..."we're all traumatized from growing up eating Red Delicious"... Epic! Thanks for the taste test! Now I need a Cherry Cox. As if I don't have enough apples varieties already. My brother Dale keeps asking me "What are you going to do with all those apples when the trees get bigger?" Now I have an answer. I'm going to fatten the deer up with them and eat apple-flavored venison!
Ha! Sounds like a plan lol. Have you seen my apple butter video? Super neat way to condense apples into something delicious. ua-cam.com/video/thf6AmL_G4A/v-deo.html
"Red Disgustings" is what we call them around our house. Strangely though, I've had some homegrown apples that were claimed to be Red D's that were, gasp, tasty apples. They didn't have the high, square shoulders of commercial RDs or the leathery, bitter skin. The more I think of grocery store RDs, the more repugnant they are in my imagination. Perfect on the outside; insipid syrup mush on the inside. Ugh.
@@coffeemachtspass There are one or two varieties that resemble RD. One is called Arkansas Black, I think. I have never seen outside of a text. My mother loved a variety called Sheepsnose, that would have grown in Pennsylvania.
@@scallopohare9431 I’ve heard of Sheepsnose. I’d travel miles to eat one just in honor of that brilliant name. I’ve had Arkansas Blacks at Apple Hill in California. The skin is interesting because it becomes slick as the Apple ages in a box. I don’t really remember the flavor though.
Your mention of Sweet16 has me anxious for next year as mine took the year off (overcropped in 2015). And agree with rest, your apple content, photos, reviews - all supreme! Rock-on Skilly-boy!
Sitting drying a deer hide.... beautiful time of the year, apples everywhere, cooking pork with them, in salads, just off the tree, mixed with tuna, sliced with almond butter, and the crap mixed in the orchard are grand, full of punch. I'm dreading when they are all off the trees, we are just getting some good frosts and the season is turning.
Do you have any good keepers? One of the favorite keepers for a lot of people is Gold Rush. Growers are just Effusive about it. I have one tree and will try to hold over some of the apples this year. Another way to extend the season would be to grab some truly edible early varieties. My best are William's pride, Chestnut, Sunrise and Kerry Pippin, all around August and also Trailman crab in July.
We have around 15 trees, some come on in late July and the last one next to the house holds into November and usually sees snow, the name escapes me at this moment, also a Black Oxford that keeps well, a smallish apple with dark red to purple skin with specks, very hard flesh with some red bleeding near the surface. We are selectively picking and keeping in a spare fridge for now. Do you have recommendations on storing apples? Having one with almond butter at the moment.
I got black oxford, but I don't think it has fruited yet. Gold Rush for sure, just by reputation. It's also scab resistant. Otherwise, I've collected quite a few, but I'm always letting them hang on the tree to see what I can get away with, so I've rarely picked and stored anything carefully. I thought about someday converting a chest freezer into a super efficient apple fridge. I don't have a root cellar yet. BTW, there is a whole world of little known late keeping pears too like Passe de Crassane and Easter Buerre. There is a government collection that you can order scions from.
Great information! I need to research what to start with for an orchard for a variety of uses on a homestead including making vinegar. I will check out the channels you noted.
It's good to research varieties and try to plant something you like, but with grafitng, you have a lot of flexibility to change things over time or just diversify.
Yes! Apple content! I like all your stuff, but I found you through your review of Chestnut. You made me an apple fiend. A chronically envious zone 3 apple fiend, but still.
When I get some space to try stuff, I'll see if Wickson can be made to grow here. Intense, sweet, and exotic is what I'm looking for. I'm also fascinated by the intense lingering sweetness and flavour I often find in tiny tannic mystery crabs like those sour cherry sized ones you show but don't review in this video. I think they'd make astounding cider if you could scale them up to applecrab size.
Oh yeah, you're doing good then and you can look through the Minnesota genes. If you dive into older literature, you can find a lot of stuff about early experimentation and which varieties were surviving colder regions. People would plant a bunch of stuff and write into horticultural journals reporting on what survived and I there were various state programs testing and breeding apples. I know some stuff was imported from Russia too.
Excellent video. You have one of the best channels on UA-cam. What's your favorite russeted apple? I've heard good things about ashmead's kernel but haven't tasted it yet.
Thanks! For flavor, Golden Russet is the best I've had. It's not great for growing though. Ashmeads, roxbury, egremont are good bets and would probably be better performers, but there are many. most are very uncommon though. Those are all getable. I'm just starting to get some St.Edmund's pippin, but not enough to judge yet. It's early.
