Lots of Apple Varieties!try a new favorite today!
Check out our schedule, then check out our apples! 2016 Harvest Schedule
|Comments and Uses|
|Jonamac||*||Labor Day Weekend||sweet, crisp, eating, baking|
|McIntosh||*||2nd weekend Sept||firm, juicy, tart|
Premium apple weekend
|good sugar/acid balance, firm and juicy|
Premium apple weekend
|sweet, eating, very crisp|
|Cortland||*||4th weekend Saturday||tart, good for eating and baking|
|Macoun||*||4th weekend Saturday||sweet, eating|
|Kendall||*||4th weekend Sunday||sweet-tart, eating, baking Mac type|
|Empire||*||4th weekend Sunday||sweet, eating, baking|
|Comments and Uses|
|Red Delicious||*||1st weekend||sweet, eating|
|Golden Delicious||*||1st weekend||sweet/tart, eating, good for baking|
|Cameo||*||1st weekend||sweet/tart, good crunch|
|Jonagold||*||2nd weekend||sweet/tart, rich flavor eating or baking|
|Mutsu or Crispin||*||3rd weekend||sweet, eating crisp|
|Rome||*||4th weekend||sweet-tart, eating, good for baking|
|Fuji||*||4th weekend||sweet, eating|
Pumpkin Pick-Your-Own opens in late September.
We also offer picked pumpkins priced by the pound.
Cortland – This large, all-purpose apple was developed in 1898 as a cross between Ben Davis and MacIntosh apples. The variety was named for Cortland County, which is near the New York Agriculture Experiment Station at Geneva, NY, where it was originally developed. This dark red apple with a snow white flesh is sweet and crunchy with a hint of tartness. Cortlands are good in salads because they stay white long after being cut and peeled. They are good for eating, pies, sauce, baking and freezing.
Empire – Engineered in 1966 as a cross between Red Delicious and Macintosh. It is the second most popular apple in NY State, with more than a million Empire trees planted in this state alone! It is the ninth most popular apple in the US. Empire has a blend of sweetness from its high sugar content and tartness from its high acidity. This balance is keenest when first picked. The Empire is also juicy, very crisp and has a creamy, white flesh. It’s size makes it a perfect lunchbox apple, while its flavor makes it perfect for cider. It is moderately good for sauce, baking and pies.
Fortune – Crisp with spicy flavor. It is a brightly colored apple with a creamy color flesh. The name Fortune is derived from its original name in the Cornell Co-op’s Experimentation Station in Geneva, NY. It was called 429 in studies. The apple was such a hit, and its name “429” sounded like a fortune, so the name stuck. Fortune is combination of Schoharie Spy and Empire, they are gently sweet making them excellent for pies and sauce.
Fuji – High sugar and low acid content, giving it a flavorful sweet taste. The flesh is extremely crisp and juicy and stays that way longer than any other sweet apple. Fuji’s perform well when baked or frozen, but are perhaps best suited for eating fresh or in salads. Fuji’s were introduced to the US from Japan in the 1980’s They are a mix of Red Delicious and Ralls Janet – an antique apple that goes back to Thomas Jefferson in 1793.
Gala – Developed in New Zealand in 1934. Gala apples are a cross between Golden Delicious and Kidd’s Orange Red. These small, ‘lunchbox’ apples are sweet and grainy with a mild flavor and thin skin. Ready in early fall, these apples are an attractive yellow-orange color with red spots or stripes. Inside, the dense creamy yellow flesh is very sweet and aromatic. This variety is best eaten fresh, so purchase locally in season whenever possible.
Golden Delicious – Found in 1905 in West Virginia, the apple was named in hopes to gain the popularity of Red Delicious. They are related in name only though. For 9 years after it was found, the locals tried to talk the owner into introducing it to Stark Brother’s Nurseries in Louisiana. When Paul Stark tasted the apple, he rode his horse over1,000 miles in hopes of finding something to be as popular as the Red Delicious. He paid over $5,000 for the tree. He brought it back to Louisiana and planted it behind an iron gate for safety. The name was a marketing ploy to help it gain popularity. Golden Delicious are juicy and honey sweet. Its flesh is crisp and light yellow. Excellent for pies but high in fructose – so lessen the amount of sugar in the recipe.
Honeycrisp – Honeycrisp apples have a small but growing fan club that eagerly awaits the arrival of the first crop in mid to late September. Inside its mottled red and green exterior, this large apple has a light, creamy flesh with crisp juicy texture and an excellent, mildly sweet flavor. The Honeycrisp is excellent for eating and in salads, and can also be used for sauce, baking and pies. Originally believed to be a 1960 cross between Macoun and Honey gold varieties, the Honeycrisp was the result of an attempt by the University of Minnesota apple breeding program to develop winter-hardy fruit of high quality. However, recent DNA analysis shows that it is actually a cross between two lesser known varieties.
