Growing Fruit

Growing apples takes all year. If you look closely, you can even see the promise of next years’ apple at the tip of each branch. It is a wrinkly little bud that will become the apple which you might eat a year from now, so be careful when you are picking! If you pull off those buds you are removing next years’ fruit.

Handling Apples (and our other fruit)

The more pressure you use to pick an apple off the tree, the more likely you will bruise it. Hold the apple in the palm of your hand and lightly grasp the apple. Roll the apple up towards the sky until the stem breaks from the tree. Place it into your bag carefully.

Handled and stored properly apples can have a storage life of 90 days or more. Store your apples in the refrigerator, that way they’ll last up to 10 times longer than if left at room temperature. Remember, apples absorb odors easily, so keep them away from smelly foods!

Growing Apples

Growing an apple tree is much more complicated than planting a seed in the ground. Since apples do not grow true to their seeds, young trees that have been grown in a nursery from cuttings are transplanted to the orchard site. These trees have a desired apple variety grafted (attached by tissue splicing) onto a root stock selected for characteristics of size and vigor. Most apple trees in our orchard are on dwarf stock (these are the smaller trees that you’ll see around the orchard), allowing for more efficient use of valuable land and labor. You can still find some old stock in the main orchard. We refer to it as our “nostalgia block”. It takes about 3 to 4 years after planting for any apples to be produced from a newly planted tree. Apple trees can live for over 100 years.

A Year in Apples…

Winter

A number of agricultural meetings and conferences take place. We try to attend most of them, we always learn something!

In early February the crew starts the job of pruning all of our apple trees. Branches are cut off to allow for better sunlight to reach the fruit. Our crew has to look at a tree that has no leaves and try to imagine it fully leafed out and loaded with apples in order to know where to make the best cuts.

Very cold temperatures (below zero F) can damage the roots if we have no snow cover. Snow is an insulator and keeps the ground at just below 32 degrees. The winter of 2003/04 we had a cold snap, -20 for a week with no snow, and we lost around 1,000 trees during the spring and summer. In 2005 there were still signs of trees that were affected by that one cold snap.

Spring

The cuttings from the trees are put in the middle of the rows. When the ground is somewhat dried, we run over them with a mower to “recycle” them back into the soil. Extra chips are spread under newly planted trees as a mulch to keep weed growth down and put nitrogen and carbon back into the soil.

The stone fruit trees are pruned in the spring.

In mid-May the apple trees come into full bloom and are covered in apple blossoms. It is quite a beautiful site to see. In order for the apple blossoms to become apples, they must be cross pollinated (the pollen from the blossom of one variety must travel to the blossom of another variety before fertilization can occur). If we do not have our own beehives, we rent about 10 to help the wild pollinators in this process of cross pollination. Cold and rainy spring weather can affect the bees as they tend to hang out in the hives until it warms up and stops raining. This can affect the apple crop if it rains a lot during bloom. Frost is also a potential enemy during bloom and could destroy the entire crop.

After pollination occurs and seeds begin to develop, the petals from the blossoms fall off, the eating part of the apple starts to grow. There are generally too many apples on the tree so we thin many of them off, either chemically or by hand.. This process lets the tree put more energy into fewer apples, and we end up with larger apples rather than a lot of smaller ones.

Summer

We practice Integrated Pest Management (IPM) in the orchard, monitoring and treating for pests and diseases that will threaten the crop. For instance, for apple maggot, we placeapple-red spheres coated with a sticky substance around the perimeter of the orchard blocks. Once a week we count the apple maggot flies stuck on the red spheres. When the number of flies reaches a certain threshold (so many bugs per sphere,) the trees are sprayed to keep these pests from laying eggs in the ripening apples. This particular pest makes the apples unmarketable. Chemicals are expensive andthey take labor to apply. The less spraying we do the better for everyone. We spray at night or in the early morning to protect our pollinators as much as possible. (see About Us for more on our spray policy)

Some summer pruning is done to remove fully developed leaves and get maximum sunlight to the apples. Root suckers (shoots at the base of the tree) are cut so the tree puts more energy into the apples. Summer carries the risk of hail during thunderstorms. Hail will dimple, cut and/or bruise the apples. We hold our breath every time a thunderstorm passes!