Do you drop hay-bricks/hemp-mortar from eating all those apples, or are you constipated for days until high-velocity cannon-balls cracks the porcelain? Your apple-tours must be providing you with so much fiber, something like this must happen every time you take a stroll through the homestead.
Yeah, as with any afflicted by addiction, tolerance-increase becomes a whammy during dry periods. Good time to go for rehab then. You know,, step1 is recognizing that you have an addiction. ,,, step2: Ignore previous step, by planting extra rows to feed your addiction whilst spiraling down to apple--variants-administrative-madness ,,, like any, proper, self-respecting user would. Step3: Make a good impression when intervention inevitably occurs, then resume step 2. But I don't need to tell you all this of course.
i have 3 grafts of cheery cox. 1 looks very different than cheery cox. it has a super fat stem area. the apples look more similar to a traditional cox. this is the first year of fruiting so i will wait to see if the differences persist.
Interesting, especially if more than one apple looks like that. I just ate a new cherry cox seedling today. It has the cherry flavor, so that trait seems to be transferable. They aren't quite ripe yet, so I'm not sure how it's going to stack up against Cherry Cox, but it's good.
@@SkillCult i think the cherry cox ripens sept 15th ish in my area. i have to wait to taste. i got bad news. remember i had grafted 2 vixen cuttings. they didnt make it. out of the 20 or so different varieties i grafted, the vixen was the only failure. they seemed budded out to much. i dont think it was an error on my part.
I sell seeds every year. I still have some from this year, but no gold rush. skillcult.com/store I'm making tons of cross pollinations this year, so lots more next late winter/spring.
As a Northern German living in California I probably miss Cox Orange apples the most. I found some Cherry Cox at our local farmer's market but they tasted like cardboard. Has anyone made a cross between Cox Orange and Rubaiyat yet? I think that may produce an apple I would like to cook and bake with.
Most apples at markets, even farmers markets, are not picked at ideal times. Cherry cox, like cox, at least here has a short window. But I've found it to do better than cox for me. I have made that cross, but no good results yet.
No, but I may start having to. I've had much worse scab and something that is wiping out the leaves on spurs, but not sure what that is. It has taken a while for me to start having real disease problems. Still not as bad as other places for sure, but it's becoming an issue.
Hey! Check out Lynd fruit farm here in Ohio. My cousin Mitch Lynd is a well known apple breeder and would prob love talking with you. I have often said I doubt there is a human that has ever lived that knows more about the apple than Mitch.
best russet I've ever had is Golden Russet, an old American Apple. Not "American Golden Russet" just Golden Russet. You know you have the right one if it grows lanky and weird, with long sections of bare stem, with fruit spurs and no branches. Ashmead's Kernel. Maybe roxbury russet. there are a lot of russets I haven't tried yet.
@@SkillCult Very nice! I am in the process of grafting trees for a small orchard in southern Sweden, and would like to try some fine Russets for that. Ashmead's Kernel is grafted now, and I actually have scions coming in of Roxbury Russet :) Is that Golden Russet the same as Early Golden Russet? Can be frustrating when the names are so similar...
@@blatantenigma3374 I doubt it. You may have to grow it out to find out. It has pretty distinctive growth habits. Others grow that way,bur not that commonly. YOu could ask the scion source maybe.
Norcal. I could put together something like a top 10, though it's hard. some that come to mind, Wickson, King David, Pink Parfait, chestnut crab, Williams' pride, Cherry cox, Lady williams, golden russet,sweet sixteen. the reasons vary though. Also some will eventually get pushed out or I'll change my mind for some reason. Not all of the varieties I've grafted have even fruited yet.
Hunt's Russet is probably Hunt's Duke of Gloucester, excellent in the south of England, not good in Nottinghamshire. My Cherry Cox are a deep red almost black and quite vinous.
I am under the impression that the reason that it is called Cherry Cox is because of it deep red skin colour not necessarily because of its flavour, it certainly does not taste of Cox Orange Pippin, a friend picked one up under the tree the other day, I asked him what he thought and he said he thought it did. I must do some tastings myself next season. Pity I can't send you a picture.
SkillCult oh I thought you said in the video Petreon members would get certain apples. Regardless, if I paid you would you put together a variety of apples for me and ship to me in NJ?