Ida Red – Engineered in 1942 from a cross between two old fashioned New York State apples, Jonathan and Waganer. This variety is juicy and has a firm, yellow-green flesh that is sometimes tinted a rosy pink. The Ida Red is excellent for sauce, cooking, baking and pies (if you like firm slices of apple in your pie) and moderately good for eating and salads. Ida Red is a great choice for pink applesauce. Cook the apples with the skins on and then strain them for the best pink color.
Jonagold – Sweet with a touch of tartness, Jonagold apples are the result of a cross between a Jonathan and a Golden Delicious. It was released in 1968 by the NY State Dept. of Agricultural Experimentation Station in Geneva, NY. The Jonagold looks like an apple that never fully ripened, so it didn’t originally appeal to Americans. After its trip across the Atlantic, its popularity in Europe increased, and NY growers planted many more trees in the 1980’s. Today it is the most widely planted new apple variety in Europe. Striped red over bright yellow, this great all-purpose apple has a superb rich flavor. The high level of both sugar and acid make for a complex yet well-balanced flavor for eating. They are an excellent choice for cooking and sauce, and make a terrific apple crisp!
Jonamac – Sweet with a touch of spiciness. Combination of the Macintosh and Jonathan. Excellent for eating and sauce.
Kendall – Sweet. Combination of a Macintosh and Zusoff.
Liberty – Developed in the 1960’s at the New State Agricultural Experiment Station in Geneva, NY. It is derived from Macoun and a research variety called Purdue developed at Purdue University and known for being disease resistance. It ripens about 10 days after MacIntosh. The name “Liberty” was suggested denote freedom from disease. The name also revives the tradition of using New York place names for Geneva apple introductions. The flavor is well balanced with perhaps a sharper note than many other Mac related varieties. It is great for eating fresh. It makes a pink applesauce!
Macoun – A cross between Macintosh and Jersey Black. They need to be enjoyed while in season during October and November. The dark red to purple skin is prone to bloom a natural waxy substance that protects the tender, snow white, crisp and juicy flesh. A perfect accompaniment for a cheese and cracker tray, and the naturally high sugar content makes a fabulous unsweetened applesauce. The Macoun gets its name from the Canadian fruit grower, W.T. Macoun, It was first introduced in 1923, and has been regarded to be the finest eating apple in the World!
Macintosh – John MacIntosh, a native of Vishers Ferry, NY, discovered this apple after transplanting seedlings found while clearing his land in Dundela, Ontario, Canada. The fruit produced was of superior quality and he named it MacIntosh Red. This single tree is the direct lineage for MacIntosh apples. John’s son, Allan, recognized the value of grafting to achieve true propagation. The oldest surviving direct descendant of this tree died on July 25 Northeast. MacIntosh is often used in cross breeding for other apples, and it appears to have very strong genes. Its offspring often share the MacIntosh distinctive Mac flavor as well as similarity of looks. The MacIntosh has a white, tender, crisp yet juicy flesh. They are sweet with a hint of tartness. Excellent for eating and sauce. Soft in salads and pies.
Mutsu (Crispin) – A cross between Golden Delicious and a Japanese variety called Indo, from which it gets its large size. It’s sweet, very juicy, super crisp, and has a distinctive flavor of its own. The Mutsu is excellent for eating, sauce and baking. It is moderately good for salads and pies. The Mutsu is one of the highest quality dessert apples. Originally known as Mutsu to reflect its Japanese heritage, it was renamed Crispin in the late 1960’s to appeal to a more English speaking population and to emphasize its crisp texture. It is one of the few apples to have two recognized names.
Northern Spy – Originated in 1800 in NY State in the orchard of Herman Chapin. How it got its name is somewhat of a mystery. The Spy was discovered during the time of the “Underground Railroad” a network which secretly helped fugitive slaves escape to the Northern states. One of the escape routes led through the Bloomfield area and on across to the Canadian border. The Spy is a large apple with tender skin and juicy aromatic flesh. It has the highest amount of Vitamin C of any apple variety. It is also the most highly recommended variety for apple pie because the slices keep their shape during baking.
Paula Red – This apple has a bright red outer skin with yellow to tan spots. The crisp textured flesh is cream colored with a juicy slightly tart flavor. Great for baking, cooking or eating as a snack. When making applesauce with this apple, very little sugar generally needs to be added. Excellent for eating and salads.
