253: #GrowQuince | Part 2 The Harvest

253: #GrowQuince | Part 2 The Harvest

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist December 30, 2020 Duration: 22:21

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!

Vermont Quince logo for ep: 252 of Cider Chat

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 info@vermontquince.com

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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There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
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