All Apple Varieties
Sundance
Summer Rambo
St. Edmund’s Russet
Shizuka
Pixie Crunch
Pittmaston Pineapple
Malus Sieversii (7, 11, 13)
Jefferis
Gravenstein
Gala
Vilberie
Harry Masters Jersey
Sweet Coppin
Wickson
Kingston Black
Kingston Black. Bittersharp. Difficult to grow but worth it for the exceptional flavor
Tremlett’s Bitter
Stoke Red
Stembridge Cluster
Redfield
Porter’s Perfection
Hewes Crab
Every year we have a few batches of cider that are apple blends of limited quantity. Each batch is different but we assure you that it is a delicious blend that may include any number of specialty apples we grow. Our current Limited is made...
Fameuse
Dabinett
Bulmer’s Norman
Blue Permain
Zestar
Ripens: Early September Recommended Use: Eating Taste: Sweet, crisp
Winesap
Ripens: Mid-season Recommended Use: Eating/baking (pies) Taste: very tart
Splendor
Ripens: Mid-season Recommended Use: Eating/baking (baked apples) Taste: Very sweet
Snowsweet
Ripens: Early September Recommended Use: Eating Taste: Very sweet
Roxbury Russet
Ripens: Mid to late September Recommend Use: Eating/baking/cider Taste: Nutty
Rhode Island Greening
Ripens: Late in the season Recommended Use: Baking (pie) Taste: firm, very tart
Red Gravenstein
Ripens: Mid-August Recommended Use: Cooking (pies and apple sauce) Taste: Great flavor **DLC owner and orchardist, Rob Miller’s, favorite apple for making apple sauce
Pitmaston Pineapple
Ripens: Early in the season Recommended Use: Eating (good for lunch boxes) Taste: Sweet, juicy
Newtown Pippin
Ripens: Late October Recommended Use: Drying/cider/cooking (pies and apple sauce) Taste: Mild, very aromatic
Miller Red
Ripens: Early September Recommended Use: Eating Taste: Sweet, juicy
Maiden Blush
Ripens: Mid-season Recommended Use: Eating Taste: Crisp, slightly tart
Liberty
Ripens: Mid-season Recommend Use: Eating Taste: Crisp, sweet-tart **DLC owner and orchardist, Rob Miller’s, favorite for eating
Lady
Ripens: October Recommended Use: Eating/cider Taste: Sweet
Grimes Golden
Ripens: Early to mid-season Recommended Use: Eating/baking (good for pies) and cider Taste: Tart
Goldrush
Ripens: Late in the season (last apple to ripen in orchard) Recommended Use: Eating/drying/baking (pies) Taste: Very tart (tartest in orchard)
Golden Russet
Ripens: Mid to late September Recommended Use: Eating/baking/cider Taste: Nutty
Freedom
Ripens: Early September Recommended Use: Eating Taste: Juicy, sweet
Fortune
Ripens: Early September Recommended Use: Baking (pies)/fresh cider Taste: Crisp, sweet-tart
Egremont Russet
Ripens: Earliest in orchard (August) Recommended Use: Eating/cooking (pies and salads) Taste: Unique, nutty
Crab Apples
Ripens: Very late in the season (late October or early November) Recommended Use: Cider/jelly/orchard pollination Taste: Tart
Calville Blanc
Ripens: Late September Recommended Use: Eating Taste: Tart, rich, flavorful
Brown’s Apple
Ripens: October Recommended Use: Cider/baking (pies) Taste: Somewhat tart
Bramley’s Seedling
Ripens: October Recommended Use: Baking Taste: Sharp (high in acid) **DLC owner and orchardist, Rob Miller’s, favorite baking apple (especially for apple pie)
Baldwin
Ripens: Mid-season Recommended Use: Eating Taste: Firm, fresh, tart
Ashmead’s Kernel
Ripens: Mid-September Recommended Use: Fresh cider/baking (pies and tarts) Taste: High flavor
Arkansas Black
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)