Oh, the reference was to patrons getting first pick of apple scions for grafting. I may not sell any this year though as I have some new disease issues I'm not sure about.
..."we're all traumatized from growing up eating Red Delicious"... Epic!
Thanks for the taste test! Now I need a Cherry Cox. As if I don't have enough apples varieties already. My brother Dale keeps asking me "What are you going to do with all those apples when the trees get bigger?" Now I have an answer. I'm going to fatten the deer up with them and eat apple-flavored venison!
Ha! Sounds like a plan lol. Have you seen my apple butter video? Super neat way to condense apples into something delicious. ua-cam.com/video/thf6AmL_G4A/v-deo.html
That is a cool video. I'm sending the links to my 4 brothers. So apple butter is basically apple jam. Apple peels have their own pectin. Cool.
"Red Disgustings" is what we call them around our house. Strangely though, I've had some homegrown apples that were claimed to be Red D's that were, gasp, tasty apples. They didn't have the high, square shoulders of commercial RDs or the leathery, bitter skin. The more I think of grocery store RDs, the more repugnant they are in my imagination. Perfect on the outside; insipid syrup mush on the inside. Ugh.
@@coffeemachtspass There are one or two varieties that resemble RD. One is called Arkansas Black, I think. I have never seen outside of a text. My mother loved a variety called Sheepsnose, that would have grown in Pennsylvania.
@@scallopohare9431 I’ve heard of Sheepsnose. I’d travel miles to eat one just in honor of that brilliant name.
I’ve had Arkansas Blacks at Apple Hill in California. The skin is interesting because it becomes slick as the Apple ages in a box. I don’t really remember the flavor though.
really dig your homestead and all that you are doing there. keep up the good work !
Thank you :)
Your mention of Sweet16 has me anxious for next year as mine took the year off (overcropped in 2015). And agree with rest, your apple content, photos, reviews - all supreme! Rock-on Skilly-boy!
Sweet 16 is something else ain't it? It's almost in a class by itself flavor wise.
Sitting drying a deer hide.... beautiful time of the year, apples everywhere, cooking pork with them, in salads, just off the tree, mixed with tuna, sliced with almond butter, and the crap mixed in the orchard are grand, full of punch. I'm dreading when they are all off the trees, we are just getting some good frosts and the season is turning.
Do you have any good keepers? One of the favorite keepers for a lot of people is Gold Rush. Growers are just Effusive about it. I have one tree and will try to hold over some of the apples this year. Another way to extend the season would be to grab some truly edible early varieties. My best are William's pride, Chestnut, Sunrise and Kerry Pippin, all around August and also Trailman crab in July.
We have around 15 trees, some come on in late July and the last one next to the house holds into November and usually sees snow, the name escapes me at this moment, also a Black Oxford that keeps well, a smallish apple with dark red to purple skin with specks, very hard flesh with some red bleeding near the surface. We are selectively picking and keeping in a spare fridge for now. Do you have recommendations on storing apples? Having one with almond butter at the moment.
I got black oxford, but I don't think it has fruited yet. Gold Rush for sure, just by reputation. It's also scab resistant. Otherwise, I've collected quite a few, but I'm always letting them hang on the tree to see what I can get away with, so I've rarely picked and stored anything carefully. I thought about someday converting a chest freezer into a super efficient apple fridge. I don't have a root cellar yet. BTW, there is a whole world of little known late keeping pears too like Passe de Crassane and Easter Buerre. There is a government collection that you can order scions from.
This Black Oxford took almost 15 years to put out any decent amount of apples.
We had many apple trees home where I grew up. And Cox Orange was first one kind of apple. And later another sort.
Thumbs up just from the shot of the Apple all shined up!
Been waiting for another apple video. Thanks!
Just found your chanel, I enjoy and pursue similar interest. Your instructions and attitude are great.
Awesome. Welcome.
I ordered some seeds. So far I got a wickson x cherry cox going strong here in new mexico.
Excellent, good luck. I look forward to hearing results.
Great information! I need to research what to start with for an orchard for a variety of uses on a homestead including making vinegar. I will check out the channels you noted.
Multi-grafted trees are better for a lot of people.
@11:50 I think I'm done for the day. Or not :)
Great timing for your video; I'm planning to start a small orchard next year. Thanks for the reviews
It's good to research varieties and try to plant something you like, but with grafitng, you have a lot of flexibility to change things over time or just diversify.
