Apples

Apple for all flavors!

Gould Hill Farm Grows over 100 varieties of apples, not to mention the peaches, nectarines and plums that are grown here.

PYO is closed for 2023

Dogs are not allowed to pick apples with you due to the FDA Food Safety regulations. We do allow well behaved leashed dogs in the parking areas, walking trails in the woods and the patio area. They are not allowed in buildings. Please help us by picking up after your furry friend.

Apples Currently Available

Pick Your Own Apples – Closed for 2023

Apples available in the Store

Gould Hill Farm’s Apple Varieties

Below is a list of Gould Hill Farm’s Apple Varieties sorted by name and month in which they are typically harvested. Each list includes a brief history and description of the variety as well as some of the common uses (cooking, eating, dessert, sauces, drying, etc).

Apple Categories

Harvest Dates

Good For

Akane

Cross between Jonathan and Worcester Pearmain, a Japanese apple raised in 1937 at the Morioka Experimental Station, and introduced in 1970.Bright red with hard, crisp, juicy white flesh and sweet-tart taste

Good For: Cooking, Dessert, Drying

Ashmead Kernel

Ashmead’s Kernel apple tree is known as an old English winter russet apple. The first Ashmead’s Kernel apple tree originated from a seed planted around 1700 by a Dr Thomas Ashmead in Gloucester. The Ashmead’s Kernel apple is medium size, golden-brown skin with a distinct crisp, nutty snap. The fruit explodes with a champagne-sherbet juice infused with a sugary and sharp character.

Good For: Baking, Cider, Eating

August Sweet

Believed to be of American origin, described in 1817 under the name Bough Apple. Also known as Sweetbough. Juicy, sweet, tender, and mellow.

Good For: Dessert

Baldwin

Originating about 1740 on a farm near Wilmington, MA the apple was first known as the “Woodpecker” because the tree was frequented by that bird. Later propagated by Col. Baldwin, there is a monument at the sight of the original tree. Hard, crisp, juicy, rich in sugars yet tart in flavor. Keeps well.

Good For: Cooking, Eating

Belle De Boskoop

Belle De Boskoop apple tree originated from seed in 1856 in the nursery of the Ottlander family in Boskoop, Holland. The Belle de Boskoop apple is a large greenish-yellow fruit with rough skin and dark red blush on exposed fruits. Crisp, tangy, highly aromatic flesh that sweetens in storage or left hanging late on tree.

Good For: Baking, Cider, Eating

Black Oxford

Black Oxford is Maine’s most famous apple.  In his book, The Apples of Maine, George Stilphen writes: “Black Oxford was found as a seedling by Nathaniel Haskell on the farm of one Valentine, a nailmaker and farmer of Paris in Oxford County, about 1790 and the original tree was still standing in 1907, the farm being then owned by John Swett.

Black Oxford is an all-purpose variety, and we recommend it for everything: fresh eating, pies and cider. Leave the skins on for a delightful pink sauce. (The skins will dissolve.) Best eating from late December to March, although it keeps all winter into spring.

Good For: Baking, Cider, Eating, Pie, Sauce

Blue Pearmain

An older variety of unknown origin thought to be American and dating back to 1800. “The apple in grandmothers’ back yard.” Coarse flesh, mild flavor, very aromatic.

Good For: Baking

Braeburn

Discovered on property of O. Marn of Waiwhero, Upper Moutere, Nelson, New Zealand. Thought to be a Lady Hamilton seedling. Introduced and grown commercially in 1952 by William Brothers’ Braeburn Orchards. Smooth texture and sweet “old-fashioned” apple flavor.

Good For: Eating

Caville Blanc

The Calville Blanc d’ Hiver apple tree produces the gourmet culinary apple of France, excellent for tarts and holds its shape when cooked.

Grown by Le Lectierprocureur for Louis XIII; the Calville Blanc apples continue to be served in fine Parisian restaurants today. Calville Blanc d’ Hiver apple tree was also grown in the garden at Monticello in the 1770’s by Thomas Jefferson.

