Late Crawford

Late Crawford

In the Santa Clara Valley of the 1920s, was controversy whether the Early or Late Crawford was a finer or more profitable fruit. The Early Crawford came ripe while there were no other varieties, and bore prolifically. The Late needed lighter thinning, made larger and darker fruit, but when there were many peaches in supply. The Late Crawford makes fine fruit in areas of cooler night temperatures and on dry-farmed slopes; a darker orange flesh, and more red on the skin and at the pit. End August. 800 hours. On Lovell.
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