Chad Johnson wrote:Hunting for heritage.
Does anyone know where one might get heritage apple seeds? A good heritage tree source would be nice too.
I saw that at http://applesearch.org/ the apples are around NC, VA, and thereabouts. I'm in MN and am not sure how any of those would do here. I'm just starting to landscape, Sepp Holzer style, an old Finnish farm and want to get off on the right foot.
paul wheaton wrote:My understanding is that getting a marketable/decent apple is a 1 in 20,000 chance. In other words, people start lots of apples from seeds, but what they end up with is usually pretty lame. So it is far wiser to find a really good apple and then graft a twig onto an existing root stock.
The author's analysis of five hundred commercial varieties developed since 1920, mainly Central European and American types, shows that most are descended from Golden Delicious, Cox's Orange Pippin, Jonathan, McIntosh, Red Delicious or James Grieve. This means they have at least one of these apples in their family tree, as a parent, grandparent or great-grandparent.
Steven Edholm wrote: I figure the tree knows what it's doing and I'll just let it sort the problem out.
Steven Edholm wrote:Freyberg disappointed me.
Steven Edholm wrote:You can read my tasting impressions of it and some others here: http://turkeysong.wordpress.com/2012/10/29/red-astrachan-to-king-david-apple-tasting-impressions-summerfall-2012/ I don't see King David on your list. It's awesome eating and great for cider.
Steven Edholm wrote:
I don't see why it wouldn't be totally legit to discuss terroir and apples. Probably of equal or greater importance though is irrigation or lack of. My trees that receive little to no irrigation make intensely flavored fruit with lots of sugar. My cordon trees, which require water due to weak bud 9 rootstock, are watery by comparison. I think not over watering is key. I taste the same apples I grow from heavily irrigated orchards and I'm continually disappointed. It has to be a major factor in cider quality as well.
Steven Edholm wrote:
Let me know when you've bred an awesome red fleshed cider apple
Even as hard cider is enjoying phenomenal growth, U.S. craft brewers are facing a shortage of bittersweet, bittersharp and sharp apples, the fruits traditionally used to make hard ciders.
Greg Peck, assistant professor of horticulture at Virginia Tech University, said there are no figures for how many so-called spitters - apples too tart or bitter to eat fresh but perfect for cider making - are available currently.
In 2012, the total U.S. crop of apples was 216 million bushels, of which 1.7 million were used to make cider. Of that, Peck estimated, "only a handful" of those were bittersweet, bittersharp or sharp varieties.
At Montana CiderWorks in Darby, Lee McAlpine is lucky enough to have a reliable apple grower but said the situation could easily change.
Still, she refuses to press cider from readily available dessert apples, which many artisanal cider makers claim make for an inferior product."People are making cider out of anything they can press, but you just can't make a really sophisticated cider out of fruit that doesn't contain any tannins," McAlpine said.
"The lack of apples is an opportunity, not a crisis," said Rowell. "It's going to take time, but we're going to get back on track. We're going to resurrect some of these apples."
charlotte anthony wrote:i am wondering Adrien what you want to do with your apple trees seedlings.
elle sagenev wrote:Either way, growing from seed is free.
Dr Temp wrote:Some trees respond to planting them deep like a tomato transplant. Others do not like it and take to an early grave.
paul wheaton wrote:ctreedude,
In that case, it seems that in a dry-ish area, a lot of trees that start with a taproot, might keep their taproot if the taproot finds deep water. But if you water that tree in the summer, it might lose its taproot.
And, this could be true of apple trees started from seed.
Victor Johanson wrote:No trees here in interior Alaska have taproots; the ground is too cold and roots of any kind generally aren't found below about two feet (and they're never found much deeper than that). Most trees elsewhere don't retain their taproots in adulthood either; there has been extensive research where fully grown native trees were painstakingly excavated in situ and mapped. Typically, trees send out shallow lateral roots, with vertical striker roots descending from those. The taproot atrophies and eventually disappears, although there are some exceptions to that (e.g. walnuts), but often even the exceptions are missing their taproots, without apparent negative consequence. So the taproot doesn't seem very important, since it's generally an anomaly in mature trees.
Those cherries would go best on cherry cheesecake. Don't put those cherries on this tiny ad:
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