Heirloom Apples
Heirloom Apples
Black Twigs - Mammoth Black Twigs
The history of this apple places its origin in Virginia, Tennessee, or Arkansas during the 1800’s. This apple tends to be tart and of unparalleled fresh eating quality. It can also be used for cider or cooking, and is known to keep well. It is one of the few apples that ripens better once picked & kept in cold storage for longer periods of time. The tree is resistant to several apple diseases including fire blight and cedar apple rust. The tree tends to be productive, even on poor quality soils. The apple is above medium to large, skin green with a deep red and several red stripes. Its flesh is white, almost yellow, firm, juicy, and mildly sub-acidic. Ripens late September through October. Ours ripens late October. This is the oldest group of apple trees in our orchard. And, it was my grampa’s favorite!
Arkansas Black
While wandering through our orchard, your gaze lands on apples so deeply hued that they seem to have emerged from a fairy tale. You reach out & pluck this apple pressing its waxy, smooth skin against your palm. On taking a bite, you discover a rock-hard, almost completely dry piece of fruit. You come to either love this apple to eat or at least just love its beauty! Arkansas Black apples aren’t meant to be eaten straight off the tree. In fact, the best thing you can do to one is put it in the refrigerator and forget about it for months. Patient pickers are rewarded with a sweet, firm fruit that offers notes of cherry, cinnamon, vanilla, and coriander, but really only after aging for a bit do you really enjoy the rich flavors.
Growers first discovered and cultivated this breed in 1870, at an orchard in the county seat of Bentonville, Arkansas. Thought to be a descendant of the Winesap apple. The other parentage believed to be a Black Twig! This was my father Fred’s favorite apple. Our cider enthusiasts love this apple & its parents!
Stayman Winesap & Winesap
Winesap is crisp, with juicy flesh that is medium coarse, a very light yellow shot with green highlights. The flavors are delicate and a little water, the peel is thick and chewy. Winesap is a well-known American heirloom apple, and was a major commercial variety in Virginia during the 19th century. Its origins are unknown but it probably dates back to the 18th century. Both are classically shaped red apples. Winesap still sometimes know as Winesop for its savory notes, has a blush that is less complete than Stayman's.
The Stayman-Winesap’s firm yellow flesh; crisp, coarse texture; and its tart, rich wine-like taste makes it memorable. Some say it smells like cinnamon. Stayman-Winesap’s thick skin maintains sufficient moisture within the flesh to keep the apple crispy to the bite and flavorful to the taste. The late maturing Stayman-Winesaps keep well and can last until spring if properly stored or placed in a fruit cellar. This multi-purpose apple is excellent when eaten fresh, or used in pies, desserts, applesauce, and cider. The Stayman is just a bit sweeter than its parent the Winesap.
What started in Kansas in 1866 from a chance seedling has developed into a very popular apple. The combination of the two strains produces an apple of exceptional eating quality. These two apples are always getting confused. We have BOTH in our orchard and why not!