Jonamac-------------------September 6

Transcription

INFORMATION ON MAGICLAND FARMS' FALL AND WINTER APPLES
Copyright © 2013 Thomas R. Fox
INFORMATION ON MAGICLAND
FARMS' FALL AND WINTER APPLES
Magicland Farms, 4380 S. Gordon, Fremont, Michigan 49412
231-924-2761 • www.magiclandfarms.com • blog.magiclandfarms.com
Note: The date in the parenthesis is the usual date we start to pick the variety.
Jonamac (September 6 ) -- As its name and taste hints, this apple is a cross
of Jonathan and McIntosh apples. Released in 1972 by the New York
Experiment Station at Geneva, New York, it was originally named N. Y.
44428-5. We usually start picking this apple a few days before McIntosh and
is a very high quality apple that is firmer than McIntosh. (SOLD OUT FOR
2013)
Whitney Crab (September 6) -- This is an unusual crabapple in that it is
larger than most crabapples and it is good to eat fresh. It also makes a
delicious jelly. (SOLD OUT FOR 2013)
McIntosh (September 10) -- This is a well-known apple that has white flesh
and a delightful, refreshing flavor. Its flesh loses its crispness quickly and it
is not as popular as it was just a few years ago. Our supply of Macs is
limited since we now only have one tree of this variety. (SOLD OUT FOR
2013)
Gala (September 10) -This well-known apple
tends to be small in size.
Its yellowish flesh is crisp,
hard, and has a honey-like
sweetness. Some think it
has a tang and others
don’t. Gala was developed
in New Zealand by J. H.
Kidd by crossing Kidd's
Orange Red and Golden
Delicious. It was first
raised in the 1930s but the
apple wasn't named and
introduced until 1965. It was introduced in the United States in 1973.
Page 1 of 19
Wealthy (September 10) – A large-sized apple with red stripes over
greenish skin. Its history is both interesting and groundbreaking, especially
for Minnesotan fruit growers. The same Horace Greeley who famously said,
“Go west, young man,” also said of apple growing in Minnesota, “You can't
grow apples there!” Everything changed when an apple lover living in
Minnesota produced the Wealthy apple from seeds he had collected from
northern fruit trees (even as far north as Siberia). The Wealthy apple was
acclaimed as Grand Champion at a number of state fairs around the country
and eventually became one of the five most-produced apples in all of
America. It is a tart, well-balanced apple that is good for fresh eating and
great for baking and pies. The only drawback is its tendency to drop off the
tree as soon as it is ripe. (SOLD OUT FOR 2013)
Wolf River (September 12) -- An extra-large apple that is used mainly for
baking. This is an old American apple which originated on the banks of the
Wolf River near Fremont, Wisconsin. (SOLD OUT FOR 2013)
Honeycrisp (September
16) -- Widely publicized,
Honeycrisp is a cross
between Keepsake and
an unknown apple
variety. Originally
thought to be a cross of
Honeygold and Macoun,
DNA testing has
eliminated those apples
as parents. This apple
was developed by fruit
breeders at the
University of Minnesota.
Until 2009, the
university received royalties for every apple tree sold by any and every
nursery in the US. This apple reaches its sweet, crisp perfection when
grown in central and northern Michigan.
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Snow (September 16) -- For many years this was one of our most asked for
apples and so we planted a couple. Snow apples are usually on the small
size and, as its name indicates, its brilliant white flesh reminds one like
newly fallen snow. It is aromatic with a spicy flavor. The apple was first
noted in Canada in 1739 and is thought to have originated there from a
seedling brought from France. During the American Revolution, some
Hessian soldiers who were based in Virginia planted an orchard with these
seeds. Sixteen of the trees were still producing fruit in the 1930s.
Interesting to note, Snow (Fameuse) is actually thought to be one of the
parents of the McIntosh. (SOLD OUT FOR 2013)
Baron (September 18) -- Probably the juiciest apple we have, with crisp and
tender flesh when picked right off the tree. It has a mild, refreshing flavor.
