North American Fruit Explorers mailing list at ibiblio

[rob hamilton <lostman_amiga@yahoo.com>]

Thank you Jerry for the great suggestion. I think naming a fruit variety in 
here honor would be wonderful! If this comes to pass, please let us know.  
Would you be able to to do a short article on it in Pomona at some point? 

Robert

 
-------------------------------------------- 
Now Zone 8a!!  Atlanta, GA 

Atlanta Fruits Club    

   http://groups.yahoo.com/group/Atlanta_Fruits/ 
North American Fruit Explorers (NAFEX) 

   www.NAFEX.org 
Southern Fruit Fellowship (SFF) 
   http://southernfruitfellowship.wordpress.com/
California Rare Fruit Growers 
   www.crfg.org 

My New Blog!! 
http://atlantafruitman.wordpress.com/


On Sunday, October 26, 2014 10:35 AM, Jwlehman--- via nafex 
<nafex@lists.ibiblio.org> wrote:
 




Martha was a dear friend and supporter of NAFEX and MidFEX The Chicago area 
fruit explorers. Martha several times drove from Chicago, three hour drive 
along with Oriana  Kruszewski and spent the day evaluating persimmons  in 
the Jim Claypool persimmon breeding orchard. Some days were all day and then 
overnighted in Effingham, IL to return the next day. Martha served as 
NAFEX  Secretary for several years and was also an officer in MidFEX.  

She was a tireless friend of fruit explorers every where. We have  lost a 
dear friend.

There are some very good persimmon varieties from Mr. Claypool's work.  
Considering her work with Claypool persimmons I think it would be appropriate 
to  name one of his best in Martha's honor. I'll take this thought and 
consult with  a few Indiana Nut & Fruit Growers very familure with his best 
varieties and  we will name one in her honor. 

Jerry Lehman
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Date: Fri, 31 Oct 2014 15:04:20 -0700
From: Devin Smith <dvidedevo@yahoo.com>
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Subject: [nafex] medlar bletting
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I noticed my breda giant medlars starting to drop a bit today so picked them 
all. Happy to see they sized up a lot more-- almost all over 1 1/2" many not 
quite 2"-- almost double the size of last years and more like what I would 
hope for from a proclaimed "giant."
Last years crop was more so a disappointment because the fruit failed to blet 
properly, and instead dessicated and shriveled. After a couple years of 
successful bletting, I thought the process was pretty fail safe, but 
apparently didn't "do it right." It seems this may be a somewhat poorly 
understood area. I think of the numerous claims that frost is required to 
sweeten certain fruits, which as a northern grower skrimping for degree days 
on some of these fruits, seems clearly bogus. That said, I did leave a couple 
medlars on a tree accidentally through much of the winter. If I remember 
correctly, I found them during a thaw in March or so. They were perfectly 
bletted and as delicious as any I've had. And surprisingly moist. What 
exactly is going on inside the medlar-- fermentation of some kind I assume, 
and what are the optimal conditions for this to take place? I assume they can 
be refrigerated for a good while and bletted in batches if need be.