apple mania over 80 varieties of apples Aug-Octob. Macintosh Excellent for every use. Has a distinctive aroma, and delicious "tangy" flavour. Pulp is firm and crisp. Cooks soft and smooth. Reasonably good keeper. Usually available: September through May. Spartan Spartan A cross between McIntosh and Newtown apples. An excellent all-purpose apple with crisp, snowy-white flesh and an unusually small core. The Spartan has a distinctive, sweet flavour and cooks soft and smooth. Usually available: October through July. Newton Unsurpassed for every use. Rich, tangy, tart characteristic flavour. Pulp is hard and crisp. Cooks firm. Very good keepers, and excellent for fresh eating and cooking. Usually available: November through April. Sunrise Great for out-of-hand eating. Very crisp and juicy. Appearance is very bright and an attractive red colour. Excellent for desserts. The Sunrise is equivalent in size to Golden Delicious and matures about 3 weeks before McIntosh. Available from early August right through the fall season. Empire This cross between McIntosh and Delicious is a fine dessert apple. The Empire is round, medium sized and has a dark red colour.

Its flesh is creamy in colour with a slightly tart taste. Available later September to late February. Ginger Gold Ginger Gold was discovered as a chance seedling in an orchard in Virginia. It is similar to the Golden Delicious in appearance and taste, but becomes ready for harvest about six weeks earlier. It exhibits all the excellent qualities of a Golden Delicious. Ginger Gold has a texture and sweetness similar to the Golden Delicious, but also mildly spicy flavor that makes it unique. Though currently planted in small numbers in Michigan, the variety's production is expected to increase quickly. It is best eaten fresh. Honeycrisp The Honeycrisp apple was produced from a 1960 cross of Macoun and Honeygold, as part of the University of Minnesota apple breeding program. The skin of a Honeycrisp is mottled red over a yellow background. The fruit has an exceptionally crisp, sweet and juicy texture. Look for bushels and bushels of Honeycrisp apples coming to your grocery store because Michigan growers have planted large numbers of this variety in their orchards. Jonamac The Jonamac apple is a cross between a Jonathan and McIntosh. The eating quality combines the rich flavor of McIntosh with some of the spiciness of Jonathan.

The texture or crispness tends to be similar to McIntosh but harder. Excellent for cooking, sauce or eating out of hand. When baking, the slices tend to be melting and juicy. Red Cort Redcort has many similarities to McIntosh, which is in its genes. McIntosh was crossed with Ben Davis early this century at the Geneva, New York, research station to produce a variety released in 1915 as Cortland. More recently a limb mutation of Cortland was discovered that offered redder and earlier color than the parent varieties. In flavor and texture and firmness Redcort is proving to be a highly desirable apple. Ida Red Jonathan passed some of its genes along to Ida Red, a cross of Jonathan with Wagener made at the Idaho Agricultural Experiment Station and released commercially in 1942. It's a bright red apple that is firm and keeps well. Besides its excellence as a fresh apple, it is widely used in sauces and pies and as a baker that can be relied on to retain its shape. Idared's flavor is tangy and tart. Cortland After the many attributes of McIntosh were discovered, plant breeders began crossing it with other varieties to enhance its traits.

One of the earliest was Cortland, combined with the Ben Davis variety and released early this century. Its flavor is sweet compared to McIntosh, and it has a flush of crimson against a pale yellow background sprinkled with short, dark red stripes and gray-green dots. Cortland has very white flesh and is an excellent dessert apple. Jonthan The initial fame of Woodstock, New York, is that it's where the Jonathan variety was discovered as a chance seedling in the 1820s. It received its name from the man who first promoted it. Michigan has proven to be an ideal home for Jonathan and is the leading producer of this dual-purpose variety suitable both for fresh eating and for processing. This crimson apple (with touches of green) has a spicy tang that blends well with other varieties in sauces and cider. Northern Spy Northern Spy is another venerable apple, discovered south of Rochester, New York, around the beginning of the 19th century as surviving sprouts of a seedling that had died. Wagener is believed to be one of its forebears. Northern Spy is a late-season apple with a red blush over a yellow-green skin and yellowish flesh.