Originated from the University of Minnesota in 1969, Baron is a cross of
Golden Delicious and Daniels Red Duchess. (SOLD OUT FOR 2013)
CrimsonCrisp (September 19) -- One of the newest apples we grow. It is
from the Purdue Research Foundation and this is the first year we tasted it.
It is a medium-sized apple with a complex flavor. Since it was so new we
were a bit late in picking them (on October 10) this year. It will be
interesting to learn more about them in the coming years. (SOLD OUT FOR
2013)
Cortland
(September 20) -This is THE salad
apple because its
nearly snow white
flesh browns very,
very slowly! This
apple seems a bit
unusual in that some
years it seems it’s
our most popular
apple in its season
(mid September to
early October) and
other years it’s way
Page 3 of 19
down on the popularity list. It has fine grained, juicy flesh and with one
taste you’ll know one of its parents was the McIntosh. It is a cross of Ben
Davis and McIntosh. This apple originated at the New York State
Experimental Station in 1898. It was commercially introduced in 1902 and
there are a number of strains.
Stark's Jumbo (September 20) -- As its name indicates this is a huge apple.
Sometimes reaching 1 to 2 pound each. While it looks a bit like a big Red
Delicious, this apple is quite tart and great for pies. Jumbo is NOT a good
keeper and should be used before Thanksgiving. This apple originated in
Hood River, Oregon and Stark Bro's Nurseries bought all rights to it from
Dan Hanners.
King or Tompkins' County King (September 20) -- According to Robert
Nitschke, the founder of Southmeadow Fruit Gardens where I purchased
many of my rare apple trees: “To my taste, Tompkins' King has no superior
for size, beauty and flavor. It always seems to bring back boyhood
memories of the way a real apple ought to taste. In addition to being of
delicious flavor for eating out of hand, it is one of the finest of apples for
sauce, pies and 'apple kuchen.' ” It is large, often very large, with dark red
striped skin. Its flesh is crisp and juicy. Andrew Jackson Downing,
America's pomological authority during the 19th century, wrote in his
FRUITS AND FRUIT TREES OF AMERICA of its “rich vinous flavor
unexcelled by any other apple for home use.” (SOLD OUT FOR 2013)
Macoun (September 23) -- A cross between McIntosh and Jersey Black, it
has distinctive snowy white flesh that melts on the tongue releasing a mildly
spiced juice and mild acidity. Macoun is not well known outside the
Northeastern United States. It was one of the first apples developed by
Cornell's Geneva Experiment Station. This apple was first released in 1923.
Some of our regular customers (especially those originally from the east)
find this apple to be their favorite. (SOLD OUT FOR 2013)
Spartan (September 26) -- Spartan is a cross of McIntosh and Newtown
(Albemarle) Pippin and no, it didn't originate at Michigan State University
but rather at the Dominion Experiment Station in British Columbia. It was
released in 1926. The white flesh is crisp and fine textured with a subacid
flavor. Similar to McIntosh in quality and texture, but Spartan stores much
longer. We find this apple to be superior in making the tastiest sauce.
Page 4 of 19
Candy Cane (September
29) -- I must confess that
the name of this apple is my
own. We sell two apples
under the name Candy Cane:
Surprise and Pink Pearl (a
Surprise hybrid). The skin of
these rather small apples is
plain greenish-yellow but
their flesh is “surprisingly”
pink or even red. The Pink
Pearl has a sweet-tart flavor
while Surprise leans more toward
tart. By the way, the flowers of both
trees are unbelievably beautiful being
large and deep pink, almost red.
Candy Cane is an old English variety,
but is now being used in breeding
programs looking to develop large,
high quality commercial apples with
pinkish or reddish flesh. (SOLD OUT
FOR 2013)
Kandil Sinap (September 30) -- One
look at this apple and you know it is
different. This is about as far from a
round apple as you can get – it is
cylindrical! It also is quite pretty with
its porcelain like white skin washed
with red and yellow. Another unique
characteristic of this apple is its white
flesh whose texture is about as fine as
they come. Its taste has that balance
between sweet and sour that the finest
apples have. Some claim they can
detect the scent of a grapefruit. An
interesting note about this apple is that
Page 5 of 19
the tree itself looks a bit like the apple – having a long cylindrical shape.
