by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Eating Apples, Other Apples at DLC
Ripens: Very late in the season (late October or early November) Recommended Use: Eating/pie baking (store in refrigerator until January before eating—it is a “long-keeper”) Taste: Hard and crisp, fairly tart (mellows when stored) This late season apple is fantastic...
by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Cider Apples
Ripens: Mid-September Recommended Use: Fresh cider/baking (pies and tarts) Taste: High flavor The Ashmead’s Kernel is a very old apple variety and is one of few English apples to thrive in North America. This green, russeted heirloom apple is distinctly tart with a...
by DLCadmin | Apr 14, 2015 | Apple Variety, Eating Apples, Other Apples at DLC
Ripens: Mid-season Recommended Use: Eating Taste: Firm, fresh, tart The Baldwin apple has a great deal of tartness, accented by strong bitter notes. The Baldwin Apple is excellent for cider blends, cooking, and cheese pairings.
by DLCadmin | Apr 16, 2015 | Apple Variety, Cider Apples, Other Apples at DLC
Commonly found in New York State, the Blue Pearmain is an heirloom apple variety known for its unusual blue-colored bloom. This apple was introduced in the 19th century and is still considered a good apple for making ciders and juices, as well as for eating.
by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Sharp
Ripens: October Recommended Use: Baking Taste: Sharp (high in acid) The Bramley’s Seedling is an excellent pie-making apple due to its tartness, high acidity, and high concentration of pectin. This highly prized apple is perfect for baking. **DLC owner and orchardist,...
by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Cider Apples, Sharp
Ripens: October Recommended Use: Cider/baking (pies) Taste: Somewhat tart Brown’s apple is an English cider/pie apple similar to the Bramley’s Seedling. Slightly sweeter with a bit less acidity, the Brown’s Apple is great for pie-making.
