Not to side track, but how good are they fresh? Is it better then most? I hear it mentioned, but don't know if it is something I should have on my list.

When fresh, they are great- lots of flavor (a bit sharp for some) and great crunch. They also have high brix (18-20), but are quite a late apple. You probably want a warm, full sun spot in zone 5.

This was the first year I had enough to store, but I can't really give a good evaluation. I had some in December, which were very good. Then, in January, my mother-in-law "helped" organize our second fridge. Everything got mixed together and I'm not sure if the apples I had in Jan/Feb were quite boring Golden Delicious (nothing like the very nice ones I've sometimes come across fresh) or long-stored Goldrush. I had some leftover GD from a PYO, so I hope it was mostly them, as I'd hate to think Goldrush would be that boring. But,from what Harvestman says, maybe I should eat most of them in the first month or two.

I agree with all Bob says regarding growing GR in Z5, although I only have experience growing it where it's a bit warmer. Even on my own property not all the fruit gets fully ripe and it really benefits from dawn to dusk exposure.

I am surprised we can ripen Pink Lady adequately here. It is categorized as ripening after Goldrush. However, I'm not alone in this discovery and commercial growers are beginning to dabble with PL around here. The theory I read is the shorter season causes it to rush to ripeness quicker. It certainly is a great growing apple- both vigorous and precocious. Also creates a good shape without struggle.

I haven't aged many GR for long but agree they turn into a more standard Golden flavor. I think they are best if left to hang on the tree until they are about to drop, and then spend a week or two on the counter. The spicy flavor (cinnamon-clove) is my favorite part and it doesn't last all that long.

Scott