Believed to have originated in Turkey in the early 1800s, this is one of
Magicland Farms' rarest trees.
Jonathan (September 30) -Most think this apple is the
most flavorful apple there
is! Because of this,
commercial bakers favor
this apple for the simple
reason they don't need to
use as many apples in their
baked products and yet their
baked goods are still jampacked with flavor. To
demonstrate with numbers:
many Commercial Bakers
pay more for Jonathans than any other common apple variety! While it is a
tasty easting apple, its texture is not liked by some. However, if you want to
make a dish that is very flavorful with the distinctive and refreshing real
"apple" flavor, this is the apple for you!
Tolman Sweet
(September 30) -- It is
a very old American
apple believed to have
originated in
Dorchester,
Massachusetts. Its fruit
is medium-sized and
round with yellowish
white skin, sometimes
with a faint red blush.
The firm, fine-grained
white flesh is juicy and
very sweet, with a
distinctive “sweet
apple” flavor that some people think tastes similar to old-fashioned sugar
candy.
Page 6 of 19
Empire (October 1) -- Introduced in 1966 by New York’s Geneva
Experiment Station. It is a cross of McIntosh and Red Delicious. It has
creamy white flesh that
is juicy and crisp. It is
one of the few apples
that, when fresh, will
snap as you take a bite!
It has a combination of
tartness and sweetness
that many people love
and it is highly rated in
taste tests. It also
makes great pies! Its
only problem is that it
usually is only medium
in size.
Hawaii (October 3) -This apple is becoming
more and more popular,
not only with our
customers but across the
country. When at its
prime, this is an
exceedingly crisp apple.
It also is quite juicy
with a very sweet
flavor. The scent and
taste of pineapple has
been repeatedly claimed
for Hawaii. I have had
quite a few Hawaii apples and found that some seem to be missing the
pineapple scent (although most have the same tang found in pineapples) but
I also have tasted Hawaii apples that had a definite pineapple flavor.
However, you may find the only thing tropical about this apple is its name!
With or without the pineapple taste this apple has consistently ranked near
the top of many unbiased taste tests. Hawaii was developed in California in
the 1940s and is likely a cross of Golden Delicious and Gravenstein (a
summer apple we also grow).
Page 7 of 19
RedGold
(October 5)
-- Medium,
school boxsized apple
with
gorgeous
rose color
overall and
russet dots.
Flesh tender,
yellowishwhite with
wonderfully
sweet flavor. Especially for those who prefer low acid apples.
RedGold is believed to be a volunteer cross of Red and Golden Delicious. It
was discovered in 1946 in Washington state.
Jonalicious
(October 6) -- A
cross between
Jonathan and one
of the Delicious
apples (could be
either Golden or
Red, although
most experts lean
toward Golden).
It was originally
developed as a
seedling in
Abilene, Texas.
his apple is crisp,
juicy with a
delightful pronounced tartness along with a definite hint of sweetness and
lots of flavor. The primary problem with this variety is that it is a very shy
bearer. It is actually one of the Boss' favorite apples, but he hates that it
seldom has a good crop! (Sample Quantities Only)
Page 8 of 19
Red Delicious (October 7) -- Just 10 years ago this apple was one of our
best sellers. Now it sells rather poorly. The problem with this apple is that
even when this apple is overripe or just has been sitting around in the store
for a few weeks, it still often appears beautiful to the eye. Because of this
people have bought it (since it looks so good!) and then when they have
eaten it have very often been disappointed by its mealy, almost mushy
texture. The truth is a Delicious apple picked at its prime, like we do, and
eaten within two weeks of picking (if not refrigerated) or within two months
(if kept refrigerated) is good eating for those who like a sweet tasting, nonacid apple. However, I wouldn't recommend this apple for baking or for
sauce because of its lack of tartness. Red Delicious originated in Iowa just
after the Civil War and was originally called “Hawkeye.” Stark Bro’s
Nurseries bought the rights to this tree and then changed its name to Red
Delicious.
Jonagored (October 7) -- An early
ripening strain of Jonagold that
originated in Belgium. See the
Jonagold description for more
information.
