How Do I Pick Apples?
As you enter, inquire with our sales associates about the designated picking area(s). When you find a ripe apple, grasp the stem between your index finger and thumb. Give it a slight twist and gentle tug. Please do not yank the fruit off the tree, as it causes others to fall off and can easily break the branch. For more information on identifying ripe apples, check out the apple section.
How Do I Store Apples?
Apples are best kept refrigerated whenever possible. They can be kept for several months if refrigerated at a temperature as close to 32 degrees F as possible.
What Causes the Yellow Translucent Color in the Flesh at the Center of The Apple? Did They Freeze?
No, they did not freeze. This phenomenon is called “water core” or “sugar core.” It is caused by extremely high sugar content that occurs more often in the early varieties like Red Delicious, Empire, and Jonathan. They are perfectly good to eat but will not store as well as the later varieties available in October.
Mid-Late August to September
GalaMildly Sweet and Juicy, Perfect for Slicing & Salads
Ginger GoldMild & Sweet, Best for Eating Fresh & Salads
HoneycrispCrisp, white flesh. Sweet, juicy, eating.
McIntoshBlushed-red to deep red; tart and aromatic. Good for eating & making sauce.
Mid-September to Mid-October
CameoCrisp white flesh – tangy flavor – keeps well.
CortlandCrisp white flesh – best for salads, eating.
CrispinYellow to green; very large in size. Sweet & juicy, but mild. Good for eating, making sauce, & salads.
EmpireDeep red w/ firm, yellowish flesh. Sweet with a flavor all its own. Good for fresh eating, making sauce, & salads.
Golden DeliciousYellow to greenish yellow. Sweet and juicy. Good for baking, eating, & salads.
IdaredRed cheeked w/ yellow spots. Firm & juicy; tart. Good for eating, baking, & making sauce.
JonathanBright to dark red. Flavorful, slightly tart. Good for eating, baking, & salads.
McCounDark red to blushed-red. Very crisp; juicy, slightly tart. Good for eating & desserts.
Red DeliciousBright red and juicy. Sweet, but mild. Good for eating & salads.
SpartanDessert Apple – white flesh – sweet and crisp.
Mid-October to Closing
Arkansas BlackDeep red. Very hard, crispy flesh w/ mild flavor. Good for eating & salads; stores well.
BraeburnRed w/ some yellow coloring. Firm w/ mild flavor. Good for eating & baking; stores well.
FujiPinkish red w/ yellow flesh. Crisp, sweet, & juicy. Mild flavor. Good for eating, making sauce, & salads.
Granny SmithFirm with strong tartness resembling that of a lemon. Bright white flesh that resists browning when sliced
Red RomeRed. Crispy, mild flavor. Good for baking & eating.
Stayman WinesapRed with thin yellowish striping/banding. Crisp, juicy, winey. All purpose; stores well.
Yellow Newtown PippenYellow w/ very hard flesh. Quite sweet. Good for eating & baking; stores well.
How Do I Pick A Peach?
As you enter, inquire with our sales associates about the designated picking area. When you find a ripe peach or nectarine, grasp the stem between your index finger and thumb. Give it a slight twist and gentle tug. Please do not yank the fruit off the tree, as it causes others to fall off and can easily break the branch. For more information on identifying ripe peaches and nectarines, check out the peach section.
How Do I Store a Peach?
Peaches taste best when they are not refrigerated, but if they ripen early and you want to keep them longer, you will have to either refrigerate them or freeze them. Peaches freeze particularly well.
How Do I Freeze a Peach?
Peel the fruit; you may find that blanching the peaches first makes skin removal easier. Slice the peaches and remove the pits. You may also want to sprinkle them with sugar according to your taste. Place the slices in a totally full (no air) plastic freezer container and freeze right away. We recommend adding Fruit Fresh (available in the canning supplies section of most supermarkets) to inhibit browning of the fruit.