Harvest – Fall

Mid to Late August we open up for early apples and continue picking different varieties of apples until late October. We sell wholesale apples to the Sanford and Wells Hannaford supermarkets, when we have enough to spare. We supply the stores with apples until just before Thanksgiving, or until we run out of apples, whichever comes first.

Once we close, all the orchards are mowed, the raspberry patch is mowed off, the corn maze is mowed and chopped up, all the growing fields are harrowed and planted with a cover crop, any cover plastic and drip tape are removed and discarded.

Our equipment is winterized and stored in one of the barns. Then it’s time to catch up on paperwork and before you know it, Thanksgiving is coming up! We find ourselves getting ready for the holidays and enjoying a little rest and relaxation. We finally have a chance to look back on the previous year and start planning for the one to come!

Sign ups for our CSA start around April/May each year. A link to the application will be on the home page. If you don’t see a link then the you’ll have to wait until next year. We do notify our newsletter subscribers when applications will be accepted. There is a discount if you pay before June 1st.

Community Supported Agriculture (CSA) means that you (the community member) pay us (the farmers) a share of the costs associated with growing this year’s crop prior to the growing season. In return, we share with you the best we have to offer: a continuous weekly supply of fresh, locally grown, fruit picked at the peak of flavor.

The Mixed Fruit CSA runs from early-August through October, for 12 weeks.

There are two different sizes., 1/2 peck bag containing around 5 pounds of fruit and a 1/4 peck bag containing around 2.5 pounds of fruit.

Pickups are on Friday at the farm after 10:00 am and throughout the weekend.

Each CSA member receives a 10% discount card good on any extra fruit (already picked or pick-your-own), donuts or cider in the orchard salesroom only.

We’ll remind you each week via the CSA E-Newsletter and what fruits you will find in your bag.

The Home Page is updated when fruit varieties are available to pick or for sale in the salesroom, so please check there. We grow the following varieties of apples, peaches, nectarines, plums, pears and raspberries. Sweet and sour cherries are ready in in early July at the orchard.

Sign up for our newsletter and like us on FaceBook to stay up to date.

Approximate harvest dates and Descriptions

Harvest dates are estimates. They can change from year to year. Descriptions here are derived from information found in various nursery catalogs, on the website Orangepippin.com, in Joan Morgan’s and Alison Richard’s The Book of Apples, and in George Stilphin’s The Apples of Maine. Each is offered with a hefty dose of personal experience gained by growing these varieties on our farm.

<> Recently planted – limited or no production
* Heirloom Varieties

Apples

Vista Bella / Early August

Developed at Rutgers University in New Jersey, USA, in the 1950s. The name “Vista Bella” (beautiful view)comes from the Guatamalan highlands where it is also grown. The flesh is light and juicy, and this apple is very easy and enjoyable to eat. If you have been surviving on old supermarket apples stored from the previous season, then Vista Bella is a revelation, with its full-on taste of the summer. Keep refrigerated as it ripens extremely fast.

Jerseymac / Mid August

Also developed at Rutgers University, the Jerseymac was introduced in 1971. It is a Melba – Julyred cross. It looks similar to McIntosh, but ripens a month earlier. Jerseymac is one of the earliest apples we grow. It means the first fresh apple pie of the season! Once picked the apples should be eaten within a couple of weeks. They should be kept refrigerated.

Summer Mac / Mid August

A chance seedling grown extensively in the Northeast as an early season McIntosh-type apple. Bright red apple with creamy white flesh.

Paulared / Late August

Found in Michigan in 1960 by Lewis Arends, the Paulared was introduced in 1968. He named the apple after his wife, Pauline. McIntosh type but ripens earlier. Paula Red apples are suitable for both eating fresh and cooking, although they become extremely soft when cooked, which suits them to some dishes (applesauce).

Pristine / Mid August

Pristine is a yellow apple with smooth, glossy skin, introduced around 1995. The fruit is high in sugar content with very good keeping quality for an early season apple. It is somewhat tart, but excellent for cooking or eating fresh. 

Zestar / Late August

Zestar! is a early season apple that comes from the University of Minnesota breeding program (trademarked, USPP#11367).  The flesh is white with a crisp texture and sweet-tart flavor, and while a nice texture for cooking the apple does tend to brown fairly quickly.