Good For: Baking, Eating

Chestnut Crabapple

Bought for decorative beauty and use as a pollinator for apples. Large, sweet-tart, nutty flavored.

Good For: Apple Butter, Jam, Stuffing

Claygate Pearmain

The Claygate Pearmain apple tree was discovered at Claygate, Surrey in England in a hedge by John Braddick in 1821.  He brought it to the attention of the Royal Horticultural Society and it went on to become a very popular eating apple in Victorian times.

Good For: Baking, Cider, Eating

Connell Red

Connell Red apple is an improved sport of Fireside apple. While Fireside has a striped skin, Connell Red is a solid orange/red in color when fully ripe. The fruit can get very large and is excellent for fresh eating.

Good For: Baking, Cider, Eating

Cortland

Cross between McIntosh and Ben Davis, developed in 1898 by S.A. Beach at the New York Agricultural Experiment Station. One of New England’s most popular apples.

Good For: All Purpose

Cox Orange Pippin

Originated in England in early 1800s, considered one of the finest dessert apples in Britain. Sweet and juicy with a delicate flavor.

Good For: Cooking, Eating

D’Arcy Spice

D’arcy Spice apple tree originated a garden at Tolleshunt D’arcy, Essex in 1785. Great flavor in a plain package. The D’arcy Spice apple has a yellow-green skin, flushed with russet patches surrounding a fine, firm crisp flesh with subtle spicy ‘nutmeg’ flavor. Russet aficionados often enjoy the texture of D’arcy Spice apples. One of the favorites at our apple tastings a few years back.

Good For: Cider, Eating

Earligold

Developed recently on the US west coast by a Dr. Harvey. Similar to a Golden Delicious, ripening earlier.

Good For: Cooking, Eating

Elstar

Cross between Golden Delicious and Ingrid Marie, developed in the Netherlands in the 1950s and introduced to America in 1972. Very popular in Europe. Yellow fruit with light red striping. Firm cream-colored flesh, sweet-tart taste.

Good For: All Purpose

Empire

Cross between Red Delicious and McIntosh. White flesh. (Mary Leadbeater Strack’s favorite eating apple.)

Good For: Eating, Salads, Sauce

Esopus Spitzenburg

Originated in Esopus, Ulster County, NY around 1800. A bright red apple with yellow dots.

Good For: Cooking, Dessert

Evercrisp

Introduced in 2008 from Midwest Apple Improvement Association as a cross between Fuji and Honeycrisp.  EverCrisp is sweet and juicy – a yummy apple that holds a powerful crunch.

Good For: Eating

Fall Pippin

Large, yellow fall apple. Good flavor and keeper. Flesh tender, rich and of very good quality. Excellent for eating but especially desirable for culinary use.

Good For: Baking, Cider, Eating

Firecracker

NY109, known colloquially as the Firecracker Apple, is a 2020 Cornell University Apple Breeding Problem release. The apple is smaller than a baseball and is very elongated. It is traditionally used for fresh eating, baking, but is excellent in cider.

Good For: All Purpose

Fireside

The Fireside apple tree originates from Minnesota where it has many admirers. The Fireside apple was developed in the early 1940’s when the country listened to Roosevelts’ “Fireside Chats” which likely beget its name. This large apple is extremely hardy. The crisp, juicy, sweet, greenish-white flesh is not flat or mealy.

Good For: Baking, Cider, Eating

Freedom

Good multi-use apple. Medium to large red fruit on almost invisible yellow skin. Crisp, juicy, sweet, good-tasting flesh. Subacid, sprightly flavor.

Good For: Cider, Cooking, Eating

Fuji

Raised in Japan in 1933 at the Aomori Apple Experiment Station, developed from American parents, Red Delicious and Ralls. Orangish flush, firm, fine-grained and flavorful.

Good For: Cooking, Eating

Gala

Cross between Golden Delicious and Kidd’s Orange Pippin. Developed in New Zealand in the 1920s by J.H. Kidd of Greytown, Wairarapa Valley. Strikingly attractive with bright yellow skin and red-orange color.

