Showing posts with label Malus. Show all posts
Showing posts with label Malus. Show all posts

Wednesday, September 15, 2021

'Stayman's Winesap' Apple

______________________________________________________
_____________________________________________________



'Stayman's Winesap' Apple 
(Malus domestica)

Dr. Joseph Stayman  (1817-1903). The Stayman’s winesap apple was developed in 1866 and sold by nurseries from 1895.  Dr. Stayman grew up in Cumberland County, Pennsylvania and practiced medicine but eventually gave that up to instead pursue experimenting with the growing habits of fruits like apples and strawberries. He played an integral role in establishing the Kansas State Horticultural Society also in 1866, having left Pennsylvania several years earlier.In 1866 He left the practice of medicine at an early age to specialize in horticultural research and experimentation, developing numerous varieties of apples, strawberries, and grapes in his Kansas orchards. He experimented with grafting fruit trees and at one time had an apple tree which bore sixteen varieties, the result of multiple grafting. As a result of forty years experience in growing apples in Kansas, Dr. Stayman recommended the following as the four best varieties for the state: Stayman's Winesap, York Imperial, Jonathan and White Pippin. Dr. Stayman studied the drawing of fruit varieties, and his sketches were regarded as extremely precise. These sketches were given to the Smithsonian Institution. I have as yet not found an electronic link but other Malus illustrations can be found at the USDA Pomological illustrations




References_______________________________   
  1. Bente, H F. New Apple Magnate: History and Testimonial of the Magnate. Leavenworth, Kan: Bente Nurseries, 1916. Print.  
  2. https://www.albemarleciderworks.com/orchard/apple/stayman-winesap 
  3. A Tribute to the Stayman-Winesap, Wolffe's Apple House, Media, Pennsylvania.
  4. NY Public Library, Malus botanical art.
  5. PlantsIllustrated, Malus botanical art. 
  6. Bussey, Daniel J, and Kent Whealy. The Illustrated History of Apples in the United States and Canada. , 2016. Print.


The Illustrated History of Apples in the United States and Canada (7-Volume Set)

By: Daniel J Bussey, Kent Whealy
 3500 pages, 1400 colour illustrations
Publisher: Jak Kaw Press
This book is the result of 30 years of research and seven years of editing. The lavishly illustrated hardcover set of seven volumes comprehensively documents all apple varieties that have appeared in publications in the United States and Canada through the year 2000.

- 16,350 varietal listings (descriptions, origins and histories)
- 9,700 synonyms (other names the apples were known by in different locations)
- 1,650 cited references (two centuries of pomological literature on apples)
- 1,400 life-size watercolors (painted a century ago for color documentation)

This unprecedented compendium is the result of a collaborative effort between Daniel J. Bussey and Kent Whealy. For 30 years, whenever time allowed, Dan Bussey has searched countless libraries for everything published about apples during the last two centuries in the United States and Canada. Dan’s research has identified information about apples in 1,650 pomological publications, which he compiled into 16,350 varietal listings and 9,700 synonyms.

For the last seven years, Kent Whealy has been editing Dan’s extensive research and notes. The seven volumes that Kent designed include the most complete cataloging of the pomological literature on apples ever compiled. In addition, from 1886-1942 the USDA employed 21 artists to paint 7,584 watercolors of 38 families of fruits, including 3,820 apples. USDA’s Pomological Watercolor Collection provided documentation before colour photography existed and is a little known national treasure. Over 1,400 of these beautiful paintings are included as illustrations, in order to create an unprecedented identification tool for apple sleuths searching for lost varieties.
Apples documented in pomological publications, horticultural and pomological society proceedings, governmental and experiment station bulletins, and commercial nursery catalogs through the year 2000."
"Historic watercolors from the archives of the National Agricultural Library, Special Collections."

Council on Botanical and Horticultural Libraries (CBHL) Annual Literature Award, 2018
7 volumes : color illustrations ; 28 cm

v. 1. A-B --
v. 2. C-F --
v. 3. G-K --
v. 4. L-N --
v. 5. O-R --
v. 6. S-V --
v. 7. W-Z

.









©  Grassroots Horticulture
2014
________________________________________________________________________________
________________________________________________________________________________

Pear Honey


Pears will be arriving soon
Oriental Pear
I am growing the blight resistant and self pollinating Oriental Pear, Pyrus calleryana 'Oriental as seen in the photographs. It is a variety recommended for Texas. Texas A and M link for pears.

Pears - Memory Archeology - Pear Honey
This is a conversation I had with my Aunt.
You might have experienced similar conversations in your family.
Step 1) Remember Grandma and Grandpa's Pear Honey?
Step 2) I made some pear honey today and it came out fine. I had a big smile on my face towards the end of the cooking stage because it smelled so good. I followed the recipe with pineapple in it except I omitted the pineapple and added 1 t. of vanilla extract and 1 t. of coconut extract. It tastes just like mom's but has pieces of fruit still visible. I believe that if I had mashed the warm fruit through one of the food sieves we use to make tomato juice that it would look more like mom's did. Does that make sense. Anyway thanks for the recipe and thank you for bringing back some memories.
P.S. I cut the sugar down to 5 cups. In the Sure-Jell package there is a recipe for pear jelly that mom might have used.


Pyrus calleryana Pear 'Oriental
Step 3) That is wonderful! Nice comfort food. Nice memories. Did you use fresh pears? Bartlett? Do any of the kids remember the pear honey? I think Grandpa put it in jars with wax on top. Mom said you all just had it on toast. Sounds heavenly. She may have used a ricer? I will check out the Sure-Jell site and see if they post the pear jelly recipe. She may have tried several recipes over the years and found the coconut recipe the one they liked the best. What do you think?