I definitely thought you’d be back at least one more time!
ha, you've got my number.
will be trying to grow cox orange pippin in northern new mexico this year.
Might as well try it. It's not a good performer here.
@@SkillCult seems like a death sentence for the tree but yeah gona try anyway. Lol
Yes! Apple content! I like all your stuff, but I found you through your review of Chestnut. You made me an apple fiend. A chronically envious zone 3 apple fiend, but still.
Ha, zone three, that's rough, well, it's not zone 2 anyway lol. All the more reason to work on collecting, breeding and selection though.
My thinking, too. We can grow Sweet 16 and Chestnut, so I think that's a good place to start.
When I get some space to try stuff, I'll see if Wickson can be made to grow here. Intense, sweet, and exotic is what I'm looking for. I'm also fascinated by the intense lingering sweetness and flavour I often find in tiny tannic mystery crabs like those sour cherry sized ones you show but don't review in this video. I think they'd make astounding cider if you could scale them up to applecrab size.
Oh yeah, you're doing good then and you can look through the Minnesota genes. If you dive into older literature, you can find a lot of stuff about early experimentation and which varieties were surviving colder regions. People would plant a bunch of stuff and write into horticultural journals reporting on what survived and I there were various state programs testing and breeding apples. I know some stuff was imported from Russia too.
I've met some guys up in Alaska collecting and experimenting with crabs. I'm very interested in them too. Be sure to get Trailman.
Great Job on this video
Thanks for the vid , great info, hope you are well God bless
This guy knows his apples am I right? I'm right arn't I? Good video.
Excellent video. You have one of the best channels on UA-cam. What's your favorite russeted apple? I've heard good things about ashmead's kernel but haven't tasted it yet.
Thanks! For flavor, Golden Russet is the best I've had. It's not great for growing though. Ashmeads, roxbury, egremont are good bets and would probably be better performers, but there are many. most are very uncommon though. Those are all getable. I'm just starting to get some St.Edmund's pippin, but not enough to judge yet. It's early.
The cherry cox looks like a royal gala
Do you drop hay-bricks/hemp-mortar from eating all those apples, or are you constipated for days until high-velocity cannon-balls cracks the porcelain? Your apple-tours must be providing you with so much fiber, something like this must happen every time you take a stroll through the homestead.
None of the above. It's not a very good apple year. lots of stunted stuff and still a lot haven't ripened yet.
Yeah, as with any afflicted by addiction, tolerance-increase becomes a whammy during dry periods. Good time to go for rehab then. You know,, step1 is recognizing that you have an addiction.
,,, step2: Ignore previous step, by planting extra rows to feed your addiction whilst spiraling down to apple--variants-administrative-madness ,,, like any, proper, self-respecting user would.
Step3: Make a good impression when intervention inevitably occurs, then resume step 2.
But I don't need to tell you all this of course.
lol :)
where is the final part of the axe videoooooo...holy cow its been ages
+1 like for the close up on the Sam Young.
Damn, there's no way I'll be able to find the Cherry Cox in Australia. Looks so delicious!
Never say never.
Not sure what you mean about not caring your Irish ☘️ I’m Irish and always watch you vids !
I just don't put much stock in race. I'm not culturally irish anyway. Nothing against the irish :)
i have 3 grafts of cheery cox. 1 looks very different than cheery cox. it has a super fat stem area. the apples look more similar to a traditional cox. this is the first year of fruiting so i will wait to see if the differences persist.
Interesting, especially if more than one apple looks like that. I just ate a new cherry cox seedling today. It has the cherry flavor, so that trait seems to be transferable. They aren't quite ripe yet, so I'm not sure how it's going to stack up against Cherry Cox, but it's good.
@@SkillCult i think the cherry cox ripens sept 15th ish in my area. i have to wait to taste. i got bad news. remember i had grafted 2 vixen cuttings. they didnt make it. out of the 20 or so different varieties i grafted, the vixen was the only failure. they seemed budded out to much. i dont think it was an error on my part.
@@666Necropsy that is too bad. I'm sure I'll come across it again somewhere.
Do you know where I can get seeds for the Gold Rush Apple and others you recommend? Thanks
I sell seeds every year. I still have some from this year, but no gold rush. skillcult.com/store I'm making tons of cross pollinations this year, so lots more next late winter/spring.
How do you lable your grafts so that you know what they are??
Sam Young is an Irish apple by the way.