Good For: Drying, Eating

Ginger Gold

This late summer apple has a crisp flesh with a mild, sweet taste. It is slightly more tart than its relative, the Golden Delicious.

Golden Delicious

Produced as a chance seedling found by A.H. Mullins of Clay County, WV in 1890. Parentage is thought to be from a Grimes Golden and Golden Reinette. Extremely popular in French cuisine. Yellow skin, mildly sweet.

Good For: Cooking, Drying, Eating

Golden Russet

Of unknown origin, the apple is yellow with bronze highlights, from the older family of apples. Called the “champagne of old-time cider apples.” Crisp with yellow flesh, keeps well.

Good For: Eating

GoldRush

This dessert-apple tree is disease-resistant to apple scab and powdery mildew. Fruit has a tart, tangy flavor that sweetens with age. Excellent fresh or in pies and crisps. Introduced circa 1993. Ripens in mid-to-late October.

Good For: Baking, Cider, Eating

Granite Beauty

A foundling brought to notice in 1860 in Weare, NH. Mild, sub-acid flavor.

Good For: Sauce

Granny Smith

A new variety becoming a world wide favorite. Very late maturing, green apple.

Good For: All Purpose

Gravenstein

Originally found in the Duke of Austinburg’s garden in Gravenstein. Introduced to the Northeast in 1820. Very firm, crisp, juicy, green, high flavor.

Good For: Cooking, Eating

Grimes Golden

Antique variety, originates from West Virginia, circa 1830. Thought to be a parent of Golden Delicious.  Fruit has a bright yellow skin when ripe and a crisp, sweet flesh with a smooth, creamy texture. Ideal for fresh-eating and also excellent for juice, cider, and sauce.

Good For: Baking, Cider, Eating

Hampshire

A foundling of Gould Hill Orchards. Great for eating and cooking. Hard, crisp, and juicy. Keeps well.

Good For: All Purpose

Haralson

The Haralson apple was introduced by the Minnesota Horticulture Research Center in 1922. It is named after Charles Haralson, superintendent of the University of Minnesota Fruit Breeding Farm.

Haralson apples are crisp and juicy, having a tart flavor. They are good for eating, cooking, and are an excellent choice for pies.

Good For: All Purpose

Harrison

The Harrison cider apple is one of the most famous 18th-century American cider apples, primarily used for the production of apple cider. Grown in New Jersey before and after the American Revolution, it fell out of favor by 20th century. The Harrison cider apple was considered lost until it was recovered in Livingston, New Jersey at an old cider mill in September 1976.

Good For: Cider

Hewes Crabapple

A popular crab-apple, also widely known as Virginia Crab, and producing a high-quality cider juice.

Good For: Cider

Honeycrisp

Honeycrisp apples have a sweet, subtly tangy flavor well suited for fresh and cooked preparations. These apples are great for eating.

Good For: All Purpose, Baking, Cooking, Drying, Eating, Salads

Honeygold

Honeygold is a cross between Golden Delicious and Haralson. A mid-late season apple with medium to large yellow fruit and creamy white flesh.

Good For: Baking, Cider, Eating

Hubbardston Nonesuch

Dates back to the early 1800s originating in Hubbardston, MA. Moderately firm, juicy, and aromatic. Does not keep well.

Good For: Baking, Eating, Sauce

Hudson Golden Gem

Hudson’s Golden Gem apple is perhaps the finest eating russet with crisp, breaking, sugary flesh and a distinct nutty flavor that resembles the Bosc pear.

Jerseymac

Cross between NJ24 and July Red. McIntosh type apple.

Good For: Eating, Pie, Sauce

Jonagold

Cross between Jonathan and Golden Delicious. Introduced in 1968 by New York’s Geneva Experiment Station. Striped red over bright yellow, rich, full flavor.

Good For: All Purpose

Jonamac

Cross between Jonathan and McIntosh, raised in 1944 and introduced in 1972 by the New York Agricultural Experiment Station. Pale white flesh, firm and crisp.

Good For: Eating

Jonathan

Named for Jonathan Harbuck, Esq. from Woodstock, NY and presented to the New York Horticultural Society in 1826. Tender, crisp, juicy.

