We are CLOSED for apple picking. See you in 2025!

  An early summer apple! Tree bears crops of medium to large fruit with a sweet-tart taste and a crisp, breaking flesh. Fruit features canary-yellow skin with a slight pink blush. Excellent for cooking, sauce, and eating fresh. 

Extremely hardy high-quality mid-late summer dessert apple. Medium-sized blocky round fruit covered with red stripes and blush. Juicy and crisp with a well-balanced acid/sweet flavor.

Michael Phillips, New Hampshire orchardist and author of The Apple Grower, said to me, “When you tree-ripen Zestar, it’s fabulous.” Northern Maine orchardist Steve Miller added, “That’s an impressive apple. From the standpoint of appearance and quality, they’re first rate.”

 Idared, October: Savor the old fashioned goodness of baked apples, especially Idareds, which hold their shape perfectly and look beautiful on the table. Developed in Idaho, it's a cross between two old time NY apples, Jonathan and Wagner, first raised in Penn Yan in 1791. Sweetly tart and juicy, great for sauce, cooking, eating, baking and storage.

This beautiful pure crimson red apple was developed in cooperation between the University of New Jersey, Purdue University, and The University of Illinois in the early 1970s and released in 2005. The flesh is firm, crisp, and very white with a tart and lightly spicy flavor. The apple stores well in the refrigerator lasting for several weeks. Crimson Crisp is a wonderful eating apple, slow to brown, and would be a great addition to a salad or sandwich. If you are a juice or cider maker this is the apple for you.

 Round medium-sized russet fruit. Excellent eating; keeps all winter and well into spring. One of the best apples dried.

The champagne of cider apples, ripening late in fall when the best sweet cider is ready to be made: sweet, balanced, thick and smooth. Also recommended as a sharp component for fermented cider.