| All About Apples |
The Apple of my Eye . The Apple Tree Gang . Adam’s Apple . The Isle of Apples . Apple for the Teacher . A Love Apple . To Upset the Apple Cart . An Apple Pie Bed . One Bad Apple Spoils the Barrel . Made with Macintosh . Millions Saw the Apple Fall, but Newton was the One Who Asked Why |
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Starting in September
We’ll carry over 30 varieties of local apples.
Our hot apple cider donuts will be made fresh in the yard.
Our own apple pie is better than Mom’s. Don’t tell her.
We will also be dipping yummy caramel apples in the yard.
Belle the llama loves locally grown apples.
Apple Facts
Two pounds of apples make one 9-inch pie.
Apples are fat, sodium, and cholesterol free.
A medium apple is about 80 calories.
An apple is a great source of the fiber pectin (five grams).
Apples are a member of the rose family.
25 percent of an apple's volume is air. That is why they float.
They ripen much faster at room temperature than refrigerated.
Two-thirds of the fiber and antioxidants are found in the peel.
Apples are grown in all 50 states; 2500 varieties in total.
The first U.S. apple trees were planted by the pilgrims in Mass. |
Average Apple Nutrition Facts
(One medium 2-1/2 inch apple, fresh, raw, with skin)
Calories: 81 • Carbohydrate: 21 g • Dietary Fiber: 4 g
Calcium: 10 mg • Phosphorus: 10 mg • Iron: .25 mg
Sodium: 0.00 mg • Potassium: 159 mg • Vitamin C: 8 mg
Vitamin A: 73 IU • Folate: 4 mcg |
Ambrosia
Description: Crisp, high sugar content.
Good For: EATING
Ambrosia is a cultivar of apple originating in British Columbia in the early 1980s. It is medium to large in size and has mostly red coloration, with yellow patches. It has cream-colored meat with a sweet, crisp, aromatic flavor and low acidity. Ambrosia trees are hardy and no major disadvantages have yet been identified.
The Ambrosia strain was first cultivated by the Mennell family of Similkameen Valley, British Columbia, who discovered the apple growing in their orchard.
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Baldwin
Also known as: Woodpecker
Good For: BAKING
Parentage / Origin: Chance seedling; Discovered Massachusetts, USA, 1740
Description: Medium to large, yellow base flushed with orange and striped red. Juicy with sweet to subacid flavor, aromatic and firm. Good cider base, and great for pies.
The Baldwin apple is a bright red winter apple, very good in quality, and easily shipped. It was for many years the most popular apple in New England, New York, and for export from America. |
According to local tradition, the apple was found near Wood Hill by William Butters (1665-1746), son of Will Butter, first white settler in what is now Wilmington, Massachusetts. William Butters raised the tree in his yard, near the present Baldwin Apple Monument. |
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Braeburn { Heirloom }
Good For: EATING & BAKING
Parentage / Origin: Possibly an open pollinated seedling of Lady Hamil; New Zealand, 1952
Description: Fruit is medium to large, red striped with an orange red blush on a yellow background. The flesh is pale, cream colored, crisp and juicy with a pleasant subacid tart flavor. Fruits store for four months.
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Brock
Good For: BAKING
Description: Fruit is large and pinkish red over cream in color. Flavor is mildly sweet but distinctive.
Golden Delicious and McIntosh cross at Highmoor farm in 1933. Released for public trial in 1966. The selection was named Brock after Henry Brock, an apple grower from Alfred, Maine, who tested it in cooperation with the University of Maine. |
The fruit are uniformly large, rounded, conic, and somewhat angular. The flesh is cream
colored, firm, crisp, juicy and sub-acid to sweet. High quality dessert type, blushed, golden apple. |
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Cortland { Heirloom }
Good For: EATING & BAKING
Parentage / Origin: McIntosh x Ben Davis; Geneva, New York 1915
Description: Very white crisp flesh. One of the best salad apples
because it doesn’t brown quickly.
Combined with the Ben Davis variety, its flavor is sweet compared to McIntosh, and it has a flush of crimson against a pale yellow background sprinkled with short, dark red stripes and gray-green dots.
Cortland has very white flesh and is an excellent dessert apple. |
This all purpose apple was developed at the New York State Agricultural Experiment Station in Geneva, New York, USA in 1898. The apple was named after nearby Cortland County, New York. |
Empire { Heirloom }
Good For: BAKING
Parentage / Origin: McIntosh x Red Delicious; Geneva, New York 1966
Description: Dark red with heavy, waxy bloom. Creamy white juicy, moderately subacid flesh. High dessert quality also good for cider.