Good For: Eating, Pie, Sauce

Karmijn de Sonnaville

Karmijn de Sonnaville was raised by Piet de Sonnaville, an apple enthusiast who had prevoiusly worked at the well-respected horticultural research school of the University of Wageningen in the Netherlands.  Starting in 1949 he created numerous crosses, primarily using Cox and Jonathan, along with many others.

Karmijn de Sonnaville is his most well-known creation, a Cox-style variety, but with a distinctly more pronounced aromatic flavor.

Good For: Baking, Cider, Eating

Kearsarge

Grown exclusively in Gould Hill Orchards, and named after the mountain most prominent in our view! Pleasant flavor for eating.

Good For: Baking, Eating, Sauce

King David

Discovered by Ben Frost of Durham, Arkansas who discovered the King David apple along a fence row in the late 1800’s. King David apple tree is a versatile fruit for cider, pies, sauce, and eating.

Good For: Baking, Cider, Eating

King of the Pippins

A popular 19th century apple, very widely grown in Europe at the time, and versatile for culinary and dessert uses.  King of the Pippins is a sharp, firm, juicy apple which sweetens in storage.

Good For: Baking, Cider, Eating

Kingston Black

The Kingston Black, also known as Black Taunton, is a cultivar of apple originating from the United Kingdom and used in making cider. The name of the cultivar comes from the apples’ dark red or purplish skin, though despite the name, the fruit does not have a black hue.

Kingston Black is capable of making a distinctive single-variety cider, and its value in cidermaking meant that by the early 19th century it became more well known. By 1950 the Long Ashton Research Station referred to it as “more widely grown than any other cider apple” in the West of England.

Good For: Cider

Lady

The Lady is a historic apple cultivar originating in Brittany, France in at least 1628. The cultivar has gained a variety of known names in English, and is commonly referred to as Api or the Lady Apple.  A common claim is that the apple originates at the times of the Roman empire as the “Appian apple” described by Pliny the Elder in the first century.

The apples are typically small like a large crabapple and have a sweet tart taste.

Good For: Baking, Cooking, Eating

Liberty

Developed to be highly resistant to major apple diseases. Crisp, juicy, sprightly.

Good For: Eating, Pie, Sauce

Lodi

Early ripening, known for its combination of sweetness and tang. Rich in Vitamin A.

Good For: Eating

Ludacrisp

The Ludacrisp originated at the Lynd Fruit Farm in Pataskala, Ohio – near Columbus. Mitch Lynd owns the farm and is also a co-founder of Midwest Apple Improvement Association. This apple is large and red with a crisp flesh, full of juice and a fruity flavor.

Good For: Eating

Macoun

Cross between Jersey Black and McIntosh, introduced in 1923 by the New York Agricultural Experiment Station in Geneva, NY. One of Gould Hill’s favorite eating apples.

Good For: Eating, Sauce

McIntosh

Developed from a sapling graft in 1870 by John McIntosh of Ontario, Canada. White flesh, crisp, juicy. New England’s most popular apple.

Good For: All Purpose

Milton

Cross between McIntosh and Yellow Transparent. Developed by the Geneva, NY Agricultural Experiment Station. Named for Milton, NY. Crisp and tart.

Good For: Eating, Salads, Sauce

Mutsu

Cross between Golden Delicious and Indo, a Japanese seedling grown from a tree brought to Japan by an Indiana school teacher. Also know as “Crispin.” A large, round, yellow-green fruit with delicate and distinctive flavor.

Good For: Dessert, Eating, Salads

NH #8

Cross between McIntosh and Winter, developed by the University of NH. Beautiful pink/red color, mild in flavor.

Good For: Eating

Nodhead

Also known as “Jewett Red,” originated in Hollis, NH. Sweet aromatic dessert fruit with yellowish flesh and nut-like flavor.

