Antique Apple Varieties

 
 
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Jonathan

This apple was discovered near Woodstock New York in the early 1800’s. By 1900, it was the 6th best selling apple and its still very popular in the mid-west. Its flavor is more on the tart side with a nice spicy tang. Good fresh eating and good in sauce, but especially great in cider — sweet & hard.

Harvest mid-September

 
 
 

Golden Russet

Early American apple believed to have sprouted from a seed of English Russet. Commercially marketed variety by the early 1800’s. Although this apple is remembered most as the ‘champagne’ of old time hard apple cider, we love to eat them fresh. This apply you enjoy slowly—it is intense. Also good for baking and drying.

Harvest mid-October

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Northern Spy

“Spies are for Pies” is gospel here. This is a stubborn variety to grow—taking up to 8 years to produce fruit and then offering it only every other year. However, we hold this apple close to our hearts. It has been a main variety here for more than a century! The white flesh is very juicy, crisp, and sweet with a VERY aromatic sub acid flavor.

Harvest mid-October

 
 

Baldwin

This apple date back to 1740 Massachusetts. For its first 40 years it was called Woodpecker (because the tree was frequented by woodpeckers). In 1784 the apple was brought to the attention of Col. Baldwin by whom it was propogated and more widely introduced. In the 1860’s, the Baldwin was the leading commercial variety in New York. Delicious in cider and pies.

Harvest mid-October

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Black Twig

This apple dates back to a seedling from Tennessee around 1830. The fruit is large to medium with green to yellow shin, flushed red. The flesh is yellow, very firm —the ultimate TART apple. Tannic juice adds kick to sweet and hard cider. An excellent keeper, it must be stored to reach its peak flavor.

Harvest very late October

 

Winesap

This apple dates back to a seedling from Tennessee around 1830.  The fruit is large to medium with green to yellow skin, flushed red.  The flesh is yellow, very firm – the ultimate TART apple. Tannic juice adds kick to sweet and hard cider.  An excellent keeper, it must be stored to reach its peak flavor.

Harvested early November

 

Ashmead’s Kernel

This golden brown, winter russet is what apples looked like 300 years ago: Not so pretty but oh what flavor!  Fresh picked, the mouth puckering flavor ‘is not for sissy palates’. Ashmead’s takes its name from the Gloucester, England, physician who grew it in the 1700’s.  A kernel is a fruit seed or a tree grown from seed.

Harvested mid-October

 

Kidd’s Orange Red

Bred by J.H. Kidd of New Zealand in 1924. It picks up Cox’s distinctive hue and has the heft of Delicious. The flesh is warm white, crisp, juicy, and sweetly aromatic. Undoubtedly one of the most outstanding “English” style apple varieties.

Harvest early October

 
 
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Cox Orange Pippin

The best known dessert apple of the British Isles. In the early 1800’s Richard Cox planted some Ribston Pippin seeds: one exceptional tree was given his name, the apples’ unusual color, and an old term (pippin) that signifies that this apple was raised from seed. It cooks into a pear scented pie.

Harvest mid-September

 
 

Pink Pearl

This apple is descended from Surprise, an old English variety named for the pink flesh that hides beneath its ordinary yellow exterior. The variety was developed in California in 1944. Pearl is crisp, tart, and aromatic with a hint of grapefruit. It makes a beautiful pinkish sauce and pie.

Harvest early September

 

Pitmaston Pineapple

Pitmaston gets its name from the town in England where it was found in 1780.  The flesh is juicy and sweet and there is a hint of pineapple. It is smaller and russeted, a good ‘hand apple’.

Harvest late August

 

Starry Night

This apple came to us by mistake. We planted, what we thought, were Fortune (NY429) apple trees and we found these. They are NY428 an un-named cross of Schoharie Spy and Empire. The apple is beautiful and reminds us of a dark starry night - hence the name. The flavor is best described in one word - applely!!! What a great mistake for us.

Harvest early October

 

Belle de Boscoop

This variety is said to have originated from seed in 1856 in the nursery of the Ottlander family in Boskoop, Holland.  That is reclaimed land and so, this apple was discovered below sea level! It has crisp, tangy highly aromatic flesh that sweetens in storage.

Harvest mid-late September

 
 

Blue Permain

This is an interesting looking apple. The russeting looks like scars or light frost on a window pane.  Orchardists describe the apple as “heavy in hand,” meaning that it has a noticeable higher specific gravity than most.  The flavor is rich and a bit tart. This apple was well known in the early 1800’s in New England and used a lot in cider.

Harvest mid-late September

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Hidden Rose

Hidden Rose has a beautiful yellow skin with pale whitish dots, but it inside that it excels.  Deep rose flesh, juicy, crisp, hard, sugary and richly flavored. We love to watch people’s reaction as they bite into this red-fleshed apple. Great and beautiful in an apple tart or applesauce.

Harvest late-September

 

Newtown Pippen

Seedling discovered in Newtown, Long Island in 1759. Benjamin Franklin had two barrels of ‘pippins’ sent to him while in London. After tasting them, Queen Victoria lifted the tax on imported apples! This apple is the oldest commercially grown native variety in America.

Harvest mid-late October

 
 
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Rhode Island Greening

Greening is the proper name for this apples. It originated in 1650 by Mr. Green who operated a tavern in Green’s End Rhode Island. The apple itself has green/yellow skin and even the flesh is greenish white. In the 19th century Greenings were the 2nd best selling apple in New York.

Harvest mid-October


 

Lamb Abbey Pearmain

Two hundred years ago Mary Malcomb planted an apple pip (or seed) in her garden in Lamb Abbey, England. From this grew one of the finest dessert apples - small and intensely flavored with a hint of pineapple.

Harvest late September

 

Dolgo Crabapple

This Russian crabapple was imported by Professor Hansen to South Dakota and released for distribution in 1877. It is named for the Russian word for “long” - describing its shape being notably taller than wide. This is, in our opinion, the BEST crabapple for jelly and apple butter.

Harvest early September

 

Esopus Spitzenburg

This is our own hometown proud apple.  It originated in Esopus, Ulster County in the late 1700’s and has the reputation as Thomas Jefferson’s favorite apple.  “Spitz” is likely the parents of Jonathan and is classified in the Baldwin apple group. One problem is that it is a shy bearer and bears fruit only every other year.

Harvest early October

 

Rosybloom

 

Grimes Golden

 

Granny Smith

Originated in Australia in 1868. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. The fruit has hard, light green skin and a crisp, juicy flesh. Granny Smiths go from being yellow to turning completely green. When left to ripen on the tree, the apple has much richer flavor and darker skin than those found in supermarkets.

Harvest early November

 

Harrison Crabapple

Originated in Essex County, New Jersey in the early 19th century and was grown extensively throughout the Mid-Atlantic and Eastern United States.  It was a leading variety for cider production from the early 1800s until the early 1900s and documentation indicates that it was a variety of high merit for cider taste and profitability. As single-variety cider, it commanded the highest price on the New York market.

 

Hewe’s Virginia Crab

This apple originated in Virginia in the early 1700’s. It is the finest cider apple that makes a great dry cider. Both George Washington and Thomas Jefferson know this apples’ qualities quite well…as a hard cider.

Harvest early September