|
Some
of the Apples grown at Black Diamond Farm
In order
of probable harvest |
|
 =
Antique variety |
| When
|
Variety
|
Description |
|
Late
August
|
|
Sansa
|
Fantastic
flavor, fairly new from Japan.Eat fresh, short storage life. |
 |
| |
GingerGold
|
Highly
flavored, very crisp. For eating, pies, sauce, salad. Found as a
seedling in Virginia. |
|
| |
Northfield
Beauty
|
From
hills of Vermont around 1900. Nice tart flavor. |
|
| |
Summer
Rambo |
Nice,
tart. Crisp, very juicy. Good for eating and sauce. Orig. in 16th
century France. |
|
| |
Gala
|
Sweet,
aromatic, crisp New Zealand apple. Nice size for kids lunches.
Excellent
for eating, salads. |
 |
| |
|
Early
September
|
|
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. |
 |
| |
Honeycrisp
|
"Mellow
sweet + fragrant"; Explosively crisp and juicy; holds shape
in baking.* Good for eating, salad, sauce, baking.
Minnesota release. |
|
| |
| Mid
September
|
|
Kidd's
Orange |
Excellent
flavor, high quality New Zealand apple.
Daughter
of Cox's Orange Pippin. |
 |
|
Cox's
Orange Pippin |
Quintessential
British apple. Complex flavors, great taste. Mid 1800's, England. |
 |
| |
Pink Pearl |
|
 |
| |
Jonagold
|
Superb
taste! Sweet, aromatic, juicy, crisp. Great for eating, pies,
sauce. Developed by Cornell Univ. |
|
| |
| Late
September |
|
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. |
 |
|
Margil
(Reinette Musquee) |
Little
golden nuggets, sweet and nutty. 1750's from France. |
 |
| |
Priscilla |
Great
flavor and quality. Good for eating, pies, sauce. New disease-resistant
variety. |
 |
|
|
| |
| Early
October |
|
Senshu |
New
sweet apple from Japan. Daughter of Fuji. |
|
|
Esopus
Spitzenberg |
Sweet
and fruity, with tingling tartness. Keeps well, holds shape in
baking. Said to be Thomas Jefferson's favorite apple. |
 |
| |
Fortune |
A
meal in itself. Good for eating, pies, sauce. Northern Spy parentage,
developed at Cornell Univ. ! |
 |
| |
Macoun
|
Mildly
tart. Aromatic, fine grained. Eating, salads. Short storage life.
|
 |
|
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? |
 |
| |
| |
| Mid
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 |
|
|
Blue Pearmain |
Delicate, aromatic
quality in December. The fruit is covered in blue "bloom".
From USA, early 1800's. |
 |
| |
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. |
 |
| |
Keepsake
|
Great
taste, very crunchy apple from Minnesota. Keeps like a rock until
Spring. All purpose apple. |
 |
|
Roxbury
Russet |
Crunchy,
tart, good for eating, pies. Early 1600's, Roxbury, MA. Most popular
russeted apple of NY and New England. |
 |
| |
| |
| Late
October |
|
Golden
Russet |
Old
New York apple from 1850's. Great taste, honey nutlike flavor. |
 |
|
White
Winter Pearmain |
Becomes sweeter when kept for a while. This one is thought to go
back to the 1200's in England. |
|
|
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. |
 |
|
Baldwin
(Woodpecker) |
Crunchy, tart. Eat,sauce,
pie. Extremely popular |
 |
|
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."* |
 |
| |
Arkansas
Black |
Hard,
crisp, dessert and keeping apple. Most beautiful deep color. Arkansas,
1870. deep purple, almost black when mature. |
 |
| *
Thanks
to Frank Browning’s , Apples,
North Point Press, 1998 for some of these descriptions.
|
__