Good For: Dessert

Nonpareil

Nonpareil is one of the oldest of all apple varieties.  The Victorian pomologist Robert Hogg believed it came from France to England in the 16th century, and noted that its aromatic qualities were apparently better appreciated in England than in the land of its birth.  Hogg noted that Nonpareil grew best in the south of England (closest to France), and the flavour was less successful when grown in the north of England.

Nonpareil belongs to a small group of apples which have the flavour of pear-drops.  This flavour component is fairly unusual, but is also found in one of Nonpareil’s probable descendants, Ashmead’s Kernel.

Good For: Baking, Cider, Eating

Northern Spy

Originated in a seedling orchard in East Bloomfield, NY. (Voted the Leadbeater family favorite all purpose apple.)

Good For: All Purpose

Nutosh

Cross between a Newtown Pippin and McIntosh.  Small, red, firm and crisp apple. Good for eating and cooking.

Good For: Baking, Eating

NY 18491

Bred at Geneva, New York, USA, mid-20th century.  NY18491 never got named, or gained large popularity despite its excellent qualities.  Crisp, with strong flavour nicely balancing sweet and sharp

Good For: Eating

Orleans Reinette

Orleans Reinette apple tree was first described in France around 1776.  Today it’s grown throughout Europe but remains elusive. The Orleans Reinette apple is a cinnamon russet/red flush fruit with a undercoat of glowing gold ” suggesting  that if Rembrandt had painted a fruit piece he would have chosen this apple.   Good for all uses from fresh eating to cider and baking.

Good For: Baking, Cider, Eating

Paula Red

Found in 1960 by Lewis Arends of Kent County, MI. Slightly tart with white, non-browning flesh.

Good For: Eating, Salads, Sauce

Pink Lady

Pink Lady® apples were born down under in the 1970s under the cultivar name Cripps Pink (see below for more on the cultivar name!). A researcher named John Cripps, who worked for Western Australia’s Department of Agriculture, crossed the American classic Golden Delicious apple with a late-ripening and attractive red Australian apple called Lady Williams.  The result: a beautifully vibrant pink-skinned apple with a unique flavor that would become a fan favorite around the world. Pink Lady® made its way up to the USA in the late 1990s where Stemilt has been growing it ever since!

This sweet-tart apple has high sugars and high acids with a crisp bite and effervescent finish. It tends to fall more towards the tart side than sweet

Good For: All Purpose

Pitmaston Pineapple

The first Pitmaston Pineapple apple tree was bred in the 1780’s by a Mr White, an employee of Lord Foley of Witley, who sold the breed to a nursery called Williams of Pitmaston. An old, very distinctive dessert variety producing small golden apples that are honey sweet and nutty, yet also sharp and some say a distinct hint of pineapple.

Good For: Cider, Eating

Pixie Crunch

These smaller apples are super crunchy, very sweet, juicy, and full of flavor. One of the sweeter apples with a slight hint of tartness.

Pomme Grise

Thought to be of Canadian origin around 1830. Hardy apple with grey russeting.

Good For: Dessert

Porter

Originated about 1800 by Rev. Samuel Porter of Sherbourne, MA. By 1850 it was the principal apple of the Boston market. Tender, aromatic, sweet, pear-like. (Our Uncle Karl’s favorite.)

Good For: Eating

Puritan

Cross between Red Astrachan and McIntosh. Tart, very high in pectin.

Good For: Jelly, Pie, Sauce

Red Delicious

Discovered by Hesse Hiatt in1872 growing in his orchard in Iowa, and originally named Hawkeye. Currently there are over 100 strains and over 30 varieties developed using Red Delicious as one of the parents! Mild, juicy, conical shape.

Good For: Eating, Salads

Redcort

A red sport of Cortland that ripens several weeks earlier.

Good For: All Purpose

Redfield

Medium to large apple. Dark red with dark red flesh. Juice is red. Not for fresh eating.

Good For: Cider

Regent

Red Regent Apple Tree Info: (‘Daniels Red Duchess’ x ‘Delicious’ Red) University of MN, 1963. Very popular apple in Minnesota. Medium to large red apple. Flesh is juicy and crisp. Flavor is an outstanding balance of sweet and tart. Excellent for fresh eating and cooking. Good storage life.

