Local, Farm-Fresh Produce

APPLES | WHICH APPLES TO USE | PEACHES | OTHER PRODUCE

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Our West Virginia Apple Varieties:

YELLOW TRANSPARENT—Earliest ripped apple with tart and smooth taste. Favorite apple for Applesauce makers. Light in texture and color.

PRISTINE— A delicious sweet tart apple

GRAVENSTEIN— An attractive high-quality desert and culinary apple. Gravenstein apple has green to yellow undertones and is covered in dense red and orange striping. Its crisp flesh is creamy white and rich with juice. Highly aromatic the Gravenstein apple offers a classic sweet tart apple flavor with nuances of honey.

LUSTER ELSTAR—

GINGER GOLD— Sweet but mildly tart, fine textured, crisp cream colored flesh. This is a great early variety eating apple.

EARLIGOLD— Earligold is pale yellow, tart, firm, and juicy apple. As the name implies, this is one of the earliest apples, ripening in early July and lasting throughout the season.

REDFREE— This beautiful red apple is sweet and especially firm. It is round with white flesh and is perfect for fresh eating or drying. It ripens over several weeks in August.

MORGOLD—

BURGUNDY— Burgundy is named after the color of its skin, which becomes a deep crimson red when fully ripe - quite an attractive apple. Skin is smooth and glossy. Flesh crisp, subacid, very good eating quality. Storage life is short, no more than a month.

RAMBO— The Rambo is a greenish yellow apple with dull red stripes that ripens from mid-summer to early fall. The apple is known for its distinctive flavor and aroma, as well as its versatility. Rambo has a yellow, crisp, juicy flesh — perfect for juice and cider!

GALA— This “grocery store” apple is even better when homegrown. It is a light red-colored apple that is sweet and firm. The tree has good disease resistance and is precocious. The apples ripen in early to mid-September and will store well for a few weeks.

ARLET— The Arlet, related to the Golden delicious, is a sweet mid-season dessert apple, developed in Switzerland. It is a fresh-eating apple that’s as pretty as it is tasty. Its taste is crisp, juicy, quite honeyed and lightly perfumed. It is md seasoned and good in early October.

NY 674—

HONEYCRISP— Mid September Apple that is red with mottled yellow background. It is extremely crisp and juicy with a balanced aromatic flavor. Keeps for up to 6 months.

REDCORT—

CORTLAND— This productive tree bears gorgeous ruby red apples with a snowy center that won’t brown in salads. Also perfect for pies and cider thanks to its Crisp, and juicy taste. They are firm, deeply colored, and of average size. It ripens in mid-September.

AKANE— Akane apples are a cross between Jonathan and Worcester Pearmain. The Akane is an outstanding red dessert apple; also great for drying. Its color is bright red and hits off with a crisp juicy sweet/sharp flesh and the sprightly flavor of Jonathan. Akane hangs well on the tree and is a better keeper than most early fall varieties.

REDMAX— The Redmax apple is a variety of the McIntosh with a deeper shade of red. Redmax apples are widely available throughout North America. It is an all-purpose apple and Superb when eaten fresh. The flesh of a Redmax apple maintains its firmness during cooking and baking. This apple is an excellent choice when making juice or cider.

RUBINETTE— Rubinette is a delicious Swiss apple that packs a lot of flavor into a relatively small package. The sweetly tart flavor of Rubinette, a cross between Golden Delicious and Cox's Orange Pippin. Loads of incredibly delicious, small-medium, attractive apples, golden with red stripes, ripen in early October. The nearly yellow flesh delivers a rich combination of sugar, acid and intense, honeyed flavor.

JONATHAN— Heavy annual bearer, high quality when well grown. Cooks well. Medium to dark red. Crisp, juicy, moderately tart, flavorful. August harvest

GOLDEN DELICIOUS— Golden Delicious into the second most popular apple in the United States. Sweet and fragrant, the lightly textured green/gold skin of the Goldens protects a crisp interior and helps the apple retain its extra juiciness. Great for both fresh-eating and in salads (because the flesh stays white longer), Golden Delicious maintains a rich taste when baked or cooked in such products as apple sauces, apple butter, apple pies. They are also considered the best choice for apple cider.

SHIZUKA—

EARLY FUJI—

JUBILEE FUJI—

AUVIL FUJI— This sensational new strain matures about six weeks ahead of standard Red Fuji. Early ripening strain of Fuji, a very late apple. Sweet & flavorful. Good keeper.

MUTSU— The Mutsu, or Crispin, Apple is a cross between Golden Delicious and Indo apple, a cultivar first grown in Japan. It is a large to very large greenish yellow to yellow apple with a conical shape with a sweetly tart flavor.

PINOVA— An attractive yellow apple with a pink/orange flush. Crops heavily and stores well.

MACOUN—
apples from Taylor's Farms in West Virginia

GRIMES GOLDEN—

JONAGOLD—

SPIGOLD— This apple just seems to get better and better with age in storage. Spigold is an apple of the highest quality and flavor. It is fine grained, firm, crisp, juicy,sweet, and very aromatic. Spigold is large with smooth, reddish and bronze striped skin. It Ripens September to October and is a good keeper.

TURLEY WINESAP— red/purple striped over green, oblate. Makes an excellent cooking apple, and keeps for 5 months. Round, dull red fruit.

