I purchased a number of packets of seed and have found that some will germinate and grow easily, while others seem determined not to germinate at all. One variety germinated great for me in January. But I accidentally killed the seedlings. When I started some more they refused (to date) to germinate. I don't know just exactly why this is. I'm quite excited about the potential of growing from true potato seed (TPS) and saving my own seed. But this does have me feeling like quite the novice! I did get seeds from Huagalina and Chaposa to grow and they are doing very well, out in the garden. Here are a couple of pictures: Huagalina derived seedlings May 9, 2012 Huagalina derived potato plants June 21, 2012 I have learned that once they seedlings develop their first set of true leaves, no matter how small, I need to start with weekly fertilizing until I put them out into the garden. Otherwise, with the soil medium I'm using, they simply languish and die. Here's a link to Tom's site. George Tahlequah, OK Here is a link that might be useful: New World Seeds & Tubers

Apple tastings will not give you any information as to what is the best apple, because each apple reaches its prime at a different time. That's the whole beauty of growing backyard fruit: you get to pick and eat the apples just when they reach their highest potential, at which point each one in its own right would win a taste test hands down against any competitor that isn't at its prime. As far as choosing the right variety for your garden is concerned, there again, fruit tastings are not useful, because soil, micro-climate and the growing season weather all have an effect on the quality and flavor. Because apples loose most of their fragrance in commercial 33F storage conditions, and because they're often picked several weeks before they reach their prime (this is done yet again to improve their shelf-life) you also cannot judge an apple from the way it tastes when you buy it at the store or even often at local farmers markets where apples are stored in cold conditions. Of course, different apples respond differently to cold storage, some are better at retaining good quality. Cameo is generally horrible when bought at the store, but a tree-ripened cameo eaten after just the right amount of "natural" 45-55F storage will taste amazingly good. As a rule of thumb, the later the apple ripens, the higher the quality will be. Some speculate the reason for this is that as the leaves turn, the nutrients from the leaves find their way into the apples. So for example, an Akero ripening in mid-September in Northern Sweden just as the first frosts show up are of much higher quality and have much longer storing properties than an Akero ripening in August in California. In California where I live, the best apples are those that finish off ripening on the tree all the way into January and even Febuary. For example, Granny Smith, an apple that stays green and at best has culinary appeal when grown in Northern latitude reaches its prime table eating quality when it turns bright yellow in late January. At that time, it tastes like a cross in between a fully ripened pink lady and a golden delicious, a most exquisite apple that rivals any other apple out there. The reason is that it ripens when the leaves finally fall off (January in most of sea-level California) and when there is a good chance of light frosts at night. Other apples which are far too tannic to win a taste test but reach their prime in Febuary includes Lady Williams and a number of the Etter selections. However, personally, I still love Summer apples - they have a very small window of good quality that you have to hit just right - that window is sandwiched in between too much astringency on one end and the apple going mealy on the other end. For a really early apple like yellow transparent, that window is sometimes just a few hours, or maybe a day or two at most. When you hit an apple like that just right, it's down right heavenly and could win a taste test down right. For example, I just picked "yellow transparent" apples last night, and I let them sit on the counter until this afternoon. This afternoon, they are 100% perfect, the right balance of sweetness and acidity, still nice and crunchy, and downright awesome and yummy and refreshing. Another six hours and they'd be going mealy, good maybe for baking or the chickens. But they're worth it for that small 6 hour window. That's part of the fun. How do I know when they're at their peak? I smell them, as the aroma will peak when they're just right. The beauty and fun of backyard apple growing is that each apple is a 100% unique flavor, completely dependant on when it is picked and what the weather was like, and the types of feeding it got. Yes, this is the total opposite of what commercial growers try to do - a homogenized, repeatable but bland experience of eating an apple that is usually more reminiscent of eating cardboard. The truth is that each apple is like a fine wine: it's going to taste different each time, and when treated right, aged properly, and consumed at just the right time, then it can be an earth shattering experience. My advice to anyone wanting to grow their own apples: experiment with a lot of varieties. Learn to graft and try out grafting many different varieties to find the one that suits your taste buds the best. You will be handsomely rewarded. I have Rhode Island Greening, now that is one heck of an amazing apple. My all time favorite through has to be Pink Lady. A good home grown Gala or jonagold will knock your socks off, but a store bought one may leave you wondering how anyone can eat apples that taste like cardboard. I can't over-emphasize how much of an impact the surroundings of a tree can have. For example, Cox Orange Pippin is notoriously difficult to grow. Out here in California, this tree is best grown with 100% afternoon shade, otherwise the fruits are of very poor quality. Finally, there's the whole issue of disease resistance. But why care about that for a backyard apple? Unless you have commercial ambitions, who cares what the apple looks like. Apple disease susceptibility should not be the primary factor in selecting a backyard tree. In the backyard, imperfection is not only acceptable, it's desirable. On an interesting note, Cox Orange Pippin wood has viruses, yet these very viruses give the fruit more flavor. Here in California, Dave Wilson had the viruses removed from the Cox Orange Pippin (a laboratory procedure) and the resulting trees bear fruit of far inferior quality than the original virus infected Cox orange pippin. The bottom line is that backyard apple growing is not a factory practice, it's a real art form - it should be a fun and unique experience. Your apples will be special and different from everyone else's apples. I'll get off my soap box for now - I'd love to hear other's experiences of the best tasting apples they have ever eaten.

Whew! That was tough. You don't want to know what my score was. Very informative, thank you! Edna

Wow that's great work. Thanks for spending the time to work on it. I would be glad to have an emailed copy. It will be one less that I have to work on even though I need the practice. Look out your email may fill up with questions when I get some time to work on the old photos! You had me scared for a minute I was thinking that your Mom's picture looked just like my Grandfather's when I clicked on the link. I know she was so pleased to have the photo restored. By the way, in my photo my Grandfather is the one riding the bicycle. Maybe we should start a photo of the day? My first request is Barbara in her new beautiful dress!