Growing apples takes all year. If you look closely, you can even see the promise of next years’ apple at the tip of each branch. It is a wrinkly little bud that will become the apple which you might eat a year from now, so be careful when you are picking! If you pull off those buds you are removing next years’ fruit.
Handling Apples (and our other fruit)
The more pressure you use to pick an apple off the tree, the more likely you will bruise it. Hold the apple in the palm of your hand and lightly grasp the apple. Roll the apple up towards the sky until the stem breaks from the tree. Place it into your bag carefully.
Handled and stored properly apples can have a storage life of 90 days or more. Store your apples in the refrigerator, that way they’ll last up to 10 times longer than if left at room temperature. Remember, apples absorb odors easily, so keep them away from smelly foods!
Growing an apple tree is much more complicated than planting a seed in the ground. Since apples do not grow true to their seeds, young trees that have been grown in a nursery from cuttings are transplanted to the orchard site. These trees have a desired apple variety grafted (attached by tissue splicing) onto a root stock selected for characteristics of size and vigor. Most apple trees in our orchard are on dwarf stock (these are the smaller trees that you’ll see around the orchard), allowing for more efficient use of valuable land and labor. You can still find some old stock in the main orchard. We refer to it as our “nostalgia block”. It takes about 3 to 4 years after planting for any apples to be produced from a newly planted tree. Apple trees can live for over 100 years.
A Year in Apples…
A number of agricultural meetings and conferences take place. We try to attend most of them, we always learn something!
In early February the crew starts the job of pruning all of our apple trees. Branches are cut off to allow for better sunlight to reach the fruit. Our crew has to look at a tree that has no leaves and try to imagine it fully leafed out and loaded with apples in order to know where to make the best cuts.
Very cold temperatures (below zero F) can damage the roots if we have no snow cover. Snow is an insulator and keeps the ground at just below 32 degrees. The winter of 2003/04 we had a cold snap, -20 for a week with no snow, and we lost around 1,000 trees during the spring and summer. In 2005 there were still signs of trees that were affected by that one cold snap.
The cuttings from the trees are put in the middle of the rows. When the ground is somewhat dried, we run over them with a mower to “recycle” them back into the soil. Extra chips are spread under newly planted trees as a mulch to keep weed growth down and put nitrogen and carbon back into the soil.
The stone fruit trees are pruned in the spring.
In mid-May the apple trees come into full bloom and are covered in apple blossoms. It is quite a beautiful site to see. In order for the apple blossoms to become apples, they must be cross pollinated (the pollen from the blossom of one variety must travel to the blossom of another variety before fertilization can occur). If we do not have our own beehives, we rent about 10 to help the wild pollinators in this process of cross pollination. Cold and rainy spring weather can affect the bees as they tend to hang out in the hives until it warms up and stops raining. This can affect the apple crop if it rains a lot during bloom. Frost is also a potential enemy during bloom and could destroy the entire crop.
After pollination occurs and seeds begin to develop, the petals from the blossoms fall off, the eating part of the apple starts to grow. There are generally too many apples on the tree so we thin many of them off, either chemically or by hand.. This process lets the tree put more energy into fewer apples, and we end up with larger apples rather than a lot of smaller ones.
We practice Integrated Pest Management (IPM) in the orchard, monitoring and treating for pests and diseases that will threaten the crop. For instance, for apple maggot, we place apple-red spheres coated with a sticky substance around the perimeter of the orchard blocks. Once a week we count the apple maggot flies stuck on the red spheres. When the number of flies reaches a certain threshold (so many bugs per sphere,) the trees are sprayed to keep these pests from laying eggs in the ripening apples. This particular pest makes the apples unmarketable. Chemicals are expensive and they take labor to apply. The less spraying we do the better for everyone. We spray at night or in the early morning to protect our pollinators as much as possible. (see About Us for more on our spray policy)
Some summer pruning is done to remove fully developed leaves and get maximum sunlight to the apples. Root suckers (shoots at the base of the tree) are cut so the tree puts more energy into the apples. Summer carries the risk of hail during thunderstorms. Hail will dimple, cut and/or bruise the apples. We hold our breath every time a thunderstorm passes!
Harvest – Fall
Mid to Late August we open up for early apples and continue picking different varieties of apples until late October.