Northwest Greening (October 8) --The greenish white
flesh is coarse and
Jonagored
juicy with a mild subacid
flavor. It is an excellent
keeper and, we believe, it is
the same apple preferred by
the people who produce the
popular Mrs. Smith pies.
Northwest Greening,
originated in Waupaca,
Wisconsin, it is a cross of
Golden Russet and
Alexander. It was introduced
in 1872 by E. W. Daniels.
Page 9 of 19
Jonagold (October 10) -- In a poll of nineteen apple experts in nine
countries, Jonagold scored as the overall favorite. It is a sweet-tart dessert
apple (as all top dessert apples normally are) and its creamy yellow flesh of
marvelous flavor is noticeably crisp and juicy and dissolves into luscious
liquid in the mouth. Its flavor and aroma comes very close to Jonathan
(which has more good old fashioned apple taste than any other apple).
Jonagold is a relatively new apple being released in 1968 by New York
State’s Geneva Station. It is a Jonathan and Golden Delicious Cross.
Jonagold
Golden Delicious (October 10) -- This well known apple deserves its
surname of Delicious. Unlike the Red Delicious whose popularity has
plummeted, Golden Delicious apples are still sought after by many. It is
both an excellent eating apple and is great for cooking. Its primary problem
is that it tends to shrivel in storage on account of its thin skin.
Page 10 of 19
Senator (October 11) -- Also
known as Oliver and Oliver’s
Red, Senator is one of
Magicland Farms' rarest apple
varieties. The yellowish flesh
of this apple is fine-grained
and juicy with a great and
rather unique flavor. It is a
good keeper. The appearance
of this apple is distinctive with
its conspicuous light colored
dots over its splashed red skin.
This apple originated in the
Ozarks of Arkansas in the
early 1800’s on John Oliver’s Washington County farm. It became a very
popular local variety and was widely grown in the Ozarks of Arkansas. In
1895, Stark Bro’s Nursery sold this apple under the trademarked name,
Senator.
Northern Spy (October
12) -- The flesh of this
apple contains a bunch of
Ascorbic Acid (Vitamin
C). Four times as much as
Macs do. While Calville
Blanc has even more,
there is enough of it in
Spies that it is possible to
taste it! Another popular
name for this apple is “Pie
Apple” because it makes
really great tasting pies.
(We here at Magicland
Farms think Calville Blanc make even better pies but they are even harder to
grow than Spies!) The yellowish white flesh is juicy, with a hint of
sweetness along with a definite tart taste. Northern Spy originated near
Canandaigua, New York in the early 1800s. Apple experts believe one of its
parents was the Wagener variety. The site of the original tree, along a county
road between Holcomb and Victor, is marked by a bronze plaque.
Page 11 of 19
Roxbury Russet (October 13) -- So similar in appearance to Golden Russet
that we have to struggle to keep them apart! However, it does have a
different taste being not as sweet with a nice tang. It also is crisper and
juicier. It is perhaps the oldest of American apples since it was grown in
Roxbury, Massachusetts around the time of the Mayflower’s landing.
(SOLD OUT FOR 2013)
Mutsu/Crispin
(October 13) -Mutsu
(pronounced
moo-tsoo) was
rated near the
top of many
taste tests,
although pies
made from it
aren’t as highly
rated. We have
found many customers search this apple out when they are making sauce.
This is a very large apple whose white flesh is crisp and juicy and has a
touch of tartness. It is my daughter Rebekah's favorite eating apple and she
has tried every apple we grow! In some years it seems to sell as fast
as sweet corn does in July! Mutsu is a cross of Golden Delicious and Indo. It
was developed in Japan in the 1930s and first introduced into America after
WWII.
SunCrisp (October 13) -- Another brand new apple. This one comes from
the New Jersey Apple Breeding Program. Has a sweet, spicy flavor and is
highly rated in taste tests. SunCrisp seems to ripen sooner for us than
mentioned in the literature. We are still learning here about the SunCrisp
apple. (Available in sample quantities only.)