Dandee Red / Late August

A limb mutation of Paula Red/Summer Mac. Dandee Red is a 100% red blush apple with crisp, creamy white flesh. Flavor is pleasingly tart. 

Gingergold / Late August

Ginger Gold was discovered as a chance seedling growing near a Golden Delicious orchard in Virginia in the 1960s. It is possibly a cross between a Golden Delicious and a Pippin. The color, shape, and distinctive long stalk all identify it as a relation of Golden Delicious, yet it has a much earlier season – ripening in mid/late August.  It is a good keeper and will last several weeks in the fridge. It is equally good for eating fresh or processing. Ginger Gold is generally considered one of the best early-season apples.

Chestnut Crabapple / Early September

This tree serves as an excellent pollinator for other apples. Developed at the University of Minnesota in 1946, the Chesnut crab produces 2″ pale yellow crabapples with streaky red blushes and some russeting. Creamy white flesh is fine-grained and crisp, with a sweet, nut-like flavor that is great for fresh eating, cooking or making jams. 

Hyslop Crabapple / Early September

Another good pollinator. Good for jelly and cider. Large, 2+ inch, brilliant red or purple fruit with blue bloom.

McIntosh / Early September

The first McIntosh tree was discovered by John McIntosh in Ontario, Canada around 1811. After a family disagreement, John moved to Canada, settling in 1811 in Dundela. The McIntosh apple tree, the only one of several seedlings on his land to survive, eventually lead to Dundela becoming known as McIntosh Corners and a monument now marks the site of the original tree, which survived until 1908. The McIntosh apple was introduced into Maine between 1875 and 1880 and, at first, was not well liked on account of its susceptibility to scab (a fungal disease). In 1885, it was proved both of good quality and hardy in Aroostook County. It also proved to be a good market apple and, by 1910, was being (planted) set in increasing numbers. It eventually became the premier market apple in the state. The hardiness and good bearing qualities of the trees and the excellent quality and good color of the fruit made McIntosh the standard by which all other apples in Maine are judged even to this day. Our apple pies are almost always made with McIntosh apples. It cooks to sauce quickly as well. 

Cortland / Early September

USA raised in 1898 in New York as a Ben Davis and McIntosh cross, the Cortland apple was introduced in 1915. It keeps its shape well when cooked, and the white flesh doesn’t brown when sliced making it a standout for fruit salads, dipping, or eating with a plate of sharp cheddar cheese. Cortland is another popular variety in Maine. According to many of our customer, Cortlands are the “only” apple to make a pie with.

Blondee / Early September

Blondee is a new, long-storing yellow apple variety that ripens five days before Gala. Blondee was discovered by orchardists Tom and Bob McLaughlin of Portsmouth, Ohio. Firm flesh with some resistance to browning.

Gala / Early September

Introduced from New Zealand in 1934, Gala is a Kidd’s Orange Red – Golden Delicious cross. A sweet crisp flavor and texture makes it good for salads and sauces.

Jonathan / Mid September

Discovered by Jeff Campbell of Peters Orchards in Waverly, MO. Flavor and texture are tart and crisp, and the fruit has held up very well in storage tests.

Honeycrisp / Mid September

Honeycrisp was developed by the University of Minnesota and introduced in 1991. It is a Macoun – Honeygold cross. These beauties are quickly becoming a new American favorite.  Mellow, sweet and fragrant, crisp and juicy. Holds shape for baking and really is sweet as honey!

Fuji / Mid September

Developed in Japan in 1939, the Fuji apple is a Ralls Janet – Golden Delicious cross. Fuji is surely one of the more attractive modern apple varieties. The flavor is predominantly sweet and very refreshing (especially if slightly chilled)

Empire / Late September

Empire was developed at Cornell University in New York state in the 1940s, and its parents are classic old North American varieties: Delicious and McIntosh. It is an ideal lunch-box apple, not least because it has the classic shiny redness and does not bruise easily.  Although Empire can be stored for a short period, it is best when eaten straight from the tree. 

Macoun / Late September

Another New York state variety, the Macoun was introduced in 1923 as a McIntosh – Jersey Black cross. Named after Canadian fruit breeder W.T. Macoun, this apple has a very strong following and is an excellent, extremely crispy, eating apple. We have had people turn around and leave when told we are out of Macouns. Many use Macouns for cooking, but they are excellent fresh eating apples, too. 

