tag:blogger.com,1999:blog-4910119039372896091.post2917282954074370452..comments2024-03-13T04:25:55.383-04:00Comments on Cubit's Organic Living: Heirloom Apple Orchard Identification ProjectLaurahttp://www.blogger.com/profile/04788280335519612678noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4910119039372896091.post-58810095878856491472022-10-30T20:44:19.422-04:002022-10-30T20:44:19.422-04:00Sorry, it published the post before I was done! T...Sorry, it published the post before I was done! Taste of Home has a list of 13 heirloom apples and maybe some of yours are on there (just google taste of home with heirloom apple varieties)? Plus there are some heirloom apple orchards at some universities. I know there is an heirloom apple orchard at BYU-ID. Maybe they could help identify a few of the varieties. Good luck-I'm glad you've got some great apples for eating and cooking! RhubarbLadyhttps://www.blogger.com/profile/03676419040289698613noreply@blogger.comtag:blogger.com,1999:blog-4910119039372896091.post-83732473706096480532013-09-16T18:32:02.930-04:002013-09-16T18:32:02.930-04:00We have #16 at Country Heritage Park in Milton Ont...We have #16 at Country Heritage Park in Milton Ontario. I have recently found out that they are Early Red Rambo. They are great for making sauce. The grapes that you have are Wild River Grapes. They are very tart. They make great juice and jelly but they need almost as much sugar as juice. I have 3 more apple types I am trying to identify, I don't think they match any of yours though. Good luck with your search and enjoy your apples.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4910119039372896091.post-53623618800824034542011-09-24T21:42:29.807-04:002011-09-24T21:42:29.807-04:00What a great adventure! Sad truth is, it's pre...What a great adventure! Sad truth is, it's pretty hard to identify apples based on looks alone. <br /><br />You also have to figure that probably not all of those apples were ripe yet, or were past ripe, and at peak might have different flavors.<br /><br />The size of the tree depends on the rootstock, not the budwood (the apple variety grafted onto it).<br /><br />Forensic nursery work to ID these apples would probably include detailed observations and measurements, including when the trees blossom, when the fruit ripens, how firm its flesh is, the appearance of the calyx, and specific description of its flavor, among dozens of other things.<br /><br />You could maybe short cut that if you can bring some to a very experienced orchardist to taste. Are there any "apple days" where you live?<br /><br />I say, enjoy what you've got! Give them names of your own. And if that "wild" tree is from seed, it is a foundling--a new variety--maybe the next McIntosh or Cox's Orange Pippin!Adamhttps://www.blogger.com/profile/06245776593991049317noreply@blogger.comtag:blogger.com,1999:blog-4910119039372896091.post-83514225227519181742011-09-22T20:28:48.383-04:002011-09-22T20:28:48.383-04:00I am looking forward to hearing about making cider...I am looking forward to hearing about making cider! That's on my to-do list.Jill Harrishttps://www.blogger.com/profile/10708883481535624403noreply@blogger.comtag:blogger.com,1999:blog-4910119039372896091.post-41650716499811663822011-09-22T10:58:17.451-04:002011-09-22T10:58:17.451-04:00I'm not much help either but there a towering ...I'm not much help either but there a towering apple tree that grows on Dundas near my house which I picked last year and had no ide what type of apple I was eating. I brought one to the Sorauren Market and asked one of our farmers and he identified it as a Delicious because of the points on the bottom. I would never have guess that in a million years- these apples bear no resemblance in looks, or taste to the ones sold in grocery stores as the same variety. Good luck on your project, it's incredibily worthwhile to keep those varieties going if possible!CallieKhttps://www.blogger.com/profile/04991717349717389292noreply@blogger.comtag:blogger.com,1999:blog-4910119039372896091.post-83202685038830764642011-09-22T09:44:17.078-04:002011-09-22T09:44:17.078-04:00I'm afraid I'm no help in identifying...bu...I'm afraid I'm no help in identifying...but I'd love to eat some crab apples. I hadn't thought of those is years. I used to eat those all the times growing up in Canada.<br /><br />Love her face eating the sour pear! I wonder if those would make good liqueur? <br /><br />ps...I have my birthday giveaway going on right now...make sure you pop by. :-)Meelinghttps://www.blogger.com/profile/03416420120054309702noreply@blogger.comtag:blogger.com,1999:blog-4910119039372896091.post-633250439441519582011-09-22T08:49:54.295-04:002011-09-22T08:49:54.295-04:00My parents have a 100+ year old abandoned orchard ...My parents have a 100+ year old abandoned orchard across from their house (the original farmhouse burned down but the stone foundation survives) One of my favourites is a smallish bright candy red apple with a really white inside. It would be helpful to see what the insides of all the apples are like for colour of the flesh and to know a bit about their texture to identify. <br /><br />From the outside they look like number 10 or 13. My dad calls them Snows. Google tells me "Origin: Introduced to the United States via Canada in 1739; however, this variety originated in France in the 1600's. It is one of the oldest varieties on record. The flesh is pure white giving it the name of SNOW APPLE. It is an ancestor to the McINTOSH variety."<br /><br />They make really lovely apple sauce and if you leave the skins on and then remove them after cooking they make the applesauce a lovely pink colour.<br /><br />Do you have crabapples to spare? I am desperate for some for jelly making and would be willing to trade/buy/steal some. The city crop of crabs is dismal thanks to all the rain this May.Shanahttp://www.folksgottaeat.comnoreply@blogger.com