Page 12 of 19
King David (October 14) -- Believed to have originated as a seedling from
an Arkansas Black apple that was pollinated by a Jonathan. However, its
wine-like flavor causes some to believe it has a Winesap apple as one of its
parents. The rather tough skin seals in its cream-colored coarse flesh that
reminds one of the flavorful Whitney Crab. This apple is a new Annemarie
favorite. (Available in sample quantities only.)
Idared
(October 15) - A great
keeping, good
sized apple
with a strong
apple flavor.
Idared is a
Jonathan and
Wagner cross
that is great
for sauce and
pies. We
especially
favor this
apple in late
winter and early spring since it usually is still in great shape.
Roman Beauty
(October 15) -- As
its name indicates,
this is a beautiful
apple. While it is
only fair for eating
Page 13 of 19
fresh, and there are better apples for sauce and pies, this apple is the best
there is if you want to make really scrumptious baked apples!
Splendor (October 15) -A New Zealand apple
that is a cross between
Red Dougherty and
Golden Delicious. It is
very sweet with good
flavor. It is a dark pink
apple with crisp,
breaking, white flesh.
The skin is thin and it can
be fairly easily bruised,
so is no longer available
in food markets, but it
does store quite well.
You may well find
Splendor included in
fancy gift packs.
Blushing Golden (October 17) - Discovered by R Griffith of
Cobden, Illinois and introduced
in 1968 by Stark Brothers
Nursery. It is believed to be a
Jonathan and Golden Delicious
cross, Blushing Golden has firm
flesh and tastes similar to a
Golden Delicious. It is,
however, tarter than Golden
Delicious AND keeps a lot, lot
better. In fact, if you bite into a
Page 14 of 19
Blushing Golden in January, you’d swear it was just picked!
Golden Russet
(October 18) -- This
russet-skinned apple
looks old and it is!
It was sold
commercially before
the English burned
the White House and
Capitol Building in
1814. In fact, it
probably came from
a seed from the even
older English
Russet. Its yellowish
flesh is crisp, fine
textured with a definite sweetness that makes it probably the best cider apple
there is! As with most late ripening russet apples they are a great keeper.
However, if you don’t like them soft just under the skin you should keep
them in humid storage such as a plastic bag. This is the apple that some bury
in the ground in the fall and enjoy crisp eating in the spring. We tried this
out and it works! In fact, it tastes even better in the spring than when just
picked! Keep in mind that it does shrivel faster than most apple varieties so
it must be kept moist!
Calville Blanc
D’Hiver (October
19) -- This is
perhaps the most
sought after of the
antique/heirloom
apples. This apple
has many features
that make it really
special. For
instance, its flesh
has more vitamin
C than an orange.
Page 15 of 19
In fact, it has so much of it you can taste it! Nevertheless, Calville Blanc is
not unpleasantly tart; the pale yellow
flesh is tender and lively on the tongue. It is one of our absolutely favorites
for pies—only Gravenstein can top it and here in Michigan Gravenstein is
solely a summer apple so it really isn’t a competitor. Since it is such an old
apple—in fact it was several centuries old when Thomas Jefferson planted
his Calville apple trees—its history is long and colorful. It has been, and
perhaps still is, the best-known dessert apple in France. Some of the famous
French restaurants still offer it for those discriminating tastes. Another
interesting tidbit, Robert Nitschke of Southmeadow Fruit Gardens spotted
Calville in several of Claude Monet’s beautiful still-lifes.
Ashmead’s Kernel (October
20) -- This apple is not only
bursting at its seams with
flavor but Vitamin C as well!
It apparently is a seedling of
the very old Nonparial and
was named after Dr.
Ashmead, a physician from
Gloucester, England, around
1700. It has crisp, yellowish
flesh that is tinged green. It
is sugary, juicy and aromatic
with a tart/sweet flavor. Because of the high acid content, storage for weeks
or months mellows the fruit, which may or not be beneficial, depending
upon ones taste. This apple is an excellent keeper! (Available in sample
quantities only.)
Court Pendu Plat
(October 25) -- This apple
perhaps is the most
interesting apple we grow.
Eating-wise, it perhaps is
the last apple listed here
that I would choose.
