The Orchard
Seven distinct varieties ripen in waves from late August through October.
Tart · Complex · Aromatic
The earliest to ripen — tart, complex, and aromatic. We press these into our famous fresh cold apple cider sold right on the farm.
Best for: Cider, sauce, baking
Late AugustSweet-Tart · Bright · Bold
A beloved all-purpose apple with bright red skin and a sweet-tart flavor. Superb for fresh eating and baking alike.
Best for: Fresh eating, baking, salads
SeptemberCrisp · Juicy · Sweet
A McIntosh × Red Delicious cross. Crisp, juicy, and subtly sweet — a crowd-pleaser that holds up beautifully in pies.
Best for: Pies, fresh eating, snacking
SeptemberSweet · Mild · Snackable
One of the world's most popular apples for good reason. Mild, sweet, and endlessly snackable straight off the tree.
Best for: Fresh eating, kids' favorite
SeptemberHoney-Sweet · Crunchy · Dense
Dense, honey-sweet, and satisfyingly crunchy. Our Fujis are a perennial visitor favorite — bags fill up fast.
Best for: Fresh eating, snacking, salads
September – OctoberMellow · Sweet · Buttery
Mellow, mild sweetness with thin golden skin. Outstanding for fresh eating, salads, and applesauce.
Best for: Applesauce, salads, fresh eating
September – OctoberTart · Firm · Complex
The Newtown Pippin — one of America's oldest apple varieties. Tart and firm, it makes exceptional pies and sauces.
Best for: Pies, sauces, baking
October