kr8z at zzzip.net
Sat Nov 13 19:48:51 EST 2004
Lon, Ur mention of the Gravenstein kinda jogged my memory as I've
been wanting to get some info on it. Got a scion last spring, and after
starting it, I read somewhere that it is very disease prone. I've never
seen one, so hope someone can tell me a little about it, and what is
the flavor and keeping quality?
Lon Rombough wrote:
> End of September is too late for Gravenstein. Bramley is more likely
> of what you mentioned, but the description is too general to be really
> sure. Too bad you weren't at the Home Orchard Society's Fall Fruit
> Show in Oregon a couple weeks ago. You would have had a table of
> several hundred varieties for comparison and some fellows who work at
> the identification of apples. Not likely you could get the variety
> patented easily. Your own testimony indicates it's an old variety.
> -Lon Rombough
> Grapes, writing, consulting, my book, The Grape Grower, at
> http://www.bunchgrapes.com Winner of the Garden Writers Association
> "Best Talent in Writing" award for 2003.
> On Nov 13, 2004, at 10:04 AM, cdbfarm wrote:
> Some years ago we grafted scions from a favorite old tree that grew
> in the back yard where my husband grew up south of Seattle, WA. We
> have now a mature orchard of 75 trees in Goldendale, WA. ..and the
> apples are still un-identified. We jokingly refer to them as the "Big
> Bumpy Bassettis" (Our sir name) The mother tree was mature in the
> 1920's and was huge and splitting in two when we collected the scions.
> We used M-111 root stock for our grafts. The trees are vigorous growers.
> The fruit is variously shaped and sized but generally very large.
> with specimins sometimes over 2 lbs. and they tend towards a somewhat
> elongated shape with "bumps" at the calyx end. It ripens quite
> late...end of September here in Eastern Washington. The apple tends
> to be green with slight red striping but reddens in the sun. It is
> tart and crisp..the flesh is fine and white. an excellent cooking
> apple ..the best I know ...and when fully ripe also a favorite to eat
> in slices...as it is often too big to just eat to the core! It keeps
> reasonably well under refrigeration... but waxes quickly after picking
> when left in the bushels.
> We have taken it to several Apple fairs in the Seattle area and not
> been able to get an identification. Both Spokane Beauty and Stark
> Jumbo have been rulled out. Recently I thought it might be a
> Bramley... but a local old time nurseryman ruled that out as well.
> Is there a protocol for identifying varieties and /or determining if
> indeed we have a "sport"... which could possibly be patented.
> I have just stumbled on this web site ..hoping I might find some
> ideas/advice. Thanks, G. Bassetti
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