Albemarle Pippin (as we call it here in Virginia) is, in my opinion, one of the best crossover apples around. It’s great in cider, keeps well, is a wonderful fresh eating apple, and does well baked… win win win win. But its one of those apples that has special needs.
Actually, most apple cultivars have their own special needs! Yet, it seems as if these needs are only addressed in terms of hardiness (some Southern apple cultivars do not survive the cold areas of the North, for example). For this oversight, along with many other oversights I often complain about, I’m going to blame the cooperative extension service and the connected land grant university.
With the rise of land grant universities and the extension service in the early 1900s, agriculture across the US started to become less diverse and more transportable/marketed. Extension agents, who even in 1914 were pawns of bankers, merchants, and railroad tycoons, started to spread the gospel of planting certain cultivars over others because they:
- Stored well (railroad tarrifs $$),
- Produced more annually than biennally (Merchants $$)
- Had less vigor
- Larger and more beautiful (red delicious was discovered in 1880)
Translate this into today’s time, and that’s why you have what I like to call “The Grocery Store 9”. Red Delicious, Golden Delicious, Granny Smith, Gala, Fuji, Honeycrisp, Pink Lady, Braeburn.
Ever since I started growing heirlooms, I noticed that some did well on certain sites while others didn’t do well at all. I noticed how in the shale dominated soils of Southwestern Virginia, the Newtown (Albemarle) Pippin didn’t do so well on its own (even on m111). After cataloging all of the Newrton Pippin diseases and doing a bit of study, I found a common denominator: there must not be enough calcium for this tree.
If you were to take a soil test and send it off to the nearest lab with the apple box checked for analysis, they will send you something back that is meant for the grocery store 9. Not a calcium hungry-cultivar like Albemarle Pippin. If you follow their recommendations word-for-word and put down x tons of lime per acre, it probably won’t help you all that much.
This is for two reasons. 1.) The recommended amount is probably not enough calcium for this particular cultivar and 2.) The uptake of calcium by a tree doesn’t happen instantly. If you apply calcium to the soil, it will take years for the roots to get it to the fruit. If you apply calcium as a foliar spray, studies also show that it doesn’t do all that much good. So how do you get calcium into a needy tree? (Just to mention: I’m leaving out magnesium from this essay because I’m not going that in-depth tonight. Sorry, soil nerds.)
Some people recommend liming the hell out of a site before planting a tree. By the time your tree starts to hit productive maturity, the calcium will have finally made it high enough in order to be made available to the tree. Other people might still recommend the labor intensive (and often expensive) repeated applications of lime by foliar or soil (even though it doesn’t work all that well). Elaine Ingham has me thinking it could be a matter of soil microbiology, where the roots and the soil don’t have the right microbial/mycorrhizal cocktail needed for more effective uptake. (Also-the lack of soil microbiology could partially be attributed to the yearly herbicide applications to kill all grass under apple tree rows in conventional orchards). Or maybe it could be the different rootstocks? Lots of variables here to consider….and then I thought: MAYBE THIS TREE DOESN’T WANT TO GROW HERE.
Today I found this from 1864:
I stumbled across this article because #thefruitexplorers found one hell of an old grafted persimmon tree this month and I was looking into the history of the landowner. The landowner’s father, Yardley Taylor, was a well known horticulturalist in the area where I’m living and wrote lots of articles back in the 1800s, one specifically in answer to the complaint of: My Newtown Pippins don’t grow well here.
Yardley’s claims of “elevated limestone valleys” being the place for the Newtown Pippin makes sense. Limestone soils are rich in calcium. Where I was in SWVA, the bedrock material under the Albemarle Pippins was gneiss, schist and granite. No hint of limestone, less than ideal Albemarle Pippin quality.
There is so much knowledge left to uncover from people who once grew these cultivars in a less input-driven system. By input-driven, I mean the agriculture we know has been built on applications of outside products, often produced by large agribusiness (who funds land grant university research). What if we got back to growing cultivars that actually thrive in a specific place? I believe that’s called terroir, and it’s completely doable with apples. In order to do it, though, we may have to sacrifice low vigor, or annual bearing, or the ability to be shipped. But that’s ok… not all apples need to be for fresh eating. We’re in the grasps of a huge cider boom! Lets keep uncovering these special needs, everyone! It’s up to us citizens to do it.