Apples don’t seem to go brown after taking a bite any more.

Growing up, I could never eat half-way through a Granny Smith before it would begin to brown.

Last night, I decided to add chopped Granny Smith apple to a salad and today it still looks fresh.

What’s with that?

Also why the variety?
When I was a kid it was Granny smiths, Which you cooked. and Jonathans, which you ate. There were no other types.

gaghalfrunt said:

Also why the variety?
When I was a kid it was Granny smiths, Which you cooked. and Jonathans, which you ate. There were no other types.

I assume you didn’t live in Tasmania.

gaghalfrunt said:

Also why the variety?
When I was a kid it was Granny smiths, Which you cooked. and Jonathans, which you ate. There were no other types.

There was also Delicious.

But here in Tassie they have had lots of varieties for generations.

Possibly genetically modified variants are now being sold in Australia.

https://en.wikipedia.org/wiki/Arctic_Apples

Arctic Apples are a group of trademarked apples that contain a nonbrowning trait (when the apples are subjected to mechanical damage, such as slicing or bruising, the apple flesh remains its original color) introduced through biotechnology. They were developed through a process of genetic engineering and precision breeding by Okanagan Specialty Fruits Inc. (OSF). Specifically, gene silencing reduces the expression of polyphenol oxidase (PPO), thus preventing the fruit from browning. It is the first approved food product to use that technique.

Engineering in the Arctic apple to produce non-browning requires two precise “events” that silence PPO expression to 10% of its normal expression, but do not change any other aspect of the apple. The first event, called GD743, is a promoter and terminator gene sequence to suppress the PPO transformation process. The second event, called GS784, is a marker gene which produces a protein (called NPTII) that makes the plant tissue resistant to the antibiotic kanamycin, allowing transformed plants to metabolize neomycin and kanamycin antibiotics. This step is used to confirm that the apple plant’s transformation to silence PPO was successful.

sarahs mum said:

gaghalfrunt said:

Also why the variety?
When I was a kid it was Granny smiths, Which you cooked. and Jonathans, which you ate. There were no other types.

There was also Delicious.

But here in Tassie they have had lots of varieties for generations.

Yeah I forgot about Delicious, (misnamed in my opinion, my childhood memory is of them not tasting too great))

gaghalfrunt said:

sarahs mum said:

gaghalfrunt said:

Also why the variety?
When I was a kid it was Granny smiths, Which you cooked. and Jonathans, which you ate. There were no other types.

There was also Delicious.

But here in Tassie they have had lots of varieties for generations.

Yeah I forgot about Delicious, (misnamed in my opinion, my childhood memory is of them not tasting too great))

I like Golden Delicious in pies, but never been much of a fan of Red Delicious. Buffy’s the opposite.

gaghalfrunt said:

Also why the variety?
When I was a kid it was Granny smiths, Which you cooked. and Jonathans, which you ate. There were no other types.

Huh!

I have always strongly preferred Granny Smiths over all other varieties of apple, even as a kid. Not cloyingly sweet, and not strongly floral smelling and tasting, like the others.

I suppose it takes all types.

Michael V said:

gaghalfrunt said:

Also why the variety?
When I was a kid it was Granny smiths, Which you cooked. and Jonathans, which you ate. There were no other types.

Huh!

I have always strongly preferred Granny Smiths over all other varieties of apple, even as a kid. Not cloyingly sweet, and not strongly floral smelling and tasting, like the others.

I suppose it takes all types.

As long as they are crisp and not chalky

Michael V said:

gaghalfrunt said:

Also why the variety?
When I was a kid it was Granny smiths, Which you cooked. and Jonathans, which you ate. There were no other types.

Huh!

I have always strongly preferred Granny Smiths over all other varieties of apple, even as a kid. Not cloyingly sweet, and not strongly floral smelling and tasting, like the others.

I suppose it takes all types.

+1

I doubt I’ve eaten any type for at least 10 years.

my kids like eating granny smiths, and also fuji apples… they aren’t fans of the others.

sibeen said:

Michael V said:

gaghalfrunt said:

Also why the variety?
When I was a kid it was Granny smiths, Which you cooked. and Jonathans, which you ate. There were no other types.

Huh!

I have always strongly preferred Granny Smiths over all other varieties of apple, even as a kid. Not cloyingly sweet, and not strongly floral smelling and tasting, like the others.

I suppose it takes all types.

+1

I doubt I’ve eaten any type for at least 10 years.

you should try one in a salad…

• you should try one in a salad cider…

Fixed…

furious said:

• you should try one in a salad cider…

Fixed…

At one time growing apples was mostly for cider production, and most apples were bitter. The selective breeding for eating apples was a later thing.

A few of the uncommon varieties from the trees at the old place, before they were bulldozed.

Right now in my encoldinator I have Royal Gala and some Red Delicious.

Arts said:

sibeen said:

Michael V said:

Huh!

I have always strongly preferred Granny Smiths over all other varieties of apple, even as a kid. Not cloyingly sweet, and not strongly floral smelling and tasting, like the others.

I suppose it takes all types.

+1

I doubt I’ve eaten any type for at least 10 years.

you should try one in a salad…

shaddup

Arts said:

my kids like eating granny smiths, and also fuji apples… they aren’t fans of the others.

take them to an apple festival. After trying another 100 varieties they might find a couple they like.

I think my favourite is ‘lady in the snow.’ its a very sweet, small, early season variety.

sibeen said:

Arts said:

sibeen said:

+1

I doubt I’ve eaten any type for at least 10 years.

you should try one in a salad…

shaddup

awwww.. I love you too

sarahs mum said:

Arts said:

my kids like eating granny smiths, and also fuji apples… they aren’t fans of the others.

take them to an apple festival. After trying another 100 varieties they might find a couple they like.

I think my favourite is ‘lady in the snow.’ its a very sweet, small, early season variety.

apple festival? around these parts tha’s called a cider festival, and we can’t take children.