Empire is the name of a cultivar of apple first made in 1945 by Lester C. Anderson, a Cornell University fruit nutritionist who conducted open pollination research on his various orchards. In 1966, the seeds of this experiment were taken by scientists from the New York State Agricultural Experiment Station of Cornell University. |
The Geneva teams grew and tested populations of the cultivar until it was released to the public at the New York Fruit Testing
Association meetings in Geneva. |
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Fall Pippin
Also known as: Pound Pippin.
Good For: EATING & BAKING
Description: Large, yellow fall apple. Good flavor and keeper. Flesh tender, rich and of very good quality. Excellent for eating but especially desirable for culinary use.
An old apple dating to the early 1800’s and formerly a very popular variety, especially in the Shenandoah Valley where it was favored as an early winter apple. Thought to be an American apple though true origin is unknown. Fruit is large, somewhat oblong in shape, with thin clear yellow skin. Flesh is white, tinged with yellow and tender, juicy and aromatic.
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Fortune { Heirloom }
Good For: EATING
Parentage / Origin: Empire x Schoharie Spy
Description: Very good “spicy” fresh eating quality. Fruit large, with an attractive color. Flesh yellow. Subject to bitter pit.
Bred for both the processing and fresh markets, the Fortune apple was once known as just a tasty little number: New York 429. It was one of the first apples to gain high praise and commercial status before being officially named or introduced.
The high-colored apple is a hybrid offspring of the Schoharie Spy and the Empire apple. The apple has cream-colored flesh, crisp texture and stores well. |
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Fuji
Good For: EATING
Parentage / Origin: Ralls Jennet x Delicious; Japan 1962
Description: Tall, rectangular,
medium size fruit. Yellowish green skin with an orangish red flush and darker stripes. Darker blush on sun side. Crisp, juicy slightly subacid white flesh with outstanding texture. Good keeper.
The Fuji apple is an apple cultivar developed by growers at the Tohoku Research Station in Fujisaki, Aomori, Japan in the late 1930s and brought to market in 1962. It is a cross between two American apple varieties, the Red Delicious and old Virginia Ralls Genet (sometimes cited as “Rawls Jennet”) apples. It is named after “FUJIsaki” and Mt.Fuji. |
Gala { Heirloom }
Good For: EATING
Parentage / Origin: Kidd’s Orange Red x Golden Delicious; New Zealand, 1934
Description: Excellent for fresh eating. A very pretty, medium size, conical to round fruit with yellow skin patterned with bright orange-red. Firm, juicy, fine textured, yellow white flesh. Sweet slightly tart flavor. Hangs well on tree.
Gala apples are small and are usually red with a portion being greenish or yellow-green, vertically striped. Gala apples are fairly resistant to bruising and are sweet, grainy, with a mild flavor and a thinner skin than most apples. They are also considered to be a very soft eating apple due to their lack of crispiness, well-suited for denture wearers. |
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Ginger Gold { Heirloom }
Good For: EATING
Parentage / Origin: Golden Delicious type; Virginia
Description: Can be picked green but will turn an attractive yellow with a blush if allowed to hang on the tree. Uniform fruit size. Keeps
up to 6 months in storage.
Ginger Gold was discovered growing among the twisted uprooted trees in a Virginia
orchard in the foothills of the Blue Ridge Mountains. Its ancestors are the Golden
Delicious and Albermarle Pippin apples.
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Golden Delicious { Heirloom }
Good For: EATING
Parentage / Origin: Chance seedling of Grimes Golden; West Virginia, Introduced in 1900
Description: Large conic golden yellow fruit. Firm, crisp, juicy, flavorful flesh. Mild sweet distinctive flavor. High quality all purpose.
Shrivels in storage. Requires gentle picking, bruises easily.
This cultivar is a chance seedling possibly a hybrid of Grimes Golden and Golden Reinette.
The original tree was found on the Mullins’ family farm in Clay County, West Virginia and was locally known as Mullin’s Yellow Seedling and Annit apple. Anderson Mullins sold the tree and propagation rights to Stark Brothers Nurseries, which first marketed it as a companion of their Red delicious in 1914. |
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Golden Russet { Heirloom }
Good For: EATING & BAKING
Parentage / Origin: Seedling of English Russet; New York, 1845
Description: Excellent cider apple. The fruit is medium-sized, russeted skin, varying from grey-green to bronze with a copper-orange cheek. The flesh is fine grained and crisp, with sugary juices.
