Fruits and Vegetables

Our Apple Varieties:

Cortland – juicy-sweet/tart flavor, bakes well for pies, cakes, applesauce and preserves OK, best to be eaten after harvest. Pairs well with sweet and savory dips, flavorful cheeses.

Gold Delicious – crisp/sweet flavor, excellent for crisps, tarts, cakes and breads. Pairs well with onions, cabbage, pork, cheese and strong herbs.

Granny Smith – crunchy/tart in flavor. Excellent for salads, pies, apple sauce, baking and freezing. Best for fresh salads, and salsas because they brown easily.

Honeycrisp – crisp/tart in flavor, excellent for crisps, pies, preserves and apple butter.

ldared – sweet/tart flavor, yet juicy and firm. Best for snacking and cooking/salads. Pairs well with strong soft cheeses.

McIntosh – a juicy/tangy and tart apple. Best from snacking and applesauce. Pairs well with maple, pecans, celery, pork and flavorful cheese (gorgonzola, feta and sharp cheddar). Will also add sweetness and moisture to cakes, breads and cookies.

Northern Spy – a tender/crisp and tarter apple. Very versatile from snacking, baking, roasted sauteed or pureed. Known for its cider qualities, also great for salads, serve alongside honey cheese and nuts.

Red Delicious – crunchy and mildly sweet apple, great for snacking and salads. Pairs well with cinnamon, cheddar cheeses, cherries, mustard, horseradish and pecans.

Spartan – sweet/tart apple, becomes slightly sweeter in cold storage. Bakes well into pies, crisps, and turnovers. Pairs well with blue cheese, pork, cranberries, walnuts, rosemary and ginger.

Winesap – juicy/sweet apple, excellent cooking – especially for cider and applesauce. Adds moisture and sweet flavor to breads, muffins and cakes.