Step 4)  Maybe using a ricer to make it more like a jelly. We had it on toast and we thought it tasted like Grandma's. I did put paraffin on top too. I used Bartlett pears that I had ripened to yellow.

Step 5) Mom thought they might have put it through the meat grinder prior to cooking. She wondered what everyone thought?

Step 6) I don't know, but I will try the ricer on the next batch.

Step 7) Add it to cream cheese................ umm.







Kerr had pear honey recipes in their 1946 cookbook.


PEAR HONEY

3 pounds ripe pears (9 cups) 

1 cup crushed pineapple
Grated rind and juice of  1 fresh lime

5 cups sugar

WASH, pare and core the pears; slice before measuring. Put through a food chopper using the fine blade. Combine pears and pineapple. Add the lime rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook for 20 minutes. Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.


PEAR HONEY PRESERVES

4 cups pears (peeled, chopped) 

3 cups sugar
1/4 teaspoon salt 

1 lemon (ground)

COMBINE all ingredients and cook in kettle, stirring occasionally about 15 minutes or until of spreading consistency. Pour into sterilized Kerr half-pint jars to within 1/2 inch of top. Screw band down firmly tight and process in Boiling Water Bath 10 minutes. Yield: 5 eight oz. jars.

 

 

 

 

 

 ____________________________________________________________________________________
©  2021 Hyden Photography for
 ____________________________________________________________________________________


Sunday, September 25, 2016

Apples, Apples, Apples


One of many joys of autumn… apples. With the cooler temperatures come the days of family activities and childhood trips to local orchards to ride the hay wagons, watch the cider mill crush freshly picked apples, and sample the cold clear cider. An apple a day keeps the doctor away, right?

Nothing can cause more divergent views and bitter arguments than the question, “Which apple has the best flavor?” Sweet, tangy, crunchy, crispy are characteristics of apples. Your favorite apple is a personal choice based on complex flavonoids and each individuals complex and personal taste buds. 

Let's start with McIntosh. One of the best table, eating, or lunch box apples. The McIntosh apple has a green skin with red blush. It grows best in colder climates and grew historically first, in northern Canadian. It is crisp and juicy with white flesh and a tart flavor. Look for the new crop in late September. 


McIntosh apples, one of many heirloom varieties












If apples had children, the "McIntosh Family" of decendents would include Jersey black, Macoun, Newtown Pippin, Spartan, Cortland, Empire, Jonamac, Jersey Mac, Lobo, Melba, Summered, Empire, and Tydeman's red.

Heirlooms

Most people are familiar with some of the older, well known apples. I like the story of the Esopus Spitzenburg' or  'Aesopus Spitzenburgh.' heirloom apple grown at Monticello. Jefferson would write home to his family while in England or Paris and become disappointed when his daughter's letters in response, didn’t seem to share the enthusiasm he had for his gardens and orchards. He wanted more details.

Here are a few, of many apples, considered heirlooms.


Orange Pippin                       Ashmead Kernal             Roxbury russet




Grimes Golden                                      King David heirloom apple



Some orchards specialize in maintaining a large and diverse selection of heirloom apples.


Exciting and New

Kanzi
Tsugaru
SweeTango






















Favorite apples to use for baking are Hubbardston Nonesuch, Cortland, Bramley's seedling, Duchess of Oldenburg, Gravenstein, Greening's Rhode Island, Holstein, Paulared, Red Astrakan, Twenty ounce, Wolfe River, and Baldwin.

Storage

Apples won't ripen further after being picked. Some apples will convert their starches into sugar after being picked. This is known as "curing", and is best achieved by leaving fruit in the refrigerator. 

Locally Grown

Several states have apple associations that  welcome visitors and provide information about varieties grown in their state.


California Iowa New Hampshire Vermont
Colorado Kentucky New Jersey Virginia
Connecticut Maryland New York Washington
Georgia  Massachusetts North Carolina Wisconsin
Idaho Michigan Ohio USA National
Illinois Minnesota Oregon
Indiana New England Pennsylvania


Easy Recipe with No Rules

Cobb Salad with apples, red pears, cranberries, pecans, eggs, bacon, white cheese on a bed of lettuce
substitute, omit, add your favorites
with easy homemade  poppy seed dressing





Fresh apples in the fall are such a treat.  After perusing recipes to use the ten pounds of red delicious apples I bought at the market I came back to my favorite.  Prepared once or twice a year, the apple crisp is always a great expression of why fall is a fantastic season.  If you are like me and your favorite way to eat an apple is fresh.











This particular apple crisp recipe is from America's Test Kitchen. Some of the best recipes, regionally, can be found in church cookbooks.



References                                                        
   


The Illustrated History of Apples in the United States and Canada - Cover of the 2018 CBHL Annual Literature Award Winner

  • The Illustrated History of Apples in the United States and Canada, Bussey, Daniel J.; ed. by Kent Whealy. Mount Horeb, WI: JAK KAW Press, 2016. 7 volumes (3,742 pages); 1,400 color illustrations.ISBN: 9780998004808 ($320.00 US). The CBHL 2018 Annual Literature Awarwinner.



Lithographs from The NurserymanCatalog

 https://www.thehenryford.org/collections-and-research/digital-collections/artifact/480848#slide=gs-540325

 




___________________________________________________________________________________________________