We should put together a visual chart of apples with sweetness on the x axis and crunchiness on the y.

dv said:

We should put together a visual chart of apples with sweetness on the x axis and crunchiness on the y.

crunchiness has a lot to do with being in season (and how well the variety survives cold storage.)

sarahs mum said:

dv said:

We should put together a visual chart of apples with sweetness on the x axis and crunchiness on the y.

crunchiness has a lot to do with being in season (and how well the variety survives cold storage.)

Let’s assume we are talking about fresh fruit

sarahs mum said:

dv said:

We should put together a visual chart of apples with sweetness on the x axis and crunchiness on the y.

crunchiness has a lot to do with being in season (and how well the variety survives cold storage.)

Acidity is another important variable.

Bubblecar said:

sarahs mum said:

dv said:

We should put together a visual chart of apples with sweetness on the x axis and crunchiness on the y.

crunchiness has a lot to do with being in season (and how well the variety survives cold storage.)

Acidity is another important variable.

Skin. Some apples have really tough skins.

Bastards.

Bubblecar said:

sarahs mum said:

dv said:

We should put together a visual chart of apples with sweetness on the x axis and crunchiness on the y.

crunchiness has a lot to do with being in season (and how well the variety survives cold storage.)

Acidity is another important variable.

Yyyes … I suppose I was considering tartness to be the opposite of sweetness but I suppose that’s not really true. You can have an apple that’s acidic and also fairly sweet, and alternative an apple that’s neither acidic nor sweet (because it is bland).

bob magnus has tracked down Tassie apples and offers may for sale. grafts them on to dwarf stock to make them suitable for home gardens/espaliers. not to WA.

https://www.woodbridgefruittrees.com.au/3-dwarf-apples

Speedy said:

Apples don’t seem to go brown after taking a bite any more.

Growing up, I could never eat half-way through a Granny Smith before it would begin to brown.

It’s almost impossible to find fresh tasty fruit these days. Colesworths seem make an art form out of killing fruit.
Why do they do it? Spose the profit margin is low.

Some stuff they do…

• Some fruit is brought from overseas and treated with sulphur dioxide to prevent mould growth

• Fruit is picked before it’s fully ripe to make it last

• Produce is chilled as soon as possible after harvest, so that it deteriorates much more slowly.

• Controlled-atmosphere storage and packaging (with lower levels of oxygen and higher levels of carbon dioxide than normal air)

• A chemical called 1-methylcyclopropene (1-MCP) is also used to extend the storage life of some fruits and vegetables even more. This chemical blocks some of the biochemical changes that occur as fruit ripens and matures. Unfortunately, tests show the fruit remains hard and 1-MCP also prevents production of chemical compounds that contribute to flavour. Nonetheless, it’s already used extensively for apples, and increasingly for other fruit, such as avocados and melons.

• Fruit is often sprayed with fungicides to prevent mould; imported fruit and vegetables may be fumigated with methyl bromide to comply with quarantine regulations.

Choice

Ian said:

Speedy said:

Apples don’t seem to go brown after taking a bite any more.

Growing up, I could never eat half-way through a Granny Smith before it would begin to brown.

It’s almost impossible to find fresh tasty fruit these days. Colesworths seem make an art form out of killing fruit.
Why do they do it? Spose the profit margin is low.

Some stuff they do…

• Some fruit is brought from overseas and treated with sulphur dioxide to prevent mould growth

• Fruit is picked before it’s fully ripe to make it last

• Produce is chilled as soon as possible after harvest, so that it deteriorates much more slowly.

• Controlled-atmosphere storage and packaging (with lower levels of oxygen and higher levels of carbon dioxide than normal air)

• A chemical called 1-methylcyclopropene (1-MCP) is also used to extend the storage life of some fruits and vegetables even more. This chemical blocks some of the biochemical changes that occur as fruit ripens and matures. Unfortunately, tests show the fruit remains hard and 1-MCP also prevents production of chemical compounds that contribute to flavour. Nonetheless, it’s already used extensively for apples, and increasingly for other fruit, such as avocados and melons.

• Fruit is often sprayed with fungicides to prevent mould; imported fruit and vegetables may be fumigated with methyl bromide to comply with quarantine regulations.

Choice

If you can keep fruit fly away from it home grown fruit is much tastier but doesn’t last long, drying it is a good option

I had a few bananas last year.. grown locally and ripened on the bunch. The taste nearly knocked me over.

Someone should blow up Colesworths!

esselte said:

Possibly genetically modified variants are now being sold in Australia.

https://en.wikipedia.org/wiki/Arctic_Apples

Arctic Apples are a group of trademarked apples that contain a nonbrowning trait (when the apples are subjected to mechanical damage, such as slicing or bruising, the apple flesh remains its original color) introduced through biotechnology. They were developed through a process of genetic engineering and precision breeding by Okanagan Specialty Fruits Inc. (OSF). Specifically, gene silencing reduces the expression of polyphenol oxidase (PPO), thus preventing the fruit from browning. It is the first approved food product to use that technique.

Engineering in the Arctic apple to produce non-browning requires two precise “events” that silence PPO expression to 10% of its normal expression, but do not change any other aspect of the apple. The first event, called GD743, is a promoter and terminator gene sequence to suppress the PPO transformation process. The second event, called GS784, is a marker gene which produces a protein (called NPTII) that makes the plant tissue resistant to the antibiotic kanamycin, allowing transformed plants to metabolize neomycin and kanamycin antibiotics. This step is used to confirm that the apple plant’s transformation to silence PPO was successful.

Thanks esselte

Ian said:

Speedy said:

Apples don’t seem to go brown after taking a bite any more.

Growing up, I could never eat half-way through a Granny Smith before it would begin to brown.

It’s almost impossible to find fresh tasty fruit these days. Colesworths seem make an art form out of killing fruit.
Why do they do it? Spose the profit margin is low.

Some stuff they do…

• Some fruit is brought from overseas and treated with sulphur dioxide to prevent mould growth

• Fruit is picked before it’s fully ripe to make it last

• Produce is chilled as soon as possible after harvest, so that it deteriorates much more slowly.

