by babs4104@gmail.com | Oct 9, 2023
Ripens: September Developed at the New York State Agricultural Experiment Station in Geneva in 1898 Red apple with greenish stripes and snow-white flesh Sweet, with a hint of tartness Excellent for eating fresh, salads, applesauce, pies and baking. Good for freezing....
by babs4104@gmail.com | Aug 21, 2023
Ripens: September-October An heirloom apple that originated in Ohio in 1816 All red, very glossy with thick skin Mildly sweet, flavor grows richer when baked Cooking apple Great for cooking and preserving as apple butter
by babs4104@gmail.com | Aug 21, 2023
Ripens: Mid-September-October Discovered by chance in the Caudle family orchard of Washington in 1987 Bright, red-striped apple with creamy orange color, firm Tangy, sweet-tart flavor Great eaten fresh, resists browning, stores...
by babs4104@gmail.com | Aug 21, 2023
Ripens: Early-Mid September The most widely recognized apple Red skin, fine-grained, white flesh Mild, sweet flavor Best eaten fresh, does not cook well
by babs4104@gmail.com | Aug 21, 2023
Ripens: September Developed at New York State Agricultural Experiment Station in 1953 Orange-red blush to yellowish-green color Sweet flavor with a hint of tartness Great eaten fresh, in salads, or for baking or cooking
