7 subscribers
37 photos
1 link
~ personal observations ~
I may occasionally go off topic.
website: https://cultivar.guide
DM @Imperial_White
bot-like responses get blocked.
Download Telegram
Columbia Red Anjou produces red fruit, buds, and young leaves, which are qualities other red pears, such as Kalle, may not share. Unfortunately, it is highly susceptible to scab, so I ended up grafting Ayers over it (Garber x Anjou). I am assuming it will perform better since Ayers has hybrid parentage and was selected in the humid subtropical climate (Cfa). It is also highly resistant to fireblight, but the pollen is sterile.
OrangeRed apricot grafted to a large apricot tree in 2019.
European plums covered in kaolin clay to prevent plum curculio from ruining the crop. This is a lighter coat than what I usually have, since plum curc were hardly present this year.
I have been experimenting with kaolin clay on a property with high plum curculio pressure throughout the majority of it for a few years now, and it seems like it does not matter how much I spray in the more densely grown areas, they still manage to completely deform the apples. At the edge of the overgrowth, the clay protects the apples and plums to an acceptable degree, but the damage is still noticeable, and about 30 feet away, there is another European plum tree surrounded by at least 10 feet of lawn on every side. The clay protects it very well.

One thing I noticed, that no one seems to talk about, is that the peaches in the high pressure zone perform quite well without any spray whatsoever. I assume plum curc manage to thrive off of the fallen fruit, but they never come close to ruining the crop (like they do with plums) and they don’t deform the fruit either (like they do with apples). I wonder, has anyone else noticed this?
Mara des Bois is one of the best and most unique tasting garden strawberries I have tried so far, and I have seen many others make a similar claim. It is, however, day neutral and the only one I would recommend, since Junebearing varieties appear to be, on average, more productive and flavorful. They are also more likely to avoid issues with late season pests.
Arctic Kiwi (Actinidia kolomikta)
This is an Anjou-like pear, and it appears to be a seedling of the original. Unfortunately, it is similar to Columbia Red Anjou in that the leaves and fruit are highly susceptible to scab. In fact, they are the only two I have observed to get it in my Dfb climate, but it won't become apparent until later in the season. Potomac (Moonglow x Anjou) might be a decent alternative, for those who are interested, since a few have claimed that it is similar in taste, but it isn't entirely clear if it was bred to have a respectable amount of resistance to any disease other than fireblight.
It looked like we get just enough heat units to fully ripen early season American persimmons on the tree in my Dfb climate, so I had ‘Early Jewel’ planted for someone. I wasn’t too worried about that not being the case, since you can supposedly harvest improved varieties when they are yellow and have them ripen on the counter, much like you can with Asian persimmons. However, I was disappointed to find out their leaves develop no color in the fall here, but this may not always be the case. A few years ago, I happened to come across photos of multiple varieties taken at the beginning of fall from someone in a Dfa climate. I noticed that the variety ‘H63A’ was already fully colored, or nearly so, while most others, including ‘Early Jewel’, had little to no color at all. This year, I managed to get my hands on some ‘H63A’ scionwood, and I grafted it to the tree I planted. I don’t know if it will develop any color in my climate, but I hope to get some idea of what to expect at the end of the season.
Goumi (Elaeagnus multiflora) is a drought tolerant, nitrogen fixing shrub that produces mild to moderately astringent fruit somewhat reminiscent of a (less tart) sour cherry. Some varieties may also have the flavor of a tomato, but in my experience, this is more or less true depending on the stage. The seed is soft and the shell is fibrous, but it’s small enough to eat. It may be a notch or two below some of the more common species in terms of quality, but it’s fairly good, and the low amount of effort required to manage the plant could make it worth having around.

Birds are the only serious complaint, but I do not have an issue with them. That’s probably due to its location. It’s in an area that has more human traffic as well as a mulberry tree nearby, which they clearly prefer, and in-spite of being grown by a number of people in the humid subtropical climate (Cfa), I have not heard of a single complaint about disease.
I don’t mind the flavor of black currants, but they are quite pungent and I can’t help but think I’m being poisoned when I eat them. Varieties like Belaruskaja and Minaj Smyriou are milder, but there is something different about them that I am not too fond of (which, for some reason, is no longer the case this year). I usually prefer the sharper varieties like Crusader, but I don’t think most would agree.

There are a few benefits to having black currants, the primary being that the fruit contains an incredible amount of vitamin C, a few times more than an orange, and it consistently ranks near the top when it comes to total polyphenol content. The leaf tea is also unique and quite good, in my opinion, and the flowers are ornamental as well.

Black currants are generally grown in more northern states, since the climate often found further south encourages disease. Unfortunately, their range is further restricted by laws, since black currants are the primary host of the deadly white pine blister rust.
Black Velvet gooseberries
Hinnonmaki Yellow gooseberries are one of the better varieties I have tried in my Dfb climate, but I can’t say they’re worth the trouble. The combination of its thorny and dwarfing habits make it a fairly difficult bush to harvest, especially if you do not prune it (which I, unfortunately, did not do this year), and it seems that the berries need good sun exposure to develop an acceptable flavor. I don’t recall this being much of an issue with some of the other varieties.