• Controlled-atmosphere storage and packaging (with lower levels of oxygen and higher levels of carbon dioxide than normal air)

• A chemical called 1-methylcyclopropene (1-MCP) is also used to extend the storage life of some fruits and vegetables even more. This chemical blocks some of the biochemical changes that occur as fruit ripens and matures. Unfortunately, tests show the fruit remains hard and 1-MCP also prevents production of chemical compounds that contribute to flavour. Nonetheless, it’s already used extensively for apples, and increasingly for other fruit, such as avocados and melons.

• Fruit is often sprayed with fungicides to prevent mould; imported fruit and vegetables may be fumigated with methyl bromide to comply with quarantine regulations.

Choice

Nice list. It looks as though the 1-MCP is a likely culprit.

Speedy said:

esselte said:

Possibly genetically modified variants are now being sold in Australia.

https://en.wikipedia.org/wiki/Arctic_Apples

Arctic Apples are a group of trademarked apples that contain a nonbrowning trait (when the apples are subjected to mechanical damage, such as slicing or bruising, the apple flesh remains its original color) introduced through biotechnology. They were developed through a process of genetic engineering and precision breeding by Okanagan Specialty Fruits Inc. (OSF). Specifically, gene silencing reduces the expression of polyphenol oxidase (PPO), thus preventing the fruit from browning. It is the first approved food product to use that technique.

Engineering in the Arctic apple to produce non-browning requires two precise “events” that silence PPO expression to 10% of its normal expression, but do not change any other aspect of the apple. The first event, called GD743, is a promoter and terminator gene sequence to suppress the PPO transformation process. The second event, called GS784, is a marker gene which produces a protein (called NPTII) that makes the plant tissue resistant to the antibiotic kanamycin, allowing transformed plants to metabolize neomycin and kanamycin antibiotics. This step is used to confirm that the apple plant’s transformation to silence PPO was successful.

Thanks esselte

GM apples are not available in Australia.

https://blogs.unimelb.edu.au/sciencecommunication/2013/08/29/an-apple-a-day/

Any plans for the Arctic apples to make their way to the Land-Down-Under eventually?

Interestingly, you could say Australia is actually the origin of Arctic apples! The PPO-inhibiting technology we use was based on research done by The Commonwealth Scientific and Industrial Research Organization – Australia’s national science agency.

In terms of when Australians may see Arctic apples arrive in their grocery stores – it’s definitely a possibility, but a number of years away still. We’re anticipating approval in Canada and the U.S. later in 2013, with small quantities of fruit potentially available in 2014/2015. It takes a few years for newly planted trees to reach their maximum yield potential, but once we become established in North America we’ll look across the ocean for other potential markets!

interview with the CEO of the company, Okanagan Specialty Fruits

Speedy said:

Ian said:

Speedy said:

Apples don’t seem to go brown after taking a bite any more.

Growing up, I could never eat half-way through a Granny Smith before it would begin to brown.

It’s almost impossible to find fresh tasty fruit these days. Colesworths seem make an art form out of killing fruit.
Why do they do it? Spose the profit margin is low.

Some stuff they do…

• Some fruit is brought from overseas and treated with sulphur dioxide to prevent mould growth

• Fruit is picked before it’s fully ripe to make it last

• Produce is chilled as soon as possible after harvest, so that it deteriorates much more slowly.

• Controlled-atmosphere storage and packaging (with lower levels of oxygen and higher levels of carbon dioxide than normal air)

• A chemical called 1-methylcyclopropene (1-MCP) is also used to extend the storage life of some fruits and vegetables even more. This chemical blocks some of the biochemical changes that occur as fruit ripens and matures. Unfortunately, tests show the fruit remains hard and 1-MCP also prevents production of chemical compounds that contribute to flavour. Nonetheless, it’s already used extensively for apples, and increasingly for other fruit, such as avocados and melons.

• Fruit is often sprayed with fungicides to prevent mould; imported fruit and vegetables may be fumigated with methyl bromide to comply with quarantine regulations.

Choice

Nice list. It looks as though the 1-MCP is a likely culprit.

Apples still go brown before sold by the fresh food people.

roughbarked said:

Speedy said:

Ian said:

It’s almost impossible to find fresh tasty fruit these days. Colesworths seem make an art form out of killing fruit.
Why do they do it? Spose the profit margin is low.

Some stuff they do…

• Some fruit is brought from overseas and treated with sulphur dioxide to prevent mould growth

• Fruit is picked before it’s fully ripe to make it last

• Produce is chilled as soon as possible after harvest, so that it deteriorates much more slowly.

• Controlled-atmosphere storage and packaging (with lower levels of oxygen and higher levels of carbon dioxide than normal air)

• A chemical called 1-methylcyclopropene (1-MCP) is also used to extend the storage life of some fruits and vegetables even more. This chemical blocks some of the biochemical changes that occur as fruit ripens and matures. Unfortunately, tests show the fruit remains hard and 1-MCP also prevents production of chemical compounds that contribute to flavour. Nonetheless, it’s already used extensively for apples, and increasingly for other fruit, such as avocados and melons.

• Fruit is often sprayed with fungicides to prevent mould; imported fruit and vegetables may be fumigated with methyl bromide to comply with quarantine regulations.

Choice

Nice list. It looks as though the 1-MCP is a likely culprit.

Apples still go brown before sold by the fresh food people.

I won’t buy Chinese garlic, It’s bleaches to turn it white. Aussie garlic has colour & no chlorides.

Tamb said:

roughbarked said:

Speedy said:

Nice list. It looks as though the 1-MCP is a likely culprit.

Apples still go brown before sold by the fresh food people.

I won’t buy Chinese garlic, It’s bleaches to turn it white. Aussie garlic has colour & no chlorides.

I have to shake the dirt off my garlic.

roughbarked said:

Tamb said:

roughbarked said:

Apples still go brown before sold by the fresh food people.

