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simy1 wrote: ............. .................. Local farmers have things here that are redder (as opposed to dark red maroon that seems the standard for Red Delicious these days), smaller, a bit tarter, and somewhat less uniformly colored than storebought delicious. Certainly some of the 60 cultivars that Steve describes in his wonderful post...................... Thanks, I wondered if anyone would read it. It got kind of long and I'm guilty myself of skimming over a long post pretty fast unless it grabs me. I love stories like that though and I love the fact that little histories like that were not all lost over time. Steve |
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