Apples

We Offer 20 Varieties of Juicy, Crisp Apples

Our Apples are in season Late July through October

 
 

 

Mollie's Delicious
Ripens late July - early August

Bred at Rutgers in the 1960s. Cross between Gravenstein and Golden Delicious. Is most popular to eat fresh. Crisp and sweet taste with a hint of lemonaide. Keeps for up to two months in refrigeration.

Jona Gold
Ripens mid August

Bred at the New York State Agricultural Experiment Station. Introduced in 1968 as a cross between Golden Delicious and Jonathan. Sweet and tangy. More lively than the Golden Delicious due to its Jonathon parentage. One of best cooking apples, especially good for sautéing. Keeps for 3-5 months in refrigeration.

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Liberty
Ripens late August

Bred at the New York State Agricultural Experiment Station.  Announced in 1978 as a cross between Macoun and Purdue 54-12. A good balance between sweet and tart, with a citrus taste. Keeps for 2-3 months in refrigeration. The Liberty was bred as a disease resistant apple, and its name refers to its freedom from disease.

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Empire
Ripens September

Originated in Claverack, NY, from open-pollinated seeds collected from an orchard containing only McIntosh and Red Delicious. Introduced in 1966. More tart than sweet, with a faint astringency. Keeps for 5-6 months in refrigeration. This variety is named for New York, the Empire State.

 
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Ole Time Golden Delicious 
Ripens Early September

Discovered as a chance seedling in 1891, possibly descended from the Grimes Golden. Sweet and mild, crisp and juicy, with a spicy taste not found in the "grocery store" golden delicious. Excellent all-purpose apple, especially good for apple sauce. Keeps for 3-4 months in refrigeration. Golden Delicious was made the state fruit of West Virginia in 1995.

 
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Gala
Ripens early August

Cross between Golden Delicious and Kidd's Orange Red, a cox orange pippin cultivar. Thomas Jefferson grew the cox orange pippin in his orchard. Gala has the mellow honey flavor of its Golden Delicious parent, with a sweet floral taste & a tangy, zesty flare. Great for eating and cooking. Keeps for 2-3 months in refrigeration.

 
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Turley Winesap
Ripens September

The winesap apple is over 200 years old, while the Turley Winesap was developed by open pollination in 1900. Taste is twangy with a savory, nutty twist. Very popular for baking, cooking, and cider blends. Keeps for 6-9 months in refrigeration. The name Winesap comes from wine sop, bread dipped in wine. The horticulturalist who developed the Turley variety named it after his son, Turley Burton.

 
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Braeburn
Ripens in early October

Chance seedling found in New Zealand, in 1952.  A cross between Lady Hamilton and an unknown parent (likely Granny Smith). Juicy, sweet & tangy with a slight orange flavor. Keeps for 6-8 months in refrigeration.

 
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Fuji
Ripens early October

Developed at Tohoku Research Station and released in 1962.  A cross between Red Delicious and Virginia Ralls Janet. A very sweet apple with a high sugar content. So sweet we make apple sauce with it & add no sugar. Keeps for 8-20 months in refrigeration-yes, a long shelf-life indeed. Widely believed to be named for Mt. Fuji, but actually named for Fujisaki town, where the Tohoku research station is located.

 
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Mutsu
Ripens late August to early September

Developed in Japan. A cross between Golden Delicious and Indo. Both sweet and tart in balance, with hints of ginger, spice, and an astringent finish. A good cooking apple, especially for stuffing and baking. Keeps for 5-6 months in refrigeration. Also known as the Crispin apple in the west, and nicknamed "the million dollar apple" in Japan. Named for the region in Japan where it was first grown.

 
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McIntosh
Ripens late August

Discovered by John McIntosh on an Ontario farm in 1811. Tart with a mix of berry and spice, often described as vinous.  Excellent to eat fresh or cook with. Keeps for 4-6 months in refrigeration. Perhaps one of the most famous, and popular, North-eastern apples. Namesake for the Macintosh PC.

 
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Red Rome Beauty
Ripens September

Sport (natural mutation) of the Rome Beauty, which was discovered in Ohio in 1816. Crunchy and not too sweet. One of best baking apples, used for crisps, tarts, pies & compotes. While considered mainly a baking apple, it is also quite good fresh if eaten within a month of picking (the average age of apples in grocery stores is 9 months). Keeps for 3-4 months in refrigeration. The Rome Beauty is associated with the Johnny Appleseed folktale

 
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Red Free
Ripens mid-late July

An early ripening Jonathan. Developed by Purdue University and introduced in 1981. One of the best early apples. Quite aromatic. Attractive glossy red fruit, medium size. Flesh is light colored, crisp and juicy with excellent flavor. Good for eating, sauce, and juice. Parentage includes Jonathan, Rome, Melba & Wealthy

 
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Blushing Golden
Ripens October

A cross between the Golden Delicious & Jonathon. A very tart, crisp apple. Start with a pleasant orangey-pink blush on its yellow background, then add a full, rich flavour that actually improves after time in storage. Firm and tangy, able to last through the winter if you keep it chilled. One of our favorite apples for giving our fresh squeezed apple cider that special twang.

 
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Granny Smith
Ripens early October

This large green late season apple is tart, firm & crisp. It has a high acid content, so is slow to brown when sliced. This makes it a favorite for adding to fresh salads. It also makes a great baking apple for pies, pan fried apples and an ice cream topping. We like to add Granny Smiths to our late season apple cider presses. It offers a great tart contrast mixed with the sweet fujis.

 
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Ginger Gold
Ripens early August

Discovered growing near a Golden Delicious tree, the Ginger Gold was a chance seedling that began growing in Ginger Harvey’s orchard in Nelson County, Virginia, in the Blue Ridge Mountains. Named after the grower and its parent apple, Ginger Gold apples were introduced in the 1960s. Ginger Gold apples are a sweet-tart and are considered some of the best tasting early-ripening apples. They have a fine grained texture and do not brown as quickly as most apples, making them ideal for fruit salads or fruit trays.

 
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Tennessee Red
Ripens late September

Though we suspect the young trees when planted were Red Delicious, Grandpa Wade Wheeler insists they are Tennessee Reds, and we must agree. These striking maroon apples have a zesty, firm but thin skin that sometimes ripens to purple. A favorite among kids and adults alike, this light, crisp, mildly sweet eating apple is perfect for a light snack or part of a pack-lunch.

 
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Cortland
Ripens Mid-late September

This McIntosh - Ben Davis hybrid is sweet, tangy, juicy and crisp. They are slow to brown after they're cut making them good for eating fresh, but their distinct flavor is also great for cider and baking. As with most McIntosh varieties, they do not store particularly well.

 
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Arkansas Black
Ripens Mid-late October

This apple is thought to have originated in the mid to late 1800's in Bentonville, Arkansas. It is believed to be a seedling of a Winesap apple and shares many of its parents’ qualities including a tart, tangy flavor and ability to keep well in storage. They reach their peak flavor after months in storage and can be quite hard and rather tart when first picked. As they age, the tartness mellows into a rich sweetness that is said to have notes of vanilla, almond and honey-wine. These apples can keep for up to 6 months in your refrigerator.

 
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Hardy Cumberland
Ripens Mid-late October

This heirloom variety dates back to the early 1900's. It is disease resistant, particularly to apple scab which makes it good for growing in southern climates. Crispy, sweet and juicy; it has an excellent flavor. Good for eating and cooking. It’s one of our favorites.