Our Apples
| Apple Name | Description | Ripening Dates* |
|---|---|---|
| Ginger Gold | A Crisp, sweet eating apple. Good for Apple sauce though not recommended for Pies | Labor Day Weekend |
| Gala | A firm, sweet eating apple. Suitable for baking though; Recipe sugar reduction recommended when using | 1st to 2nd week Sept. |
| MacIntosh | School Lunch Favorite. Firm, crunchy and slightly tart. Suitable for light baking. | 1st to 2nd week Sept. |
| Cortland | Similar to MacIntosh with a firmer texture. More suited for baking over Macs. | 2nd to 3rd week Sept. |
| Macoun | A crunchy apple with a firm white flesh. Extreamely juicy. Slightly tart dessert apple. | 3rd to 4th week Sept. |
| Red Delicious | A deep red apple with a sweet tasted. Tends to soften when over ripe, not recommended for Baking. | 3rd to 4th week Sept. |
| Golden Delicious | Colored a Rusty yellow with a delicate and sweet flavor. | 4th Week Sept. 1st week Oct. |
| Jonagold | Extremely tasty eating apple with a crispness that makes it well suited for baking as well. | 1st to 2nd week Oct. |
| Crispen (Mutsu) | A large tart apple with a firm and Juicy texture. Excellent for Baking. | 1st to 2nd week Oct. |
| Norther Spy | A great apple for applesauce or pies, noted for its high vitamin C content. | 1st to 2nd Week Oct. |
| Stayman Winesap | A very firm and juicy apple, favored over the Granny Smith for its texture and loved by those who enjoy tart apples. | 2nd to 3rd week Oct. |
| Rome | Has an extremely firm texture making it perfect for baking of any sort. | 2nd to 3rd week Oct. |
| Cameo | Extremely aromatic, slightly tart, flavor making it a great choice for an eating/dessert apple | 2nd to 3rd week Oct. |
| * - Note: Ripening dates and availability are dependant upon weather conditions and crop yeild. | ||