Apples:
Honey Crisp: juicy, crisp, and excellent eating, aside from a tendency towards bi-annual bearing this partially disease resistant variety makes a great back yard fruit tree
Dabinette: a well known english bitter sweet hard cider apple. High sugar with mild tannins, this is an excellent choice for balancing acidic apples in your hard cider blends. One of the more consistent croppers in the hard cider apple family..
Ida Red: Reliable cropping and partially disease resistance in a hi-quality baking, cider, and sauce apple. Highly recommended. Stores well and is on the tarter side.
Macintosh: A softer mid September ripening classic New England apple. Great for baking or eating with a nice sweet tart flavor. Softens quickly off the tree and does not hold it's shape when baked, which depending on your tastes could be good or bad).
Fuji: ripens in early November. This sweet apple is firm, crisp and stores great. Put a bag in your refrigerator and you will have good eating apples all winter.
Yellow Transparent: An old Russian variety that is very cold hardy and ripe in mid August. Popular with the early settlers because it is an excellent cooking apple that crops annually. Cooks down to a lite sauce with excellent flavor.
Red Delicious: Formerly the most planted in the United States. Big, conical in shape, Red color, with a tough skin and a very mild flavor.
Empire: Developed in New York state from a Macintosh and Red Delicious cross. It has the best of both it's parents. Good eating quality with medium size and decent storage. Ripens October first. Great addition to a sauce blend.
Shizuka: Large, green, with great flavor. Very similar to a Mutsu, just sweeter. Early October ripening. Not a great pollinator, be sure to have two other varieties in your orchard.
Greening: An american Heirloom ripening in late September. Tart. Great for baking, sauce, or cider (both sweet and hard). Not known as an eater.
