Exercise can be a lifelong enjoyable event if you find something to do that you enjoy. I have been playing tennis for about 40 years now and I can’t wait for the next match. One big problem with continuing a competitive sport is that when you move into your senior years your competition is much younger. I don’t win as much as when I was younger but I still love the game and the circle of friends that come with it. Bill
What is everyone eating from their orchard today?
MrClint
#718
They take on a deeper color and you’ll note some softness to the fruit. It rarely hurts to let the fruit sit another day when you think it might be ready. Here’s a pic of ‘Champagne’ from a couple of days ago:
I’m still letting the one in the picture sit. In so doing, a bunch of other fruit are ripening up as well.
thecityman
#719
I picked a few 20th Centrury Asian Pears today and they were Soooo good! I’m sure if I’d thinned more they would have been bigger. I like to let them turn yellow before picking. Th
ey don’t last long after that but sure are sweeter.
mamuang
#721
Don’t get mad at me. I try to be honest here. My 20 th fruit is juicy but mildy sweet. The good thing is that I can eat them without peeling the skin.
To me, it is not in the same league as Korean Ginat or Hosui on a taste level. If KG is a 9 out of 10, my 20 th century would be a 5, sonetimes 6. Shinko ( from my tree) would be a 2.
thecityman
#722
Honestly, I have good reason to believe that the fruit pictured and described by me may very well NOT be 20th Century. I forget all the details of why I was suspicious, but on the tag I have a question mark after the name, which means I’m not at all sure. These guys are super sweet, so they don’t sound like your description. Can you (or anyone else) tell just from that photo whether or not you think they are 20th century pears? Certainly the are some type of Asian pear, though. Thanks.
mamuang
#723
Kevin,
Take a few close up pics, please. Maybe, you can take pics of them cut up, too.
I have heard that Shiseiki tastes better. That would be one of my guesses.
scottfsmith
#724
Those look and sound like Shinsui. My Shinsui are ripening now, I like that variety because it is a few weeks ahead of any other asian pear variety.
growjimgrow
#726
This is my first time adding a picture so I hope I do this right, I’m quite the luddite.
Proud to show the first of my peaches, along with some berries. The white stuff on the peaches is Surround. I ended up with about 50 of these so far and there are another 30 or so on the tree. After a few years of failure, Scott’s organic program worked incredibly well.
I don’t know what kind of peaches they are, but they are delicious. I bought the tree for $1 from Home Depot years ago. If anyone has any guesses to the variety, please let me know.
UrbanAggie
#728
Of my 49 fruit trees, I’ve only been able to harvest 2 Independence nectarines from my greenhouse tree. I should be able to eat some Puget Gold Apricots in another week or two, then some outdoors Independence nectarines and eventually Frost peaches and HardiRed nectarines. Today though we harvested our first batch of Triple Crown thornless blackberries, which ripened several days sooner than expected.
Here are some of the stone fruit I’m impatiently waiting to ripen.
UrbanAggie
#729
These are what my kids and I did harvest today…
Then I harvested more for our upstairs neighbours…
Anthony
BobVance
#731
I got rid of Laxton’s Giant several years ago, before I ever got Titania. So, I can’t give a direct comparison, but LG was a very sparse producer for me, with above average sized fruit. Flavor was too strong for fresh eating.
While my Titania is still young, it seems to be a fast growing, strong producing bush with decent berry size.
For more on Black currants:
Outdoor334
#732
Auburn
#733
Ate two medium Kieffer pears today. These two bloomed late and escaped the cold weather. They also ripened late. They were crunchy and sweet with very little grit.