Spencer / Late September

Discovered in Canada around 1926, Spencer is a Golden Delicious – McIntosh cross and is excellent for fresh eating.

Golden Delicious / Late September

Originally known as Mullins’ Yellow seedling, Golden Delicious was renamed by Missouri apple breeders and distributors, the Stark brothers. Found in 1890, by Anderson Mullins in Clay County, West Virginia, this apple is possibly a seedling from a Grimes Golden tree. It began its rise to fame after Mullins sent fruit to Stark Brothers Nursery  in Missouri in April of 1914, telling them of its excellent keeping qualities and heavy crops. Paul Stark was impressed enough to come and inspect the tree which he eventually bought for $5,000. He erected a cage around it to prevent anyone else taking grafts and paid $100 dollars a year for its maintenance. The tree survived until 1958, and was honored with photographs on centennial issue of Clay County bank checks. Golden Delicious keeps its shape when cooked and has a sweet, but very light flavor. It is wonderful both fresh and in salads. 

Jonagold / Late September

Developed in 1943 in New York and introduced in 1968, Jonagold is a Golden Delicious – Jonathan cross. This variety holds its shape for cooking and is also good fresh and in salads.

*Cox Orange Pippin / Early October

This is the classic English apple, often regarded as the finest of all dessert apples (fresh eating apples). It arose in England in the 19th century as a chance seedling.

*Gray Pearmain / Early october

Most likely found in Skowhegan, ME, before 1880, this apple is named after its grayish hue and distinct pear-like flavor. It is mentioned as being grown by C.A. Marston of Skowhegan in the 1885 Maine Agricultural Yearbook. Just a few miles away, Steve and Marilyn Meyerhans own The Apple Farm (Marilyn is a cousin of the McDougals).There were five or six Gray Pearmain trees in the orchard when Steve and Marilyn purchased it more than 30 years ago from Royal Wentworth, and those trees were already old. Unfortunately they never thought to ask the soft-spoken Wentworth about the apple. Its true origin may remain forever a mystery. These apples keep extremely well; eat them in the fall, winter or spring. They also produce excellent juice. 

Crispin (Mutsu) / Early October

Developed in Japan in the 1930’s, Crispin, is a Golden Delicious – Indo cross. Originally named Mutsu in 1948, this variety was renamed Crispin in 1968. This apple is good used in fresh in salads. When cooked it tends to keep its shape and sweet, light flavor.

Fortune / Early October

Fortune, a cross of Empire and Red Spy, was introduced by Cornell University New York State Agricultural Experiment Center in 1995. It is an excellent fresh-eating, pie, and sauce apple that is ready for harvest in early October, and it has good storage life.

*Margil / Early October

Margil is among the oldest of dessert apple varieties grown in England. This apple is one of a select group of varieties with a documented history going back more than 250 years. Although separated by at least 200 years, Margil is similar in flavor to Braeburn, and has no trouble holding its own against modern varieties.

*Bramley’s Seedling / Early October

Bramley’s Seedling is the definitive English cooking apple, and in terms of flavor ranks as one of the world’s great culinary apples. 

*Hudson’s Golden Gem / Early October

Hudson’s Golden Gem was discovered among a dense group of bushes and trees in Oregon. Once discovered, it was quickly introduced in 1931 by the Hudson Wholesale Nurseries. 

*Tolman Sweet / Early October

Tolman was one of the first named varieties grown in Maine and is considered one of America’s oldest varieties. No one knows when and where it originated, but some think it may have been a cross between Sweet Greening and a Russet that was found growing in Dorchester, MA well before 1700. For many years it was considered the best winter sweet apple and was said to “stand any degree of cold.” This is a fine cooking apple, makes good jelly, an excellent apple for baking, stewing and making cider, and one of the best late sweet apples.

*Esopus Spitzenburg / Early October

This highly respected American apple variety is named after the settlement of Esopus in Ulster County, New York, where it was found towards the end of the 18th century.  It was rumored to be Thomas Jefferson’s favorite apple. It was widely planted in the USA in the 19th century and used for both dessert and culinary purposes, but subsequently fell out of fashion.  The apples have an excellent flavor, which improves with storage. 

