by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Cider Apples, Eating Apples, Sweets
Ripens: Early to mid-season Recommended Use: Eating/baking (good for pies) and cider Taste: Tart A very uniquely tart apple, the Grime’s Golden’s flavor rolls on your taste buds as you chew changing from a crisp, refreshing tartness to an unexpected nuttiness. This...
by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Drying, Eating Apples, Other Apples at DLC
Ripens: Late in the season (last apple to ripen in orchard) Recommended Use: Eating/drying/baking (pies) Taste: Very tart (tartest in orchard) Tart and crunchy, this late season apple will sweeten with storage. Firm, and tart at first, Gold Rush do not brown quickly...
by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Cider Apples, Eating Apples, Sharp
Ripens: Mid to late September Recommended Use: Eating/baking/cider Taste: Nutty The “champagne” of old time cider apples. Crisp, highly flavored, fine textured, yellow flesh makes very sugary juice. Although the origins are not clear, the Golden Russet arose in...
by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Cider Apples, Other Apples at DLC
Ripens: Early September Recommended Use: Baking (pies)/fresh cider Taste: Crisp, sweet-tart Great for balancing strong flavors while you cook, the Fortune apple can be blended into applesauce, added to a pie mix, and much, much more. With Fortune apples the...
by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Eating Apples, Other Apples at DLC
Ripens: Earliest in orchard (August) Recommended Use: Eating/cooking (pies and salads) Taste: Unique, nutty The Ergremont is a classic English Russet apple from the Victorian Era. This uniquely nutty apple is good for eating, pie-making, and...
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.
