North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

I've tried a number of greengage types in the Willamette Valley, but in 
45 years never found one equal to the old Prune D'Agen (aka Petite 
Prune) for sheer sugary sweet flavor.   Though I do have a hardy green 
gage called Dr. Hildreth that's uninspiring fresh, but which cooks 
magnificently.
-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.
Grape pruning video: http://www.bunchgrapes.com/dvd.html View a short, 
low resolution clip here: http://www.youtube.com/watch?v=8Q58zFY0B1M
A video about The Grape Grower : 
http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/

On Nov 28, 2009, at 10:23 PM, Lisa Almarode wrote:

There have been rumors that not all greengages on the market are really
greengages or worth the bother.  But I'd like to try one (or a 
mirabelle,
something with serious flavor).  Does anyone know which ones from which
catalogs really do have outstanding flavor for jams/processing?  I'm
considering Bavay Gage though I'd prefer an earilier one.  But Raintree
lists the genuine Reine Claude Doree.

Also on the subject of plums, is there a prune plum that's not dark
purple?  The Stanley put me off purple prune plums, especially dried, 
the
skins were so thick.

Lisa, Willamette Valley, Oregon



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