North American Fruit Explorers mailing list at ibiblio

["Martha L. Davis" <martha_davis@earthlink.net>]

Hi All,

I like Whitman Farms for currants.  She is a former NAFEXer, has a lot of 
varieties, and says what problems she has observed.  I believe she is Zone 8, 
but that is Oregon so not as hot in the summer and lower humidity in the 
summer than the southeast.  Most of my experience is in the Chicago area and 
probably doesn't apply in terms of how well they do.  They are fine in high 
elevation cool areas of New Mexico and not evidently in the warmer areas like 
Albuquerque. I like red and white ones fresh, cooked and in jam, though most 
whites I've had seem a little sweeter.  People vary particularly about how 
well they like the European black currant R. nigrum.  The sweetest ones of 
that and therefore the most likely for fresh eating are Swedish Black, 
Silvergeiter and Strata.  I absolutely love Ben Lomond for jam.  It has that 
strong flavor you get in Ribina and Cassis.  I like them all.  I like Crandal 
too, but it is a different species and the flavor in considerably different.  
If you look for it at whitman farms it will be under clove currants R. 
odorata.

Martha

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>Sent: May 4, 2008 11:01 AM
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>Subject: nafex Digest, Vol 64, Issue 8
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