Arkansas Black: a late maturing winesap type, dark red with crispy yellow flesh. Originated in Benton County, Arkansas, around 1870. High acid, spicy flavor great for fresh eating, sauce, pies, baking and blending in cider
Ashmead’s Kernel: Yellow, russeted apple dating to about 1700, Gloucester, England. Medium, lumpy golden skin with dense, sugary flavor. High sugar with good acid balance.
Autumncrisp: Hybrid of Golden Delicious and Monroe with tasty flesh that resists browning.
Aztec Fuji: Tasty fuji apple with crisp crunch and nice red color
Blondee: A yellow Gala that ripens early, firm and flavorful.
Braeburn: Bright red with juicy, sweet tart flavor. One of our latest apples.
Bramley’s Seedling: A chance seedling planted around 1846 by Mary Ann Brailsford, then named after the butcher who bought the property with the tree, Matthew Bramley. This super tart apple is excellent for cooking, especially savory dishes, and holds up well when baked.
Brown Snout: Named for the brown eye at the base of the apple, ripening in October. Discovered in 1850 on the Dent farm of Yarkhill, Herefords, England. Sweet and slightly astringent, best for cider.
Cameo: A chance seedling found by Darrel Caudle near Dryden, Washington in 1987. Sweet with a little tartness, crunchy and firm. This is a favorite with Granny (Laura’s mom).
Chestnut crab: Great pollinator but also tasty in it’s own right! Creamy white flesh is sweet and delicious for eating, cooking, or jams and jellies.
Cortland: Hands down the Bonacorsi favorite for pies, because this is the apple Nana (Sam’s Mom) always used. It is a Macintosh type, and the white flesh resists browning. Tasty for eating or cooking. Developed at New York State Agriculture Experiment Station in 1915.
Dabinett: A cider apple, full bittersweet with high tannins that comes from Somerset, England
Dandee Red: MacIntosh type- our earliest summer apple with full apple flavor! Excellent sweet/tart balance, creamy white flesh. Very refreshing coming out of the fridge on a hot summer day!
Empire: Believe it or not, Empire is a red delicious crossed with a MacIntosh! Definitely favors it’s MacIntosh parent, this one is a favorite among our customers. Excellent for fresh eating, sauces, pies, cooking, cider, freezing, and keeps well in the fridge.
Esopsus Spitzenburg: Also known as Esopus Spitzenburg, 1790, this apple comes from Esopsus, New York. It is a late apple, used primarily in desserts. A favorite of Thomas Jefferson. Medium size with conical shape and orange color and russet dots.
Fameuse: This apple is thought to have been planted in Addison, Vermont, by French. It was also recorded in Canada in 1739, and may be the parent of the MacIntosh apple. This is one of the only apples that reproduces itself well from seeds and is excellent for fresh eating, cooking, and ciders.
Foxwhelp: This cider apple was mentioned in writings dating to 1664. It is bitter sharp with high tannins and malic acid.
Frostbite: Wow- this one has some incredible flavor! It is very intense and sweet, but prone to cracking and is very small. This is a recent release from University of Minnesota, though it was originally bred in 1921. It is the grandparent of Honeycrisp, and has a similar texture. This will be in very limited quantities because it is not producing well for us.
Fuji: We actually grow four varieties of fuji, each slightly different and with different ripening times, but in general these are all big, delicious apples that have a mild flavor and taste like biting into apple juice.
Gala: Same as Fuji, there are lots of varieties of Gala and we grow four of them. They may look slightly different from one another, but they all have a sweet, juicy flavor and crunchy yellow flesh.
Golden Delicious: We never have enough of these, but we’ve planted more trees, so hopefully we’ll get a few more out to the stand. The is the traditional sweet and crunchy apple- excellent flavor.
Granny Smith: A green apple originally a chance seedling from Australia. Tart, crisp and juicy!
Holstein Pippin: From Germany, 1918. This has yellow fruit with a reddish orange blush, and creamy yellow firm, juicy flesh. Very sweet and aromatic.