Good For: Baking, Cider, Eating

Rhode Island Greening

One of the few antique varieties grown commercially today. It is said that the first seedling was found in 1700 outside a tavern at Green’s End new Newport, RI. A green apple with find grained flesh.

Good For: Cooking

Ribston Pippin

Believed raised around 1707 from seeds brought from Rouen, France to Ribston Hall near Knaresborough, Yorkshire, England. Parent of the Cox’s Orange Pippin. The most highly esteemed Victorian dessert apple. Acidic, intense, rich, aromatic flavor.

Good For: Dessert

Roxbury Russet

One of the oldest named varieties, first grown in Roxbury, MA around 1649. A greenish gold fruit overlaid with brown. One of a group of Russets named because of their brown “leather” skin. Crisp with a sweet yellow flesh. Keeps well.

Good For: Eating, Pie

Shavel Sharp

In our ongoing search for local bitter cider apples, this is a current favorite. Introduced to us by cidermaker Steve Barr who declared it the most bitter apple he’d ever tasted. It’s right up there. Small (1 1/2–2″) red-striped fruit is very juicy, highly astringent and very difficult to eat.

Good For: Cider

Smokehouse Apple

Smokehouse apple is a tender, but firm, exceedingly juicy, with yellow tinged flesh. The Smokehouse apple has a fresh cider flavor.

Snow

Known as “Fameuse” and thought to be the parent of the McIntosh. It is speculated that the origin is French or Canadian. Beautiful in appearance with tender white flesh.

Good For: Dessert

Snow Sweet

Another from Univ of Minnesota.  Sweet with a slight tart balance and rich overtones. Firm, snow white flesh is very slow to oxidize when exposed to air. 3-inch oblate shaped fruit, 70-85% bronze-red blush over a green-yellow background.

Good For: All Purpose

Spartan

The ‘Spartan’ is an apple cultivar developed by R. C Palmer and introduced in 1936 from the Federal Agriculture Research Station in Summerland, British Columbia, now known as the Pacific Agri-Food Research Centre – Summerland.  The apple was supposed to be a cross between two North American cultivars, the ‘McIntosh’ and the ‘Newtown Pippin’, but recently, genetic analysis showed the ‘Newtown Pippin’ was not one of the parents and its identity remains a mystery.

Good all purpose apple and used like a McIntosh in many parts of the country.

 

Good For: All Purpose

Spigold

The Spigold apple tree is a delicious blend of flavor of its parents, Northern Spy and Golden Delicious.  Bred in NY in 1962, The Spigold is a large yellow fruit with firm,  juicy flesh that carries an aromatic spicy flavor. It’s hard to believe that such a large apple can taste so good. Spigold apples are best picked and stored for a few weeks for optimal flavor.

Good For: Baking, Cider, Eating

St. Edmunds Pippin

Saint Edmund’s Pippin apple tree was discovered in the orchard of Richard Harvey, in the town of Bury St. Edmunds, England, around 1870. The St. Edmunds Pippin apples are considered the best early russet and listed among the six favorite apples grown in England.

Crisp, yellowish flesh, with pear-like flavor. Great for cider as well as eating fresh out of hand.

Good For: Baking, Cider, Eating

Stayman

Stayman is a high-quality dessert apple. Tree yields large, firm, wine-spicy fruit with a deep red color. Fruit makes a gorgeous addition to fruit bowls and gift baskets. Stores well.

First raised by Dr Stayman of Leavenworth, Kansas, USA in the 1860s.  The variety gained some commercial popularity in the USA, having been promoted by the famous Stark Brothers Nursery, primarily for its culinary value.

Although originating in Kansas, it is often associated with Virginia, where it is still quite widely grown in pick-your-own orchards.  It is believed to be a seedling of Winesap and is often known as Stayman’s Winesap.

Good For: Baking, Cider, Eating

Summer Red

Developed in British Columbia

Good For: Eating

Suncrisp

Suncrisp apples were developed by Dr. Fred Hough and Catherine Bailey at the Rutgers Horticultural Research Farm in New Brunswick, New Jersey. The variety was created from a cross between cortland and cox’s orange pippin apples, known as NJ303955, and the resulting apple from this cross was bred with golden delicious in 1963.

