Our Apples

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The history of the apple is as long as the history of mankind. Apples are one of the most nutritious and healthy foods, containing vitamins A and B and moderate amounts of calcium, iron and phosphorus. Apples have high amounts of pectin which helps to promote good digestion. When you eat a freshly hand-picked sun kissed apple with the skin on, you consume 22 milligrams of vitamin C. A fresh crisp apple is the perfect snack.

On crisp autumn days in September and October it is a family tradition to pick apples. In earlier times it was an event to gather and store apples for the cold winter when fresh fruit was not available. Presently it is a fun-filled family activity to enjoy the outdoors and pick fresh apples for snacks and cooking.

Our Varieties

Lodi: Lodi is a cross between Yellow Transparent and Montgomery Sweet. Excellent early apple, ripening in late July. The Lodi has a short shelf life making them outstanding for cooking.

Yellow Transparent: An early-season apple which is usually used for cooking due to its sharp taste; excellent for sauce and pies. An apple of Russian origin and very old. Has a short shelf life.

Vista Bella:  Very early season dessert apple, ripens late July. Cross between NJ 773449 and July Red. Distinctly fruity taste reminiscent of slightly under-ripe raspberries. Medium-sized apple with light yellow-green skin, flushed deep red where exposed to sun. . Introduced in 1974 by the New Jersey Agricultural Station.

Jersey Mac: McIntosh type apple ripening in mid-August. Good flavor for eating. Medium firm flesh. Cross N.J. #24 and July Red. Introduced in 1971 by New Jersey Experimental Station.

Zestar: Zestar is a cross between State Fair and MN 1691. Zestar is known for its earlier ripening season, ripening in late August through September. Zestar’s tastes sweet and tangy, with accents of brown sugar, and is known for its unique flavor. The apple is best used for fresh eating, and for use in a variety of baked goods, sauces, and desserts.

Whitney Crab Apple: Use to cross-pollinate. Large, yellow crab apples. Ripens August to early September.

August McIntosh: Decidedly sweet, somewhat small apple. Good for eating fresh and apple sauce. Crisp when freshly picked. Cross between McIntosh and Yellow Transparent. New York Experiment Station 1923.

Crab Apples: Great for jam - jelly - pickling. Red, medium size.

Paula Red: A late Summer Fall-type apple. Flavor is tart with creamy flesh. Equally good for eating fresh, sauce and pies. A chance seedling, found in Sparta, Michigan apple dump.

Ginger Gold: An apple firm in texture, crisp and juicy with a sweet-tart flavor. Excellent for eating. Chance seedling discovered in Lovington, Virginia.

Milton: Firm tart all-purpose apple. Cross between McIntosh and Yellow Transparent. Orginiated in Geneva, New York in 1923.
Tydeman Red: Aromatic dessert and eating apple. A cross between Worcester Permain and McIntosh. From England - East Malling Research Station in 1929. Introduced in 1945.

State Fair: Exceptional flavor. Pleasantly tart - sprightly. Good all-purpose apple. Eating and cooking. Mantet and Oriole cross, University of Minnesota 1978.

McIntosh: Popular, well-known variety. Fine textured, juicy, sweet, crisp, aromatic. Good for eating fresh and cooking. Originated as a chance seedling in 1811 at an orchard Ontario, Canada. In 1868 the McIntosh first came to Newport, Vermont. A descendent of John McIntosh planted McIntosh in his Berlin, Vermont orchard in 1870. First printed reference to Vermont Mac appeared in 1876.

Redmax: McIntosh type with more color.

Gala: An attractive red-blush over yellow background. Flavor is distinctly sweet and crisp. This New Zealand apple originated from Kidd's Orange Red and Golden Delicious cross.

Cortland: Red with pure white flesh. Moderately juicy and fairly sweet. Use for salads, eating fresh and cooking. Developed 1898 at Geneva, New York.

Redcort: Develops a deep rich bright red finish. Developed in New York's Hudson Valley. Used for salads, eating fresh, and cooking.

Honeycrisp: Crisp, juicy, rich flavor. #1 in taste panels. Outstanding for crisp flavor and long shelf life.

Liberty: A medium-sized red apple with yellow flesh. Crisp, juicy and flavorful. Cross between between a Macoun and an experimental variety. Introduced in 1928 by New York Agricultural Experimental Station. Scab resistant variety.

Macoun: Flesh is white, firm and juicy. Superior flavor. Dark purplish red blush over green ground color. McIntosh and Jersey Black cross. Introduced in 1923 by the New York Experimental Station.

Red Haralson: Tart, crisp and juicy. Great for eating fresh and baking. Introduced by the University of Minnesota in 1923. Seedling of Malinda.

Jonagold: And excellent sweet-tart apple for eating fresh, pies and desserts. A Jonathan and Golden Delicious cross. Released in 1968 by New York Geneva Station.

Rhode Island Greening: A tart, medium-size round fruit. Unsurpassed for cooking and baking. Started from seed in the 1600's at Greens End, Rhode Island.

Ruby Mac: Great eating apple and for applesauce. They have a tart-sweet flavor and are a beautiful red apple all shined up. If used in pies it is best to mix with another apple since Ruby Mac break down easily when cooked.

Yellow Bellflower: White flesh is crisp and firm, with a sweet flavor offset by a hint of tartness. Good for eating fresh and cooking. Keeps short term fairly well. Originated along Crosswicks Creek in Burlington County, New Jersey sometime in the 1700's

Empire: Truly an outstanding apple!!! Firm, juicy and crisp. Moderately sub-acid flesh. An excellent eating apple. McIntosh-Delicious cross. Introduced by N.Y. State Experimental Station in 1965.

Cameo: An excellent eating apple. Firm and crisp, keeps well. Bright red stripe over creamy background. A chance seedling discovered near Dryden, Washington in 1983.

Idared: A dual purpose apple suitable for eating and cooking. Crisp yellow-green flesh is a bit tart and aromatic. Introduced in 1942 by the Idaho Agricultural Station.

Crispin (Mutsu): A very popular late season apple. Firm, dense and juicy. Distinctive sweet-tart flavor. Excellent dessert and eating apple. Keeps very well!!! Developed in Japan in 1930.

Red Delicious: The Red Delicious grown on Islands have a distinctive, snappy taste. Highly aromatic and juicy. A favorite for eating fresh. Originated in Iowa in 1881.

Northern Spy: Crisp, juicy, and tart. Contains a super abundance of vitamin C. For eating and cooking. Excellent keeper! Chance seedling. Originated in 1800 at East Bloomfield, New York. Introduced in 1840.

Red Spy: Similar to Northern Spy. Other information not available.