It holds its shape and flavor in cooking and is ideally suited in texture and taste for many processing uses, including slices and sauce. Processing is the primary utilization of Northern Spy currently, although some apple fans can't get enough of the variety for fresh eating. Paula Red Nature did what plant breeders couldn't--produce a McIntosh-type apple that matures in late summer rather than fall. Paula Red is considered a McIntosh mutation, discovered around 1960 near a McIntosh block by grower Lewis Arends of Sparta, Michigan. Mr. Arends named the new variety after his wife Pauline. Paula Red has the pleasing tartness of McIntosh and a rather similar appearance with a red blush over a yellow-green background. It is well suited not only for fresh eating but for cooking. Paula Red is a short-season apple typically available through early October. Almata This apple look like small cherry. The Almata is the apple the folks at Tree-Mendus use to make their incredible honey-like pinkish amber apple jelly. Gold Russet Originated in New York state in 1845. Possibly the best known American russet.

Medium sized golden fruit is fine-grained, melting, juicy, rich, mildly sub-acid to sweet and aromatic. Regular cropper from moderatley vigorous upright tree. Outstanding dessert,cider and storage apple. Hunt Russet Similar to Golden Russet, this little known heirloom apple has exceptional eating qualities. Generally yellow, lightly overlaid with russet along with abronze red cheek in full sun. A long lived vigorous tree. The Hunt Russet like most russets has that acidulous pear-like flavor and is a good keeper. Maiden's Blush Medium-large, lemon yellow with attractive red cheek. A very beautiful fruit. Tender, aromatic, sub-acid, white flesh is fine-grained and crisp. Exceptional drying fruit reconstitutes very well for pies and stewed fruit. Long storing apple. Excellent eating out of hand. Best by mid-December. Medium sized, open, spreading, moderately vigorous tree. Sometimes can become a biennial bearer. BALDWIN APPLE Found on the farm of John Ball, Wilmington, Mass., 1840. An old favorite home and market apple in Maine. Large crimson coated fruit over green.

Flesh is yellow, crisp, juicy and makes a wonderful, spicy, aromatic cider. Is an excellent dessert apple and keeps 'till March in cold storage. Large and very vigorous tree is an annual bearer when pruned properly. BEN DAVIS APPLE Found in Arkansas, 1880,BR> Large, conical, white-fleshed, red and dark carmine striped fruit is borne heavily and annually. The tree is a very good pollinator and is one of the parents of Cortland. Bruise resistant, exceptional keeper. Very good in a warm location in regard to ripening quality. BLACK OXFORD APPLE Black Oxford was found as a seedling by Nathan Haskell on the farm of one Valentine, a nailmaker and farmer of Paris in Oxford County, about 1790. This outstanding apple is a beautiful, mid-sized round fruit, deep purple with a blackish bloom. Excellent eating and cooking, superb cider. Rich and spicy flesh improves in storage, reaching perfection by late December to March. Slow growing trees are insect and disease resistant. BLUE PEARMAN APPLE Found in New Engalnd in 1833. Medium to very large purplish-red fruit with bluish, waxy bloom.

Yellowish flesh is mild, sub-acid, rich and aromatic. Large spreading tree is very hardy and long lived. Good for dessert and cider. Storage quality maintains from October to February. DUCHES OF OLDENBURG APPLE Foun in Russia in 1800's. Juicy, rich, sub-acid flesh. Excellent for pies, sauce and cider. Medium large yellow fruit striped with dull purple and bright red. Long lived trees are extremely hardy. Bears heavily even in bad years and pollinates well. Still grown all over former USSR, Northern Europe and especially valued in Sweden. DUDLEY APPLE Foun in Maine - Dudley originated as a seedling of Duchess of Oldenburg, planted about 1877 on the farm of J.W. Dudley at Castle Hill in Aroostook County. Large, greenish-yellow fruit with red overlay. Flesh is firm, tender, very juicy, and briskly sub-acid. Excellent for sauce and baking, reasonable keeper. Small tree is very hardy and early bearing. FAMEUSE APPLE Found in France, 1600's and then in Canada, 1739.

The probable parent of the Macintosh though less prone to scab than Macs. Also called Snow. Medium size, deep crimson fruit with very tender, juicy, mildly sub-acid, very white flesh. Flavorful and aromatic fruit stores well 'till December or later and excels as a dessert, cider and culinary apple. Very hardy, long lived healthy tree. GRIMES GOLDEN APPLE Discovered on the farm of Thomas Grimes, Wellsburg, West Virginia, 1804. Medium to large, bright golden yellow fruit. Crisp, fine-grained, yellow flesh. Aromatic and spicy flavor. Superior desert quality and excellent for juice and cider. Keeps until January. A good pollinator. KING APPLE Many old New England orchardists considered this choice apple for dessert, cider and storage. Fruits are uniformly large and flattened round, yellow background overlaid heavily with a dark red striping. Crisp white-yellow flesh with a fine blend of sugars and acids which produce an excellent cider. Fruit is not prone to scab. STRAWBERRY APPLE found in northern Pennsylvania. Yellow coloured apple with a slight pink blush... shaped like a strawberry. Soft flesh with a slightly sweet flavour.

