Dandee Red

A limb mutation of Paula Red/Summer Mac, but maturing eight days earlier. Dandee Red is a 100-percent red blush apple with crisp, creamy white flesh. Flavor is pleasingly tart, similar to McIntosh. Keeps for 3 months (very long for its season).

Early Season – Fresh Eating

Dolgo Crabapple

Introduced:  1897, Russia

This all-purpose, brightly colored crab apple has a sweet-tart flavor with a hint of cranberry.  It can be eaten raw, used for preserves, or to add a bitter-sharp flavor to ciders.

Early Season

Double Golden Raspberry

With its unique blushed color, this raspberry has a tender, juicy texture and excellent flavor.  It's sure to become a favorite! Certified Organic by VOF.

Doyle Blackberry

This berry is very juicy and is perfect for pies, cobblers and juice. Certified Organic by VOF.

Early Golden Plum

One of the first plums of the season, the Early Golden ripens in the form of a medium sized golden plum full of sweet flavor within the rich pink flesh.

Eastern Glo Nectarine

Also known as Early Glo, this semi-sweet dessert nectarine has a firm flesh and excellent flavor and taste. Clingstone.

Emeraude Nectarine

Empire

Introduced: 1966, New York

This well-known, bruise resistant lunchbox apple has a balanced sweet-tart taste and crisp texture ideal for fresh eating. Its appealing deep color and melon undertones can be attributed to its parents: McIntosh and Red Delicious.

Mid Season – Fresh

Enterprise

Introduced: 1994, New Jersey

Enterprise apples are known for their supremely well-balanced flavor, with mild sweetness and a tart juice. Its skin stays crunchy and is similar to a Mutsu, with firm fruit beneath. The Enterprise is a great keeper and does well in pies.

Late season – Fresh, Pies

Esopus Spitzenburg

Introduced: 1700s, Hudson Valley

This high quality, dessert apple has a rich sharpness and a buttery, dense, yellow flesh. They have excellent flavor which improves with storage and are also known to be an excellent hard cider apple.  The Spitzenberg was Thomas Jefferson’s favorite apple and was found in the late 1700s in the Hudson Valley.

Mid Season – Fresh

EverCrisp

Introduced: Ohio – 2017

An American apple cultivar developed by the Midwest Apple Improvement Association (MAIA). A cross between Honeycrisp and Fuji, EverCrisp have an in-your-face candied-apple sweetness, with a background tang and monstrous crunch.

Late-Season, Fresh

Fantasia Nectarine

Fortune

Introduced: 1955, New York USA

This spicy apple is a favorite in the North East. A cross of an Empire and a Schoharie Spy, it is praised for its vibrant color and taste.

Late Season – Fresh, Pies

Freedom

Introduced: 1958, New York USA

The Freedom is a cross between the Macoun and Golden Delicious. It is a large multi-purpose apple that is good for fresh eating, sauce and juice. It has cream colored medium firm flesh.

Mid Season – Fresh, Applesauce, Juice

Fuji

Introduced: 1930’s, Japan.

A Japanese apple bred from American varieties, with a satisfying crunch and sweet-tart flavor.

Late season – Fresh

Gala

Introduced: 1930s, New Zealand

This favorite fresh eating apple has a very aromatic and sweet flavor and crisp, firm texture. Galas are related to Golden Delicious and are similarly loved by Americans, ranking as the 6th most eaten apple in the USA!

Mid Season – Fresh, Pies

Galarina

Introduced: France

An assertively sweet and crisp apple with a satisfying crunchy flesh. This Gala, Querina cross has a refreshing astringent quality that makes for an outstanding fresh eating experience. It is also disease-resistant, slow to brown, and keeps flavor well through the winter months.

Late Season – Fresh

Garnet Beauty Peach

Ginger Gold

Introduced: 1960s, Virginia

This is an early apple with a Golden Delicious lineage. This delicious dessert apple is firm, juicy and becomes sweeter with its rosy blush.

Early Season – Fresh

Gloria Peach

This large freestone peach has it all! Gloria is a unique variety because of its attractive color, low acidity, very firm flesh, and, high sugar content. It is also very productive and resistant to bacterial spot.

Gold Sweet Cherry

Golden Delicious

Introduced: 1890s, West Virginia

This apple is exceptionally sweet and rich, almost like eating raw sugar cane. Golden Delicious is also a versatile apple and can be used both for dessert and cooking purposes. The Golden Delicious is not related to the Red Delicious, thank goodness.

Late  Season – Fresh, Pies

Golden Russet

Introduced: 1845, New York State

Golden Russet is known as the champagne of cider apples. It makes a sweet, balanced, thick, smooth juice that is ideal for sweet or hard cider production. The Golden Russet is very aromatic and also excellent for fresh eating and baking. A superb keeper!

Mid Season – Fresh, Cider, Pies

Golden Supreme

Introduced: 1890, West Virginia

Golden Supremes’ flesh is crisp, coarse-grained, and light yellow. With many of the honey-and-pear qualities of a Golden Delicious, the flavor is sweet and balanced. Its firm and juicy flesh is pleasing to the palate and great for fresh eating, baking and cider.

