Ashmead's Kernel originated from a seed planted around 1700 by a Dr Thomas Ashmead in Gloucester. The Ashmead's Kernel apple is medium size, golden-brown skin with a distinct crisp, nutty snap. The fruit explodes with a champagne-sherbet juice infused with a sugary and sharp character. The Ashmead's Kernel apple is one of our favorite apples.
Fruit large to medium with green to yellow skin, flushed red. Flesh yellow, very firm. The ultimate in a tart apple. Tannic juice adds kick to sweet or hard cider.
If you love a tart apple this is it. Bramley's is also one of the premiere cooking apples in England. The apple becomes golden and fluffy when cooked and makes a great sauce. A large green apple with a sharp acid taste and very high in Vitamin C. Cooks to puree.
The Calville Blanc d' Hiver apple tree produces the gourmet culinary apple of France, excellent for tarts and holds its shape when cooked. The Calville Blanc d' Hiver apple is uniquely shaped medium to large size fruit, yellow skin with light red flush. Flesh is tender, sweet, spicy, flavorful, with a banana-like aroma more vitamin C than an orange.
Highly esteemed in England as the premier dessert apple, Cox Orange Pippin apple tree was first discovered as a seedling in England in the 1830's. The flesh is yellow, firm, crisp, very juicy, richly aromatic and some say almost spicy.
As the name implies, this apples is very crisp and juicy with perfect acid/sweet balance. It is one of our best varieties for eating out of hand and is also an excellent keeper.
Discovered in the late 1700s by an early Dutch settler at the settlement of Esopus, on the Hudson River, in Ulster County, New York. The Spitzenburg apple is unexcelled in flavor and quality, the fruit is great off the tree, but flavor improves immensely in storage. Flesh is tinged yellow, firm, aromatic, complex in flavor with sprightly and spicy undertones complimented with…
Always one of the last varieties we harvest, this apple has it all — crisp, juicy, tart and by far the best storage apple we grow. This apple is great for eating out of hand, baking, salads and anything else you could think of doing with an apple.
A beautiful russet apple with breaking, sugary flesh and a distinct nutty flavor that almost tastes like vanilla ice cream. This apple is very pear like in its consistency. Hudson's Golden Gem apple tree was discovered among a dense group of bushes and trees in Oregon and introduced in 1931.
Jonagold was developed in the 1940s and as its name suggests, is a cross between Jonathan and Golden Delicious. It's a crisp apple, with white to slightly creamy flesh. The flavor is sweet but with a lot of balancing acidity - a very pleasant apple for fresh eating.
Developed by the University of Minnesota and introduced in 1978, best known as one of the parents of Honeycrisp. However, this apple is a great variety in and of itself. Its own parentage is Malinda and Northern Spy. The light yellow flesh is hard and crisp, with plenty of juice. The flavor is distinctive, strong, sweet, nutty, and aromatic.
Northern Spy originated in East Bloomfield, NY, about 1800. An all-purpose variety, Northern Spy is well-balanced, crisp and juicy with the ideal apple taste. The large fruit does everything well; it is good fresh eating, makes an excellent pie, keeps well in common storage and is popular amongst cider makers.
Signature Mix: a blend of baby lettuce, spicy Asian greens, and a stunning assortment of herbs and edible flowers, including basil, fennel, chervil, nasturium, borage, pansy, and calendula.
Signature Mix: a blend of baby lettuce, spicy Asian greens, and a stunning assortment of herbs and edible flowers, including basil, fennel, chervil, nasturium, borage, pansy, and calendula. Packed in resealable, gusseted plastic bag.
