Some of the Apples grown at Black Diamond Farm
In order of probable harvest
 = Antique variety |
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When |
Variety | Description | ||
| Late August | Sansa | Fantastic flavor, fairly new from Japan.Eat fresh, short storage life. |  |
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| GingerGold | Highly flavored, very crisp. For eating, pies, sauce, salad. Found as a seedling in Virginia. |  |
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Northfield Beauty | From hills of Vermont around 1900. Nice tart flavor. |  |
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Summer Rambo | Nice, tart. Crisp, very juicy. Good for eating and sauce. Orig. in 16th century France. |  |
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| Gala | Sweet, aromatic, crisp New Zealand apple. Nice size for kids lunches. Excellent for eating, salads. |  |
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Early September
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McIntosh | Tart, juicy, good for eating, sauce. Breaks down quickly in cooking. Ontario,Canada, 1870. Not a long keeper. |  |
| Chestnut Crab | Sweet little gems with exquisite flavor! |  |
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| Honeycrisp | “Mellow sweet + fragrant”; Explosively crisp and juicy; holds shape in baking.* Good for eating, salad, sauce, baking. Minnesota release. |  |
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| Mid
September
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Kidd’s Orange | Excellent flavor, high quality New Zealand apple. Daughter of Cox’s Orange Pippin. |  |
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Cox’s Orange Pippin | Quintessential British apple. Complex flavors, great taste. Mid 1800’s, England. |  |
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| Pink Pearl |  |
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| Jonagold | Superb taste! Sweet, aromatic, juicy, crisp. Great for eating, pies, sauce. Developed by Cornell Univ. |  |
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| Late
September
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Bramley’s Seedling | England, early 1800’s. Firm, juicy, super tart. THE BEST for pies, eating too, but only tartaholics. From England, early 1800’s. |  |
| Liberty | Good for eating, sauce, pies. Tart flavor intensifies in storage. Daughter of Macoun,developed by Cornell Univ. |  |
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Margil (Reinette Musquee) | Little golden nuggets, sweet and nutty. 1750’s from France. |  |
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| Priscilla | Great flavor and quality. Good for eating, pies, sauce. New disease-resistant variety. |  |
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Early October |
Senshu | New sweet apple from Japan. Daughter of Fuji. | ||
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Esopus Spitzenberg | Sweet and fruity, with tingling tartness. Keeps well, holds shape in baking. Said to be Thomas Jefferson’s favorite apple. |  |
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| Fortune | A meal in itself. Good for eating, pies, sauce. Northern Spy parentage, developed at Cornell Univ. ! |  |
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| Macoun | Mildly tart. Aromatic, fine grained. Eating, salads. Short storage life. |  |
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Zabergau Reinette | Intense sweet-sharp taste, mid 1800’s from Germany. By January, gets sweeter, quite nutty. Don’t we all get nutty by January? |  |
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| October | |
Tompkins County King | Large, sweet. Eating, pies. Look for “water core,” translucent area,that are sugar spots. Brought to this area in 1804 by J. Wycoff | |
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Blue Pearmain | Delicate, aromatic quality in December. The fruit is covered in blue “bloom”. From USA, early 1800’s. |  |
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| Mutsu (Crispin) | Crunchy, spicy, tart Japanese apple. Distinctive, delicate, spicy flavor. Good for eating, dessert, processing. Many bakers’ first choice for pies. Applesauce award winner. One of my top choices. |  |
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| Keepsake | Great taste, very crunchy apple from Minnesota. Keeps like a rock until Spring. All purpose apple. |  |
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Roxbury Russet | Crunchy, tart, good for eating, pies. Early 1600’s, Roxbury, MA. Most popular russeted apple of NY and New England. |  |
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| Late October | |
Golden Russet | Old New York apple from 1850’s. Great taste, honey nutlike flavor. |  |
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White Winter Pearmain | Becomes sweeter when kept for a while. This one is thought to go back to the 1200’s in England. | ||
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Calville Blanc d’Hiver | France, 1598. Very tart at picking, mellows to rich, complex taste. Holds shape, slow to brown, great for tarts. More Vitamin C than an orange! France, 1598. |  |
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Baldwin (Woodpecker) | Crunchy, tart. Eat,sauce, pie. Extremely popular |  |
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Winter Banana | The “bimbo apple.” Looks great, but not much substance. 1876, Indiana. | ||
| GoldRush | Superb taste. “Strong tart flavor that reaches full sweet-tart balance 1 to 2 months after picking and holds crispness in storage for 6 months.”* |  |
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Arkansas Black | Hard, crisp, dessert and keeping apple. Most beautiful deep color. Arkansas, 1870. deep purple, almost black when mature. |  |
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* Thanks to Frank Browning’s , Apples, North Point Press, 1998 for some of these descriptions.