Pick Your Own

Closed for the season!

Thank you all for a great 2017 Pick Your Own Season. 

Apples

We grow over a dozen varieties of apples in our orchard. Bags are sold in 1/2 Bushel sizes with smaller peck bags sold for specific premium apple varieties. The PYO will be located at various locations in the orchard. Follow the Pick Your Owns sign and look for the small red rood PYO shed!

Berries

During summer months stop by the PYO shed to Pick Your Own berries! We grow strawberries, raspberries and black raspberries. Please call the pick your own hotline or view the Farm Calendar online for more information on daily varieties and picking conditions.

Pumpkins

PYO pumpkins are available during the fall months. Pumpkins are also sold in the Farm market by the pound.

2017 Downloadable Picking Schedule! 

Apple Variety Details

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!