Picking time: ~Sep 1st - Oct 1st

Great dessert apple for fresh eating, cider, or baking. McIntosh apples are vivid red brushed with bright green, oftentimes speckled with white lenticels (spots). The amount of red or green on the skin of the McIntosh will vary depending on when it was harvested. Early season apples will have more green and later season will sometimes be almost all red. The flavor as well will vary, with the later season apples taking on a slightly sweeter taste than those picked earlier in the season. The McIntosh apples crisp flesh is exceptionally juicy and bright white in color. When first picked the flavor of the McIntosh apple has a strong sweet-tart taste with nuances of spice, this flavor will mellow slightly in cold storage. While the exact parental origin of the McIntosh apple is unknown, it is known to be a relative of many popular new varieties such as the Empire, Cortland, Liberty, Macoun, Lobo and Spartan.

Picking time: ~Sep 7th-Oct 7th 

One of the many offspring of McIntosh apples. It combines the sweet flavor of the McIntosh with the cold hardiness of its other parent, Ben Davis. Cortland apples are medium to large in size, and often rather flat in shape. They are bright red and covered with dark red streaks; often they are capped with a green blush. Their crisp, finely-grained snow white flesh is exceptionally juicy with a sharp, sweet-tart, vinous flavor. Excellent for eating, salads, sauces, pies and baking. Good for freezing. Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't turn brown quickly when cut.