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  • From: Jack Wigal <kr8z@zzzip.net>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] Gravenstein
  • Date: Sat, 13 Nov 2004 19:48:51 -0500

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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