However, it has beautiful
rich-yellow flavorful flesh
Page 16 of 19
and some say it is a bit like eating a piece of hard cheese. This apple was
described in literature written in the 1600s. In fact, it is believed to have
originated before Christ was born and no one knows exactly how old this
apple really is. Tongue in cheek, I have nicknamed this apple coming from
the Garden of Paradise's "Tree of Knowledge" since its exact date of
origination wasn't even known in the middle-ages! (Available in sample
quantities only.)
Braeburn (October 31) -- Since the original Braeburn apple is one of the
latest ripening apple variety in existence (ripening here during a warm
November in the middle of the month) we planted an early ripening strain
called BraeStar. The original Braeburn tree was a seedling found growing on
New Zealand's South Island. Braeburn apples have a thin skin which seems
to disappear when eating it. The crisp flesh is yellow-green to creamy yellow
and has a complex sweet-tart flavor. While pies made from Braeburn are
good, we grow many apple varieties that make even better pies.
Granny Smith (November 2) -- As did Braeburn, Granny Smith has come
to us from "Down Under," this time from Australia and not New Zealand.
According to tradition this apple originated in a pile of discarded apples Mrs.
Smith threw into a pile. Since the original Granny Smith takes so long to
ripen, we grow an early strain of the original Granny Smith called Granspur.
The primary feature of Granny Smith is that it keeps unbelievably well. Of
course, one simple reason for this is that it is usually picked in November, at
least in Michigan. Many recipes in magazines, on TV shows and
contemporary cookbooks often call for Granny Smith apples because, I
believe, they find it really difficult to find Spy apples which are actually
better for baking.
I first heard about the Granny Smith apple from my sister when she was
living with her husband in England in the mid 60s. It was her
recommendation that led us to plant our first Granny Smith apple. She told
me that was the crispest and best tasting apple she could buy there.
Apparently they received most of their Granny Smith apples from Australia
and no doubt that during England's spring and summer they are the freshest
apples available (remember England's and Australia's seasons are reversed).
Fuji (November 2) -- Fuji has firm, fine-grained sweet flesh. However, the
outstanding characteristic of Fuji is that it keeps so well. Unlike most apples,
Page 17 of 19
you can put Fuji in a fruit bowl on your table and leave it there for up to two
or three weeks and it still is nice and crisp. Another interesting thing about
the tree itself is that the leaves stay nice and green well into November. I
remember one sunny and mild November day when I was out picking Fuji
and it seemed like it was the middle of summer with the sun glistening off
the shiny green leaves! On the same day the Mac trees were practically bare
and the few remaining leaves on the Jonathan trees were mostly yellowishgreen. Fuji was developed in Japan and originally named Tohoko #7. Its
parents are Red Delicious and Ralls Janet—both American apples.
Goldrush (November 5) -- This new apple variety is the latest ripening
apple we grow. It is one of the new disease resistant apple varieties that have
been developed at Purdue University. It is a cross of the Golden Delicious
and an experimental disease resistant apple. This yellowish apple often is
covered by fine rust, although there isn't enough rust to consider this apple a
russet. Since this is the first year we have fruited this apple and it isn't ready
to eat yet as I write this (mid October), the description comes from other
sources. The skin is reputed to be tough and the gold flesh is firm, breaking
and juicy. It is supposed to be great eating. Like Granny Smith and Fuji, this
apple is supposed to be a fantastic keeper. I will be revising the description
of Goldrush after we sample it in mid November.
The following is a list of our summer and early fall varieties that
were sold out before writing this brochure. I will be adding their
descriptions to this booklet as well.
Quinte-------------------July 29
Vista Bella--------------August 2
Melba--------------------August 6
Pristine-------------------August 7
Williams Pride---------August 8
Jersey Mac-------------August 9
Viking ------------------August 9
Lubsk Queen-----------August 15
Paula Red ---------------August 20
Zestar--------------------August 21
Gravenstein-------------August 22
Tydeman's Red---------August 22
Summer Treat-----------August 28
Page 18 of 19
Mollies-------------------August 28
Earliblaze-----------------August 28
Chenango Strawberry---August 30
St. Edmunds Pippin ----- September 2
Fall Russet ---------------- September 6
Page 19 of 19

Jonamac-------------------September 6

Transcription

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