Ripens early August

Mollie’s Delicious apples were developed by G.W. Schneider at Rutgers University’s New Jersey Agricultural Experimentation Station in 1948. Its flavor has the sweetness of Golden Delicious, balanced by the aromatic complexity of Red Gravenstein, another parent. Keeps for 2-4 months in refrigeration.

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.

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.

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.

Ripens early August

Cross between Golden Delicious and Kidd's Orange Red, a cox orange pippin cultivar. 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.

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.

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.

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.

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

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 flavor 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.

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.

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.

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.

Ripens Mid August

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.

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.

Ripens Early September

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.

Alden is a deep blue Concord colored grape with California grape characteristics. The fruit's meaty non-slipskin texture is similar to vinifera grapes. Taste is slightly muscat, very little labrusca like the concords. It makes an excellent white muscat wine. Has very low acid, allowing a sweet taste with relatively low sugar content.

Red seeded, large, late ripening grape. Taste is labrusca from its concord parentage), richly sweet, and most unusual of all, very similar to a muscadine. So aromatic when picked at peak of ripeness the aroma can fill a room. Named after Brighton, NY, hometown of its originator, Jacob Moore (of Moore's Diamond fame). Very exclusive, very few nurseries (we can't find any online) offer this variety anymore. One of the few online articles we found dated back to 1887 praising its qualities as an excellent table & dessert grape. Like its concord parent, it is a good keeper & is an excellent all-purpose grape. We like it for wine because of its muscadine taste.

Blue/purple seeded concord type grape. Good all-purpose grape for jams, jellies, juice, wine & pies. Originally grown for wines. High quality, slipskin grape.

Blue/Purple large seeded grape. Concord is the classic native grape of the eastern US. The rich labrusca taste (twangy, tart & sweet) is indicative of native grapes. Many wine grapes are crosses between concord & sweet french grapes. A classic dessert grape. One of the most popular grapes for jellies & jams. All purpose, great for jams, jellies, juice, wine and pies. Good keeper.

A red seeded concord. Rich, labrusca taste. Like the blue concord, it is an all-purpose grape good for jams, jellies, juice, wine & pies. One of the highest quality red grape varieties.

Early ripening concord grape. Very sweet, mild flavor mixed with labrusca from its concord parent. Very hardy and prolific, one of the easiest vines to grow. Great all-purpose grape for jams, jellies, pies, juice & wine. A very nice table and dessert grape as well.

Developed at the NY State Experimental Station, and released in 1976. Blue/black seedless grape. Sweet, spicy, fine-textured, highly flavored flesh. Good for pies. Keeps well on vine. A favorite home garden grape.

Seedless with large round yellow-green berries. Rich fruity flavor, which deepens when left to ripen on the vine. Ripe fruit hangs well on the vine, with flavors going from mild to labrusca flavor 2 weeks later.

These large, blue grapes are juicy & sweet. Good all-purpose grape. Makes a great table grape. Flavor is mildly labrusca. Grape has a slipskin (thick, tough skins that separates readily from the flesh) which makes them easy to peel.

This seedless french hybrid dates to 1885 when Jacob Moore of Brighton, NY crossed Concord with the Iona grape. It has the same crisp, grapey flavor as its more famous parent, the concord, but the flavor is lighter and milder. This variety makes a great table grape, but can also be used to make either sweet or dry wines. Dry Diamond wines have notes of green apple, lemon, and mineral, while sweet Diamond wines have pineapple and tropical fruit flavors. Best known as a champagne grape.

Most popular native white grape. White Concord. Large berries that become very juicy and sweet. Good for wine & juice.

A white concord. Ontario produces very sweet, white to light yellow grapes with large, loosely filled clusters. Grapes have a rich, distinctive flavor, with less foxiness than Niagara. Makes a great table grape if you like a sweet, tangy grape. Like the other concords, it is great for jellies, jams, pies, juice & wine.

Red Seedless grape. Sweet labrusca flavor. Tender skin, flesh is melting in texture. All-purpose, heavy bearing, good keeper. Award winning wine grape.

Blue seeded concord type grape. Good all-purpose grape for jams, jellies, juice, wine & pies. Good Keeper.

Blue seeded concord. A french-american hybrid. Flavor is spicy & sweet with a hint of honey (hince, its nickname ambrosia). Makes a mild grapey red wine often referred to as "juice with a kick.” Good table grape & excellent for juice and wine. Good Keeper.

Blue/purple, early ripening concord type grape. Sweet, mild flavor mixed with labrusca from concord parent. Good all-purpose grape for jams, jellies, juice, wine & pies. Like all of our concord type grapes, this is a very hardy and easy vine to grow. The grapes do well and are quite prolific due to their native parentage.

A blushing red seedless grape with nearly translucent skin. Firm and tender, with a sweet and zesty flavor. Dessert grape of excellent quality. Good keeper, all purpose grape especially good for juice and wine.