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Our apples will look, feel, or taste differently than more familiar varieties. We will ensure that you have a quality variety in each box, depending on harvest dates and available quantities. Not all trees bear the same, and many heirloom apples "take a break" and produce fewer apples every other year.
Through our CSA, we will pack boxes of these heirloom and cider apples for you through the season. Most of our varieties are unlikely to be at your grocery store. We will always indicate which varieties we’ve packed for you in each box and any special instructions for them.
We are committed to preserve and enjoy the diversity of heirloom and cider apples for your family and ours through sustainable farming. We invite you to join our CSA if you are in northeastern Wisconsin!
Want to know more about how these apples taste? Head over to Adam's Apples for one blogger's personal review of the flavor of more than 300 varieties of apples.
Zestar/Minnewashta • A juicy and crisp eating apple from Minnesota.
Cox’s Orange Pippin • An orange-red apple that is one of England’s best dessert apples with a fine aroma and complex flavor something like vanilla, pear, and mango.
Belle de Boskoop • A crisp, lemony apple with high levels of sugar. From the Netherlands, this is a great baking (and pie!) apple.
Cortland • A sweet apple that doesn't brown when cut. Excellent in salads and lunchboxes!
Margil • A small apple that feels like velvet. Slight honey flavor.
Macoun • A northeastern favorite with floral hints wonderful for fresh eating.
Bramley’s Seedling • A juicy, somewhat tangy British fruit with a strong apple flavor. “Melts” when cooked.
Wickson Crab • An intense crabapple that is a wonderful for jam and jelly. High in both sugar and acid.
Opalescent • Iridescent! Medium to large, crunchy with a hint of strawberry and lilac. Excellent fresh, but cooks and juices well.
Baldwin • A crisp eating and cider apple that keeps its shape when baked. Keeps well.
Roxbury Russet • This apple sweetens with time, and it is always an excellent baker and cider apple.
Golden Russet • An apple with honey-nut flavor that makes good eating and baking, but is excellent in cider.
Arkansas Black • An apple with a deep-purple skin and very hard. A favorite in cider.
Blue Pearmain • A favorite of Henry David Thoreau, this apple has bluish hues. Dry and crisp flavor that is excellent for baking — though not bad to eat (especially if peeled).
King David • A strongly-flavored apple with hints of spice and citrus. Best for pie, sauce, and cider.
Newtown Pippin • Queen Victoria was partial to this sweet-tart eating and baking apple. Smells a bit like pine.
These apples are ideal for cider (and definitely not for your lunchbox).
Graniwinkle • A cider apple sometimes mixed with Harrison. Very sweet.
Virginia Crab (Hewe’s) • A crabapple that was once the mainstay of American cider. Recommended by George Washington, and it tastes a bit like cinnamon.
Herefordshire Redstreak • A cider apple first cultivated under Charles I.
Reine des Pommes • A traditional French cider apple that blends well with Dabinett. It is high in tannin.
Harrison • A prolific, almost perfect cider apple for a single-variety cider.
Bedan des Partes • A traditional French bitter-sweet apple for cider blends.
Apple watercolors from the U.S. Department of Agriculture, Pomological Watercolor Collection, Rare and Special Collections, National Agricultural Library, Beltsville, MD 20705.