Medium sized golden brown apple with excellent sweet flavor. Yellow flesh. For dessert & cider blend. Very old American variety. Scab resistant. |
Gravenstein { Heirloom }
Good For: BAKING
Parentage / Origin: Italy, early 1600s.USA 1790
Description: Large, round to slightly flattened orangish yellow fruit with red stripes. Thin skin. Crisp, juicy, fine grained, yellowish white flesh. Known for fine flavor. Unexcelled for cooking. Makes wonderful pies, desserts, sauces, and cider.
Gravenstein (Danish: Gråsten-Æble) is a variety of apple native to Gråsten in South Jutland, Denmark. The variety was discovered in 1669 as a chance seedling, although there is some evidence that the variety originated in Italy and traveled north. |
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Honeycrisp
Good For: EATING
Parentage / Origin: University of Minnesota, 1991
Description: Color is red mottled over a yellow background. Has excellent eating and keeping qualities.
In 2006, the Andersen Elementary school in Bayport petitioned for the Minnesota state legislature to make the Honeycrisp apple the state fruit; the bill was passed.
The government of Nova Scotia has encouraged its local orchards to increase their supply through the Honeycrisp Orchard Renewal Program. |
From 2005 until 2010, apple producers in Nova Scotia can replace older apple trees with HC trees at a subsidised rate. Already, many orchards in the Annapolis Valley on the Bay of Fundy have mature trees and plentiful supplies of Honeycrisps throughout the harvest season. |
Jonagold { Heirloom }
Good For: EATING & BAKING
Parentage / Origin: Golden Delicious x Jonathan; Developed at Geneva Station, introduced in 1968.
Description: Large fruit striped red over bright yellow. Firm, crackling, juicy, slightly tart, flesh. Superb, rich, full flavor. Finest dessert and eating quality. Good cooking properties.
Will store in common refrigerator
for 3 months.
Jonagold is a cultivar of apple, a cross between Golden Delicious and Jonathan. They form a large sweet fruit with a thin skin. |
However because of their large size they are now favoured by commercial growers in many parts of the world. Jonagold is triploid, and as such not only requires a second type of apple for pollen but are also incapable of providing pollen for other trees. |
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Jonathan { Heirloom }
Also known as: Philip Rick
Good For: EATING & BAKING
Parentage / Origin: New York, 1862
Description: Good eating and keeping apple. Medium-sized attractive fruit, striped red with high colour in spots. Flesh juicy and crisp. flavor refreshing and subacid.
The original apple bearing the name “Jonathan” which has continued to be sold in
nurseries and grocery stores was developed by Rachel Negus Higley. According to The Higleys and their ancestry by Mary Coffin Johnson (New York: D. Appleton and Company, 1896), Mrs. Higley gathered seeds from the local
cider mill in Connecticut before the family made their journey to the wilds of Ohio in 1804 where she planted them. She continued to carefully cultivate her orchard and named the resulting variety after her husband, Jonathan. |
Macoun { Heirloom }
Good For: EATING
Parentage / Origin: McIntosh x Jersey Black; Geneva Station in 1909, introduced 1950
Description: Size and shape like McIntosh with more striped and deeper red coloring. Dark purplish red blush over green background. Firm, aromatic, all-purpose high quality eating apple.
Macoun apples are a cross between the McIntosh and Jersey Black varieties. The Macoun (sometimes pronounced “McCowan”) was developed at the New York State Agricultural Experiment Station in Geneva, by R. Wellington. |
Named after Canadian fruit grower W.T. Macoun, it was first introduced in 1932, and has been regarded as one of the finest eating apples in the Northeast. |
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McIntosh { Heirloom }
Good For: EATING & BAKING
Parentage / Origin: Ontario, Canada 1798
Description: Beautiful deep red color, size variable. Flesh white, firm, tender, very juicy, flavor characteristically aromatic, perfumed, subacid. |
Every McIntosh apple has a direct lineage to a single tree discovered in 1811 by John McIntosh on his farm in Dundela, a hamlet located in Dundas County in the Canadian province of Ontario, near Morrisburg. |
Mutsu
Also known as: Crispin
Good For: EATING
Parentage / Origin: Golden Delicious x Indo; Japan 1930
Description: Good eating apple, first class cider and sauce. Green fruit ripens yellow. |
The Mutsu apple is a cross between the Golden Delicious and the Indo apple varieties first grown in Japan, and named after the Mutsu Province of Japan, where it was presumably first grown. |
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Northern Spy
Good For: EATING & BAKING
Parentage / Origin: New York, 1800
Description: Large, round, often flattened greenish-yellow fruit flushed and striped pinkish red with a delicate bloom, and occasionally russet patches. Fine grained, rather firm, very tender, crisp, juicy, yellowish flesh. Tart, aromatic, subacid flavor. Excellent all purpose apple except for drying. Remarkably fresh after long storage.
