North American Fruit Explorers mailing list at ibiblio

[Don Yellman <dyellman@earthlink.net>]

Helene and Claude:

   I don't know if you recall, but back in August I mentioned the Geneva
Crab in one of my posts.  Ed Fackler came back and described it as deep
maroon all the way to the core, and sizing up at 2.5-3.5 inches when
properly thinned.  That is large indeed for a crab, and it makes you
wonder why the call it a crab at all, but I'll bet Ed has actually seen
them this large or he wouldn't have said that.  I assume this apple,
because of its name, came from the NY State Experiment Station, which
would make the geography plausible.  It could easily have been planted
in Canada.  Like most red-fleshed apples, it has dark red on its
leaves.  I'm not familiar with the Hampshire.

   My little Geneva Crab has just finished its third year after grafting
on M-7, so hasn't fruited yet.  Ed also said it is an extremely acidic
apple, and I am looking toward blending it in my fresh cider.

Rgds, Don Yellman, Great Falls, VA






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