North American Fruit Explorers mailing list at ibiblio

[david liezen <chandos49@hotmail.com>]

Ginda,
I bought some Calville Blanc d'Hiver last Fall and baked with them: just as 
you described.
 
Nick Botner has scionwood of this cultivar. I ordered 17 varieties from him 
this Spring and he could supply 15 of them, arriving day before yesterday.
 
Dave Liezen, E. WA, zone 6
 
> From: list@ginda.us
> Date: Fri, 25 Mar 2011 22:38:14 -0400
> To: nafex@lists.ibiblio.org
> Subject: Re: [NAFEX] apple varieties
> 
> 
> On Mar 25, 2011, at 10:17 PM, Scott Weber and Muffy Barrett wrote:
> 
> > Calville Blanc we've had once, but I don't remember it. I know that I 
> > didn't DISlike it. 
> 
> I bought some Caville Blanc a year and a half ago, from a local archard. 
> It's a cooking apple. It's a little hard to peel because of the funny 
> shape, but it's worth it. It is very hard, and you can slice it into very 
> regular, thin slices. I made a tart out of a couple of them, and my guests 
> talked about it for weeks. It holds its shape well when cooked (even those 
> very thin slices) and has a rich, complex, yet refined flavor.
> 
> I ate some of it raw (I always nibble when I'm cutting up apple) and except 
> for being unusually hard and fine-grained, it wasn't very memorable fresh. 
> A perfectly good, somewhat tart apple, I think. I've been looking for more 
> of them ever since to cook with, though.
> 
> Ginda
> eastern MA, zone 6
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