I won’t buy Chinese garlic, It’s bleaches to turn it white. Aussie garlic has colour & no chlorides.

I have to shake the dirt off my garlic.

Ooh! Lucky you.

Tamb said:

roughbarked said:

Tamb said:

I won’t buy Chinese garlic, It’s bleaches to turn it white. Aussie garlic has colour & no chlorides.

I have to shake the dirt off my garlic.

Ooh! Lucky you.

No luck involved. It is always there in the garden. I simply dig up what’s left and spread it out.

We also need to stand up more for the ugly and deformed fruit and vegetables as well, they are still people god damn it.

roughbarked said:

Tamb said:

roughbarked said:

I have to shake the dirt off my garlic.

Ooh! Lucky you.

No luck involved. It is always there in the garden. I simply dig up what’s left and spread it out.

I have no luck with any herb type things. Something always eats them. Tree type things are OK.

> It’s almost impossible to find fresh tasty fruit these days.

Getting better. This years batch of strawberries no longer taste like cardboard. Apples for several years have not tasted like flour with weevils. Mandarins, though still bland, no longer taste like vinegar. Pears taste nice again, without that old annoying bitter core and the juice dribbling everywhere.

Raddishes, though, still taste like raw potatos.

They’ve all been bred for shelf life first at the expense of taste and are only slowly bringing taste back.

Cymek said:

We also need to stand up more for the ugly and deformed fruit and vegetables as well, they are still people god damn it.

Woolworths sell a range of the deformed. I presently have Crazy Carrots in the fridge (I don’t care that they are odd sizes) and Awkward Avocadoes. I also have some diverse capsicums – but I can’t remember what they call those. They are cheaper than the general produce and if you pick the bags carefully, just as good. I’ve seen limes in that part of the produce section too.

Apples…I grow Grannie’s, mostly for cooking, and the old seedling tree at Casterton which is possibly a Bramley type is the best ever cooking apple. I prefer tart apples for, well tarts, and for general eating. This is why I don’t like Golden Delicious, much too sweet for me. I also, as Bubblecar said, like a Red Delicious, but not shop bought. I have them on the triple graft tree with the Grannies and Jonathan. I have a Snow Apple espaliered on the fence between us and Auntie Annie, but I wasn’t that impressed with the fruit. I’ve only had a few so far and it has set a lot more this year. It is much better established now, so maybe it will be better. In Casterton I also have a Gravenstein. It’s the first apple to come in to season around here and good while very fresh. But they get softer and sweeter with age (of the apple, not the tree) and I don’t like them then. The racehorses over the road at Hawkesdale used to get barrowloads of Gravensteins from the tree we had there.

buffy said:

Cymek said:

We also need to stand up more for the ugly and deformed fruit and vegetables as well, they are still people god damn it.

Woolworths sell a range of the deformed. I presently have Crazy Carrots in the fridge (I don’t care that they are odd sizes) and Awkward Avocadoes. I also have some diverse capsicums – but I can’t remember what they call those. They are cheaper than the general produce and if you pick the bags carefully, just as good. I’ve seen limes in that part of the produce section too.

Apples…I grow Grannie’s, mostly for cooking, and the old seedling tree at Casterton which is possibly a Bramley type is the best ever cooking apple. I prefer tart apples for, well tarts, and for general eating. This is why I don’t like Golden Delicious, much too sweet for me. I also, as Bubblecar said, like a Red Delicious, but not shop bought. I have them on the triple graft tree with the Grannies and Jonathan. I have a Snow Apple espaliered on the fence between us and Auntie Annie, but I wasn’t that impressed with the fruit. I’ve only had a few so far and it has set a lot more this year. It is much better established now, so maybe it will be better. In Casterton I also have a Gravenstein. It’s the first apple to come in to season around here and good while very fresh. But they get softer and sweeter with age (of the apple, not the tree) and I don’t like them then. The racehorses over the road at Hawkesdale used to get barrowloads of Gravensteins from the tree we had there.

Morning all.
Our local roadside stall has home grown fruit & vegies. some are not 100% perfect visually but there is nothing wrong with their taste. Some of the root vegetables are a bit Xrated in looks.

buffy said:

Cymek said:

We also need to stand up more for the ugly and deformed fruit and vegetables as well, they are still people god damn it.

Woolworths sell a range of the deformed. I presently have Crazy Carrots in the fridge (I don’t care that they are odd sizes) and Awkward Avocadoes. I also have some diverse capsicums – but I can’t remember what they call those. They are cheaper than the general produce and if you pick the bags carefully, just as good. I’ve seen limes in that part of the produce section too.

Apples…I grow Grannie’s, mostly for cooking, and the old seedling tree at Casterton which is possibly a Bramley type is the best ever cooking apple. I prefer tart apples for, well tarts, and for general eating. This is why I don’t like Golden Delicious, much too sweet for me. I also, as Bubblecar said, like a Red Delicious, but not shop bought. I have them on the triple graft tree with the Grannies and Jonathan. I have a Snow Apple espaliered on the fence between us and Auntie Annie, but I wasn’t that impressed with the fruit. I’ve only had a few so far and it has set a lot more this year. It is much better established now, so maybe it will be better. In Casterton I also have a Gravenstein. It’s the first apple to come in to season around here and good while very fresh. But they get softer and sweeter with age (of the apple, not the tree) and I don’t like them then. The racehorses over the road at Hawkesdale used to get barrowloads of Gravensteins from the tree we had there.

Capsicums: “The Odd Bunch”. Bought a kilo on Wednesday.

Tamb said:

buffy said:

Cymek said:

We also need to stand up more for the ugly and deformed fruit and vegetables as well, they are still people god damn it.

Woolworths sell a range of the deformed. I presently have Crazy Carrots in the fridge (I don’t care that they are odd sizes) and Awkward Avocadoes. I also have some diverse capsicums – but I can’t remember what they call those. They are cheaper than the general produce and if you pick the bags carefully, just as good. I’ve seen limes in that part of the produce section too.