Once we close, all the orchards are mowed, the raspberry patch is mowed off, the corn maze is mowed and chopped up, all the growing fields are harrowed and planted with a cover crop, any cover plastic and drip tape are removed and discarded.
Our equipment is winterized and stored in one of the barns. Then it’s time to catch up on paperwork and before you know it, Thanksgiving is coming up! We find ourselves getting ready for the holidays and enjoying a little rest and relaxation. We finally have a chance to look back on the previous year and start planning for the one to come!
Sign ups for our CSA start around April/May each year. Because our CSA has become so popular we give last years CSA customers the option of signing up for the current years CSA first. After a few weeks we offer it to those who are subscribed to our newsletter. Because not everyone pays (changed their mind) we start a waitlist once all shares are spoken for.
Community Supported Agriculture (CSA) means that you (the community member) pay us (the farmers) a share of the costs associated with growing this year’s crop prior to the growing season. In return, we share with you the best we have to offer: a continuous weekly supply of fresh, locally grown, fruit picked at the peak of flavor.
The Mixed Fruit CSA runs from early-August through October, for 12 weeks.
There are two different sizes., 1/2 peck bag containing around 5 pounds of fruit and a 1/4 peck bag containing around 2.5 pounds of fruit.
Pickups are on Friday at the farm after 10:00 am and throughout the weekend.
Each CSA member receives a 10% discount card good on any extra fruit (already picked or pick-your-own) and cider in the Farm Store.
We’ll remind you each week via the CSA E-Newsletter and what fruits you will find in your bag.
Approximate harvest dates and Descriptions
Harvest dates are estimates. They can change from year to year. Descriptions here are derived from information found in various nursery catalogs, on the website Orangepippin.com, in Joan Morgan’s and Alison Richard’s The Book of Apples, and in George Stilphin’s The Apples of Maine. Each is offered with a hefty dose of personal experience gained by growing these varieties on our farm.
<> Recently planted – limited or no production
* Heirloom Varieties
*We will have NO Peaches, Nectarines or Plums in 2023 due to the extremely cold temperatures in February known as the Polar Vortex.
Vista Bella – early August
Developed at Rutgers University in New Jersey, USA, in the 1950s. The name “Vista Bella” (beautiful view) comes from the Guatamalan highlands where it is also grown. The flesh is light and juicy, and this apple is very easy and enjoyable to eat. If you have been surviving on old supermarket apples stored from the previous season, then Vista Bella is a revelation, with its full-on taste of the summer. Keep refrigerated as it ripens extremely fast.
Jerseymac – mid August
Also developed at Rutgers University, the Jerseymac was introduced in 1971. It is a Melba – Julyred cross. It looks similar to McIntosh, but ripens a month earlier. Jerseymac is one of the earliest apples we grow. It means the first fresh apple pie of the season! Once picked the apples should be eaten within a couple of weeks. They should be kept refrigerated. Makes good applesauce.
Summer Mac/Paulared – mid August
Found in Michigan in 1960 by Lewis Arends, the Paulared was introduced in 1968. He named the apple after his wife, Pauline. McIntosh type but ripens earlier, bright red apple with creamy white flesh. More recently rebranded as Summer Mac, these apples are suitable for both eating fresh and cooking, although they become extremely soft when cooked, which suits them to some dishes (applesauce).
Pristine -mid August
Pristine is a yellow apple with smooth, glossy skin, introduced around 1995 through the PRI breeding program which is a collaboration between Perdue, Rutgers and the University of Illinois to develop varieties that are more disease resistant. The fruit is high in sugar content with very good keeping quality for an early season apple. It is somewhat tart, but excellent for cooking or eating fresh.
Zestar – late August
Zestar! is a early season apple that comes from the University of Minnesota breeding program, the same program that brought us Honeycrisp (and yes, the “!” is trademarked into the name!). The flesh is white with a crisp texture and sweet-tart flavor, and a nice texture for cooking. This has become one of our favorite early season apples.
Dandee Red -late August
This variety sprang from a limb mutation of a Paula Red/Summer Mac tree. Dandee Red is a 100% red blush apple with crisp, creamy white flesh. Flavor is pleasingly tart.
