>>
>> Douglas Hinds,
>
>
>
> ------------------------------
>
> Message: 3
> Date: Sun, 18 Nov 2012 03:06:49 -0500
> From: <dwoodard@becon.org>
> Subject: Re: [nafex] "Wild" Pear - Ripening and Recipes?
> To: nafex mailing list at ibiblio <nafex@lists.ibiblio.org>
> Message-ID: <5119a33012bf1f14eef9519e0405c616@becon.org>
> Content-Type: text/plain; charset=UTF-8; format=flowed
>
> Pete, European pears may differ in their behaviour.
>
> The classic ripening technique for European fresh eating pears is: 50
> to 70 degrees F. (cooler is usually though not always better) in a
> closed container. Sometimes a preliminary period of cold storage is best
> (said to be 2 months for Anjou). My experience is that ripening Ontario
> grown Anjous taken from cold storage in January produces an absolutely
> delicious fruit. Note that some European pears apparently need months of
> root cellar type storage ("common storage") to ripen. In the old days
> apparently winter pears such as Josephine de Malines and Winter Nelis
> were kept in common storage and would ripen well into winter.
>
> European cooking pears (e.g. Catillac) are said to require cooking for
> 2 hours even after months of storage. Reputedly they are easy to store
> in good condition. I have no personal experience with them.
>
> I don't know anything about Oriental pears and hybrids, except that I
> have been told that well grown Kieffers respond well to a few weeks
> common storage, and limited personal experience suggests that it is so.
>
> I suggest that if possible you try different treatments on several
> different batches.
>
> Doug Woodard
> St. Catharines, Ontario, Canada
>
>
> On Sat, 17 Nov 2012 15:08:15 -0500, Peter Chrisbacher
> <pxbacher@gmail.com> wrote:
>> Hello All -
>>
>> Last weekend I stumbled across what appears to me to be a very large
>> old
>> wild pear tree here in Wilmington DE. The tree still has lots of
>> pears
>> hanging on its branches, as well as loads of fruit still in good
>> shape (and
>> rock hard) on the ground around it.
>>
>> Assuming this is actually a "wild" tree, these pears are quite large
>> - the
>> one I'm looking at now is just slightly smaller than a bartlett.
>> Nearby the
>> tree is an overgrown apple tree that appears quite a bit younger than
>> the
>> pear tree.
>>
>> I am quite sure I can collect at least two and probably more 5-gallon
>> pails
>> of fruit from around this tree. This being the case, I have a few
>> questions for the group:
>>
>> 1) Any thoughts on whether this is a seedling pear or may actually be
>> a
>> cultivar? I see no indication of grafting on the tree.
>> 2) If possibly not a seedling, how might I go about typing it?
>> 3) These pears are rock hard, despite storing 5 in a paper bag at
>> room temp
>> for the past week. They're juicy enough, but are tart and mildly
>> tannic.
>> Do I have any hope of ripening them, or would I be better off
>> processing
>> them in some way?
>> 4) What might be the best way(s) to try ripening and/or processing
>> some of
>> these? I'm willing to experiment by trying different things this
>> year
>> thinking ahead to next year's harvest
>>
>> Here's a pic of one of the pears:
>>
>> https://picasaweb.google.com/lh/photo/SrbRngldHoADQFNNTHTVrtMTjNZETYmyPJy0liipFm0?feat=directlink
>>
>> Thanks!
>>
>> Pete Chrisbacher
>> Zone 6b/7a Southeast PA
>
>
>
> ------------------------------
>
> Message: 4
> Date: Sun, 18 Nov 2012 10:05:52 -0500
> From: "Lawrence F. London, Jr." <lflj@bellsouth.net>
> Subject: Re: [nafex] "Wild" Pear - Ripening and Recipes?
> To: nafex mailing list at ibiblio <nafex@lists.ibiblio.org>
> Message-ID: <50A8F950.5060800@bellsouth.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> On 11/17/2012 3:08 PM, Peter Chrisbacher wrote:
>
>> 4) What might be the best way(s) to try ripening and/or processing some of
>> these? I'm willing to experiment by trying different things this year
>> thinking ahead to next year's harvest
>
> Pear preserves with ginger and lemon slices, medium to large pieces of
> fruit are used. Coarse grind it all and turn it into a marmalade or even
> finer, into a jam. This is one of the very best traditional Southern
> recipes. Might try adding slices of apple and apricot and sweeten with
> honey or organic turbinado sugar, add brandy, don;t know about maple
> syrup, but possibly. Don't know about cloves, maybe a very small amount.
> Recipe would be similar to that for preserved peaches and watermelon
> rind pickle. The ginger and lemon flavors are important. Flavor ratios
> might be:
>
> pear 35%
> ginger 25%
> lemon 25%
> the rest 15%
>
> I rate this sweet even higher than Keiller's Dundee Marmalade and
> Gooseberry Jam and equal to my favorite homemade wild plum jam.
>
>
>
>
>
> ------------------------------
>
> Message: 5
> Date: Sun, 18 Nov 2012 10:27:48 -0500 (EST)
> From: Steven Covacci <filtertitle@aol.com>
> Subject: [nafex] American Highbush Cranberry - NATIVE cultivars.
> To: nafex@lists.ibiblio.org
> Message-ID: <8CF93B865FCD808-83C-DC71@webmail-d050.sysops.aol.com>
> Content-Type: text/plain; charset="us-ascii"
>
>
>
> I'm interested in growing American Highbush Cranberry (but strictly native
> cultivars; even if hybrids between V. opulus spp. americanum & V.
> acerifolium).
> I have 'Wentworth', but it hasn't yet fruited - I have no idea if the
> berries are really as great as some have described for making jam and, to a
> limited extent - fresh eating; the European subspecies tastes and smells
> disgusting.
> So, I'm considering getting other native cultivars: Hahns, Alfredo, Redwing
> [JN Select], etc.
> Does anyone have these or other cultivars (native)?
> Thanks,
> Steve; NJ
>
>
>
> ------------------------------
>
> Message: 6
> Date: Sun, 18 Nov 2012 10:38:10 -0500
> From: Ginda Fisher <list@ginda.us>
> Subject: Re: [nafex] American Highbush Cranberry - NATIVE cultivars.
> To: nafex mailing list at ibiblio <nafex@lists.ibiblio.org>
> Message-ID: <ED1220DE-701E-4894-9C6C-062D6842E9C6@ginda.us>
> Content-Type: text/plain; charset=us-ascii
>
>
> On Nov 18, 2012, at 10:27 AM, Steven Covacci wrote:
>
>>
>>
>> I'm interested in growing American Highbush Cranberry (but strictly native
>> cultivars; even if hybrids between V. opulus spp. americanum & V.
>> acerifolium).
>> I have 'Wentworth', but it hasn't yet fruited - I have no idea if the
>> berries are really as great as some have described for making jam and, to
>> a limited extent - fresh eating; the European subspecies tastes and smells
>> disgusting.
>> So, I'm considering getting other native cultivars: Hahns, Alfredo,
>> Redwing [JN Select], etc.
>> Does anyone have these or other cultivars (native)?
>> Thanks,
>> Steve; NJ
>
> I thought the cranberries people eat are low, bog-growing plants. I didn't
> realize there were high bush cranberries that produced worth-while fruit.
> Is there any commercial cultivation of these?
>
> Ginda
> MA
>
> ------------------------------
>
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> End of nafex Digest, Vol 118, Issue 15
> **************************************



  • Re: [nafex] nafex Digest, Vol 118, Issue 15, Steven C, 11/18/2012

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