Portfolio

/Portfolio/

Twenty Ounce

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  • Heirloom variety
  • Pale yellow flesh
  • Firm, juicy, tart flavor
  • Excellent for cooking
  • Harvest time: Early September

Wolf River

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  • Very large apple
  • Good for baking
  • Very limited availability
  • Harvest time: Early October

Golden Delicious

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· Mild sweet flavor
· Juicy
· Crisp, light yellow flesh
· Excellent for eating, salads and sauce
· Good for pies, baking and freezing
· You can cut down the sugar in pies and sauces made from Golden Delicious apples.
· Harvest time: late September

Granny Smith

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· Pleasantly tart flavor
· Firm, crisp flesh
· Good for eating, baking, salads, pies and freezing.
· Keeps shape when cooked
· Harvest time: late October

Golden Russet

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  • Heirloom variety
  • Great for cider
  • Sweet, soft flesh
  • Russeted skin
  • Keeps extremely well
  • Harvest time: Early October

Suncrisp

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  • Excellent eating apple
  • Juicy, firm flesh
  • Crisp/Spicy flavor
  • Excellent for sauce, baking
  • Good for pie
  • Harvest time: Mid-October

Grimes Golden

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  • Good eating apple
  • Makes great cider
  • Firm, yellow flesh
  • Crisp, sweet, juicy
  • Harvest time: Mid-September

Mutsu (Crispin)

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· Sweet yet very refreshing
· Very juicy
· Super crisp
· Excellent for eating, sauce, baking and freezing
· Good for salads and pies
· Crispin favorite roast.
· Try Crispins for roasting whole apples or thick slices.
· Harvest time: mid-October

Jonagold

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· Honey sweet with a hint of tartness
· Juicy
· Crisp, creamy yellow flesh
· Excellent for eating, salads, sauce and baking
· Good for pies and freezing
· Jonagolds make great fried apples. Simply sauté in a little butter and add a little cinnamon.
· Harvest time: early October

Jonathan

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· Crisp and juicy, tart flavor
· Excellent for eating and baking
· Good for salads, sauces, and pies
· Harvest time: mid-September