RHODE ISLAND GREENING APPLE Found in Rhode Island year 1650. Rhode Island Greening was one of the first named varieties grown in Maine, being brought, about 1788, to Winthrop from the Old Colony in Massachusetts. Perhaps bet known of the early American apples. Medium large green waxy fruit, covering a firm, crisp, rich, juicy sub-acid flesh. Excellent cooking apple and quite good for desert and jelly. Stores very well. Long lived tree. Tends to be an abundant biennial bearing tree and responds well to pruning. WINTER RED FLESH APPLE Fruit is red fleshed, as is the wood of this beautiful crab apple tree. Excellent for sauce and jelly. Stunning ornamental purple flowers with bronze-colored leaves. WOLF RIVER APPLE Found Near Wolf River, Wisconsin in 1881. Fruit is very large, bright red and rosy crimson color. White coarse flesh is moderatley juicy and pleasantly sub-acid. This annual bearing tree is good for pies and excels as a drying and sauce apple. Resistant to scab and mildew. Tree is very hardy, and a vigorous grower.

DOLGO CRAB APPLE Found in South Dakota year 1897. Beautiful, vigorous, flowering crab with dense, willowy branches, and reddish-green foliage. Makes excellent jelly. Crimson fruit about 1 1/2" in diameter is rich in pectin. Resistant to scab, cedar rust, mildew and fire blight. Almata Almata Why you should be excited: Almata is a red-fleshed apple from the U.S.A. that some people consider a crab-apple and others not. The story of Almata: With interest in red-fleshed apples on the rise, it may be time to carry out genetic analysis on some of the varieties to determine once and for all whether they are apples or crab-apples. ​ Almata -- like Wickson, a variety that has caught the interest of cider-makers in the U.S. -- has some telltale signs of being a crab: its small size and its early, long bloom time, for example. It's also super-tart, like many crabs. ​ But we do know the origins of Almata: it's a cross between a crab-apple and a regular apple.

So what does that make it? We're not quite sure. ​ But we do people love the red flesh and its effect on the apperance of Almata's tart juice and applesauce. ​ Heritage Apple Varieties TREE-MENDUS APPLE VARIETIES Here you will see listed over 200 apple varieties that we grow. We do have a book available with a complete list of varieties we grow, along with a brief description. Contact Us during regular business hours for your copy for only $6.00 (postage and handling included). Adam's Pearmain Apple - Cortland - tasting notes, identification, reviews (Use the form at the bottom to add your own comments about this variety) 02 Nov 2016 Sumitra, CA, United States Cortland is outstanding. I grew up in the 1960's in Wisconsin and picked and enjoyed hundreds of Cortland. They made the best caramel apples ever and apple pie of course. But I most enjoyed them just by themselves and sometimes with bit of salt! 15 Aug 2016 Madeleine, BRITISH COLUMBIA, Canada We moved here from Montreal 15 years ago.

My favorite baking (pies) apple was Cortland. Even Real Estate agents would say when you would have an open house "bake an apple pie with Cortland" very inviting. However, not a Cortland to be found out in British Columbia (sadly) I have tried Gala, Granny Smith, and a couple of others but not the same texture nor "scent" as a Cortland. 22 Apr 2016 Janie Smith, IL, United States I was probably eight when I first tasted this apple, and I loved it quite a bit. Now, I still love it for its quintessential sweetness, with a good bit of tart and perfume and unplaceable taste that ties it together. They have a few problems if you leave them out too long- the flesh is a bit mealy if they get old- but in my opinion, it's well worth the fuss. 15 Mar 2016 Johnny, MICHIGAN, United States As Erin Branch of Utah said "An apple that is mediocre at best." A perfect way to describe this apple. I enjoyed eating it, but the apple did not live up to its full potential of quality.

The apple was crisp and very similar to the honeycrisp apple that I had last week for lunch. But the cortland apple is similar to my brother that has down syndrome, inferior in every way to the honeycrisp. However, still an acceptable choice of an apple. 02 Nov 2015 Erin Branch, UTAH, United States An apple that was mediocre at best. It was very bland; so much so that I could *taste* the blandness. It was a very odd sensation and almost caused me to spit it out. Oddly enough it was also very mildly tart and mildly sweet at the same time. The apple looks beautiful enough, and has a nice firm and crisp texture. But ugh - that flavor; it wasn't *bad* per se, but it was so insipidly bland! 01 Apr 2015 Jessica, QUEBEC, Canada My favorite! The ones I buy are from here (Québec) and are sold at a health foods’ store. They are organic, small, firm, crunchy, juicy, a little tart and very sweet. Their skin is a beautiful deep burgundy color, unlike the Cortlands I see at the regular food stores.