The Wagener apple is believed to be one of its forebears.
It is not widely available at retail outside its growing regions but still serves as an important processing apple in those areas. |
Its name is rumored to have come from the codename of an Underground Railroad operator who guided former slaves though
New England into Canada and shot slave-catchers. |
Opalescent
Good For: BAKING
Parentage / Origin: Unknown, USA 1880s
Description: A popular large New England apple, sweet, crunchy, juicy, hint of strawberries - a well-flavoured apple.
A very large, early ripening apple. It has a yellow skin with a red blushing covering a large portion of it. |
Its flesh is juicy and has a crisp texture. It has a tart flavor and is used mostly for baking.
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Paula Red { Heirloom }
Also known as: Early Mac, Arends, Summer Mac.
Good For: EATING
Parentage / Origin: Natural mutation of the McIntosh, 1968
Description: One of the better ealy season eating apples. Small to medium apple, taste is mild.
Paula Red apples were discovered around 1960 by grower Lewis Arends near a McIntosh block in his orchard in Ravine Sparta Township, Kent County, Michigan. He named the apple after his wife, Pauline. Paula Reds appeared on the market as a distinct cultivar in 1968. |
Red Gravenstein
Good For: BAKING
Parentage / Origin: Sport of Gravenstein; Washington
Description: Similar to Gravenstein but less tart.
These red apples, commonly known as Red Gravensteins, are considered a sport rather than a true variety. The flesh is juicy, finely grained, and light yellow. Full-size trees have a strong branching structure; the wood is brownish-red and the leaves are large, shiny, and dark green. It grows best in moderate, damp, loamy soil with minimal soil drying during the summer months. Locations close to watercourses and edges of ponds are preferred. |
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Red Delicious
Good For: EATING
Parentage / Origin: Sport of
Delicious
Description: Most purchased apple variety in the United States. Deep red skin covers a sweeter flavored apple.
It originated at an Iowa orchard in 1880 as “a round, blushed yellow fruit of surpassing sweetness”. Stark Brothers Nurseries held a competition to find an apple to replace the Ben Davis apple. The winner was Jesse Hiatt, a farmer in Peru, Iowa. He had recognized a cultivar he called “Hawkeye”. The Starks bought the rights from Hiatt and renamed the cultivar “Delicious”. The Golden Delicious was found growing in Clay County, West Virginia in 1914, and the Delicious became Red Delicious as a retronym. |
Rome
Also known as: also known as Red Rome or Rome Beauty
Good For: BAKING
Parentage / Origin: Rome Township, Ohio in the early 1800s
Description: The Rome apple is rounded, all red, and very glossy, with a thick skin and firm flesh. It is primarily used for baking, as its flavor develops when cooked, and it holds its shape well. It is less desirable as an eating apple, as it is not as sweet as other varieties.
In 1817 Joel Gillet found a tree in a shipment from a nursery that did not match the others; he gave it to his son Alanson who planted the tree on the banks of the Ohio River, where several years later it was found producing red fruit. |
His cousin, Horatio Nelson took cuttings and started a nursery to promote the apple. Originally known as “Gillett’s Seedling”, it was renamed the “Rome Beauty” in 1832 in honor of the township. |
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Spencer
Good For: EATING & BAKING
Parentage / Origin: McIntosh x Golden Delicious; Developed at British Columbia Station, 1926. Introduced 1959
Description: Large nearly solid red or red striped over green fruit. Very sweet with crisp juicy flesh. Fine flavor. Core smaller than McIntosh. Excellent eating quality.
Although not exactly an antique or heirloom variety, Spencer is a high-quality dessert apple that has not received the attention that it deserves. A cross of McIntosh and Golden Delicious, it was developed in 1926 at the British Columbia Experimental Station in Summerland and released in 1959. |
Fruit is large, oblong to conical, with yellow skin flushed and streaked with carmine and reddish-orange. The greenish-white flesh is soft, tender and very sweet. |
Winesap { Heirloom }
Good For: EATING
Parentage / Origin: US, 1817
Description: Medium sized, round, dark red fruit with crisp, juicy yellow flesh with a spicy, vinous flavor and aroma.
Holidays. Gracious dinners. School lunches... they’re all the perfect occasion for this red-as-red-wine favorite, a beauty of an apple that looks terrific on store displays and at home in wreaths, fruit bowls, and cheese platters.
But gorgeous as Virginia Winesap apples are to look at, they’re even better to eat - tart, tangy, juicy, and extra firm. |
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