Gracie is banking on my poor sense of balance and propensity to be easily distracted.
Today is hug-a-Brit day, as I’d like to personally thank the island nation for not only bringing us the most beautiful dog breed in existence, the British Bulldog, but also for cultivating the best baking and pie apple to bless a tree, Bramley’s Seedling.
My young tree is vigorous, productive and unscathed by the usual apple villians: coddling moth and apple maggot. The apples are surprisingly large, very firm, and tarter than a mouthful of Jolly Ranchers and lemon drops combined. If you’re looking for a baking apple, this is the pomme for you.
Description from Dave Wilson Nursery,
Bramley’s Seedling Apple: England’s favorite cooking apple. Large in size, with very tart, creamy yellow flesh that makes highly flavored pies and sauce. Also good for cider. First-picked fruits are mostly green, riper fruit greenish-yellow with uneven reddish or brownish stripes to brownish orange with little or no green. Fully ripened fruit is firm, juicy, less tart and suited to fresh use. Very high in vitamin C. Mid-season harvest, about with Golden Delicious. Keeps two months. Spreading tree is heavy bearing and disease-resistant. Originated in England in the early 1800s. Estimated chilling requirement 800-1000 hours. Sterile pollen, pollenizer required.