The flesh is white. If I eat one with my eyes closed, I get a hint of blue grapes and strawberries! The ones I bought this week were stored for at least 4 months before they arrived on the shelves. These apples grow best in colder climate zones (zone 4-5-6). My only wish would be for the tree to be more resistant to diseases. 03 Nov 2014 Rick Eby, INDIANA, United States A must have for my back yard. Tastes sweet but I understand the "vinous" description as it does have some overtones of the wine-like flavor, but not as much as Winesap. The best I've seen for keeping it's white color. All purpose. High on my list for baked apples. 07 Jan 2014 Dawn, NY, United States This is probably one of my favorite apple varieties. I must be spoiled, because they are so easy to get around here, and normally with very good quality as well. 06 Dec 2013 Bill Gebhart, OHIO, United States This is my FAVORITE apple!!! I use them to to make jelly, pies, apple sauce, cider, fruit leather and all around eating too.

I have two trees, and the apples I don't get, my two Labrador Retrievers get. They have a 20ft x 20ft kennel, and wait at the door every day and run right by me to get the latest droppings. The only apple I want!!! 20 Oct 2013 Cathy, ILLINOIS, United States Cortland is my favorite apple of all time. I will travel miles just to get a bag of Cortland over any other variety sold at local stores. 15 Oct 2013 G. Kopmanis, MI, United States Our local Cortland was only identified a few short days ago. The apples are incredibly large, tart/sweet, make FABULOUS chunky applesauce. The apples hold their shape well, and I'm excited to try them in pies and strudels. We are seeking advice about pruning this tree to help it generate more fruit. If the size of the trunk is any indication, this is at least an 80 yr old tree. It is a true sentinel.

30 Sep 2013 Virginia Purdum, WYOMING, United States Our apple tree is 50 years old and always bears fruit, but this year was amazing. We harvested almost 500 pounds of fruit from our one tree! Some apples were softball-size, but most were a little bigger than baseballs. It is a descendant of one of the 100-year-old apple trees in a local orchard. Apparently 101 varieties were originally grown there. 07 Jan 2013 Bo and Brent, NY, United States Bo - Tender flesh with a mild sweet honey flavor and medium mealy texture Brent - A nice cross between sweet and tart. Great apple for mid afternoon treat. 27 Oct 2012 Cjross, VA, United States Cortlands are so very hard to find. Past couple years, have been available at our local farmer's market. The absolute best apple I have ever tasted. I am spoiled -- wish they were more readily available. 09 Oct 2012 M. Reed, TX, United States If McIntosh can tend toward the mealy, the Cortland I just ate tended toward the hard and a bit fibrous.

Tough peel. Flavor is very good though, very reminiscent of McIntosh, but sweeter. Don't often see them in Texas and was glad to try it. 09 Jun 2011 Audreygorr, TX, United States Cortland is my favorite apple for everything. But living in Texas it is hard to find. I have only found one store in Austin that carries them and then it is not for very long. Either Oct. or Nov. There is not very many apples grown in Texas. Too hot. They need a cold winter. 14 May 2011 Lee Einer, NM, United States Lee einerlee@yahoo.com Las Vegas, NM My cortland bore last year for the first time; the flavor was a nice balance of sweet and tart, and the texture was deliciously crisp. My only criticism is that while acidity and sweetness were well balanced and the texture was great, it did not have the complexity of flavor which some apples do. Still, I'm already looking forward to this season's harvest. 29 Dec 2010 Lou Gill, NJ, United States The perfect apple! Even Oprah, our chihuahua, loves them. Cool, crisp, and not too tart.

So good I am trying to grow them myself. 09 Dec 2010 John E. Rauer, IOWA, United States Cortland is our favorite apple but is hard to find here in Iowa. The local Wilson's Orchards has just a few Cortland trees so we call frequently in the fall so we can pick when Cortlands are at their peak. My wife loves to eat them crisp & tart while I wait for Cortlands to age into a softer mellow taste. So we have to pick a lot so some can survive the wife to make it to mellow.

