Honeycrisp Apple, Morello Cherry

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I’ve looked up Honeycrisp apple in the Nafex archives and found I remembered correctly that it is well thought of by the Nafex folks who do go first for flavor & garden worthiness. They compared it to Macintosh for flavor. There was not much mention of Morello Cherries except that they have great flavor and will do well against a north wall (!) and that the ‘Evans’ cherry is a Morello descendant and highly popular in the Canadian prairies. DNA Gardens in Canada list them and lots of other interesting fruits–I have emailed them to see if they ship to the US–bulletins when they happen.
Applesource is a good way to ‘test drive’ apples for flavor before putting in your orchard–it is how I decided on ‘Pink Pearl’ and ‘Golden Russet’. They ship assortments you choose from their list of current & antique apples.
I wonder if there is a similar source for other fruits? Raintree sells preserves from different fruits but that’s not quite the same thing. Nafex’s nursery resource list is here.

About the Author

USDA Hardiness Zone: 4b/5aLocation: rural; just south of British Columbia/Idaho borderGeographic type: foot of Black & Clifty Mountains (foothills of Rockies–the Wet Columbia Mountains in BC climate- speak)Soil type:acid sand (glacial lake bed)/coniferous forestExperience level: intermediate/professionalParticular interests: fragrant & edible plants, hardy bulbs, cottage gardening, alpines, peonies, penstemons & other blue flowers, primulas, antique & species roses & iris; nocturnal flowers Also: owner of Paradise Gardens Rare Plant Nursery

Now, the digging and dividing of perennials, the general autumn cleanup and the planting of spring bulbs are all an act of faith. One carries on before the altar of delayed gratification, until the ground freezes and you can’t do any more other than refill the bird feeder and gaze through the window, waiting for the snow. . . . Meanwhile, it helps to think of yourself as a pear tree or a tulip. You will blossom spectacularly in the spring, but only after the required period of chilling.

~Adrian Higgins in The Washington Post, November 6, 2013

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