Red Delicious – Like many other cultivars, this was a chance seedling. The legend is that a hardy seedling was found in 1872 by Jesse Hiatt, an apple grower outside Peru, Iowa. Hiatt tried to kill it but it kept coming back, and finally Hiatt let it grow, calling his apple Hiatt;s Hawkeye. In 1892, Stark Nurseries held a competition to find an apple to replace the Ben Davis apple. The winner was Hiatt’s Hawkeye. Stark bought the rights to the apple and renamed the variety “Stark Delicious”. (Later the name was changed to Red Delicious after Stark began to market another apple know as Golden Delicious). All Red Delicious apples are direct descendants of Hiatt’s original tree. in 1893 the Red Delicious won in a fruit show beating apples from all around the country. These popular, very sweet apples are especially delicious when grown in the Northeast. They are juicy, with a crisp, yellow flesh. Excellent for eating and in salads. They look good for a long time, and work well in centerpieces.
Rome – This apple came to be in 1816 when Joel Gillette a farmer in Rome Township, Ohio received a shipment of apple trees and discovered one of them ad developed sprouts from the rootstock below the graft. He pulled off a root sprout and gave it to his son, saying, “Here is a Democrat, you can have it.” The spout was transplanted in a corner of the orchard and within a few years began producing large and attractive dark red apples. Named for the township and its good looks, it was dubbed “Rome Beauty” A slightly tart subtle flavor when eaten fresh, its full rich flavor is realized when cooked or baked. Rome’s firm texture softens but retains its shape with cooking.. Good for salad and freezing.
Ruby Jon – A variety of the Jonathan Apple. It originated in New York in 1862. It is an excellent apple for eating fresh and stores well. It is known for its deep maroon skin color. It has a crisp, juicy flesh that makes an excellent sauce. Ruby Jon’s are a variety of the Jonathan apple which was discovered in 1826 as a chance seedling on the farm of Philip Rick in Woodstock, New York. This apple went through many different names including New Esopus Spitzensburg and Ulster Seedling. It received the name “Jonathan” by Jesse Buel, president of the Albany Horticulture Society. He named the apple after Jonathan Hasbrouck, who first introduced Mr. Buel to the apple that had been growing on Philip Rick’s farm. It quickly grew in popularity becoming one of the most important commercially produced varieties in the United States and served as a parent to many popular new varieties.
Disease Resistant Apples – Do you ever feel like you’re just a “number,” unknown and sometimes even ignored? Well, so do our Disease Resistant apples. These apples are so new that they have only been assigned a number up to this point. It depends on you, the consumer, if they will ever win enough popularity to receive a name and in turn be loved and respected. After all, isn’t that what we’re all searching for? The Disease Resistant apples that Indian Ladder Farms grows are the same varieties currently being developed at the Experimental Station in Geneva, NY. These varieties were part of a population of about 10,000 seedlings grown at the Experimental Station in Geneva. All the seedlings were a cross from known varieties. These young plants were then exposed to the most common diseases of apples and most were killed off by one pathogen or another. Only a few survived this test and made it to the next hurdle. The survivors were set out in the orchard and were allowed to fruit. These fruits were tasted and only a handful of these trees were given a numbers and propagated as elite specimens. That’s where Indian Ladder Farms and a few other growers come in to determine whether the trees will have large crops, if they will bear fruit every year and not be susceptible to damage from low temperatures, or if they will bloom too early and be at risk from spring frost. The other factors that determines whether an experimental variety will be crowned a name is how well it is received by the consumer. We encourage all our consumers to explore the possibilities of these new varieties. Do your own test, use it in your recipes, try it in a lunchbox. Most important…let us know! Today, we are part of the science of apple engineering. It is quite possible your favorite apple is just a number right now. If accepted by the public, these apples will require less chemical use of disease control and will be a giant step in the direction of allowing us to grow crops the most natural, healthful way!
Bartlett Pear – The Bartlett pear is often held as the standard for pears. It has a smooth, juicy, white flesh with a pleasant touch of tartness. Good for eating, canning or preserves. In the United States this pear was popularized in the 19the century by a Massachusetts nurseryman, Enoch Bartlett, who named it after himself. In most of the world it is known as Williams after a 17th century English horticulturist who pupated it from cuttings given to him by schoolmaster John Stair. The French claim it is a Medieval variety given to King Louis CI on his death bed.
Bosc Pear – Bosc pears are an old European pear believed to have been discovered in 1830 as a seedling tree in the city of Appremont, France. It is known as Kaiser Alexander pear in some countries. It was first planted in the US in 1832. A common misconception is that Bosc pears need to be peeled or cooked befre being eaten. This is not true! The brown skins hide a delicious, spicy and slightly firm flesh. Excellent for baking or eating fresh.