As a Northern German living in California I probably miss Cox Orange apples the most. I found some Cherry Cox at our local farmer's market but they tasted like cardboard. Has anyone made a cross between Cox Orange and Rubaiyat yet? I think that may produce an apple I would like to cook and bake with.
Most apples at markets, even farmers markets, are not picked at ideal times. Cherry cox, like cox, at least here has a short window. But I've found it to do better than cox for me. I have made that cross, but no good results yet.
When do we get to see your buckin special?
Not here yet.
My Girlfriend eats as many Cherry Cox as she can get her hands on ...
(Yea, someone HAD to make the joke. So I volunteered.)
I managed to get through the whole video without snickering or making any jokes. Only because I've said Cherry Cox so many times over the years.
when the camera shifted to the picture of the apples behind the chalkboard I really thought your drawing of cherries on the stem was a... yea haha
Do you do anything to manage pests or disease on your apple tress?
No, but I may start having to. I've had much worse scab and something that is wiping out the leaves on spurs, but not sure what that is. It has taken a while for me to start having real disease problems. Still not as bad as other places for sure, but it's becoming an issue.
This is off topic but would you happen to know the largest apple ever grown?
I don't, but I bet it was pretty big.
Hey! Check out Lynd fruit farm here in Ohio. My cousin Mitch Lynd is a well known apple breeder and would prob love talking with you. I have often said I doubt there is a human that has ever lived that knows more about the apple than Mitch.
Very cool. Thanks.
Ninja Chicken Stealth Attack!
wahhhhhhh!!!!!!!
good for hard cider?
Probably not, too low in sugar. However Egremont Russet is supposed to be good and sam young seems good for cider.
Which are the best Russets then, which one's beat Egremont?
best russet I've ever had is Golden Russet, an old American Apple. Not "American Golden Russet" just Golden Russet. You know you have the right one if it grows lanky and weird, with long sections of bare stem, with fruit spurs and no branches. Ashmead's Kernel. Maybe roxbury russet. there are a lot of russets I haven't tried yet.
@@SkillCult Very nice! I am in the process of grafting trees for a small orchard in southern Sweden, and would like to try some fine Russets for that. Ashmead's Kernel is grafted now, and I actually have scions coming in of Roxbury Russet :) Is that Golden Russet the same as Early Golden Russet? Can be frustrating when the names are so similar...
@@blatantenigma3374 I doubt it. You may have to grow it out to find out. It has pretty distinctive growth habits. Others grow that way,bur not that commonly. YOu could ask the scion source maybe.
Are you in So Cal or No Cal? Have you a top 10?
Norcal. I could put together something like a top 10, though it's hard. some that come to mind, Wickson, King David, Pink Parfait, chestnut crab, Williams' pride, Cherry cox, Lady williams, golden russet,sweet sixteen. the reasons vary though. Also some will eventually get pushed out or I'll change my mind for some reason. Not all of the varieties I've grafted have even fruited yet.
I want to start with Wickson.
Hunt's Russet is probably Hunt's Duke of Gloucester, excellent in the south of England, not good in Nottinghamshire. My Cherry Cox are a deep red almost black and quite vinous.
Do your cherry cox have the cherry flavor?
I am under the impression that the reason that it is called Cherry Cox is because of it deep red skin colour not necessarily because of its flavour, it certainly does not taste of Cox Orange Pippin, a friend picked one up under the tree the other day, I asked him what he thought and he said he thought it did. I must do some tastings myself next season. Pity I can't send you a picture.
Those cherries on the cherry cox sign were very unfortunately drawn.
That's nuts...
fix the captions x) 4:10
Do you ship to NJ?
I would ship almost anything to New Jersey, but not sure what you're referring to. I don't sell apples.
SkillCult oh I thought you said in the video Petreon members would get certain apples. Regardless, if I paid you would you put together a variety of apples for me and ship to me in NJ?
Depends on the year maybe. Not this year. I think Treemendous offers that service with heirloom apples.
Oh, the reference was to patrons getting first pick of apple scions for grafting. I may not sell any this year though as I have some new disease issues I'm not sure about.
SkillCult 😪 but I want YOUR apples. You are like the Jim Jones cult but for apples; now give me the Koolaid 😂🤣
small fruit isn't variety........it just could grow big because of our care aren't enough
Some varieties are very small, but large or small, they can vary by environmental cultural conditions.
@@SkillCult that’s what I have said.... environment means care.... were I said care are enough???? environmental can be weather and human cares