Gingergold – late August
Gingergold was discovered as a chance seedling growing near a Golden Delicious orchard in Virginia in the 1960s. It is possibly a cross between a Golden Delicious and a Pippin. The color, shape, and distinctive long stalk all identify it as a relation of Golden Delicious, yet it has a much earlier season – ripening in mid/late August. It is a good keeper and will last several weeks in the fridge. It is equally good for eating fresh or processing. Gingergold is generally considered one of the best early-season apples, we certainly think so!
Chestnut Crabapple – early September
Did you know that not all crabapples are sour? Developed at the University of Minnesota in 1946, the Chesnut crab produces 2″ pale yellow crabapples with streaky red blushes and some russeting. Creamy white flesh is fine-grained and crisp, with a sweet, nut-like flavor that is great for fresh eating, cooking or making jams. This tree serves as an excellent pollinator for other apple varieties in our orchard.
Hyslop Crabapple – early September
This variety is very tart, it is great for jelly and cider. Large, 2+ inch, brilliant red or purple fruit with blue bloom. This tree is another one that helps pollinate our other apple varieties.
McIntosh – early September
The first McIntosh tree was discovered by John McIntosh in Dundela, Ontario, Canada around 1811. The original McIntosh apple tree, the only one of several seedlings on his land to survive, eventually lead to Dundela becoming known as McIntosh Corners and a monument now marks the site of the original tree, which survived until 1908. The McIntosh apple was introduced into Maine between 1875 and 1880 and, at first, was not well liked on account of its susceptibility to scab (a fungal disease). In 1885, it was proved both of good quality and hardy in Aroostook County. It also proved to be a good market apple and, by 1910, was being planted heavily. It eventually became the premier market apple in the state. The hardiness and good bearing qualities of the trees and the excellent quality and good color of the fruit made McIntosh the standard by which all other apples in Maine are judged even to this day. Our apple pies are almost always made with McIntosh apples. It cooks to sauce quickly as well.
Cortland -early September
USA raised in 1898 in New York as a Ben Davis and McIntosh cross, the Cortland apple was introduced in 1915. It keeps its shape well when cooked, and the white flesh doesn’t brown when sliced making it a standout for fruit salads, dipping, or eating with a plate of sharp cheddar cheese. Cortland is another popular variety in Maine. According to many of our customer, Cortlands are the “only” apple to make a pie with.
Blondee -early September
Blondee is a new, long-storing yellow apple variety that ripens five days before Gala. Blondee was discovered by orchardists Tom and Bob McLaughlin of Portsmouth, Ohio. Firm flesh with some resistance to browning.
Gala -early September
Introduced from New Zealand in 1934, Gala is a Kidd’s Orange Red – Golden Delicious cross. A sweet crisp flavor and texture makes it good for salads and sauces.
Jonathan -mid September
The Jonathan apple was first discovered in 1826 as chance seedling on the farm of Philip Rick in Woodstock, New York. Thought to be a seedling of Esopus Spitzenburg, this American heirloom variety was once one of the most important comercially-produced apples in the U.S. It has since lost popularity, but is a parent to many newer varieties such as Jonagold.
Honeycrisp -mid September
Honeycrisp was developed by the University of Minnesota and introduced in 1991. It is a Macoun – Honeygold cross. These beauties are quickly becoming a new American favorite. Mellow, sweet and fragrant, crisp and juicy. Holds shape for baking and really is sweet as honey!
Fuji – mid September
Developed in Japan in 1939, the Fuji apple is a Ralls Janet – Golden Delicious cross. Fuji is surely one of the more attractive modern apple varieties. The flavor is predominantly sweet and very refreshing (especially if slightly chilled).
Empire -late September
Empire was developed at Cornell University in New York state in the 1940s, and its parents are classic old North American varieties: Delicious and McIntosh. It is an ideal lunch-box apple, not least because it has the classic shiny redness and does not bruise easily. Although Empire can be stored for a short period, it is best when eaten straight from the tree.
Macoun -late September
Another New York state variety, the Macoun was introduced in 1923 as a McIntosh – Jersey Black cross. Named after Canadian fruit breeder W.T. Macoun, this apple has a very strong following and is an excellent, extremely crispy, eating apple. It is by far one of our most requested varieties! Many use Macouns for cooking, but they are excellent fresh eating apples, too.