*Blue Pearmain / Mid October

Thought to be discovered in Middlesex County, Massachussetts in the 1700s, Blue Pearmain is one of New England’s most famous classic varieties. Beautiful medium to very large fruit is covered with a distinct blue bloom. Our number one favorite for baked apples, it also makes excellent pies and tarts. Blue Pearmains cook up to a yellow applesauce in a couple of minutes. This variety has been grown throughout much of Maine for well over 200 years. 

Brock / Mid October

Developed in 1933, Brock is a Golden Delicious- McIntosh cross bred at Highmoor farm, the experimental station for University of Maine cooperative extension. First designated as ME. 7-492, the selection was named Brock after Henry Brock, an apple grower from Alfred, Maine, who tested the variety in cooperation with the University of Maine. Brock was released for public trial in 1966. 

Red Delicious / Mid October

The quintessential apple, Red Delicious was developed around 1870 from seedling rootstock, according to W.A. Taylor from the USDA. It arose on the farm of Jesse Hiatt in Peru, Iowa and was first named Hawkeye. In 1895, Stark Brothers Nursery renamed it when C.M. Stark bit into the apple he exclaimed ‘My that’s delicious – and that’s the name for it’. He spent $750,000 advertising what proved to be the ideal commercial variety, producing heavy crops of sweet apples that remained shiny, bright red no matter how long they stood out on display. The original tree was almost killed in winter of 1940, but a shoot grew up from the roots, and still stands protected by a fence. Best for crunching out of hand and in fruit cups and salads. Try a Red Delicious apple right from the tree, we guarantee it’ll beat the supermarket version!

Winesap / Mid October

The earliest mention of the Winesap apple was documented in 1917 where it was noted as a popular apple for use in cider production in the state of New Jersey. It is rumored to originally have come over from Europe as a seed but the exact heritage of this apple is currently unknown. In the past it was mainly used as a cider apple which, over time, discouraged growers from planting it since juice apples fetch a lower price at the market when compared to popular fresh eating varieties. However, with the recent resurgence of interest in heirloom varieties and cider blends, Winesaps have been popping up in an increasing number of orchards.

*Black Oxford / Mid October

This apple originated in Paris, Maine (Oxford County) around 1790. Black Oxford is not strongly flavored but has a good dense texture.

*Lady Apple / Mid October

This variety was found in the ancient Forest of Api in western France in 1628. Throughout its history this variety has been used for decoration and adornment.  It was popularly used by ladies to mask unpleasant odors. The fruits are small but with a good aromatic flavor.

*Northern Spy / Mid October

Northern Spy was discovered around 1800 in New York at the seedling orchard of Herman Chapin from seed brought from Salisbury, CT. Introduced in 1840, this apple was already listed as new variety of promise by the American Pomological Society in 1852. In our opinion, Northern Spies make THE BEST apple pie, period. It also keeps well without shriveling and holds its flavor to the last.

*Baldwin / Mid October

This apple was found around 1740 on John Ball’s farm in Wilmington Massachusetts. Originally known as “Pecker” or “Woodpecker” because the tree was frequented by the bird, it was renamed in the early 1800’s as it became more popular. Colonel Loammi Baldwin was an engineer on the Middlesex Canal and his statue at North Wouburn is wreathed in apples and inscribed ‘Disseminator of the apple in honor of him called the Baldwin apple, which proceeds from a tree growing wild about 2 miles north of this monument’. Scions from the original Baldwin tree were brought into Maine by Captain Thomas Coolidge, a son-in-law of Mr. Baldwin in 1872. Baldwin was the leading apple in Maine for many years until a harsh winter in the 1930’s killed the majority of the trees in the state. McIntosh, for its cold-hardiness, became the new favorite. Baldwins store extremely well.

*Newtown Pippin / Mid October

Newtown Pippin is one of the oldest American apple varieties. Well-known in the 18th century, it was probably raised as a seedling by early settlers on Long Island.  To get a sense of how unusually old it is, it was introduced from the USA to England in the mid 1750s – making it an old variety even by English standards. Newtown Pippin was popularized by such well-known figures such as Thomas Jefferson and George Washington, and was very much an apple of its time. Newtown Pippin is best regarded as a “winter” apple, it is hard and unappetizing if eaten straight from the tree, instead it should be stored for 1-2 months to fully develop its flavor.  Newtown Pippin is a notably versatile apple; excellent for eating fresh, cooking, and for juicing and hard cider. 