10 Nov 2010 Al, MA - WORCESTER, United States after reading some comments on taste ,,,i find this apple to be all over the place in taste ,,it varies greatly ,, sometimes so tart i can hardly bite into one without crimping my face,,and they are usually firm with that ,,,,, other occasions they are soft and sweet ,,,, this has been a real ''depends'' apple for us i also agree with albasemi on size,,i have never seen a mac get as large as the larger cortland ps, im eating homemade cortland sauce just off the fire as i speak,,,, 10 Nov 2010 Al, MA - WORCESTER, United States this apple can be my favorite eating apple ,,depends on the yr.

climate ,, orchard and even tree,,,,we frequent orchards that have them ,,,they are getting popular in this area now,,,i prefer the yrs that produce the tartest cortlands ,,,, when cooking ,i make sure not to overcook,,they tend to soften to much,, out of season they are horrid ,,,we call then sawdusty around here , but ,,when they are right ,,,wow,,,,dynamite 31 Oct 2010 Kathy, MI/KALAMAZOO, United States I don't like this apple at all. The texture is mushy and I bought these while in season in Michigan. A waste of money. Even the Honeycrisp "seconds" are better than these 21 Oct 2010 Bob Gahooligan, NEW YORK, United States This apple is incredible 13 Sep 2010 Susan Hopke, MO, United States This is my favorite apple for pie making and for raw apple cake. We had an apple farm nearby where we could buy this variety in Wisconsin, but it is very hard to find here in Missouri. Most supermarkets never carry it in our area, although a few farms have a limited supply.

11 Jan 2010 David M. Taylor, WI, United States To me, Cortland is the very definition of "apple". Its semi-sweet, juicy, flavorful flesh and versatility has made it my favorite apple for many years. It is great for eating, and for pies, but especially my favorite, for applesauce. I have recently sampled about 15 different varieties of apple in the quest to find the perfect apple for me, but Cortland remains unmatched in flavor and versatility. It is the most appley apple! If I had to complain about Cortland, it would be two things. First, the skin is relatively tough and tastes "green" to me. So I prefer getting rid of the peels, though it's not terrible, just preference maybe. And the other thing is that before too long (a month or two), the flesh becomes mealy and lifeless, even in cold storage. But eat them fresh, or make pies and sauce with them after they age, and it won't matter in the slightest. 09 Jan 2010 Aaron Piedmonte, NY, United States The best all round, all purpose apple there is.

Cortland is very hardy and grows extremely well here in Western, NY. It ripens in mid-September and is sweeter than its cousin, the Macintosh. You can do everything with this apple from fresh eating, pies, cider, sauce, etc. Another advantage is that the flesh does not brown quickly or hardly at all after you slice it. I like it best during the first pickings when the apple is still a little green and has a bit more tart flavor. 21 Aug 2009 Joseph Jamieson, PAWTUCKET, RI, United States The Cortland apple is my favorite apple, but it highly depends on when in the season you get them (later seems to be better) and where they come from. I don't pay enough attention to know where and when exactly the best Cortland can be had, but I used to work at a supermarket and sometimes we'd get these giant Cortland apples that were the most delicious apples I've ever tasted. Cortland apples also make great pies, but you have to take care to cook them well enough since they tend to require more time than a traditional Macintosh apple.

24 Jul 2009 Nancy Wilson, ONTARIO, Canada Cortlands are a very common variety here in Ontario,Canada.Like a Mac, but larger, a bit sweeter & usually more fragrant. They're excellent because they don't brown as quick as most other kinds(fruit plates/dip etc).They keep a bit better than Macs, too, in the cellar & refrigerator.A really nice apple. Pretty good for pies, too,although not as good as Northern Spy. 12 Jul 2009 Clarisse L. Dodge, YORK, PA, United States I like to add a Chopped Macintosh Apple to my (Raw, uncooked) Quick Cook Oat Meal, along with Raising and Peanuts, plus Grassfed Org. Cow's Milk. I like the mixed Sweet/tartness and crunchiness of the Macintosh Apples, especially. My local Grocery Store has began carrying these Cortland apples, quite recently--and, since I'm currently Ill, and unable to go shopping, I'm taking advantage of their ishop online Feature. This will essentially keep me from being able to feel, smell, and judge the fruit on my own.

Based on my above description, what do you think I may find that is different in Flavor, Crunchiness, or the Balance of Sweet/Tart/Juiciness I've come to appreciate from the Macintoshes, in these Hybrid Cortlands? I'd very much appreciate a quick Answer. Cordially, Clarisse L. Dodge, York, PA, USA PS. Until recently I didn't know that the Apples I liked so, in my breakfast were the Macintoshes, I just bought them, for their lower price than the Red Delicious, which I never knew whether they'd be juicy, sweet and crunchy, or pulpy, dry and tasteless. i was glad to find out the Apples I liked so much were the(lower-cost) Macintoshes. 10 Oct 2008 Albasemi-Plena@Comcast.Net, ESSEX COUNTY, MASSACHUSETTS, United States This is lovely apple! Visibly and in flavor it reminds one very much of McIntosh, one of its parents, except that the skin's color is much more uniformly red, and that red is darker.