Spencer – late September
Discovered in Canada around 1926, Spencer is a Golden Delicious – McIntosh cross and is excellent for fresh eating.
Golden Delicious – late September
Originally known as Mullins’ Yellow seedling, Golden Delicious was renamed by Missouri apple breeders and distributors, the Stark brothers. Found in 1890, by Anderson Mullins in Clay County, West Virginia, this apple is possibly a seedling from a Grimes Golden tree. It began its rise to fame after Mullins sent fruit to Stark Brothers Nursery in Missouri in April of 1914, telling them of its excellent keeping qualities and heavy crops. Paul Stark was impressed enough to come and inspect the tree which he eventually bought for $5,000. He erected a cage around it to prevent anyone else taking grafts and paid $100 dollars a year for its maintenance. The tree survived until 1958, and was honored with photographs on centennial issue of Clay County bank checks. Golden Delicious keeps its shape when cooked and has a sweet, but very light flavor. It is wonderful both fresh and in salads.
Jonagold – late September
Developed in 1943 in New York and introduced in 1968, Jonagold is a Golden Delicious – Jonathan cross. This variety holds its shape for cooking and is also good fresh and in salads.
*Cox Orange Pippin – late September
This is the classic English apple, often regarded as the finest of all dessert apples (fresh eating apples). It arose in England in the 19th century as a chance seedling.
*Gray Pearmain – early october
Most likely found in Skowhegan, ME, before 1880, this apple is named after its grayish hue and distinct pear-like flavor. It is mentioned as being grown by C.A. Marston of Skowhegan in the 1885 Maine Agricultural Yearbook. Just a few miles away, Steve and Marilyn Meyerhans own The Apple Farm (Marilyn is a cousin of the McDougals). There were five or six Gray Pearmain trees in the orchard when Steve and Marilyn purchased it more than 30 years ago from Royal Wentworth, and those trees were already old. Unfortunately they never thought to ask the soft-spoken Wentworth about the apple. Its true origin may remain forever a mystery. These apples keep extremely well; eat them in the fall, winter or spring. They also produce excellent juice.
Crispin/Mutsu – early October
Developed in Japan in the 1930’s, Crispin is a Golden Delicious – Indo cross. Originally named Mutsu in 1948, this variety was renamed Crispin in 1968. This apple is good used in fresh in salads. When cooked it tends to keep its shape and sweet, light flavor.
Fortune – early October
Fortune, a cross of Empire and Red Spy, was introduced by Cornell University New York State Agricultural Experiment Center in 1995. It is an excellent fresh-eating, pie, and sauce apple that is ready for harvest in early October, and it has good storage life.
*Margil – early October
Margil is among the oldest of dessert apple varieties grown in England. This apple is one of a select group of varieties with a documented history going back more than 250 years. Although separated by at least 200 years, Margil is similar in flavor to Braeburn, and has no trouble holding its own against modern varieties.
*Bramley’s Seedling – early October
Bramley’s Seedling is the definitive English cooking apple, and in terms of flavor ranks as one of the world’s great culinary apples.
*Hudson’s Golden Gem – early October
Hudson’s Golden Gem was discovered among a dense group of bushes and trees in Oregon. Once discovered, it was quickly introduced in 1931 by the Hudson Wholesale Nurseries.
*Tolman Sweet – early October
Tolman was one of the first named varieties grown in Maine and is considered one of America’s oldest varieties. No one knows when and where it originated, but some think it may have been a cross between Sweet Greening and a Russet that was found growing in Dorchester, MA well before 1700. For many years it was considered the best winter sweet apple and was said to “stand any degree of cold.” This is a fine cooking apple, makes good jelly, an excellent apple for baking, stewing and making cider.
*Esopus Spitzenburg – early October
This highly respected American apple variety is named after the settlement of Esopus in Ulster County, New York, where it was found towards the end of the 18th century. It was rumored to be Thomas Jefferson’s favorite apple and an inspiration for the Waldorf Salad as it does not brown when cut. It was widely planted in the USA in the 19th century and used for both dessert and culinary purposes, but subsequently fell out of fashion. The apples have an excellent flavor, which improves with storage.
