Our Apples

Visit often for the latest information. See you soon!

This table shows the apple varieties we grow, the AVERAGE picking dates, and some of their characteristics, uses, and storage times.

Variety &
General Harvest Dates





Late August to early September

New apple variety developed by the University of Minnesota

High quality eating, pies, sauce

Aug. – Sept.

Chestnut crab

Early September

Large crabapple, crisp, firm, highly flavored



Sweet Sixteen

Mid- September

Medium to large size, colored by stripes and solid wash of rosy red. High sugar, moderately acid, crisp, and fine texture.

Eating, pie, sauce

Sept. – Oct.


First half of September

Medium size, nearly solid red. High quality for eating, Rich flavor, but soft when cooked.

Eating, pie, sauce, baking

Sept. – Oct.


Mid to late September

Red, mottled yellow background, extremely crisp & juicy. Excellent, well-balanced, aromatic flavor.

Eating, sauce, pie

Sept. – March


Mid September to mid October

Medium size, attractive red. White flesh similar to McIntosh. Holds flesh color well in salad.

Eating pie, sauce, baking, salad

Sept. – Jan.


Late September to early October

Medium size, attractive red. Very popular, tart juicy apple for eating and cooking.

Fresh eating, pie, sauce, baking, freezing

Oct. – March


Early October

Medium to large size, golden to yellow green. Flesh is crisp, yellow juicy. Flavor similar to Golden Delicious.

Fresh eating, pie, sauce, freezing

Oct. – Feb.


Early to mid October

Medium size. Bright red obscure stripes. Flesh is crisp and juicy.

Fresh eating, pie, sauce, baking, freezing

Oct. – April


Mid to late October

Small to medium with irregular angular sides, red. Light yellow fine textured flesh, hard and crisp. Store under humid conditions.

Fresh eating, pie, sauce.

Oct. - April


Late September to early October

Excellent dessert apple. High quality. White flesh. Firm & juicy.

Fresh eating, baking, sauce.

Sept. – Jan.