This half-bushel is a sweet-tart mix of 3 varieties of our early fall apples, perfect for applesauce and/or for making your favorite apple desserts.
Liberty - This versatile apple is excellent for fresh eating, baking into pies, and making applesauce. It is mostly red, crisp, and bursting with flavors, including light citrus notes.
Jonafree - This glossy cherry-red apple has the balanced sweet and tart flavors that Jonathan apples are known for. Its aromatic cream-colored flesh is crisp and juicy, and it is an excellent keeper.
Haralson - This crisp, firm apple with red striping is very juicy, and has a complex, tangy flavor. While excellent for fresh eating, especially by those who prefer tart apples, Haralsons are prized as a superior baking apple, holding their shape well in pies, crisps, and other cooked dishes. (Fun fact: It is named after Charles Haralson, superintendent of the University of Minnesota Fruit Breeding Farm, where this variety was developed in 1913 and released in 1922.)
A half-bushel is about 10 quarts of apples, and our “seconds” are generally smaller than firsts and have more small blemishes or are misshapen. Some of these apples might be perfect for eating out of hand, but you may want to quarter and cut out the bad parts on others.
The price is half that of apple “firsts” and so it’s a very good deal. And they are grown organically (of course!) — just another reason you don’t want to miss out on these apples!
This half-bushel is a sweet-tart mix of 3 varieties of our early fall apples, perfect for applesauce and/or for making your favorite apple desserts.
Liberty - This versatile apple is excellent for fresh eating, baking into pies, and making applesauce. It is mostly red, crisp, and bursting with flavors, including light citrus notes.
Jonafree - This glossy cherry-red apple has the balanced sweet and tart flavors that Jonathan apples are known for. Its aromatic cream-colored flesh is crisp and juicy, and it is an excellent keeper.
Haralson - This crisp, firm apple with red striping is very juicy, and has a complex, tangy flavor. While excellent for fresh eating, especially by those who prefer tart apples, Haralsons are prized as a superior baking apple, holding their shape well in pies, crisps, and other cooked dishes. (Fun fact: It is named after Charles Haralson, superintendent of the University of Minnesota Fruit Breeding Farm, where this variety was developed in 1913 and released in 1922.)
A half-bushel is about 10 quarts of apples, and our “seconds” are generally smaller than firsts and have more small blemishes or are misshapen. Some of these apples might be perfect for eating out of hand, but you may want to quarter and cut out the bad parts on others.
The price is half that of apple “firsts” and so it’s a very good deal. And they are grown organically (of course!) — just another reason you don’t want to miss out on these apples!
