Wagener

Wagener
Description
The first published reference to the Wagener which we find is that given in the Report of the N. Y. State Agricultural Society for 1847, in which it is stated that it was awarded second premium as a seedling of merit. Eating season is from October or November to February or later. Named after Abraham Wagener who was known for selling the variety.
Flesh quality
Moderately firm, rather fine- grained, crisp, tender, juicy to very juicy, subacid, aromatic, sprightly, very good to best.
Flesh color
white, yellow tinged
Skin quality
Thin, tough, smooth, and glossy.
Skin color
red, pink-red striped, white striped, white mottled
Sizes
large, medium, above medium
Shape
round, irregular, unequal sides, ribbed, oblate, elliptical
General quality
Superior excellence.
Uses
market, dessert, culinary
Eating season starts in
October
Eating season ends in
February
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