Apples…I grow Grannie’s, mostly for cooking, and the old seedling tree at Casterton which is possibly a Bramley type is the best ever cooking apple. I prefer tart apples for, well tarts, and for general eating. This is why I don’t like Golden Delicious, much too sweet for me. I also, as Bubblecar said, like a Red Delicious, but not shop bought. I have them on the triple graft tree with the Grannies and Jonathan. I have a Snow Apple espaliered on the fence between us and Auntie Annie, but I wasn’t that impressed with the fruit. I’ve only had a few so far and it has set a lot more this year. It is much better established now, so maybe it will be better. In Casterton I also have a Gravenstein. It’s the first apple to come in to season around here and good while very fresh. But they get softer and sweeter with age (of the apple, not the tree) and I don’t like them then. The racehorses over the road at Hawkesdale used to get barrowloads of Gravensteins from the tree we had there.

Morning all.
Our local roadside stall has home grown fruit & vegies. some are not 100% perfect visually but there is nothing wrong with their taste. Some of the root vegetables are a bit Xrated in looks.

Heh!

:)

This is the apple everyone is excited about atm.

Huonville Crab

This quite a remarkable apple, with scarlet red flesh, covered by a scarlet red skin that shines up when polished. Small, palm-sized fruit, and a sweetness offset by a faint crab-apple tartness. The leaves are purple-green and the sap is red too. Quite amazing! The tree is quite vigorous and bears heavily.

We discovered this tree as a seedling – a huge old tree growing in Huonville, Tasmania, weighed down each year by massive crops of red orbs. We think it’s a hybrid between a crab apple and a cultivated apple. It would also explain its vigour and prolific bearing. Great to eat, great cooked, juiced and make a very acceptable cider. It’s become the most sought after of our whole catalogue. A customer wrote: ‘One of our favourite trees is the Huonville Crab. It’s a most attractive tree in our flower garden and as you say, the fruit is great to eat – the red flesh surprises everyone who bites into these little purple wonders!’.

sarahs mum said:

This is the apple everyone is excited about atm.

Huonville Crab

This quite a remarkable apple, with scarlet red flesh, covered by a scarlet red skin that shines up when polished. Small, palm-sized fruit, and a sweetness offset by a faint crab-apple tartness. The leaves are purple-green and the sap is red too. Quite amazing! The tree is quite vigorous and bears heavily.

We discovered this tree as a seedling – a huge old tree growing in Huonville, Tasmania, weighed down each year by massive crops of red orbs. We think it’s a hybrid between a crab apple and a cultivated apple. It would also explain its vigour and prolific bearing. Great to eat, great cooked, juiced and make a very acceptable cider. It’s become the most sought after of our whole catalogue. A customer wrote: ‘One of our favourite trees is the Huonville Crab. It’s a most attractive tree in our flower garden and as you say, the fruit is great to eat – the red flesh surprises everyone who bites into these little purple wonders!’.

Looks lovely, and the sales pitch makes it sound perfect.

Michael V said:

sarahs mum said:

This is the apple everyone is excited about atm.

Huonville Crab

This quite a remarkable apple, with scarlet red flesh, covered by a scarlet red skin that shines up when polished. Small, palm-sized fruit, and a sweetness offset by a faint crab-apple tartness. The leaves are purple-green and the sap is red too. Quite amazing! The tree is quite vigorous and bears heavily.

We discovered this tree as a seedling – a huge old tree growing in Huonville, Tasmania, weighed down each year by massive crops of red orbs. We think it’s a hybrid between a crab apple and a cultivated apple. It would also explain its vigour and prolific bearing. Great to eat, great cooked, juiced and make a very acceptable cider. It’s become the most sought after of our whole catalogue. A customer wrote: ‘One of our favourite trees is the Huonville Crab. It’s a most attractive tree in our flower garden and as you say, the fruit is great to eat – the red flesh surprises everyone who bites into these little purple wonders!’.

Looks lovely, and the sales pitch makes it sound perfect.

One of my friends has put in a dozen alongside her drive. People are using them for a specimen tree and putting them in front yards.

sarahs mum said:

Michael V said:

sarahs mum said:

This is the apple everyone is excited about atm.

Huonville Crab

This quite a remarkable apple, with scarlet red flesh, covered by a scarlet red skin that shines up when polished. Small, palm-sized fruit, and a sweetness offset by a faint crab-apple tartness. The leaves are purple-green and the sap is red too. Quite amazing! The tree is quite vigorous and bears heavily.

We discovered this tree as a seedling – a huge old tree growing in Huonville, Tasmania, weighed down each year by massive crops of red orbs. We think it’s a hybrid between a crab apple and a cultivated apple. It would also explain its vigour and prolific bearing. Great to eat, great cooked, juiced and make a very acceptable cider. It’s become the most sought after of our whole catalogue. A customer wrote: ‘One of our favourite trees is the Huonville Crab. It’s a most attractive tree in our flower garden and as you say, the fruit is great to eat – the red flesh surprises everyone who bites into these little purple wonders!’.

Looks lovely, and the sales pitch makes it sound perfect.

One of my friends has put in a dozen alongside her drive. People are using them for a specimen tree and putting them in front yards.

I see the only ship in winter but to WA which is good I might follow it up next year and get one

Michael V said:

buffy said:

Cymek said:

We also need to stand up more for the ugly and deformed fruit and vegetables as well, they are still people god damn it.

Woolworths sell a range of the deformed. I presently have Crazy Carrots in the fridge (I don’t care that they are odd sizes) and Awkward Avocadoes. I also have some diverse capsicums – but I can’t remember what they call those. They are cheaper than the general produce and if you pick the bags carefully, just as good. I’ve seen limes in that part of the produce section too.