The flesh is bright white, so when sliced into wedges there is an interesting color contrast between the bright white flesh and the dark ruby red skin. In flavor it is akin to McIntosh, but less acidic, and perhaps with a stronger perfume. In my experience Cortland apples are also often larger than McIntosh apples. apple verities Zabergau Reinette Zestar You can order a book that we have put together with description's of all the apple's you see listed here. Call during regular business hours for your copy now for only $5.50 (postage and handling included). PHONE: 1-269-782-7101 or 1-877-863-3276 FAX: 1-269-461-4187 E-MAIL: treemendus@qtm.net 9351 E Eureka Rd, Eau Claire, MI 49111 Elstar Elstar Why you should be excited: Elstar is one of the best Golden Delicious offspring, a sweet apple that’s widely grown in Europe.

The story of Elstar: If you’ve never heard of Elstar, you likely haven’t shopped for apples in Europe lately. ​ Popular on the Continent and also grown commercially in other parts of the world, this is one of many varieties that aims to improve upon Golden Delicious. ​ By most accounts, it’s reasonably successful in doing so, as the other parent variety, northern Europe’s Ingrid Marie, appears to add a nice balance to the sometimes cloying sweetness of Golden Delicious. ​ That’s likely because Ingrid Marie counts the great English Cox’s Orange Pippin as one of its parents. ​ This apple breeding thing can be incestuous, to be sure. Fascinating, too. ​ Untitled Document (707) 986-7504 Apple Master List The apple has always been Greenmantle's primary fruit focus. This obviously reflects the broad adaptation and distribution of such a fundamental fruit, as well as its long list of distinct varieties. It also derives from the apple's primacy and longevity in the local landscape. More than a century ago, our region was settled by an influx of Euro-American homesteaders who "proved" their claims in part by establishing orchards.

Many survivors of these plantings still stand and produce fruit. And most of them are apple trees. Old still extravagantly productive A Wickson Crab in Etter Orchard, circa 1985 Here in the Mattole River watershed we are situated on the Western frontier of the apple's manifest destiny. The ubiquitous presence of the apple in the New World reflects the early dominance of British colonization. The apple tree thrives in Great Britain, and the British have long enjoyed a nearly obsessive love affair with the genus Malus. Ironically, most of the varieties they attemped to import into North America were not fully hardy here. It took the planting of tens of thousands of pips to create a new breed of American apple. England's devotion to the apple took root and grew to huge proportions in the American soil. Many of the world's great varieties began as seedlings planted during the colonial period or shortly thereafter. New York and New England became centers of apple culture. The resulting varietal legacy includes Esopus Spitzenberg, Swaar, Northern Spy, Baldwin, Tompkins King. Roxbury Russet. Jonathan, Rhode Island Greening, and many more.

As the frontier was pushed westward, apple trees - both grafted varieties and unproven seedlings - moved with it. The story of John Chapman aka "Johnny Appleseed" is a national legend based on fact. Chapman's pioneer nurseries provided thousands of apple seedlings for settlers in the Ohio River Valley. Some of these ended up as rootstocks grafted over to established varieties brought from the eastern states. And many were left to produce nondescript fruit which was blended into hard cider and apple jack; these were the most popular beverages on the American frontier. By the time Euro-American dominion established itself in Northern California (circa 1850), the roster of "domestic" apple varieties had become quite extensive. These formed the foundation for homestead orchard plantings here. A survey of the surviving trees reveals that the Mattole and Eel River Valleys of Humboldt County were well suited for growing the classic varieties of NewYork State, including Tompkins King, Esopus Spitzenberg, Jonathan, and Northern Spy. Southern apples like Arkansas Black, King David, and Winesap also flourish here.

Despite its wizened structure, this century old Tompkins King apple tree continues to bear dependable crops of fine fruit. While California is not usually regarded as "apple country", all kinds of varieties seem well adapted to the Northwestern corner of the state. Our own experience confirms this remarkable felicity. Notoriously tempermental English varieties like Cox Orange Pippin and Pitmaston Pineapple bear first-rate fruit next to long-season Japanese varieties like Fuji and Mutsu. Apples from all over North America and the world seem at home here in the coastal mountains of Humboldt County. Hyde King Apple - Though it originated in the Midwest circa 1880, this excellent winter-keeper seemed to be extinct except in our local homestead orchards. It deserves to be rediscovered by orchardists everywhere. MASTER LIST OF APPLE VARIETIES PLEASE NOTE: We are not able to maintain an inventory of trees for sale representing our entire apple collection (300 varieties). Instead, we focus our propagation on those varieties we deem most important and/or popular.................Availability varies from year to year. Quantities - and rootstock options - are limited.

