Bonnie's Best - Sept 24 Fruits are large with attractive pale red striping. Flesh is creamy color, crunchy, tender, juicy and slightly tart. Keeps well in storage. Top notch for pies, canning and fresh use.
Large, green apple. Flesh is dense and tart. Good keeper. Good for cooking. Golden Russet x Alexander; Wisconsin, 1872.
An antique variety that is very sweet, tender and rich. The skin is light yellow, faintly russeted. Good for cooking, eating and cider-making. Believed to be Sweet Greening x Russet cross from about 1822.
An old variety that originated near the Wolf River in Wisconsin at about the close of the Civil War. Best know for its LARGE size. Primarily used as a cooking apple. Probable seedling of Alexander; Wisconsin, 1875.
The Frostbite™ Apple packs a punch. It's almost tangy, very sweet, and juicy. Biting into a Frostbite™ is almost like biting into a piece of sugarcane. Savoring its juice tastes almost like molasses melting in your mouth. By its late harvest season, Frostbite™ fruit is only about 2 1/2 inches in diameter. Its firm and juicy, cream colored flesh, delivers small, intensely sweet bites. This apple is great for making cider. Keep 3 to 4 months refrigerated.
Very firm, crisp texture with a tart, rich flavor. Purdue Research Foundation 2006.
Excellent dessert apple. Flesh is white, firm, and very high quality. Crisp texture and well-balanced flavor. A roadside favorite. McIntosh x Jersey Black cross developed at the New York State Agricultural Experiment Station in Geneva and introduced in 1932. **Diane's FAVORITE apple!**
Greenish yellow, medium firm, juicy, very sweet flesh; mildly subacid flavor. Pleasant for eating, good dessert and cooking apple. Short storage life. Duchess Oldenburg x Starking Delicious; North Dakota University, introduced in 1980.
Skin color is a green ground, flushed with red stripes where not shaded, and it produces fairly late in the season. The white flesh is juicy, crisp and mildly sweet with a rich, aromatic sub acid flavor, noted for high vitamin C content. Its characteristic flavor is more tart than most popular varieties, and its flesh is harder/crunchier than most, with a thin skin. It is commonly used for desserts and pies, but is also used for juices and cider. The Northern Spy is also an excellent apple for storage.
Literally JUMBO! Weighs up to 2½ pounds! Get your pie crust ready—just one of these giants makes a heavenly pie.
Creamy white juicy, moderately sub-acid flesh. High quality. Also good for cider. McIntosh x Red Delicious; Geneva, New York 1966. **Farmer Jared's FAVORITE APPLE!!!**
Flesh is crisp, yellowish, moderately fine-grained. Fresh cider flavor. Very good quality cooking, eating, and baking apple. Keeps well. Open pollinated seedling of Vandevere found in Pennsylvania about 1837.
Rebella, aka "Bella"
RebThis large, elongated red apple has a pleasing combination of sweet and tart flavors. It ripens in late September and is resistant to scab, mildew, fire blight, cedar apple rust, and red mite.
Crisp, juicy flesh on the coarser side of fine-grained. Very similar flavor to the Golden Delicious - sweet, mild, and rich. Often referred to as the 'Improved Golden Delicious.'
Flesh is juicy and crisp. Flavor is an outstanding balance of sweet and tart. Excellent for fresh eating and cooking. Good storage life. Red Duchess x Red Delicious; University of Minnesota, introduced 1964.
Official Ohio State apple. Large flattened fruit. Yellowish green skin flushed and streaked dark red with russet spots. Firm, coarse, juicy creamy white flesh. Slightly acid flavor. Very good cooking and dessert qualities. Best after Christmas when it develops it's fruity aroma.
A Crispin/Mutsu, Golden Delicious type apple with good flavor. One of our new varieties that is quickly becoming a customer favorite. Golden Delicious x Indo; Japan.
Crisp texture with a sweet, almost buttery taste. Sharon x Connell Red cross released by University of Minnesota in 2006.
Hard and crisp with a complex tart flavor. Good for fresh eating and cooking. Especially good pie apple. Released by University of Minnesota in 1922.
Great fresh eating apple. Best for baking. Keeps it's shape when cooked. Superior dessert and cider apple. Robust and bright flavors. Cross between two heirlooms Yellow Newtown Apple and an Esopus Spitzenburg.