Make sure you build a cage wire around it to prevent deers and rabbits from destroying them.
Tony
Plan to — got some of these: Adnee 10 Packs Wire Plant… https://www.amazon.com/dp/B0CQQSH7N6?ref=ppx_pop_mob_ap_share
@weatherandtrees that was my thinking re: Runoff. this is all clay and sand, backfill from when the house was built on the side. I added in some garden soil but figure I’ll have to do a lot of fertilizer and compost to keep them fed.
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I’ve been asking my brother to make a painting of a pawpaw for me. I think it turned out great so I’m sharing it here.
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Wow I like it a lot! Congratulations to you mother and you! 
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Picked up some fruit today from Ockoo Farm. They have a remarkable setup — dozens of trees on less than half an acre.
Conceptual question: given that all of these seeds are open pollinated by premium cultivars, does it even make any sense to separate them out by which fruit I got them from? Are seeds from the Maria’s Joy I just ate more likely to have fruit akin to MJ than from the Allegheny? Or do I just assume it’s more or less random and plant them and let nature surprise me?
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Up to you and your goals for them. I like keeping my seeds separate incase someone wants seeds from a particular cultivar or when I’m growing the seedlings I can plant them in batches by cultivar and know what I have and can observe general trends on cultivar seedlings. I use large fabric pots to grow lots of seedlings at a time and I can mark or label the bags by cultivar. Seedlings from the same cultivar should have a similar level of vigor but if one stands out in the bunch I’ll notice.
You’ll at least know what roughly half of the genetics are which I think is valuable.
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Got a few Sunflowers and a few Penn Golden this year. PG was ok, Sunflower was really good. I picked them all a little early because of the coons. I have a handful of good sized seedlings in Stewie pots. I think I’ll graft as many to Sunflower as I can next spring. This one was a Sunflower.
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KSU pawpaw day is coming up this Thursday September 19th, if you have interest in pawpaws and you’re within a few hour drive I highly reccomend it. Sounds like it’s going to be a good one this year.
My triloba has been on the decline since August only got one leaf left now 
. I think it got too much rain and not enough circulation, got a leaf fungus, and shed them. Hopefully it holds on to its last leaf till November, thats what happened last year.
My angustifolia and my parvifloras are doing much better than it. Could be location, could be because they are more native. Either way, they are still pushing new leaves out.
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Does anyone here expect to have garage west scionwood available next spring?
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This is my first ever pawpaw. A couple weeks ago, I constructed a basket of chicken-wire to protect it from critters. It’s lucky that I did because today the fruit had dropped – into the basket not onto the ground, where it probably would’ve been eaten by raccoons, possums, or raccoons.
It seems nearly fully ripe. Where the fruit detached from its stem, I can see yellow-orange flesh. It is slightly soft. I’m gonna leave it on the kitchen counter for a day or two before cutting.
The variety is Allegheny. I’m happy to see it ripen here (coastal RI) in late September.
Edit: Within a couple days inside, the fragrance was intense. I decided that the fruit must be fully ripe. The 2nd picture is the halved fruit. There were 6 seeds (acceptably few). The pulp was creamy, not a hint of stringiness. The flavor seemed a mix of banana and pineapple.
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Q: as I try more and more pawpaws (thanks @OckooMicrofarm!), I keep searching for a pawpaw with a bit of a citrus/mango/pineapple tang or acidity to balance out the thick pure sweetness. Does any such cultivar exist?
Or, has anyone adulterated pawpaw pulp with lemon juice or other things for smoothies or ice cream or anything?
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There are definitely cultivars with citrus and pineapple notes, but the acidity is subtle. Imo Shenandoah has a bit of a citrus note when it’s at stage 4 of ripeness.
Ascorbic acid is used by some when pulping to prevent oxidation but that has the added effect of some mild acidity.
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Allegheny tasted a little citrusy to me.
Wabash. It’s got a tangerine-like flavor. It’s excellent.
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How do you rate the taste of cantaloupe? It’s one I was considering along with the other two in that line up.
It’s got some of that mineraly wildness to it that’s a bit unpleasant. But the fact that it’s freestone is great and makes it very useful for breeding.
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Thanks. The wilds around here have that disgusting metal aftertaste. Think I’ll pass on cantaloupe. Guessing the other two in that lineup most likely have it too since they came from the same location.
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