From Keith B on Mon, September 21, 2009

The “California” Rare Fruit Growers garden club (with an international membership) rescues, maintains, and distributes hundreds of varieties of heritage apples.

Many of the best tasting fruits are only available from specialty catalogs and growers, or through hobbyist organizations like California Rare Fruit Growers (CRFG.org). CRFG promotes interest in all aspects of fruit growing, with special emphasis on rare and unusual fruits. Members get together regularly to taste fruits, trade plants, and to swap tips on local growing techniques and what grows best in local conditions and micro-climate pockets. One recent meeting featured over 100 different locally-grown fruits to taste!

An annual event, usually every January, open to the public, is the CRFG scion (cuttings) and plant exchanges where commonly over 500 varieties of common, rare and experimental scions and plants from all over are available free or at minimal charge. There are grafting and planting demonstration classes for beginners, plus experts and hobbyists to answer questions for more advanced gardeners. More info at http://www.crfg.org

The gravenstein variety of apple is commercially endangered. There are different varieties of gravenstein apple which is believed to have originated in eastern Europe or Denmark. The Sonoma County Chapter of the California Rare Fruit Growers (crfg.org) is working to help preserve this particular clonal variety.

The Sonoma County CRFG chapter is rescuing and spreading cuttings from the last remaining tree at Fort Ross. This tree was created from scions (cuttings) donated by Terry and Carolyn Harrison from genetic stock they rescued in the mid 1980s, from a tree rescued by the family of Jack Barlow of Sebastopol in the earlier 1900s, from the Russian colonists’ orchard at the Ft Ross colony north of Bodega Bay 1812-1841.  http://en.wikipedia.org/wiki/Fort_Ross,_California

Gravensteins are in danger of becoming broadly extinct because of many reasons, the most observable of which is their difficulty to harvest.  The apples have short stems and the trees produce ripe apples at different times throughout the harvest season.  They are also extremely delicate and perishable.  As a result of these complications, the Gravenstein market often falls short to the Red Delicious.  This fruit is also losing out because of an alarming loss of land, as many orchards are being converted to vineyards or rural estates.  During the past six decades, Sonoma County’s Gravenstein orchards have declined by almost 7,000 acres and are currently down to 960 acres.

The Gravenstein apple is considered by many to be one of the best all-around apples with a sweet, tart flavor and is especially good for baking and cooking.The sweet and tart flavors of the Gravenstein Apple are symbols of Sonoma County’s historical agricultural traditions.  The Gravenstein, which was first planted in Sonoma County in 1811 by Russian trappers, ripens in late July—making it one of the first apples in North America ready for market.  It is a squat, irregularly shaped apple with a very short stem that comes in a variety of colors; it usually has a greenish yellow background covered with broad red stripes.  The Gravenstein is known for its all-purpose versatility as a terrific eating, sauce and pie apple.  The apple has a crisp and juicy texture and a flavor that is aromatic and full of old-fashioned, sweet and tart flavor.

More info on the variety at
http://www.slowfoodusa.org/ark/gravenstein.html
http://en.wikipedia.org/wiki/Gravenstein

From Glenna McNally on Fri, September 25, 2009

I’ve just finished reading Gary Paul Habhans’ article “Forgotten Fruits” in this month’s issue of Saveur.  I grew up in Hudson Valley and have been an apple lover for years.  My father was in the fruit processing business and knew his local apples very well. I’m certain there were many varieties of heirloom apples grown there.  Montgomery Place in Annadale on the Hudson and Philipsburg Manor in Tarrytown are two historic sites that are bringing heirloom variets of many fruits and vegetables back to the Hudson River Valley.  It is intersting to note that Gary said in his article that outside of Appalachia you might not find cooks dipping ringlike slices in batter and frying them to make fritters - well, I grew up on apple fritters made just that way and I continue to make them to this day.  My children and husband love them.  I hope the quest for heirloom apples continues and I hope people look to the Hudson River Valley to find them.