Traditional Apple Varieties
This variety could be classified as an Antique but it has remained a standard apple in the northeast since it was introduced in 1870. We love them for applesauce and we always add one to our mix in an apple pie for the extra good flavor. Great for fresh eating off the tree, but they quickly soften in storage.
Developed in the late 1890’s by crossing McIntosh x Ben Davis. This slightly tart apple has very white flesh that is slow to discolor making it great for fresh salads. It makes a delicious pie and is good in applesauce. If there is one bad stop on a Cortland, it tends to break down quickly, but perfect apples are good keepers.
This Red Delicious x McIntosh cross is the pride of New York. This apple takes the best qualities of its parents to make a great eating and all-purpose apple. Great for school lunch boxes and shines up so beautiful. We feel this apple does not get the credit it deserves.
Pronounce ma-KOON. This McIntosh x Jersey Black cross apple has diehard fams. We think it is a superior flavored apple, but tends to get very soft, very quickly. Sooo, enjoy as MANY of these as you can just after they are harvested. Also this was the variety used in our 1st prize 2005 apple pie winner.
Harvested late September
This Jonathan x Golden Delicious cross is a top quality all-purpose apple. Texture of this creamy yellow flesh in noticeably crisp and juicy and more on the sweet side. When Honeycrisp are gone, Jonagold seem to quickly rise in popularity. Great in an apple pie with one McIntosh apple added in.
Harvested early October
Early American apple believed to have sprouted from a seed of English Russet. Commercially marketed variety by the early1800’s. Although this apple is remembered most as the ‘champagne’ of old time apple cider, we love to eat them fresh. This apple you slowly enjoy – it is intense. Also good for baking and drying.
This beautiful red apple does not score high in fresh eating, but it keeps its shape well in pies and cooks down nicely for apple sauce.
Harvested late October
This apple is like saving the best for last to harvest. It is so flavorful – hard, crunchy and sweet! It makes delicious pies and applesauce with very little sugar. They keep very well so load up for the winter.
Harvest early November
This large apple might also have been named Synergy for the way it borrows from, and improves upon its genetic donors, Northern Spy and Golden Delicious. It was bred by New York State Agricultural Experiment station in Geneva and released in 1962. This is a wonderful all-purpose apple, but really is great in a pie.
This seedling of Winesap was developed by Dr. Stayman in Leavenworth Kansas and commercially sold by 1895. Staymans’ tartness is milder than Winesap and seems to vary year to year. It’s a great hard apple and good for everything.