Suncrisp apples have high sugar and acidity, creating a sharp, subtly sweet, and tart flavor with floral nuances and notes of pear and honey.

Good For: All Purpose

Sweet Sixteen

Large, red striped fruit, firm, crisp, aromatic flesh. Introduced by the University of Minnesota, who brought us Honeycrisp.  Many prefer the sweet 16 to Honeycrisp since it is Moderately acidic and more apple flavor.

Good For: Baking, Cider, Eating

Swiss Gourmet

Cross between Golden Delicious and Ida Red, originating in Switzerland. One of the three most popular new varieties in Europe.

Good For: All Purpose

Tolman Sweet

Tolman Sweet apple tree is one of America’s oldest varieties. No one knows when and where it originated, but some think it may have been a cross between Sweet Greening and a Russet that was found growing in Dorchester, MA well before 1700. Tolman Sweet apples are highly esteemed for baking, stewing and making cider, this is one of the best late sweet apples.

Good For: Baking, Cider, Eating

Vista Bella

Developed at Rutgers in 1956. Crisp, flavorful, early ripening, very perishable

Good For: All Purpose

Wealthy

Originated by Peter Gideon (the first American to scientifically breed apples) of Excelsior, MN. From the seed of a Cherry Crab he obtained in 1860 from Albert Emerson of Bangor, ME. Named after his wife, Wealthy Hull. Tender, very tart, juicy, high in pectin. (Our Mom – Lucille Leadbeater’s – favorite pie apple)

Good For: Pie, Sauce

Westfield Seek-no-Further

The Westfield Seek-no-Further apples are round, pale to dull red over pale green background.  Prominent spotting dots. The flesh is white, fine grained tender with a rich sweet flavor. This apple is best for fresh eating.

Wickson Crabapple

Wickson Crab was developed by Albert Etter, an apple enthusiast best-known for his work on pink-fleshed and red-fleshed apples.  Wickson was the result of crossing two other crab apple varieties.

Wickson is unusually sweet, but at the same time has a strong acid component.  The result is an apple which has a very strong flavor, making it an excellent component for cider blends.

Good For: Cider, Eating

Winesap

Thought to have originated in New Jersey and described in 1817 as an important NJ cider apple. Planted primarily in southern states (especially Virginia). Firm, yellowish flesh with a powerful sweet-sour contrast, and spicy wine-like flavor.

Good For: Pie, Sauce

Winter Banana

Originated on the farm of David Flory near Adamsboro, IN in 1876. A yellow apple with pinkish blush and wax-like appearance. Distinctly aromatic and mild in flavor. (Voted the most beautiful apple by the Leadbeater family.)

Good For: Eating

Wolf River

Originated in Wisconsin and best known for it’s size. One apple makes a pie! Slightly aromatic, yellowish-green skin mottled with red.

Good For: Baking, Pie

Order A Box

Apple shipping is available from September to mid December. We offer multiple varieties to choose from and more varieties in store. Availability can change so call the store if you want to be sure your favorite is available – 603-746-3811.

Email us with shipper info and items to ship and we will quote you a price via email.  You can then call the store at 603-746-3811 and give your credit card and we will ship out your package.

We ship boxes of Pick Your Own apples in two sizes

12 Apple Shipper

A box of 12 apples from a Pick Your Own variety of your choice

$24 Plus Shipping

25 Apple Shipper

A box of 25 apples from a Pick Your Own variety of your choice

$38 Plus Shipping

Plan Your Trip

Picking is typically open from Labor Day Weekend to Columbus Day, depending on weather and apples. There are a number of apple varieties are available in our "Pick Your Own" orchards, where high density dwarf trees and semi-dwarf trees make picking easy, with no climbing.

Farm staff are on hand to advise should it be your first apple picking experience. We encourage you to spend the time to enjoy the view, a crisp autumn day, an orchard picnic as well as your own freshly picked apples.