ALL our apple varieties are available each season as dormant benchgrafts in a range of rootstock options : M26, MARK (Please check for availability), BUD 9, BUD 118, MM111, Domestic Apple Seedling, &Antanovka . Sorry - but we do NOT sell scionwood... CODE: EHC - Euopean Hard Cider AHC - American Hard Cider The apple portraits are reproduced from Apples of New York - S.A. Beach (1905). All the varieties pictured , except Roxbury Russet, have been collected by us in old homestead orchards in Southern Humboldt.... Adams’ Pearmain Apple Food Facts By Belly Bytes Certain apples will taste different depending on the time of year purchased. If your apples are not ripe, leave them room temperature for a day or two. They will ripen faster but also note that apples will spoil ten times faster at room temperature. Apple Food Facts Apples are capable of lasting 3 to 5 weeks in the refrigerator, and will still retain vitamin C content. Refrigerate your apples for longevity. Apples float because 25 percent of their volume is made up of air between the cells.

The soft texture of cooked apples is caused by the heat collapsing the air spaces between the cells. Apple butter contains no fat if prepared properly with cinnamon and allspice. Pare apples by pouring scalding water on them just before peeling them. Cut apples into quarters before peeling, it will be easier. To give applesauce a different flavor, add sliced unpeeled orange in the last few minutes of cooking. To avoid wrinkled skins on apples when baking, cut a few slits in the skin to allow for expansion. Apples will store for a longer period if they do not touch one another. For winter storage, wipe apples dry and pack in dry sand or sawdust. Keep in cool, dry place. The tartness of an apple is derived from the balance of malic acid and the fruit's natural sugars. Commercially prepared sweetened applesauce can contain as much as 77 percent more calories than unsweetened varieties. FDA testing can only detect 50 percent of the approved 110 pesticides that are used on apples. If you store apples along with green tomatoes , they will ripen at a faster pace. Apple Health Facts Depending on how apples are used, they can relieve both constipation and diarrhea.

Apples are also rich in soluble fiber, a substance that helps regulate blood sugar, preventing a sudden increase, or drop, in serum sugar levels. The acids contained in an apple make the fruit digestible and aid in digestion of other foods. The apple also acts as an excellent dentifrice, being a food that is not only cleansing to the teeth on account of its juices, but just hard enough to mechanically push back the gums so that the borders are cleared of deposits. Pectin, a type of soluble fiber found in apples, has received much attention due to its ability to lower blood cholesterol levels, thus reducing the risk of heart disease. Apples also are a traditional remedy for rheumatism. In the second century, Galen, the famous court physician to the Roman emperors and the gladiators, prescribed apple wine as a cure all for nearly every ailment. Apple Varieties There are 150 strains of Red and Golden Delicious apples! Below we've listed the most popular and common, along with information as to which are better for baking, etc. "An apple a day..." Akane: Do not store well. Have sweet-tart flavor. Skin is thin and usually tender.

They retain their shape well when baked and have a tart flavor. Braeburn: Store exceptionally well. Skin is tender, moderately tart. They keep shape well when baked and retain their tartness. Cortland: Fragile and needs to be stored carefully. High in vitamin C and resists browning. Thin skinned with slight tart-sweet taste. Keeps shape well when baked. Criterion: Yellow apples that are difficult to handle without bruising. High in vitamin C and resists browning. The skin is tender but flavor is bland when baked. Elstar: Store well with their tart flavor mellowing when stored. They have tender skin and retain their flavor and shape well when baked. Empire: Do not store well and tend to get mealy. High in vitamin C and will resist browning. Thick skinned and bake well retaining flavor. Fuji: Store well with tangy sweet flavor. Will retain flavor well when baked, but take longer to cook than most apples. Fuji apples are great for stuffing and roasting as they hold their shape when cooked. Looks like an Asian pear . One large Fuji apple can give you 15 percent of your daily vitamin C.