*Blue Pearmain – early October
Thought to be discovered in Middlesex County, Massachussetts in the 1700s, Blue Pearmain is one of New England’s most famous classic varieties. Beautiful medium to very large fruit is covered with a distinct blue bloom. Our number one favorite for baked apples, it also makes excellent pies and tarts. Blue Pearmains cook up to a yellow applesauce in a couple of minutes. This variety has been grown throughout much of Maine for well over 200 years.
<>Ambrosia – mid October
Ambrosia apples are a newer variety to the market, but they’re gaining popularity around the world. In the 1990s a chance seedling was discovered in the orchard of Wilfrid and Sally Mennell at Cawston, British Columbia Canada, and quickly became a national favorite.
This attractive, medium-sized apple has high gloss skin and colored 70% to 90% bright red blush with broad faint stripes on a cream to yellow background.
A perfectly ripe Ambrosia apple has floral notes like wildflower honey. These apples are exceptionally low in acid. They won’t taste tart or tangy, just mellow, and sweet.
Brock – mid October
Developed in 1933, Brock is a Golden Delicious- McIntosh cross bred at Highmoor farm, the experimental station for University of Maine cooperative extension. First designated as ME. 7-492, the selection was named Brock after Henry Brock, an apple grower from Alfred, Maine, who tested the variety in cooperation with the University of Maine. The Brock variety was released for public trial in 1966.
Red Delicious – mid October
The quintessential apple, Red Delicious was developed around 1870 from seedling rootstock, according to W.A. Taylor from the USDA. It arose on the farm of Jesse Hiatt in Peru, Iowa and was first named Hawkeye. In 1895, Stark Brothers Nursery renamed it when C.M. Stark bit into the apple he exclaimed ‘My that’s delicious – and that’s the name for it’. He spent $750,000 advertising what proved to be the ideal commercial variety, producing heavy crops of sweet apples that remained shiny, bright red no matter how long they stood out on display. The original tree was almost killed in winter of 1940, but a shoot grew up from the roots, and still stands protected by a fence. Best for crunching out of hand and in fruit cups and salads. Try a Red Delicious apple right from the tree, we guarantee it’ll beat the supermarket version!
Winesap – mid October
The earliest mention of the Winesap apple was documented in 1917 where it was noted as a popular apple for use in cider production in the state of New Jersey. It is rumored to originally have come over from Europe as a seed but the exact heritage of this apple is currently unknown. In the past it was mainly used as a cider apple which, over time, discouraged growers from planting it since juice apples fetch a lower price at the market when compared to popular fresh eating varieties. However, with the recent resurgence of interest in heirloom varieties and cider blends, Winesaps have been popping up in an increasing number of orchards.
*Black Oxford – mid October
This apple originated in Paris, Maine (Oxford County) around 1790. Black Oxford is not strongly flavored but has a good dense texture and a striking, deep purple color. Keep in mind, as is true for many older varieties, our Black Oxford trees tend to bear biennially, or every other year.
*Lady Apple – mid October
This petite variety was found in the ancient Forest of Api in western France in 1628. Throughout its history this variety has been used for decoration and adornment. It was popularly used by ladies to mask unpleasant odors, hence the name Lady Apple. The fruits are small but with a good aromatic flavor.
*Northern Spy – mid October
Northern Spy was discovered around 1800 in New York at the seedling orchard of Herman Chapin from seed brought from Salisbury, CT. Introduced in 1840, this apple was already listed as new variety of promise by the American Pomological Society in 1852. In our opinion, Northern Spies make THE BEST apple pie, period. It also keeps well without shriveling and holds its flavor to the last. As with some of our other heirloom varieties, our Northern Spy trees are extremely biennial, only producing a crop every other year.
*Baldwin – mid October
This apple was found aroun d 1740 on John Ball’s farm in Wilmington Massachusetts. Originally known as “Pecker” or “Woodpecker” because the tree was frequented by the bird, it was renamed in the early 1800’s as it became more popular. Colonel Loammi Baldwin was an engineer on the Middlesex Canal and his statue at North Wouburn is wreathed in apples and inscribed ‘Disseminator of the apple in honor of him called the Baldwin apple, which proceeds from a tree growing wild about 2 miles north of this monument’. Scions from the original Baldwin tree were brought into Maine by Captain Thomas Coolidge, a son-in-law of Mr. Baldwin in 1872. Baldwin was the leading apple in Maine for many years until a harsh winter in the 1930’s killed the majority of the trees in the state. McIntosh, for its cold-hardiness, became the new favorite. Baldwins store extremely well.
