Meyer Lemons -- grown right in our organic orchards
Organic Peaches --We also have fresh tree ripened organic Peaches from July 10th, till they’re all gone. White and Yellow flesh freestone peaches.
Apple juice --Try our delicious apple juice, home made from fresh washed apples carefully blended for the best taste possible. Available in season in the following size containers. Gallons, half gallons and pints
Apple Varieties listed by release dates that we have available at our fruit stand, and some are available at the Farmers Markets we attend.
Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.
July 25--Gravenstein -Tart, Juicy, Excellent all purpose early apple The Gravenstein apple is considered by many to be one of the best all-around apples with a sweet, tart flavor and is especially good for baking and cooking. It is picked in July and August and is known as a good cooking apple, especially for apple sauce and apple cider. It does not keep well, so it is available only in season.
Aug. 15-- Macintosh - Tart and firm, excellent eating and sauce apple The McIntosh Red (or McIntosh, colloquially "Mac") is an apple with red and green skin, a tart flavor, and tender white flesh. It becomes ripe in late September. It is traditionally the most popular cultivar in New England and Eastern Canada, well known for the pink sauce unpeeled Macintoshes’ make. Many consider it a superior eating apple and well suited for applesauce, cider, and pies. It is extremely common to find this apple packed in children's lunches across North America owing to its small to medium size and longstanding reputation as a healthy snack.
Aug. 25--Gala - Sweet and very Juicy They are a cross between a Golden Delicious and a Kidd's Orange Red. Gala apples are small and are usually red with a portion being greenish or yellow-green, vertically striped. Gala apples are fairly resistant to bruising and are sweet, grainy, with a mild flavor and a thinner skin than most apples. Quality indices include firmness, crispness, and sweetness.
Aug. 25--Sansa - Japanese Variety Sansa’ originated from a cross between ‘Gala’ and ‘Akane’. Sansa’ is a small to medium sized apple tending to size up late in its development. Shape is conical-round, similar to Gala. The Sansa has a bright-red stripe on blush on a yellow-green background. The background color pales just before harvest giving the red overcolour its bright appearance. Some russet occurs around the stem region. Flesh color is green-white. Fresh fruit has firm but tender flesh which is juicy and particularly sweet for the season. The overall eating quality is very good. Tree-ripened fruit are of superb quality
Sept. 1--Winter Banana
– Greenish Yellow – Red cheek – Slight Banana Taste, Winter Banana apples are
an heirloom Variety.
Apples are pale yellow with faint pink blush. The flavor is a nice combination of sweet and tart, with a definite banana aroma and very dense & crisp texture Winter Banana.
Usage: Winter banana apples can be eaten out of hand, but their dense texture makes for a better eating experience when sliced - pairing with a cheese would be an excellent choice. The tart-sweet flavor of this apple also makes it an excellent cooking apple.
Sept. 10--Mutsu - Green – (also known as Crispin) was introduced in 1948 and is a cross between the Golden Delicious and the Indo apple varieties first grown in Japan, and named after the Mutsu Province of Japan, where it was presumably first grown.
Sept. 10--Spartan – The Spartan is notable for being the first new breed of apple produced from a formal scientific breeding program.] The apple was supposed to be a cross between two North American varieties, the McIntosh and the Newtown Pippin, but recently, it was discovered through genetic analysis that it didn't have the Newtown Pippin as one of the parents and its identity remains a mystery. The Spartan apple is considered a good all-purpose apple. The apple is of medium size and has a bright red blush, but can have background patches of greens and yellows. Spartan is a good apple because it looks good, it tastes good, it's firm, and when you put it in cold storage and keep it for seven or eight months, you can take it out, and cut it open, it still looks nice and white inside. And when you put it in controlled atmosphere storage, you can take it out after 10 months, and you wouldn't know it hadn't been just picked.
Sept. 10--Jonathan – Old Variety – Their flavor is a unique blending of sweet and tart and their appearance combines light red stripes over yellow or deep red. The Jonathan apple is a medium-sized sweet apple, with a strong touch of acid and a tough but smooth skin. Jonathan is the ideal all-purpose apple. It is an excellent choice for snacking, cooking and baking.
Sept. 10--Red Delicious – Sweet and Juicy: Excellent for Salads and Eating Fresh. This most widely recognized of all U.S. apple varieties originated in Iowa in the 1870s. This sweet, crispy, juicy apple varies in color from striped red to solid midnight red. Western Red Delicious is elongated in shape, with pronounced "feet"; Eastern-grown Delicious is more round. This apple is best eaten fresh or in salads. Red Delicious apples are available year round, starting in September.
Sept. 10--Fuji, early variety – Sport of B.C. 2, Early, Red color, It is a cross between two American apple varieties, the Red Delicious and old Virginia Ralls Genet (sometimes cited as "Rawls Jennet") apples.
Sept. 20--Striped Delicious – Striped Red – old fashion Flavor
Sept. 20--Golden Delicious – Sweet – excellent All Purpose Apple Medium-to-large pale yellow or yellow-green apple that is mild and sweet. Yellow tender skin; elongated shape, 5 bumps on bottom; yellowish flesh; tart to sweet tastes; firm, keeps shape when cooked. They are high in vitamin C and therefore resist browning. They will store for 3-4 months fairly well in a very cool location but spoil fast at room temp. The Golden Delicious (or Yellow Delicious, as it is sometimes called) was discovered in West Virginia in 1914, when it was called Mullin's yellow Seedling. Although it is crisp when harvested in September and October, its pale flesh often becomes dry and soft. Its skin shrivels when not kept under refrigeration. Particularly desirable for snacks, fresh desserts, and salads, the Golden Delicious is a good all-purpose apple.
