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 Quince article in New York Times 
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Joined: Sun May 15, 2005 10:57 am
Posts: 1314
Location: Portland, OR
Post Quince article in New York Times
He mostly got it right. He doesn't really know much about quince, but it's a good article anyway.

Unfortunately he refers to the dreaded TyTy nursery of Georgia. Don't buy anything from them.

He did talk to Joseph Postman from the Corvallis NGR, which was a good idea.
John S
PDX OR, aka the Prince of Quince


Fri May 04, 2012 11:28 pm
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Joined: Fri Feb 09, 2007 1:21 pm
Posts: 411
Location: SW Washington
Post Re: Quince article in New York Times
Link?

If he doesn't refer to them as tasting like cardboard, he's off to a good start ;)


Sat May 05, 2012 9:51 am
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Joined: Sun May 15, 2005 10:57 am
Posts: 1314
Location: Portland, OR
Post Re: Quince article in New York Times
http://www.nytimes.com/2012/05/03/garde ... .html?_r=1
Sorry. For the 9,000 time in my life, I referred to the article while failing to include the link. Maybe I'll learn on the 9,008 time.
:)
A lot of foodies would go completely wild over many types of quince if they actually tasted a good one.
John S
PDX OR


Sat May 05, 2012 10:54 am
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Joined: Tue Jun 19, 2012 9:30 am
Posts: 78
Location: Springfield, OH Zone 6a
Post Re: Quince article in New York Times
A little late to the party here on this one, but I just tried a quince for the first time yesterday and I can't believe how delicious it was! It astounds me that they are so unknown to the general public. I loved how sour it was. It seemed about as tart as a lemon, so I was pleasantly surprised.

The quince I had was from the flowering, bush variety. I know they don't produce as much fruit as the fruiting, tree varieties. But is there much difference in taste between the fruiting and the flowering varieties? I'm more interested in the fruiting varieties though since I grow plants for fruit, not flowers. What cultivars produce the largest harvests and also have good disease resistance? I'm in south-central Ohio, so it's typically zone 6a...especially this year.


Mon Oct 22, 2012 9:35 am
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Joined: Fri Feb 09, 2007 1:21 pm
Posts: 411
Location: SW Washington
Post Re: Quince article in New York Times
I'm curious to taste the flowering type quince (Chaenomeles). It is of a different genus than the fruiting quince (Cydonia Oblonga).


Mon Oct 22, 2012 3:02 pm
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Joined: Tue Jun 19, 2012 9:30 am
Posts: 78
Location: Springfield, OH Zone 6a
Post Re: Quince article in New York Times
I was amazed by its strong flavor. To be honest, I didn't know what to expect, but it was incredibly delicious and it's started me on a hunt for one of my own.


Mon Oct 22, 2012 7:09 pm
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Joined: Sun May 15, 2005 10:57 am
Posts: 1314
Location: Portland, OR
Post Re: Quince article in New York Times
I've been eating both types for years. My best recommendation for the fruiting tree quince (cydonia oblonga) is Pineapple. It is a cooking only version.

I eat the fruit from the flowering quince by turning it into lemonade. Use one that has been selected for fruit. I cut it up and leave it in water andmake lemonade several times. Then I can start to mix it into other foods. I don't really like the texture. If you want, Jafar, I can try to bring you one if you're going to the meeting tomorrow night. Email me if you want one.

Jim Gilbert cooks the flowering quince into a kind of a mush, then adds it to foods. I don't cook it because it kills flavor, anti-oxidants, and vitamin C.
John S
PDX OR


Mon Oct 22, 2012 11:10 pm
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Joined: Tue Jun 19, 2012 9:30 am
Posts: 78
Location: Springfield, OH Zone 6a
Post Re: Quince article in New York Times
Is Pineapple a very sour variety? Or are they all basically pretty sour? Because that's actually what I want from a quince. And I'm not really much for cooking them either, I actually prefer them raw.


Tue Oct 23, 2012 8:31 am
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Joined: Sun May 15, 2005 10:57 am
Posts: 1314
Location: Portland, OR
Post Re: Quince article in New York Times
I like to say that quince has a very strong flavor. It is very tart, very specific, but also sweet. I think Crimea has a stronger flavor than Aromatnaya, for example, among the fresh eating varieties. I think that all types are tart, only some are sweet without cooking. In general, cooking makes the color more pink and the flavor more mild. PIneapple is a cooking variety.


Tue Oct 23, 2012 10:17 pm
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Joined: Fri Feb 09, 2007 1:21 pm
Posts: 411
Location: SW Washington
Post Re: Quince article in New York Times
From my limited experience, one of the things that would make a quince more suited for the "cooking" category is the raw texture and degree of astringency.

Pineapple raw is dense and relatively gritty when compared to a quince like Aromatnaya. It is also considerably more astringent.


Wed Oct 24, 2012 11:06 am
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Joined: Tue Jun 19, 2012 9:30 am
Posts: 78
Location: Springfield, OH Zone 6a
Post Re: Quince article in New York Times
Thanks again guys, you're always very helpful whenever I have questions. Can't we just skip over fall and winter? I have more planting to do!


Thu Oct 25, 2012 5:02 am
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Joined: Mon May 10, 2004 1:00 pm
Posts: 203
Location: SE Portland
Post Re: Quince article in New York Times
Plant in the fall - it's the perfect time.


Thu Oct 25, 2012 10:18 am
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Joined: Tue Jun 19, 2012 9:30 am
Posts: 78
Location: Springfield, OH Zone 6a
Post Re: Quince article in New York Times
It's starting to get too cold here in Ohio :( While I probably could do more planting I don't want to risk it. And just a question for next year, is One Green World a pretty good site to order high quality plants from? I'm really more than impressed with their selection but what's your take?


Fri Oct 26, 2012 9:39 am
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Joined: Sun May 15, 2005 10:57 am
Posts: 1314
Location: Portland, OR
Post Re: Quince article in New York Times
Yes, high quality, and good customer service.
John S
PDX OR


Fri Oct 26, 2012 8:31 pm
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Joined: Tue Jun 19, 2012 9:30 am
Posts: 78
Location: Springfield, OH Zone 6a
Post Re: Quince article in New York Times
Good to know. Their entire selection is impressive, but their sea berry cultivars are the best-looking I've ever seen and they actually have certified males, so I don't have to dedicate the rest of my already crowded yard to 5 or 6 bushes, hoping for the best. They don't have any Pineapple quince, though :(


Sat Oct 27, 2012 10:26 pm
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