*Newtown Pippin – mid October
Newtown Pippin is one of the oldest American apple varieties. Well-known in the 18th century, it was probably raised as a seedling by early settlers on Long Island. To get a sense of how unusually old it is, it was introduced from the USA to England in the mid 1750s – making it an old variety even by English standards. Newtown Pippin was popularized by such well-known figures such as Thomas Jefferson and George Washington, and was very much an apple of its time. Newtown Pippin is best regarded as a “winter” apple, it is hard and unappetizing if eaten straight from the tree, instead it should be stored for 1-2 months to fully develop its flavor. Newtown Pippin is a notably versatile apple; excellent for eating fresh, cooking, and for juicing and hard cider. We only have a few trees of this variety and they bear every other year.
*Ashmead’s Kernel – mid October
As a small, misshapen green apple discovered in 1700’s England, Ashmead’s Kernels are not especially attractive. Yet appearances can be deceiving, this variety has remained popular for well over 2 centuries. It has a distinctive flavor which is quite different from most other varieties. Ashmead’s Kernel is a versatile apple, not just for eating fresh, but also for salads and cooking, and it is a highly-valued apple for juicing and hard cider.
Evercrisp – mid October
The MAIA-1 variety is marketed as EverCrisp® under strict quality control.
EverCrisp® is sweet and juicy – a yummy apple that holds a powerful crunch – combining the best features of MAIA-1’s parent varieties, Honeycrisp and Fuji. The EverCrisp® name says it all. The durable apple arrives late in the season and stores strongly – it maintains sweetness and firmness like no other. That makes EverCrisp® the perfect treat for a holiday celebration, and the ideal snack for a healthy New Year.
-Information from the Midwest Apple Improvement Association
Goldrush – mid October
GoldRush is an attractive, smooth-skinned modern dessert apple, specifically developed for scab-resistance. As a relatively new variety we do not have much experience yet, but it appears to be good at most of the things Golden Delicious is good at, such as keeping well and making excellent juice. The variety is derived from Golden Delicious as the seed parent, with crosses from several other research varieties including Winesap, Melrose, Rome Beauty and Malus floribunda – the latter being a well-known source of the Vf scab-resistant gene. We planted our Goldrush in 2015.
Granny Smith – mid to late October
Discovered in Australia in the 1860s as a seedling growing in the remains of a rubbish heap, the true parentage is still unknown but is possibly a French Crab. A Mrs. Maria Smith discovered the tree. The flavor sweetens in storage.
Aztec Fuji – mid to late October
Aztec Fuji® originated in New Zealand and has gained considerable popularity in the US. Aztec® is a full-colored, blush-type that harvests late season with standard Fuji. The tree is healthy and vigorous, and the fruit exhibits the traditional, sweet flavor of Fuji.
-information from Adams County Nursery
Peaches (none in 2023)
Desiree – late July
This is a yellow fleshed, semi freestone peach. It was developed at the New Jersey Agricultural Experiment Station at Rutgers University, Desiree™ .
Garnet Beauty – early August
Large, early and delicious, this semi-freestone peach features yellow skin with a red blush. The tree produces clouds of blooms in spring followed by loads of juicy, medium-large peaches ripening in July. Eat it in pies, cobblers or fresh off the tree!
Saturn – early August
One-of-a-kind! You’ve seen these distinctive “flat” or “donut” peaches in your grocery store, but have you tasted one yet? Saturn peaches open up to tender, white flesh with a mild, sweet flavor. They have quickly become a customer favorite here!
Starfire – early August
Beautiful red peach with yellow, non-browning flesh, great flavor and good storage characteristics.
John Boy – early August
Large, yellow-fleshed, semi-freestone peach. The flesh is firm with good flavor.
Coralstar – mid August
Coralstar® is a large, beautiful freestone peach with firm flesh and wonderful sweet flavor. Coralstar® holds well in storage and does not brown when cut.
TangO’s – mid August
Developed at the New Jersey Agricultural Experiment Station at Rutgers University, this “donut peach” variety has excellent flavor.