Apples…I grow Grannie’s, mostly for cooking, and the old seedling tree at Casterton which is possibly a Bramley type is the best ever cooking apple. I prefer tart apples for, well tarts, and for general eating. This is why I don’t like Golden Delicious, much too sweet for me. I also, as Bubblecar said, like a Red Delicious, but not shop bought. I have them on the triple graft tree with the Grannies and Jonathan. I have a Snow Apple espaliered on the fence between us and Auntie Annie, but I wasn’t that impressed with the fruit. I’ve only had a few so far and it has set a lot more this year. It is much better established now, so maybe it will be better. In Casterton I also have a Gravenstein. It’s the first apple to come in to season around here and good while very fresh. But they get softer and sweeter with age (of the apple, not the tree) and I don’t like them then. The racehorses over the road at Hawkesdale used to get barrowloads of Gravensteins from the tree we had there.

Capsicums: “The Odd Bunch”. Bought a kilo on Wednesday.

They are all The Odd Bunch, but each fruit/veg has another name on it too.

buffy said:

Michael V said:

buffy said:

Woolworths sell a range of the deformed. I presently have Crazy Carrots in the fridge (I don’t care that they are odd sizes) and Awkward Avocadoes. I also have some diverse capsicums – but I can’t remember what they call those. They are cheaper than the general produce and if you pick the bags carefully, just as good. I’ve seen limes in that part of the produce section too.

Apples…I grow Grannie’s, mostly for cooking, and the old seedling tree at Casterton which is possibly a Bramley type is the best ever cooking apple. I prefer tart apples for, well tarts, and for general eating. This is why I don’t like Golden Delicious, much too sweet for me. I also, as Bubblecar said, like a Red Delicious, but not shop bought. I have them on the triple graft tree with the Grannies and Jonathan. I have a Snow Apple espaliered on the fence between us and Auntie Annie, but I wasn’t that impressed with the fruit. I’ve only had a few so far and it has set a lot more this year. It is much better established now, so maybe it will be better. In Casterton I also have a Gravenstein. It’s the first apple to come in to season around here and good while very fresh. But they get softer and sweeter with age (of the apple, not the tree) and I don’t like them then. The racehorses over the road at Hawkesdale used to get barrowloads of Gravensteins from the tree we had there.

Capsicums: “The Odd Bunch”. Bought a kilo on Wednesday.

They are all The Odd Bunch, but each fruit/veg has another name on it too.

I’m happy to notice that after I revitalised the vegetable beds everything in them (only planted a couple of weeks ago) looks really healthy, the soil has never been this rich before.

Cymek said:

I’m happy to notice that after I revitalised the vegetable beds everything in them (only planted a couple of weeks ago) looks really healthy, the soil has never been this rich before.

This sounds good. After we had 40-50mm rain yesterday, I expect to go and stand by my corn bed and actually see them growing. They had stopped because we were dry for some weeks. I’d started evening watering with the bore.

buffy said:

Michael V said:

buffy said:

Woolworths sell a range of the deformed. I presently have Crazy Carrots in the fridge (I don’t care that they are odd sizes) and Awkward Avocadoes. I also have some diverse capsicums – but I can’t remember what they call those. They are cheaper than the general produce and if you pick the bags carefully, just as good. I’ve seen limes in that part of the produce section too.

Apples…I grow Grannie’s, mostly for cooking, and the old seedling tree at Casterton which is possibly a Bramley type is the best ever cooking apple. I prefer tart apples for, well tarts, and for general eating. This is why I don’t like Golden Delicious, much too sweet for me. I also, as Bubblecar said, like a Red Delicious, but not shop bought. I have them on the triple graft tree with the Grannies and Jonathan. I have a Snow Apple espaliered on the fence between us and Auntie Annie, but I wasn’t that impressed with the fruit. I’ve only had a few so far and it has set a lot more this year. It is much better established now, so maybe it will be better. In Casterton I also have a Gravenstein. It’s the first apple to come in to season around here and good while very fresh. But they get softer and sweeter with age (of the apple, not the tree) and I don’t like them then. The racehorses over the road at Hawkesdale used to get barrowloads of Gravensteins from the tree we had there.

Capsicums: “The Odd Bunch”. Bought a kilo on Wednesday.

They are all The Odd Bunch, but each fruit/veg has another name on it too.

Huh! I hadn’t noticed that. Probably because it’s written in pale green.

“Kooky Capsicums. A bunch of curious capsicums who want to be chargrilled”

Michael V said:

buffy said:

Michael V said:

Capsicums: “The Odd Bunch”. Bought a kilo on Wednesday.

They are all The Odd Bunch, but each fruit/veg has another name on it too.

Huh! I hadn’t noticed that. Probably because it’s written in pale green.

“Kooky Capsicums. A bunch of curious capsicums who want to be chargrilled”

Ta. I’ve just been to Woolworths, but I forgot to check the names.

buffy said:

Cymek said:

I’m happy to notice that after I revitalised the vegetable beds everything in them (only planted a couple of weeks ago) looks really healthy, the soil has never been this rich before.

This sounds good. After we had 40-50mm rain yesterday, I expect to go and stand by my corn bed and actually see them growing. They had stopped because we were dry for some weeks. I’d started evening watering with the bore.

how deep is the bore and how much did it cost. thinking of getting one.

ChrispenEvan said:

buffy said:

Cymek said:

I’m happy to notice that after I revitalised the vegetable beds everything in them (only planted a couple of weeks ago) looks really healthy, the soil has never been this rich before.

This sounds good. After we had 40-50mm rain yesterday, I expect to go and stand by my corn bed and actually see them growing. They had stopped because we were dry for some weeks. I’d started evening watering with the bore.

how deep is the bore and how much did it cost. thinking of getting one.

We hit water (good water) at 10m but as you pay for 30 anyway, we kept going. I think we went to 30m. Our water is beautiful and sweet. I’m happy to drink it. We had it tested and it is potable. I’ve forgotten how much it cost. I’ll get Mr buffy onto here to answer your questions.

buffy said:

ChrispenEvan said:

buffy said:

This sounds good. After we had 40-50mm rain yesterday, I expect to go and stand by my corn bed and actually see them growing. They had stopped because we were dry for some weeks. I’d started evening watering with the bore.

how deep is the bore and how much did it cost. thinking of getting one.

