Fruit

OUR PENNSYLVANIA-GROWN FRUIT

We cultivate 30 acres of apples, growing nearly thirty varieties.  The 70 acres we devote to peaches produces 17 peach varieties and eight kinds of nectarines!  We also produce a variety of berries, cherries, grapes and more.


Apples

We grow a wide variety of apples from late summer through the end of October. We’re sure you’ll find your favorite, whether sweet or tart.

Interested in a larger quantity for sauce or storage? We sell apples by the half bushel at a discounted rate. Call us up or shoot us an email, and we’ll have them ready for you to pick up at the next market!

Available at Markets: mid-August thru November

The varieties below are listed in approximate order of ripening.

Apple Variety

Description and Recommended Uses

 

Yellow Transparent Early yellow antique variety first grown in Russia. Tart flesh. Excellent for sauce!
Lodi Early season green apple. Tender, acid and juicy. Excellent for applesauce.
Dandee Red Early season Mac variety. Solid red skin over creamy white, tart flesh.
Pristine Early yellow apple developed at Purdue University Sweetest apple in the early season.
Sansa Sweet early apple with bright red stripes over yellow skin. Best for fresh snacking.
Summer Rambo First grown in 16th century France. Green skin with red stripes, crisp, mild tartness.
Golden Russet Antique American cultivar which is excellent for eating, cooking & cider. Dense, sharp flavor with unique russeted skin.
Blondee  Early sweet-tart yellow apple with clear smooth skin discovered in Ohio in 1998.
Honeycrisp  Crisp, juicy, sweet flavor. Developed by U. of Minnesota. Consistently rated #1 in taste tests.
Jonathan Moderately tart red apple. Delicious for snacking, salads and cooking and fried apples!
Daybreak Fuji  An early sport of Fuji discovered on our neighbor’s farm. Sweet and juicy.
Crimson Crisp Bright red skin over yellow flesh. Very, very crisp with a rich sweet/sharp spicy flavor.
Pink Pearl  Unique pink-fleshed apple with translucent green skin. Crisp, tart flesh that is high in antioxidants.
Shizuka Sweet and juicy, firm texture and crisp flesh. Excellent for snacking or cooking.
Ambrosia From British Columbia. A good snacking apple with crisp texture and juicy aromatic flesh.
Northern Spy The consummate pie apple.  Sprouted from a seed in New York in 1800.
Crimson Topaz Developed in the Czech Republic. Crisp cream-colored juicy flesh with a tart punch!
Stayman Firm, rich flavor and mildly tart. Great all-purpose apple.
Winesap An American heirloom apple dating back to the 18th century. Tart – good for cooking or eating fresh.
Nittany Introduced by Penn State Univ. Sweet-tart and spicy flavor with red-orange skin.
Suncrisp  A cross of Golden Del. and Cox Orange Pippin. Golden fruit with sweet-tart intense spicy flavor.
Fuji Very firm and unusually sweet. Striped red and yellow. First discovered in Japan.
Granny Smith The famous green apple. Very firm and tart. Good for all cooking purposes.
Pink Lady Attractive pink blush. Crisp fruit with a sweet-tart flavor, and a long storage life.
Goldrush Best apple in storage into new year. Extremely firm and tart. Chewy gold skin with russet.
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