Fuji apples are one of the best apples to freeze. Gala: Sweet with slight tartness and have tender skin. Hold shape well when baked but does not retain flavor. Golden Delicious: Stores well but spoils fast at room temperature. Should be light yellow not greenish. Skin is tender and flavor is sweet. High in vitamin C and resists browning. Retains shape well when baked. Granny Smith: Best color is light green not intensely green and could even have a slight yellow tint. High in vitamin C and resists browning. Nicely balanced sweet tart flavor. Cooks into excellent thick applesauce, but is not recommended for baking. Gravenstein: Comes in both red and green. Excellent sweet tart flavor and very juicy. Good for applesauce but not a good baking apple. Idared: Resembles Jonathans, skin is tender. When cooked they will retain full flavor. Jonagold: Has good sweet-tart balance. A very juicy apple with tender skin. For best applesauce, cook with peel then strain. Jonathan: Found in California around mid-August. They become soft and mealy quickly. Thin skinned, cook tender and make good applesauce. Retain shape well when baked.

McIntosh: Most come from British Columbia. Be careful when selecting as they get mushy and mealy easily. Skin is tough and will separate from flesh. Tend to fall apart when baked in pies. Melrose: Normally found in the Northwest. Store very well and flavor actually improves after one or two months of storage. Well balanced sweet and tart flavor. Retains shape well when cooked in pies. Mutsu: (Crispin) Looks like Golden Delicious, but is greener and irregular in shape. Store very well. Has sweet but spicy taste with fairly coarse texture for applesauce, cook with peels and strain. Newton Pippin: Sometimes picked too green wait until light green for sweetest flavor. Crisp, sweet tart flavored apple. They keep shape when baked or used in pies. Makes a thick applesauce. Northern Spy: A tart red or green apple, excellent for pies. Red Delicious: Ranges in color from red to red striped. Store for up to 12 months. Will not last long at room temperature. Avoid any bruised ones. Normally are sweet and mellow with a hint of tartness. When cooked they do not hold flavor well.

Rhode Island Greening: Best choice for pies, but not very available. Only available October and November on the East Coast. Rome Beauty: If stored for long periods of time Rome Beauty apples will developa bland flavor and get mealy. They are very mild and have a low acid level. The skin is thick, but tender. It is an excellent baking apple. Spartan: Will not store for long periods and get mealy easily. Sweet flavor and very aromatic. Flavor is weak when cooked. Stayman Winesap: Stores well. Spicy tart flavor and good crisp apple. Have thick skins which separate easily. When cooked they will retain flavor well. Good for baking or pies. Did you know? The custom of giving an apple to a teacher originated in the days when local cities, towns and villages paid public school teachers whatever they could afford. Frequently, this was food or goods given in lieu of cash. Share This Page Cortland Apples Information, Recipes and Facts Homepage Description/Taste Cortland apple is bright red and covered with dark red streaks, often they are capped with a green blush. Their crisp white flesh is exceptionally juicy with a sweet-tart flavor.

Seasons/Availability The Cortland apple is available in the fall. Current Facts An older American variety, the Cortland apple is a cross between the McIntosh and Ben Davis apple. It has long been one of the most commonly produced apples in New York, consistently ranking in the top ten in the state. Nutritional Value Cortland apples are low in calories, high in water content and offer a fair amount of vitamins A, C and B. They also contain a dietary fiber known as pectin, which has been shown to lower cholesterol levels and trace amounts of boron, which has been touted for its ability to help build strong bones. Applications Extremely slow to brown when cut, the Cortland apple is perfect for use in fresh apple preparations. Add cubed apple to green and fruit salads. Slice thin and add to sandwiches, burgers and quesadillas. Use in lieu of crackers and pair with sweet and savory dips or flavorful cheeses. The sweet tart flavor of the Cortland apple also shines in cooked preparations. Bake into cakes, tarts, cobbler, quiche and galettes or slow cook to make soups, sauce and preserves. Geography/History The Cortland apple was developed in 1898 by Professor S.A.

Beach at Cornell University’s New York State Agricultural Experiment Station. Over the next decade it quickly became one of the more popularly produced apples in New York State and won many awards including the Wilder medal of the American Pomological Society. Cortland trees are known for their ability to thrive in cold weather and can be found growing in apple growing regions on the east coast as well as in Washington State and Oregon on the west coast. Recipes that include Cortland Apples. One is easiest, three is harder. Recently Spotted People have spotted Cortland Apples using the Specialty Produce app for iPhone and Android . Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them. Boston Public Market Near Boston, Massachusetts, United States About 287 days ago, 3/25/16 Spotter's comments : Cortland Apples spotted at Boston Public Market.

Cheyennes Road Market Near Evesham Township, New Jersey, United States About 473 days ago, 9/21/15 Spotter's comments : Cortland Apples spotted at Cheyennes Road Market. All Products

Question: What food has the varieties Elstar, Almata and Cortland?
Answer: Apple