We hit water (good water) at 10m but as you pay for 30 anyway, we kept going. I think we went to 30m. Our water is beautiful and sweet. I’m happy to drink it. We had it tested and it is potable. I’ve forgotten how much it cost. I’ll get Mr buffy onto here to answer your questions.

Ta Buffy. I probably have good water at 10m too. There is a soak on the next block that is about 5m deep and always has some water in it. and frogs, so must be ok. it would be for garden watering not drinking as i have rainwater for that.

buffy said:

ChrispenEvan said:

buffy said:

This sounds good. After we had 40-50mm rain yesterday, I expect to go and stand by my corn bed and actually see them growing. They had stopped because we were dry for some weeks. I’d started evening watering with the bore.

how deep is the bore and how much did it cost. thinking of getting one.

We hit water (good water) at 10m but as you pay for 30 anyway, we kept going. I think we went to 30m. Our water is beautiful and sweet. I’m happy to drink it. We had it tested and it is potable. I’ve forgotten how much it cost. I’ll get Mr buffy onto here to answer your questions.

Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

buffy said:

buffy said:

ChrispenEvan said:

how deep is the bore and how much did it cost. thinking of getting one.

We hit water (good water) at 10m but as you pay for 30 anyway, we kept going. I think we went to 30m. Our water is beautiful and sweet. I’m happy to drink it. We had it tested and it is potable. I’ve forgotten how much it cost. I’ll get Mr buffy onto here to answer your questions.

Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

Ta.

ChrispenEvan said:

buffy said:

buffy said:

We hit water (good water) at 10m but as you pay for 30 anyway, we kept going. I think we went to 30m. Our water is beautiful and sweet. I’m happy to drink it. We had it tested and it is potable. I’ve forgotten how much it cost. I’ll get Mr buffy onto here to answer your questions.

Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

Ta.

I reckon anyone who is lucky enough to be able to put down a usable bore is to be winning the lottery.

roughbarked said:

ChrispenEvan said:

buffy said:

Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

Ta.

I reckon anyone who is lucky enough to be able to put down a usable bore is to be winning the lottery.

We put in two & neither is usable except in the wet season when we have too much water anyway.

Tamb said:

roughbarked said:

ChrispenEvan said:

Ta.

I reckon anyone who is lucky enough to be able to put down a usable bore is to be winning the lottery.

We put in two & neither is usable except in the wet season when we have too much water anyway.

Our local rag was full of winners of the highest yields per hectare of corn/maize.. The native remnants of bush, are starved so as to make these men bigger millionaires.

roughbarked said:

Tamb said:

roughbarked said:

I reckon anyone who is lucky enough to be able to put down a usable bore is to be winning the lottery.

We put in two & neither is usable except in the wet season when we have too much water anyway.

Our local rag was full of winners of the highest yields per hectare of corn/maize.. The native remnants of bush, are starved so as to make these men bigger millionaires.

I wonder how long it is since Dare Jennings drove across the Hay plains.

roughbarked said:

Tamb said:

roughbarked said:

I reckon anyone who is lucky enough to be able to put down a usable bore is to be winning the lottery.

We put in two & neither is usable except in the wet season when we have too much water anyway.

Our local rag was full of winners of the highest yields per hectare of corn/maize.. The native remnants of bush, are starved so as to make these men bigger millionaires.

You can never have enough money especially at the expense of everything else

• Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

How much was the diviner?

furious said:

• Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

How much was the diviner?

They worked for the ecstatic pleasure of it

furious said:

• Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

How much was the diviner?

Our diviner was no charge as both bores were officially dry. Had to pay for the drilling though. :(

furious said:

• Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

How much was the diviner?

troublemaker!

:-)

• troublemaker!

What? Me? Never…

sarahs mum said:

This is the apple everyone is excited about atm.

Huonville Crab

This quite a remarkable apple, with scarlet red flesh, covered by a scarlet red skin that shines up when polished. Small, palm-sized fruit, and a sweetness offset by a faint crab-apple tartness. The leaves are purple-green and the sap is red too. Quite amazing! The tree is quite vigorous and bears heavily.

We discovered this tree as a seedling – a huge old tree growing in Huonville, Tasmania, weighed down each year by massive crops of red orbs. We think it’s a hybrid between a crab apple and a cultivated apple. It would also explain its vigour and prolific bearing. Great to eat, great cooked, juiced and make a very acceptable cider. It’s become the most sought after of our whole catalogue. A customer wrote: ‘One of our favourite trees is the Huonville Crab. It’s a most attractive tree in our flower garden and as you say, the fruit is great to eat – the red flesh surprises everyone who bites into these little purple wonders!’.

That looks like a lovely apple, Sarahs mum. I bought one of these this year to go with my Pink Lady-
https://gardendrum.com/2017/03/28/say-hello-redlove-apple/
But the Tasmanian one looks better.
I was surprised to be able to produce apples from my garden, and very yummy ones at that.

sarahs mum said:

This is the apple everyone is excited about atm.

Huonville Crab

This quite a remarkable apple, with scarlet red flesh, covered by a scarlet red skin that shines up when polished. Small, palm-sized fruit, and a sweetness offset by a faint crab-apple tartness. The leaves are purple-green and the sap is red too. Quite amazing! The tree is quite vigorous and bears heavily.

We discovered this tree as a seedling – a huge old tree growing in Huonville, Tasmania, weighed down each year by massive crops of red orbs. We think it’s a hybrid between a crab apple and a cultivated apple. It would also explain its vigour and prolific bearing. Great to eat, great cooked, juiced and make a very acceptable cider. It’s become the most sought after of our whole catalogue. A customer wrote: ‘One of our favourite trees is the Huonville Crab. It’s a most attractive tree in our flower garden and as you say, the fruit is great to eat – the red flesh surprises everyone who bites into these little purple wonders!’.

