Vermont Quince Hosts the New England Quince Taste Test of 2020
Perhaps before you listen to this episode 266 you might like to go to episode 248 to hear the initial blind tasting to compare the notes with this episode.
The Inspiration Behind Vermont Quince
A mother and son trip to Spain, inspired Nan Stefanik to incorporate Vermont Quince Company was in 2012. Since that time her one person company has not only wowed the foodie market with her many quince marmalades and pastes, but she also secured a Specialty Crop Grant for the #GrowQuince Initiative.
Nan notes that she is "Still amazed that even at her age, she knew so little about quince" which had first been introduce to New England in 1629. At the time quince became a staple as it is a great resource for pectin used in the making of jams. From New England, the quince traveled to Texas in 1850 and then California. The Golden State became a top producer of 90% of the commercial quince on the market. In the mid 20th century the producing artificial pectin led to the demise of quince production.
Market Research and Vermont Quince
Nan credits her son for encouraging her to do a bit of market research on Quince. She found that US chefs were sourcing their quince from overseas from Spain, Italy, Australia and New Zealand. The thought of importing this once beloved pomme fruit (in the same family as apples and pears) inspired her to start her business Vermont Quince which produces a lovely assortment of quince condiments and preserves....and she even plays at home with infusing quince to make a delightful liquor.
The quince is listed below in the order that they were presented in this blind tasting.
Aromatnaya
A Russian variety that bears a very large, bright yellow, aromatic fruit with a delicious, lemony flavor. Aromatnaya fruit can be eaten fresh, when thinly sliced and used to make marmalade and jellies.
ID: This variety is typically squat and with ridges like a pumpkin
Kuganskaya
Known to be from the region of the southern Caucasus, north of Turkey and Armenia.
ID: This variety has very smooth skin and doesn't tend to split
Smyrna
Extremely large fruit with light yellow flesh, bright yellow skin. Attractive tree (or multi-stemmed shrub) has dark green foliage & very showy bloom. Tolerates wet soil.
ID: Described by Nan as being a "big honking' fruit that can appear bulbous
van Deman - this quince variety was developed by Luther Burbank, (March 7, 1849 – April 11, 1926) who was an American botanist and horticulturist based in California. Van Deman bears good crops of large and delicious, bright yellow fruit. Expect a spicy flavored from this quince.
Orange
Expect ripening to occur October through December and to also extend through February in some colder areas. The Orange Quince is a self fertile tree and requires 300 chill hours.
ID: round and apple like
Follow the #GrowQuince Initiative by going to the links below as Nan continues to make available more ID tools and info on this once forgotten fruit!
Contact info for Vermont Quince Company
Mentions in this Chat
- Fermentis by Lesaffre -
- Q&A #14 - Can you explain a little bit about the difference between mineral and organic nutrient/nutrient additions?
- Quince Episodes on Cider Chat
Help Support Cider Chat Please donate today. Help keep the chat thriving!
Find this episode and all episodes at the page for Cider Chat's podcasts.