Flamin Fury PF 15A – mid August
This large, mostly red yellow freestone has good firmness, excellent flavor and size.
Raritan Rose – mid August
A firm, attractive, white fleshed freestone peach of good quality. The tree is vigorous, hardy and productive. Our best early white peach!
Harrow Beauty – mid August
Developed in Canada, Harrow Beauty is a brilliantly colored, firm freestone peach.
Blushingstar – mid August
Blushingstar is a wonderful white peach that stores very well. The flesh is white, tinged with pink and does not brown when cut. Blushingstar is completely freestone. Our tree is consistently heavy producing.
Nectarines (none in 2023)
Eastern Glo – early August
This yellow-freestone nectarine is medium to large in size. Fruit is firm, nearly 100% dark red, with a very smooth finish. An excellent choice to start the season.
Summer Beaut – early August
An exceptional yellow fleshed nectarine of medium size, good color and firmness.
Emeraude™ – early August
A white nectarine with excellent firmness. Emeraude is a low acid variety with good flavor and a very clean finish.
Sun Glo – mid August
A very high quality yellow fleshed nectarine for the mid-season. Fruit is large with red over a lovely golden background color.
Fantasia – mid September
Developed in California, Fantasia is an excellent quality, yellow fleshed freestone nectarine. Fruit is large, nearly full red with a smooth glossy finish.
Flavortop – mid September
These are large and juicy, with flesh that is yellow, sweet and delicious. These dessert quality fruit make for great pies and cobblers, and can even be popped in your juicer.
Plums (none in 2023)
Shiro – early August
A sweet, juicy yellow plum. Fruits are round, clingstone, and medium in size. The trees are spreading and very productive.
Bluebyrd Plum – mid August
Bluebyrd is a unique, European plum recently developed by horticulturists at ARS Appalachian Fruit Research Station in Kearneysville, West Virginia and named for Senator Robert C. Byrd. It gives you a firm, sweet plum that’s super sweet and highly productive.
Castleton – early September
This early-maturing dual-purpose plum is a Valor x Iroquois cross released by Cornell University’s New York State Agricultural Experiment Station.
Stanley – mid September
A New York State Experiment Station introduction and leading cultivar in the Great Lakes region. A fine prune-type plum with excellent quality suited for both home use or processing. Fruit is large in size with a dark blue skin. Flesh is greenish-yellow, juicy and fine grained.
Clapp’s Favorite – late August
A very large yellow pear, with a red blush. Clapp’s Favorite is an early, high quality pear similar to Bartlett.
Bartlett – mid September
Long considered one of the choicest canning varieties. Bartlett accounts for about 75% of the pear production in the United States and Canada. A favorite for all uses.
Red Clapp’s – mid September
Red Clapp’s was discovered in the 1950s as a “sport” which produced a branch of red pears on a green Clapp’s Favorite pear tree in a Missouri orchard. Our best tasting red pear, perfect for eating right off the tree!
Seckel – mid September
Also called a “sugar pear” or “candy pear”, this fruit is super sweet with a hint of spice. Mostly used in cooking and canning, this variety can also enjoyed fresh. It originated near Philadelphia, Pennsylvania in the 1700s.
Magness – late September
This pear was released by the USDA in 1968 as a very high quality dessert pear. The Magness pear is a soft, juicy dessert pear that keeps extremely well. Introduced by the USDA in 1960’s, it was named in honor of Dr. John R. Magness, long-time director of the USDA’s apple and pear breeding program.
Lapins – early July
A Bing-type cherry; dark-reddish black fruit that is excellent in taste with firm meaty texture.
Balaton – early July
Originating in Újfehértói, Hungary, and introduced to the U.S. around 1998, this sour cherry is perfect for pie and juice.
Fall Bearing Raspberries / Early September
- Joan J. – Large red, high yielding, thornless, firm, good flavor, excellent freezing quality
- Caroline – Med/large red with very full, moderate firmness, intense flavor, good freezing quality.
- Heritage – Med/large red heirloom raspberry, firm, good flavor, good freezing quality.
- Anne – Large, sweet, pale, yellow fruit, firm, excellent flavor, good freezing quality.
- Niwot – Large black, first primocane black raspberry!, good flavor, moderate firmness, good freezing quality.