First time I’ve done complete makeover with my apple trees. Uploading: 189CA297-4FC3-4004-8AF6-21E5D9F43647.jpeg…
Well which ever grafts do take care sure going to put on some serious growth
Also I’d like to ask what variety was it and what variety is it now? What made you decide to make the change?
The original two varieties/cultivars were MacFree and UltraMac, ever since I first sampled a Cox Orange Pippin about 5 years ago I’ve wanted to have it again. These scions were collected from my small orchard, the trees up there were put backward because of rabbits girdling them.
COP are among the best apples I’ve ever had. Only about three years into my experience with them, but so far, “Wow”.
Is COP more a baking apple or for eating? I have Cortland which keeps well all winter and excellent baking, but also nice and crisp for eating.
I’ve never tried to bake with them - haven’t had enough to spare to try. I do like to bake with Calville Blanc. I think their greatest claim to fame is for eating out of hand.
I finally got a couple of Calville Blanc d’ Hiver’s this last year, Its size and shape were unusual and I found it a bit on the soft side for me but, it still was a pleasure to sample.
I don’t think of CB as an eating apple, although it’s OK that way. Where it shines is in pies, tatrte tartin, baked apples and the like. I think that has something to do with an unusually high pectin content or some such, but don’t take that for gospel!
I’m not too much into the baking thing and my wife isn’t either but, O, how I do love apple pie. My dear deceased Mom would make me a delicious apple pie for my birthday in the past.
Before my Mom passed I had asked her if she could make a “ Tarte Tatin “ pie for me and she said I’m not to sure what it is lol… O, how I miss seeing her…