SUNCRISP— Add a golden touch to your fruit bowl! Good looking yellow apple with a 0-40% orange-red blush. Flavor is sweet yet mildly subacid, said to be intense. Cream colored flesh, not prone to browning. Fruit can be stored up to 6 months in cold storage. Mid to late October apple.

RED DELICIOUS— Red Delicious apples are an American classic with mild sweet flavors and only a few notes of acidity. Available year-round.

FORTUNE— A very good North American eating apple with a "spicy" flavor. This apple is fairly large, with an attractive color and bitter taste. Fortune can be eaten fresh or used in baking or salads. The slightly spicy flavor is a sprightly blend of sugar and acid. The apple has cream-color flesh, crisp texture, and stores well.

GALA SUPREME— Gala is one of the most widely-grown apple varieties, with a sweet pleasant flavor.

CAMEO— The Crisp and juicy flesh of Cameo apples is sweet with a touch of tartness. Cameo apples are a favorite for fresh eating, topping salads, and for baking. Cameo apples store great in the refrigerator.

ROME— The 'Rome' is rounded, all red, and very glossy, with a thick skin and firm flesh. It is primarily used for baking, as its flavor develops when cooked, and it holds its shape well. It is commonly described as less desirable as an eating apple because of its subtle flavor that is not as sweet, flashy, or tart as some other varieties, yet it is the favorite eating apple of many. It comes to market in late September and is considered a good keeper.

IDA RED— This all-purpose apple is sweet tart and juicy with a tangy flavor. Ida Reds keep their shape during baking and are also excellent in salads and for freezing. Ida red is notable for its exceptional keeping qualities. It has a pleasant mild but undistinguished apple flavor.

OCTOBER GOLD—

BRAEBURN— This highly-flavored, late-season apple originated in New Zealand and was the first of the new wave of bi-colored supermarket apple variety. Braeburn's excellent flavor is rich and aromatic. The flesh is cream color, firm, very crisp and juicy. It keeps for at least 3 months or more!

STAYMAN— It has a greenish yellow skin flushed with dull red and dark red stripes. Staymen has white flesh and a tart flavor.

NITTANY— The Nittany, named after the Penn State Nittany lion has a greenish-yellow background with some red blush. Its flavor is tart, crisp, and juicy. This apple is awesome for processing and baking.

NEWTOWN PIPPIN— The Newtown Pippin is typically light green, sometimes with a yellow tinge. The flesh is yellow and crisp. The flavor is complex and somewhat tart. The apple is phenomenal as an out-of-hand eating apple, and it has the ability to mellow and improve in flavor with storage.

SUNDOWNER— The sundowner is a late-season apple from Australia, whose varietal name is Cripps Red and which is related to Pink Lady. It has a very firm, crisp texture, and fine-grained flesh with superb flavor.

SPLENDOUR— This apple is on the large side of medium, ribbed and conical. Its coloring is subtle, a dull faint pink blush over light green, with green lenticels. Splendour's flesh is quite crisp and medium-fine-grained, white tinged with green, and juicy. Bites chunk off satisfyingly.

YORK— The York apple ripens around the third week of October. It is a hard apple and stores extremely well. It is not sweet and not tart. York apples are have a mild, juicy, flavor. It has Red skin with yellow spots and blushes.

FUJI— Fuji apples are one of the sweetest apple varieties available. A very attractive modern apple, crisp, sweet-flavored, and keeps well.

GRANNY SMITH— This famously green apple is bound to make your mouth water. Granny Smith apples are firm with strong tartness resembling that of a lemon. The Granny Smith green apple is a tip-bearing apple cultivar. The fruit has hard, light green skin and a crisp, juicy flesh. They are commonly used in pie baking, and can be eaten raw.

PINK LADY— Pink Lady is the brand name given to the 'Cripps Pink' variety of apple bred in Western Australia. A hot climate apple, it is very crisp with a sweet-tart, distinctive flavor and is a good keeper. Skin reddish-pink over green when ripe. White flesh resists browning. Harvest begins late October

About the Varieties

Softer apples are best for applesauce, while firmer apples are best for baking and making pies. You can increase the sweetness or acidity of the product by adding sugar or a few drops of lemon juice to the recipe.

Best Apples for Your Needs

Best for eating out of hand: Gala, Fuji, Mutsu, Jonathan, Cameo, Golden Delicious, Cortland, Empire, Red Delicious, McIntosh, Braeburn, Winesap, Pink Lady, Sundowner

Best for pies: Northern Spy, Golden Delicious, Rhode Island Greening, Pippin, Granny Smith, Pink Lady, Gravenstein

Best for applesauce: Pippin, Rhode Island Greening, McIntosh, Elstar, Cortland, Fuji, Gala, Gravenstein

Best for baking: Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap

Best for making salads: Cortland, Golden Delicious, Empire, Gala, Red Delicious, Fuji, Winesap, Criterion, Pink Lady

peaches from Taylor's Farms

Peach Varieties

Bounty— High-quality, large freestone peach. It was developed in West Virginia by the USDA and is quickly becoming one of our most popular peaches.

Coral Star— Large and beautiful with wonderful flavor, this is one of the better cultivars for freezing.

John Boy— Developed from Loring. High quality fruit with good color. One of our new favorites!

Note: These are the varieties we grow on our own farm. In season, we may carry some other beautiful varieties grown by other friendly West Virginian farmers.

Other Produce

In season, we carry a variety of other locally grown produce. Please check back in with us closer to the growing season, and we'll tell you all about what we have for you!