A graft of trailman crab to my novamac espellar. It has grown well even though I let it keep one apple.
A couple novamacs sizing up and showing a little color. They will be ripe around Aug 1.
TNHunter
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winter banana, gravenstein
braeburn are hanging, chestnut, trailman and Whitney too. all these are green with a little blush and very unripe. I culled the smaller wb after taking the picture, it’s a tiny tree with 4 apples and it can lose the smaller one or two. I’m just hoping to taste it
@TNHunter my trailman has about 5 or 6 hanging, I’m letting it be. it can try I guess. it’s also a real small tree and I had to thin it out, it was trying to make a dozen. I guess they are just early guys
trailman and
chestnut
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My Calville Blanc d’Hiver. Just too hot here for them and most apples. I still try to grow them, but it is really hard. You can grow them in the ground but not in pots. And they need shade cloth. 110F. Last week. Toasty!
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Man your chestnuts are a lot more uniform and clean than mine. Still delicious but a lot more bedraggled looking. I use regalia in my regimen. I wonder if that has something to do with the mottling.
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Howgate Wonder already pretty big. The tree produced hardly any flowers this year so I didn’t thin the fruit. There are only about two clusters like this - hopefully the apples won’t push each other off the stalk as they grow.
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my tree is in full sun and wind exposure, the other tree out the is trailman and they both are pretty uniform and nice
I spray only dormant oil then later when fruitlets form I’ll keep kaolin on them, but I stop in mid June when it heats up here. it’s just too dry and hot I think for the stuff to stay on it turns into dust and flakes off so I am not doing it this year
but it seems like it’s ok so far.
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@resonanteye : I remember Rowan Jacobsen, in his book “Apples of Uncommon Character,” having written that Chestnut made a fantastic slow-baked apple. I haven’t yet had the pleasure with Chestnut, while trying it out with maybe a dozen others. I cut out the stem & seed cavity from above, fill with a mix of flour, sugar, spice of your choice & a dab of butter on top. Bake at 250°F for a hour or so. I imagine Chestnut, being smaller, might do well in that much baking, or even 45 minutes.
Some really hard apples will require either more time or 300°. The skin of Jonathan is nearly bomb-proof no matter how long I baked them, while the skin of some others became quite soft. Makes a light & memorable desert.
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Howgate Wonder: enjoy! I tried to get that going here in eastern Washington state, USA, only to lose it to drastic early cold for a batch of whips or increasing dry heat in summers for another that survived the cold snap.
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Cheers. I’m sorry yours didn’t take off in Washington. I find it’s a useful, mild cooking apple that doesn’t turn to sauce when cooked (like most English cookers). It seems to be vulnerable to sunburn though. I remember watching Skillcult struggling with sunburn in California and thinking that was something I’d not have to worry about here, but there have been a few heatwaves recently that have caught this variety out.
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if it keeps up at this pace I’ll have some to give you next year to try, if you’d like, and scion too. it’s growing gangbusters and has a good handful of apples on it for its size. I like these little sweet crab trees, they move fast.
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Anna apple. 1st year it fruited. It dropped fruit before it’s fully ripe. It’s soft when I ate it. I’m looking forward to eating the Gala apple next.
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A smallish novamac and a decent sized trailman crab… coloring up nicely.
Novamac last year ripened and dropped from the tree right around Aug 1.
When should I expect that trailman crabapple to be ripe ?
Thanks
TNHunter
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