Mid Season – Fresh, Cooking

GoldRush

GoldRush is an attractive smooth-skinned modern dessert apple, specifically developed for scab-resistance,  related to Golden Delicious, with crisp hard flesh and a good sugar/acid balance.

The flavor is typical of Golden Delicious but with a bit more acidity.

Granny Smith

Introduced: 1860s Australia

This extremely popular apple is best eaten fresh, but does equally well in pies thanks to its tartness and firm flesh. Our Granny Smiths develop a unique blush because of the cold night temperatures in late October when it ripens.

Late Season – Fresh, Pies

Gravenstein

Introduced: 1669, Denmark

An heirloom apple considered one of the best for pies and cooking, Gravensteins have a greenish-yellow skin with broken stripes of red. The flesh is firm, crisp, juicy, and tart with a touch of honey.

Early Season – Fresh, Cooking, Pies

Green Gage Plum

This old world plum variety has become a favorite again due to its excellent eating quality and culinary versatility. The yellow-green fruit has a distinctive, rich plum-honey flavor. Freestone.

Grey Pearmain

Introduced:  1870's Maine

The name is a hint to the flavor of this dessert apple with a distinct pear flavor and firm, white, juicy, mildly tart flesh. It’s gaining a devoted following for its flavor, keeping ability and excellent juice.

Mid Season

Harrow Beauty Peach

Harrow Crisp Pear

Hailing from Ontario, Canada the Harrow Crisp is a large, red-blushed pear with a mildly sweet flavor.  One of the loveliest looking pears around.

Harrow Sweet Pear

Harry Masters Jersey

Introduced: Early 1900’s, United Kingdom

This “vintage” English cider apple exhibits an earthy aroma and produces a bittersweet cider.

Late season – Cider

Hartland Cherry

Pick-Your-Own

This slightly sweet, dark red cherry is excellent fresh and loves the Vermont climate.

Hedelfigen Sweet Cherry

Heritage Red Raspberry

Heritage is a favorite for its flavor, firmness and fruit size. The large, sweet, dark red berries are perfect for eating fresh, canning, freezing, or making jams and jellies. Certified Organic by VOF.

Holstein

Introduced:  1918, Holstein, Germany

The Holstein is often best as a dessert apple, but makes a great cider and is good for cooking too. It is thought to be progeny of Cox Orange Pippin. The fruit is large, highly aromatic with its prized sugar-acid balance countered by a firm, juicy, and creamy flesh. Stores great, too!

Mid Season

Honeycrisp

Introduced: 1991, Minnesota

As it’s name implies, this favorite fresh-eating apple has an exceptionally crisp and juicy texture and an outstanding honey flavored sweetness.  As you bite into the cream-colored flesh, the large cells explode with juice in your mouth. An offspring of Keepsake, one of our favorites!

Mid Season – Fresh

Hosui Pear

Hudson's Golden Gem

Introduced: 1950s, Oregon

This wonderfully russeted apple has a sweet, nutty flesh and crunchy bite. Late season and oblong shaped, Hudson’s Golden Gem is an excellent chance seedling (one that wasn’t developed, but just luckily arose) that originated in Oregon.

Late Season – Fresh

Initial

Introduced: 1980 Lespinasse, France

Offspring of Gala and Redfree, Initial is a striking, early ripening apple with a crisp flesh and mild acidity. It is also naturally disease-resistant and best for fresh eating.

Early season – Fresh

Jade Nectarine

A small but mighty nectarine! Despite the smaller size, these white-fleshed nectarines are incredibly sweet and packed with an amazing tangy nectarine flavor. Freestone.

Jazz

Introduced: 2000, New Zealand

This Braeburn – Gala cross has a superb flavor, sharp and sweet and well-balanced. It is certainly one of the most flavorful modern apples.

Mid Season – Fresh

Jewel Black Raspberry

One of the most popular black raspberry varieties, Jewel has a high-quality fruit with a rich flavor. 

Joan J Red Raspberry

Award-winning Joan J red raspberries are large and firm with an excellent flavor and is easy to pick. Certified Organic by VOF.

Jonagold

Introduced: 1953, New York USA

One of Europe’s most loved apples, this Jonathan, Golden delicious cross is a beautiful and sprightly apple with a balanced sweet-tart taste and a touch of spice. Great for fresh eating and baking.

Mid Season – Fresh

Jubileum Cherry

Pick-Your-Own

Sweet and tart, this dark red cherry is great fresh or in pies. It also juices very well.

Keepsake

Introduced: 1979, Minnesota

This “antique looking” firm apple has a very crisp, juicy, light yellow flesh. Keepsake has a melon like aroma and is wonderful for fresh eating or baking. Keepsake was introduced in 1979 as a cross of Malinda and Northern Spy, and is a parent to the famous Honeycrisp.

Mid Season – Fresh