Honeycrisp: Juicy with great crunch, developed at University of Minnesota. This is a tough one to grow- it likes to drop from the tree before it is ripe, and also is prone to spots, resulting in low yield per tree.
Hudson’s Golden Gem: EXCELLENT eating apple with dull russet skin. Granny (Laura’s mom) LOVES this one! Crisp sugary flesh with almost a pear flavor.
Jonaprince: Big beautiful apples, a variety of Jonagold but more red.
King David: Arkansas 1893, this is a firm and crisp apple with spicy yellow flesh. Makes excellent jelly.
Kingston Black: England 1820, a bittersharp cider apple
Macoun: A New Jersey favorite. High quality fresh eating apple, with firm, tasty flesh. This is another one that drops easily, so when it is ready we sometimes need to pick the trees all at once for sale at the stand rather that opening them to pick your own.
MacIntosh: we just keep one MacIntosh tree here on the farm because it is the tree used for reference for other trees (ie ripens 10 days after MacIntosh, etc). We have many MacIntosh types, but just this one lone MacIntosh tree.
Melrose: An Oregon favorite since the 1940’s. Very juicy and slightly tart apple best for eating fresh and cooking. It is a cross between Red Delicious and Jonathan.
Mutsu Crispin: Yellow green fruit with creamy flesh. This is that HUGE yellow apple in early October. Treat them gently, they bruise easily.
Spy: Yep. This is the one your grandma always mentioned. This has a sweet, pleasing flavor,, bakes well, and is great for fresh eating and cider.
Pink Lady: Another WOW apple. The sweetness intensifies as they are stored. These used to be one of our latest apples, but we found an earlier variety of the same apple, so now we have them starting in October with the later variety ripening about a week into November.
Newtown Pippin: Another favorite of Thomas Jefferson, and a big commercial variety in the early 1900’s. This is tasty and one that Sam enjoys, but isn’t producing a lot of apples for us yet.
Pristine: This is our first yellow apple, making an appearance in early August while peaches are still going strong. Extremely sweet and juicy, but bruises easily.
Puget Spice Crab: Super sweet, and super tart. Great for jelly, cider, or crunching like sweet tart candies.
Red Gravenstein: An EARLY apple, improved strain of Gravenstein, with snappy white flesh perfect for applesauce and pies.
Redfree: Another early apple, right around Dandee Reds and Pristine. This is crisp and juicy with a sweet tart flavor.
RubyJon: a variety of Jonathan, originating in New York 1862. It has a deep maroon color and crisp juicy flesh that makes excellent sauce.
Sansa: Laura’s favorite- glowing bush of pinkish red orange and very sweet and juicy
Snowsweet: Sweet-tart and rich overtones. High levels of vitamin C means it browns more slowly than other apples. This one is a farm favorite. I like it as a drying apple as well.
Somerset Redstreak: An English bittersharp Cider variety, but Sam likes to eat this one off the tree. It has a sweet and juicy astringent white flesh.
Spartan: A cross of MacIntosh and Newtown Pippin, mostly resembling MacIntosh.
Stayman: tart and juicy with a crisp crunch.
Suncrisp: This is the offspring of Golden Delicious crossed with Cox Orange Pippin. Super sweet without much acid. This frequently has russeting and when picking a ripe one, has almost a matte finish feeling to the skin. This is a Rutgers University release.
Twenty Ounce: All purpose apple with white flesh, this was first exhibited by George Holland of New Bedford, Massachusetts in 1843, found first on his Cayuga county, NY farm where it was found as an original seedling. This apple can become huge, almost the size of our Mutsu’s.
Virginia Crab: Also known as Hewe’s crab. One of the major cider varieties of Thomas Jefferson for a dry, highly flavored cider.
Whitney Crab: Bigger crab apple, ripening in late july/early August. Pick before it is red. Very sweet.
Wickson Crab: small dessert apple, tart and aromatic.
Winecrisp: Reminiscent of winesap, crisp with both sweet and tart.
Zestar: Sweet and tart, flavorful eating apple