*Ashmead’s Kernel / Mid October

As a small, misshapen green apple discovered in the 1700’s, Ashmead’s Kernels are not especially attractive. Yet appearances can be deceiving, this variety has remained popular for well over 2 centuries. It has a distinctive flavor which is quite different from most other varieties. Ashmead’s Kernel is a versatile apple, not just for eating fresh, but also for salads and cooking, and it is a highly-valued apple for juicing and hard cider.

Evercrisp / Mid – Late October

The MAIA-1 variety is marketed as EverCrisp® under strict quality control.
EverCrisp® is sweet and juicy – a yummy apple that holds a powerful crunch – combining the best features of MAIA-1’s parent varieties, Honeycrisp and Fuji. The EverCrisp® name says it all. The durable apple arrives late in the season and stores strongly – it maintains sweetness and firmness like no other. That makes EverCrisp® the perfect treat for a holiday celebration, and the ideal snack for a healthy New Year.
-Information from the Midwest Apple Improvement Association

Goldrush / Mid – Late October

GoldRush is an attractive, smooth-skinned modern dessert apple, specifically developed for scab-resistance. As a relatively new variety we do not have much experience yet, but it appears to be good at most of the things Golden Delicious is good at, such as keeping well and making excellent juice. The variety is derived from Golden Delicious as the seed parent, with crosses from several other research varieties including Winesap, Melrose, Rome Beauty and Malus floribunda – the latter being a well-known source of the Vf scab-resistant gene. We planted our Goldrush in 2015.

Granny Smith / Mid – Late October

Discovered in Australia in the 1860s as a seedling growing in the remains of a rubbish heap, the true parentage is still unknown but is possibly a French Crab. A Mrs. Maria Smith discovered the tree. The flavor sweetens in storage. 

Aztec Fuji / Mid – Late October

Aztec Fuji® originated in New Zealand and has gained considerable popularity in the US. Aztec® is a full-colored, blush-type that harvests late season with standard Fuji. The tree is healthy and vigorous, and the fruit exhibits the traditional, sweet flavor of Fuji.
-information from Adams County Nursery

Peaches

Desiree / Late July

This is a yellow fleshed, semi freestone peach. It was developed at the New Jersey Agricultural Experiment Station at Rutgers University, Desiree™ .

Garnet Beauty / Early August

Large, early and delicious, this semi-freestone peach features yellow skin with a red blush. The tree produces clouds of blooms in spring followed by loads of juicy, medium-large peaches ripening in July. Eat it in pies, cobblers or fresh off the tree! 

Saturn / Early August

One-of-a-kind! You’ve seen these distinctive “flat” or “donut” peaches in your grocery store, but have you tasted one yet? Saturn peaches open up to tender, white flesh with a mild, sweet flavor.

Starfire / Early August

This heavy cropper will produce a red peach with yellow, non-browning flesh, great flavor and good storage characteristics.

John Boy / Early August

Large, yellow-fleshed, semi-freestone peach. The flesh is firm with good flavor.

Coralstar / Mid August

Coralstar® is a large, beautiful freestone peach with firm flesh and wonderful sweet flavor. Coralstar® holds well in storage and does not brown when cut. 

TangO’s / Mid August

Developed at the New Jersey Agricultural Experiment Station at Rutgers University, this variety has excellent flavor. 

Flamin Fury PF 15A / Mid August

This large, mostly red yellow freestone has good firmness, excellent flavor and size. It usually crops heavily.

Raritan Rose / Mid August

A firm, attractive, white fleshed freestone peach of good quality. The tree is vigorous, hardy and productive. Our best early white peach!

Harrow Beauty / Mid August

Developed in Canada, Harrow Beauty is a brilliantly colored, firm freestone peach. 

Blushingstar / Mid August

Blushingstar is a wonderful white peach that stores very well. The flesh is white, tinged with pink and does not brown when cut. Blushingstar is completely freestone. Our tree is consistently heavy producing.