Sept. 20--Fuji- The Fuji is an apple cultivar developed by growers at the Tohoku research station in Morioka, Japan in the late 1930’s and brought to market in 1962. It is a cross between two American apple varieties, the Red Delicious and the old Virginai Ralls Janet apple. Fuji’s contains between 15% to 18% sugar and has a dense flesh, making it sweeter and crispier than many other apple varieties. Fuji’s also has a very long shelf life compared to other apples, even without refrigeration. When refrigerated, Fuji apples can last up to 5/6 months.
Sept. 20--Braeburn – New Variety – Tart Sweet Taste, This apple originated in New Zealand in the early 1950s, as a chance seedling with Lady Hamilton and Granny Smith as possible parents. Now grown in the United States, Braeburn is a multipurpose apple good for all types of apple uses. Its color varies from orange to red over a yellow background. This crisp, juicy apple has a rich, spicy-sweet flavor
Sept. 25--Newtown Pippin – Green - Sometimes Yellow – Very Firm – Pie Apple – Tart and Juicy The reputation of the Pippin was, in part, established by its fine keeping qualities that endeared the apple to European consumers after a trans-Atlantic voyage. The green-skinned, yellow-fleshed Pippin is both sweet and tart; crisp and tender at the same time. The citrus-like aroma, some describe it as "piney," lingers in the mouth like a dear memory. This is "the prince of apples." The Newtown Pippin was the only American fruit to achieve lasting fame and fortune in England.
Sept. 25--Jonagold – A cross between a Golden Delicious and Jonathan. They form a large sweet fruit with a thin skin. The coloring is bright red over gold. The Jonagold apple is very good for eating fresh and excellent for sauce, pies and salads. These apples are best soon after harvest, as they do not store well, and have a tendency to soften during cold storage
Sept. 25-- Red Winesap – Medium size apple, with a thick red skin and crisp, crunchy, and juicy flesh. The flavor is sweetly tart with a winy aftertaste. Juicy and tart yellowish flesh covered with a deep red skin. This all-purpose apple has good keeping qualities. Thought to have originated in New Jersey in the late 1700s, Winesap is one of the oldest apples still in commercial production (Newtown Pippin is the other). It is an excellent all-purpose apple.
Sept. 25—Bellfleur, or Summer Bellfleur or Yellow Bellfleur– Excellent cooking and cider variety. Good dessert apple later in season as flavor develops with time. Large to medium-sized fruit. Smooth, lemon yellow skin blushed red to red-orange. Juicy and aromatic. Tart, Try this for Apple Sauce
Oct. 1--Stayman Winesap – Crisp Wine Taste – Old Variety (1866) is a large to medium apple with a dull red skin often covered with a light russet. The flesh of the fruit is very light greenish-yellow with a crisp texture and a tart, wine-like flavor. This variety is particularly known for applesauce and apple butter, and the fruit stores well. The apple is hard, crunchy crisp, juicy and slightly tangy. Besides being a great eating apple, it holds its shape in pie baking without turning into apple sauce.
Oct. 1--Honeycrisp – new Variety This honey of an apple has a honeyed, mild flavor and crispness deemed explosive. Crispy, juicy and sweet, this popular newcomer is a cross between a Macoun and a Honeygold. Honeycrisp's skin is a distinctive mottled red over a yellow background, with coarse flesh. This apple is good for snacking, salads and sauce-making, and stores well. Honeycrisp is college educated, developed by the University of Minnesota. Harvested beginning in September, supplies are limited but growing.
Oct. 1--Arkansa Black – Firm Apple with excellent Taste Medium sized apple with a deep black-red, glassy skin and yellowish flesh. It's tart and sprightly flavor is great fresh or cooked, especially as applesauce. A very good keeper, it will last up to 8 months in a refrigerator.
Oct. 1--Pink Lady – New Varity, Very good tasting Apple Notable for its hot pink skin color and lily white flesh, this Southern Hemisphere native is now growing stateside. A cross between Golden Delicious and Lady Williams, crunchy Pink Lady has a unique sweet-tart flavor described as "Gala with a zing!" Pink Lady is great for snacking, slicing or dicing on a salad, and for baking. This lady makes her debut in mid-October, one of the last varieties to be harvested.
Oct. 1-- Pearmain, or white Winter Pearmain – Old, old variety, Excellent keeping Oldest known English apple. Light green fruit turns pale yellow with waxy dots. Crisp, tender, juicy, aromatic flesh. Medium in size and round to conical in shape, the pale-yellow skin is flushed irregularly a brownish-red and covered with russet dots. The skin is waxy and tough. The yellowish-white flesh of this dessert apple is crisp, juicy and tender with a subacid flavor that approaches being sweet.
Oct. 15--Granny Smith – Tart – Usually used for Pies This Australian native was discovered in 1868 as a chance seedling by "Granny" Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannies’ are known for their distinctive green flesh, which sometimes bears a red blush, and their very tart flavor. An all-purpose apple, Grannies’ work equally well as a snack or in pies and sauce. U.S. Granny’s are harvested beginning in August, and are available year-round.
Oct. 15--Cameo – New Variety – Red Delicious Cross, This new apple with an old-world name was discovered as a chance seedling in the late 1980s in Washington State. Cameo® makes its cameo appearance beginning in October. It bears red stripes over a cream-colored background. Extra-crispy Cameo has a sweet-tart taste. This apple resists browning, making it a natural choice for salads and fruit trays. Cooks, please note that Cameo's extra-denseness takes a bit longer to cook.
Oct. 15--Hauer Special – Late Season – Good Keeper Described by tasters as spicy, clove-like, and sweet, the Hauer Pippin is a round to flat-round, medium to large apple with a thick skin that blushes a rich red very late in the season. The creamy to yellowish white flesh is juicy with very high sugars and relatively low acidity even after several weeks of storage.
A few sources of information