These are the Key Apple Varieties, we do have others.

In addition we have raspberries, fall strawberries, pears, plums, sweet corn, tomatoes, zucchini, cucumbers, pumpkins & squash

•  HONEYCRISP: The #1 requested Apple! Yes we have it. Look down the list further, the apples are listed based on when they ripen.

•  PRESTINE : Mid-July to Early August . Yellow, sweet, firm good eating apple. This is a new apple so we do not know how well it cooks or bakes.

•  STATEFAIR: Early - Mid August . After the first year of owning the orchard we were going to rip this apple out by its roots and burn the trees! Then we learned how to properly let the apple ripen. This is probably one of the best cider, sauce, sweet eating apple there is. It is soft like a McIntosh. Good for saucy pies. This is an under-rated apple, you must let it ripen.

•  RED FREE: Mid - Late August . Based on how we were instructed initially as to how to pick this apple, we were very disappointed in it. Then, as with the Statefair apple, we learned to be patient and let it ripen! It is a firm, sweet, good eating apple that only gets better as it hangs on the tree.

•  WILLIAM'S PRIDE: Mid August . It has to be DARK RED almost Purple before you pick it! Very firm, sweet eating apple with reddish streaks through the flesh. Good sauce apple.

•  PAULA RED: Late August . Tart pie apple. Best early pie apple until McIntosh, Cortland or Haralson apples are ready. Good tart eating apple when first picked. As with most of the early apples use them up quickly, they are not going to last very long!

•  GINGER GOLD: Late August - Early September . Orchards as far north as ours can not grow these apples. But, my friend in Michigan that supplies us with tree ripened peaches grows these apples, sometimes we will buy some direct from his orchard. They are an excellent firm, early, yellowish green eating apple. They are a good sauce and cider apple!

•  ZESTAR: Early September . This was marketed as an August version of the honeycrisp, we wanted it to be but unfortunately we don't think so. We started planting these 9 years ago, they are good, but not as good as the honeycrisp. Left to properly ripen, they ripen 1 - 2 weeks before the far superior honeycrisp. Good eating apple.

•  McINTOSH: Mid-September. The grocery stores force this apple to get picked and sold too early in the season! Soft texture, tangy and aromatic. Tender skin & flesh, it will bruise if you look at it too hard. Short stems will puncture the skin. Handle with care. This is a great apple for sauces, ciders, butters, sloppy pies and eating.

•  CORTLAND : Mid - Late September . Basically a hybrid McIntosh. Firmer than a McIntosh and does not bruise as easy. Makes a good pie, a great salad apple (it browns very slowly when sliced), one of the best apples for dehydration, a FANTASTIC cider apple, great for apple crisp, makes a good caramel apple, good sauce apple, and keeps until just before Thanksgiving. This is a darn good all purpose apple!

•  HONEYCRISP: Mid - Late September . The world's best apple. I have only had a few people who don't agree that this is perhaps the world's best apple. We are fortunate because it needs cool nights and warm sunny days to properly ripen. I have had eaten some of these grown is southern climates and from Washington and they are blah. This apple has been great in everything we have used it for, heck it even looks good just hanging on the tree! This apple keeps really well! It would keep longer if it didn't taste so good!

•  HARALSON : Late September . Minnesota and Western Wisconsin favorite. This IS the best pie apple, case closed! Firm, tart apple that cooks down but holds it's shape. Good for all baking applications, but not for sauces. Great for caramel apples. Keeps really well.

•  PRAIRIE SPY : Late September . Good keeper, good pie apple, an old time favorite!

•  GREENINGS : October . Great-Great Grandmas favorite Apple! Tart good pie apple.

•  SWEET 16 : October . This apple is a very pleasant eating apple that is usually picked too early. It needs to fully ripen to appreciate it's full flavor. Unfortunately it's past admirers moved on to the honeycrisp apple. I really enjoy this apple!

•  CONNELL RED : Early October: Very large attractive red & green apple. Juicy, sweet and firm. Good for eating and stores very well. Great keeper. Discovered in Connell's Orchard in Menomonie Wisconsin by Tom Connell (who helped layout our orchard), originally called Connell's Redder Fireside.

•  HONEYGOLD : Mid October . Pick it wrong (like the wholesale orchards have to do) and it tastes good. Pick it right (golden bronze blush over it's yellow skin with small dark "freckles" on the skin and it tastes GREAT. It has a crisp, juicy, pear like flavor. But, it has a very thin skin. Hold it too firmly and you will leave finger prints on the apple. Usually our pickers use soft gloves. This is a high demand apple with a limited supply. It makes an unbelievable pie.

•  FIRESIDE : Late October . Large attractive red and yellow apple, looks like it's SIDE is on FIRE , or FIRESIDE . This is an excellent apple that keep well. Linda and I (Mike) argue about picking this apple EVERY YEAR!!!!!!! Pick it too early and it doesn't have the flavor, pick it too late and you may not get any. 2 of our last 8 crops we never harvested because the apples froze on the trees.we just didn't want to pick an inferior tasting apple, so we lost them. Our hope every year is that we get enough degree days for this apple to ripen before we get temperatures below 20 degrees. In the mid 20 degree range the apple will not freeze due to the sugar content.

DISCLAIMER: The dates are our best guess at ripening times! Unfortunately we do not control the almighty and sometimes he/she throws us a curve ball! If you are looking for a particular variety, call first and get a crop up-date! 715-653-2689.