Castle Gravenstein 6 V0 36 Zip
its appearance is slightly different than most other apples. its yellow skin is covered with a light fuzz of tiny white dots. it has a very short, tart, crisp, sweetish, and firm flesh that is more juicy than many other apples. as in some other apples, the flesh has a small area of white pith that has a strong taste when cooked, and can be very tough when raw. the taste is similar to that of a green delicious, and they both are considered a good eating apple. the flavour is subtle, but not overwhelming. its firm, crisp, tart and sweet flesh is great for eating out of hand, and it also makes a great cider apple. its firm, tart, crisp and sweet flavour is also ideal for cooking. apple juice is the best way to cook gravenstein, and they are equally good in pies, cobblers, crisps and turnovers, and are also a good ingredient in cake and meringue.
Castle Gravenstein 6 v0 36 zip
the gravensteins are an easy apple to grow. they require a lot of space and a lot of care, but not a lot of hard work. they thrive in a semi-shaded to full shade position in well-drained loam-based soil. they enjoy good air circulation. in the spring, you should plant them in a hole that is 3 to 6 inches deep, and 2 to 3 inches across. plants that are planted in the fall should be kept below 12 degrees, or they will not fruit the next year. they fruit most heavily in september and october, but can be expected to produce quite well through the winter.
the gravensteins are prone to apple scab. apple scab is a fungal disease that attacks the fruit of susceptible apples. it will usually only be an issue in areas of colder, wetter climates, and it will not usually cause significant losses unless you are unlucky enough to get a big outbreak. apple scab has not been a major problem on the gravensteins, as they are resistant to most apple scab strains. apples are infected by the introduction of a scab-causing fungus into an orchard, typically by a visiting fruit fly. the fly deposits eggs on an apple that is already infected by apple scab. the egg hatches and grows into a sooty mold (mycelium). this mold releases spores, and they infect the apples underneath. the apples become misshapen, discolored and misshapen. sometimes the apples will be covered in small brown to black spots. the spots eventually turn into black, powdery, rubbery and sticky exudations. these exudations are called "scabs". apple scab causes the fruit to lose its shape, and it also prevents the fruit from turning bright red when it is ripe. scab can be difficult to detect, as it usually only affects the fruit at the blossom end, near the stem, and in older, sun-exposed spots.