Nectarines

Eastern Glo / Early August

This yellow-freestone nectarine is medium to large in size. Fruit is firm, nearly 100% dark red, with a very smooth finish. An excellent choice to start the season.

Summer Beaut / Early August

An exceptional yellow fleshed nectarine of medium size, good color and firmness.

Emeraude™ / Early August

A white nectarine with excellent firmness. Emeraude is a low acid variety with good flavor and a very clean finish.

Sun Glo / Mid August

A very high quality yellow fleshed nectarine for the mid-season. Fruit is large with red over a lovely golden background color.

Fantasia / Mid September

Developed in California, Fantasia is an excellent quality, yellow fleshed freestone nectarine. Fruit is large, nearly full red with a smooth glossy finish.

Flavortop / Mid September

These are large and juicy, with flesh that is yellow, sweet and delicious. These dessert quality fruit make for great pies and cobblers, and can even be popped in your juicer.

Plums

Methely / Early August

An early plum with fine quality and appearance. The fruit is purple with red, sweet flesh, very juicy with a distinctive flavor.

Shiro / Early August

A sweet, juicy yellow plum. Fruits are round, clingstone, and medium in size. The trees are spreading and very productive.

Bluebyrd Plum / Mid August

Bluebyrd is a unique, European plum recently developed by horticulturists at ARS Appalachian Fruit Research Station in Kearneysville, West Virginia and named for Senator Robert C. Byrd. It gives you a firm, sweet plum that’s super sweet and highly productive.

Castleton / Early September

This early-maturing dual-purpose plum is a Valor x Iroquois cross released by Cornell University’s New York State Agricultural Experiment Station. 

Stanley / Mid September

A New York State Experiment Station introduction and leading cultivar in the Great Lakes region. A fine prune-type plum with excellent quality suited for both home use or processing. Fruit is large in size with a dark blue skin. Flesh is greenish-yellow, juicy and fine grained.

Pears

Clapp’s Favorite / Late August

A very large yellow pear, with a red blush. Clapp’s Favorite is an early, high quality pear similar to Bartlett. 

Honeysweet / Early September

This variety comes from a 1955 cross of Seckel & U.S. 220 and was selected from 137 seedlings planted at Purdue University. A tasty pear – just right for eating fresh or canning. This variety is smooth, creamy and as sweet as honey.

Bartlett / Mid September

Long considered one of the choicest canning varieties. Bartlett accounts for about 75% of the pear production in the United States and Canada. A favorite for all uses. 

Red Clapp’s / Mid September

Red Clapp’s was discovered in the 1950s as a “sport” which produced a branch of red pears on a green Clapp’s Favorite pear tree in a Missouri orchard. Our best tasting red pear, perfect for eating right off the tree!

Seckel / Mid September

Also called a “sugar pear” or “candy pear”, this fruit is super sweet with a hint of spice. Mostly used in cooking and canning, this variety can also enjoyed fresh. It originated near Philadelphia, Pennsylvania in the 1700s.

Magness / Late September

This pear was released by the USDA in 1968 as a very high quality dessert pear. The Magness pear is a soft, juicy dessert pear that keeps extremely well. Introduced by the USDA in 1960’s, it was named in honor of Dr. John R. Magness, long-time director of the USDA’s apple and pear breeding program. 

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Cherries

Regina / Early July

Large, dark red cherry. Firm fruit with mild sweet flavor. Holds well in storage. 

Lapins / Early July

A Bing-type cherry; dark-reddish black fruit that is excellent in taste with firm meaty texture.

Balaton / Early July

Originating in Újfehértói, Hungary, and introduced to the U.S. around 1998, this sour cherry is perfect for pie and juice.

Raspberries

Fall Bearing Raspberries / Early September

  • Joan J. – Large red, high yielding, thornless, firm, good flavor, excellent freezing quality
  • Caroline – Med/large red with very full, moderate firmness, intense flavor, good freezing quality.
  • Heritage – Med/large red heirloom raspberry, firm, good flavor, good freezing quality.
  • Anne – Large, sweet, pale, yellow fruit, firm, excellent flavor, good freezing quality.
  • Niwot – Large black, first primocane black raspberry!, good flavor, moderate firmness, good freezing quality.