North American Fruit Explorers mailing list at ibiblio

[Jack Wigal <kr8z@zzzip.net>]

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?

Thanks, 
Jack Wigal
Zone 6

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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