253: #GrowQuince | Part 2 The Harvest

Harvest the brightest fruit on the Quince Tree

In late 2019, Vermont Quince Company was awarded USDA-funded Specialty Crop Block Grant Program funding through the Vermont Agency of Agriculture, Food & Markets (VAAFM) to support commercial and backyard growers by compiling and disseminating resources and expertise about growing quince in New England. Knowing when to harvest is key to this discussion!

On March 8, 2020, the #GrowQuince initiative kicked off in West Townshend with a roundtable discussion featuring regional quince growers, followed by a scion exchange. This episode and the upcoming episode 253 is from the West Townsend forum.

Part 2 Factors for the Harvest of Quince

This episode follow up from Part one where Zeke Goodband led us through tips on propagation. In Part 2 he provides tips on when this aromatic fruit is ready to be picked 

Additional Topics in Part 2:

• Different varieties
• Cracking of fruit
• Markets for quince
• Storage
• Cold temps before harvest
• Grafting 

Contact info for Vermont Quince Company

Website: Vermont Quince

email [email protected]

Facebook page: GrowQuince.

Mentions in this Chat

New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now.

Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis:

• Q: Are all Fermentis yeast cultures gluten free? For instance, if I choose a yeast typically used by brewers such as a Saison culture can I assume that it too is gluten free?
  • A: Yes, all Fermentis yeast are certified gluten free that are specific for cider.

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