Rhode Island Greening Apple Bareroot
History:Ā Rhode Island Greening emerged around 1650 where it was grown from seed by a Mr. Green near Green's End, Rhode Island. Mr. Green owned a tavern and often gave scions from the original tree to his customers,Ā although the tree eventually died from the demand for scionwood. The name was originally the descriptive 'Green's Inn apple from Rhode Island'Ā and later shortened to 'Rhode Island Greening.'* This apple was commonly grown in New York and is still quite common today.Ā
*Fun fact: The Ontario ghost town Unopark got its name in a similar way. It was originally founded by Richard Parker, Mouse's ancestor, and the name is a shortened version of 'You know the Parkers?'
Why We Grow It:Ā This apple's long-lasting popularity is due to itsĀ reputation asĀ perhaps the definitive American pie-making apple. The large, dark-green apple is too tart to be eaten fresh but is great in pies and holds its shape well when cooked. It also produces nicely in our test orchard, producing large, blemish-free fruit despite it's generally poor disease resistance.
Original: $26.73
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Description
History:Ā Rhode Island Greening emerged around 1650 where it was grown from seed by a Mr. Green near Green's End, Rhode Island. Mr. Green owned a tavern and often gave scions from the original tree to his customers,Ā although the tree eventually died from the demand for scionwood. The name was originally the descriptive 'Green's Inn apple from Rhode Island'Ā and later shortened to 'Rhode Island Greening.'* This apple was commonly grown in New York and is still quite common today.Ā
*Fun fact: The Ontario ghost town Unopark got its name in a similar way. It was originally founded by Richard Parker, Mouse's ancestor, and the name is a shortened version of 'You know the Parkers?'
Why We Grow It:Ā This apple's long-lasting popularity is due to itsĀ reputation asĀ perhaps the definitive American pie-making apple. The large, dark-green apple is too tart to be eaten fresh but is great in pies and holds its shape well when cooked. It also produces nicely in our test orchard, producing large, blemish-free fruit despite it's generally poor disease resistance.