I have a citrus that is a cross between a lemon and a mandarin, blooms for most of the year and crops very heavily and can be grown in a tub. It has been around for a number of years so not exactly new, but one of the lesser known citrus with a commercial name of the Lemonade tree. The flesh is quite edible and refreshing and is highly versatile having a pleasant tart flavour and can be used on just about anything, fish, avocado, etc. I am not a big citrus eater, but this one due to its unusual flavour and versatility, I make a big exception.

ruby said:

sarahs mum said:

This is the apple everyone is excited about atm.

Huonville Crab

This quite a remarkable apple, with scarlet red flesh, covered by a scarlet red skin that shines up when polished. Small, palm-sized fruit, and a sweetness offset by a faint crab-apple tartness. The leaves are purple-green and the sap is red too. Quite amazing! The tree is quite vigorous and bears heavily.

We discovered this tree as a seedling – a huge old tree growing in Huonville, Tasmania, weighed down each year by massive crops of red orbs. We think it’s a hybrid between a crab apple and a cultivated apple. It would also explain its vigour and prolific bearing. Great to eat, great cooked, juiced and make a very acceptable cider. It’s become the most sought after of our whole catalogue. A customer wrote: ‘One of our favourite trees is the Huonville Crab. It’s a most attractive tree in our flower garden and as you say, the fruit is great to eat – the red flesh surprises everyone who bites into these little purple wonders!’.

That looks like a lovely apple, Sarahs mum. I bought one of these this year to go with my Pink Lady-
https://gardendrum.com/2017/03/28/say-hello-redlove-apple/
But the Tasmanian one looks better.
I was surprised to be able to produce apples from my garden, and very yummy ones at that.

Yours looks like a nice apple too. And bigger than the Huonville crab..

buffy said:

buffy said:

ChrispenEvan said:

how deep is the bore and how much did it cost. thinking of getting one.

We hit water (good water) at 10m but as you pay for 30 anyway, we kept going. I think we went to 30m. Our water is beautiful and sweet. I’m happy to drink it. We had it tested and it is potable. I’ve forgotten how much it cost. I’ll get Mr buffy onto here to answer your questions.

Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

Sounds very expensive. Was it a large drilling rig? There are drilling rigs that fit on a trailer, a one man operation and are much cheaper.

PermeateFree said:

buffy said:

buffy said:

We hit water (good water) at 10m but as you pay for 30 anyway, we kept going. I think we went to 30m. Our water is beautiful and sweet. I’m happy to drink it. We had it tested and it is potable. I’ve forgotten how much it cost. I’ll get Mr buffy onto here to answer your questions.

Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

Sounds very expensive. Was it a large drilling rig? There are drilling rigs that fit on a trailer, a one man operation and are much cheaper.

I remember my dad putting down three bores by hand

Cymek said:

PermeateFree said:

buffy said:

Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

Sounds very expensive. Was it a large drilling rig? There are drilling rigs that fit on a trailer, a one man operation and are much cheaper.

I remember my dad putting down three bores by hand

Difficult to beat those operations on price.

PermeateFree said:

Cymek said:

PermeateFree said:

Sounds very expensive. Was it a large drilling rig? There are drilling rigs that fit on a trailer, a one man operation and are much cheaper.

I remember my dad putting down three bores by hand

Difficult to beat those operations on price.

I have dug a number of holes to around 3 metres. Very slow after that as the soil needs to be bucketed out.

PermeateFree said:

PermeateFree said:

Cymek said:

I remember my dad putting down three bores by hand

Difficult to beat those operations on price.

I have dug a number of holes to around 3 metres. Very slow after that as the soil needs to be bucketed out.

It was a long time ago 40 years or so maybe less but I remember them having a tripod with a metal cylinder on it that they dropped from a height it broke the rock (or tried to) they emptied it and started again.

PermeateFree said:

buffy said:

buffy said:

We hit water (good water) at 10m but as you pay for 30 anyway, we kept going. I think we went to 30m. Our water is beautiful and sweet. I’m happy to drink it. We had it tested and it is potable. I’ve forgotten how much it cost. I’ll get Mr buffy onto here to answer your questions.

Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

Sounds very expensive. Was it a large drilling rig? There are drilling rigs that fit on a trailer, a one man operation and are much cheaper.

Yes, a huge rig. It had to go a long way down. I have a photo on the other computer. Remind me on Sunday afternoon when we get back from Melbourne and I’ll put it up to show you.

furious said:

• Total cost of bore and submersible pump was around $8500 the cost of the drilling was $4950 inclusive of GSR

How much was the diviner?

Well, it was like this. Just 100m downhill from us is a perpetual spring, which at one time was the town water supply. We figured our chances were good of hitting the same water. So Mr buffy said to the man….I want it there – pointing to the ground next to the shed and next to the outside power point on the shed. And lo….there was lovely water!

Read the entire thread

hadn’t seen Macintosh mentioned once…?

AFAIC, “Macs” are THE top eating apple of all time.

https://en.wikipedia.org/wiki/McIntosh_(apple)

Ogmog said:

Read the entire thread

hadn’t seen Macintosh mentioned once…?

AFAIC, “Macs” are THE top eating apple of all time.

https://en.wikipedia.org/wiki/McIntosh_(apple)

According to Diggers; “So good they named a computer after it! McIntosh is one of the most popular apples in America and has been used extensively in apple breeding because of its bright red skin, sweet crisp flesh and its generous size. It is a reliable cropper and the fruit can be used for both eating fresh and cooking. A wonderful all-rounder. Best pollinators are Granny Smith, Jonathan and Cox’s Orange Pippin.”

0 trees in stock.

Much like our extraordinary heirloom “Brandywine” tomato,
it’s partial to our native cooler wetter North Eastern climate.
Attempting to FORCE it to grow elsewhere can result in a
study in frustration for both the gardener and the plant itself.

HEIRLOOM APPLES:

Holistic Farming

If Genetically Modified Apples Don’t Brown, Can You Tell If They’re Rotten?