Availability of Fruits

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THE FOLLOWING PERTAINS TO 2017.  It has not been a particularly good year.   Sorry if you come out and there are no apples.   We will try to keep this site up-to-date.

Unfortunately the insect pest season has been bad …. take and extra pound or two in case there are some hidden pests.  Codling moth is a bad one and there are often no signs of it externally.  We dod not practice bi-weekly spraying as do the commercial growers.

LATEST UPDATE IS THAT THERE ARE NO apples available now IN 2017.  SORRY BUT THINGS SHOULD BE BETTER NEXT YEAR.  All apples, quince and other fruit  are finished.  

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We leave the following posted on the website simply to show what may/will be available next year.  The following fruits are available seasonally. We leave them posted on the website all year  simply to show you what may be available as they ripen from approximately mid-August until early-January each year. We’ll note below those which are actually available currently. This site was last updated Oct 21, 2017.    

 The varieties are designated “AVAILABLE NOW”, “AVAILABLE SOON” OR “FINISHED FOR THE SEASON”.  THERE IS NO JUICE AND THERE ARE NO APPLES and other fruit  AVAILABLE IN 2017.  This information is left on the website for possible future years. 

 

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Early season:

DOLGO CRABAPPLES:  Finished for the season. Dolgo are small, deep red crabapples, slightly sweet but tart flavour, usually available mid-August till early September but ripening is earlier this year 2014. These are the earliest of our two varieties. Some people like the dolgo crabs because the jelly is slightly pink in color but we think the flavor of the jelly of both crabapples is similar. The hyslop variety is larger and is available in September. It’s best to call us to reserve some as we prefer not to pick them too far ahead … they keep better on the trees. Most people seem to want 5-10 lbs. 

YELLOW TRANSPARENT:  Finished for the season The earliest of our regular apples.  Yellow-green. Especially good for pies. They tend to be a little soft, and like most early apples do not store for long.

SUMMER RED:   Finished for the seasonSomewhat sweeter than many apples when fully ripe but then not as crunchy as some. We don’t like to pick them too early. This is our earliest main crop apple. Flavorful, keep only a few weeks, like most early apples.

WEALTHY:    Finished for the season.  They ripen throughout the season.  A green and red apple which is good eating but also makes a good applesauce because it tends to discolor less with exposure to air …. the result is a lighter applesauce than made from most apples. It dates back to 1869 and is noted as a particularly good eating and cooking apple.

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FIGS:    FIGS ARE FINISHED FOR THE SEASON.  Desert King (green type) figs are usually available in late August and early September. It is the best variety for ripening in our climate; in Sept.  About 5-6 figs per lb. Some people like them soft, and a few like them just “dripping” with juice. They can be frozen but then they’re best for putting on desserts such as ice cream.

They ripen progressively and people do have different preferences as to ripeness so it is best if you drop by and select.

HYSLOP CRABAPPLES.  Finished for the season.  They are a large (compared to the dolgo crabapples)( about golf ball size,  yellow and red) . They make excellent juice for jelly. It would be advisable to contact us so that we can ensure that a bag or box containing the quantity you want is set aside for you, as they seem to keep better when left on the tree and we wouldn’t want you to come and find they were all sold until we can pick some more. Most people seem to want 5-10, or even 20 lbs. 

GRAVENSTEIN.    Finished for the season.   Call us   Gravenstein are not the prettiest apple but popular amongst those who know this variety. September. Said to originate in Denmark. A distinctive flavour; good for eating and especially good for pies.

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Mid-Season:


 

GALA:   Finish for the season.  Mild to sweet popular apple, often replacing Cox’s orange pipin.  Orange to red in color. New Zealand.  Resulting from crossing golden delicious x Kidd’s orange red.

ELSTAR:   Finished for the season.  Sorry to the person who especially wanted some … it was not a good year. I am struggling to keep the website up to date.     Golden delicious X Ingrid Marie cross. Excellent eating apple. Fairly new, medium sized apple from Holland with outstanding juiciness and tart-sweet flavour.

BRAMLEYS (BRAMLEY’S SEEDLING):      Finished for the season.   Bramleys are the  large, classic English cooking apple.   Often very large and so easier to cut up. Flesh tart, firm, yellowish and rather dry. Smooth waxy skin yellowish green in colour with dull blotchy brownish red stripes. Stores for several months.

MELROSE:   Finished for the season.  Cross between Kidd’s orange & golden delicious. An excellent quality eating apple. Medium size fruit, cream flesh, firm, crisp, fine-textured, juicy and fairly sweet with good aromatic flavour. Yellow with bright red stripes. Will store for several months.

COX’S:   Finished for the season.   Sometimes not the nicest looking apple, red/green with a russeting but still a favorite English eating apple. A russet apple.  There are many sub-varieties, such as Cox’s red, and Cox’s queen with similar but a little different flavour.   Karmijn de Sonneville:    since they are one of the cox family, and a russet and they are so much like the various cox’s that we just include them with the coxs.    This variety originated in Holland about 1971. It is a cox’s orange pipin cross with Jonathon (cox op x Jonathon). It is attractive, red, very crisp, slightly honeyed, aromatic, acidic and russeted. It is suggested that it be stored for a couple of weeks (after picking) at which time it reaches its peak flavour.

JONAGOLD:   Finished for the season.    A large, red/green all purpose popular apple considered by many to have excellent flavor.  A cross between golden delicious and jonathan. Good for eating or baking.

MACINTOSH:   Finished for the season.  An old Canadian favorite, originated in Eastern Ontario in the 1820s. It ranges from medium to large in size and from round to oblate in shape with a green base and bright to deep red color. Looks very much like spartan. It is a high quality apple that is prized for dessert purposes. Cooks soft and smooth. A distinctive aroma and a delicious “tangy” flavour.

SPARTAN:   Finished for the season.     Probably the most popular but the newer Jonagold are running a close second. A deep red. Good for pies or eating. This apple was developed in Summerland by Agriculture Canada as a McIntosh/ Yellow Newtown/ Pippin cross. Crisp, pure white flesh, small core. Cooks soft and smooth. Stores well but tends to soften … still good for pies and applesauce.

 KING:      Finished for the season.  Good for cooking but excellent to eat. Crisp. An older variety hard to find. Stores well but tends to soften in storage.

ORIENTAL PEAR:  Finished for the season.  These are known by different names as they are really pears but are not “pear-shaped” but round, like apples.

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Late SeasonAll these apples are finished for the season.    It was a very poor season.  Sorry, it should be better next year. There tend to be good years, and bad, depending on weather during flowering etc.  We’ve had several very good years so were expecting a year when the trees may be “resting”. 

FUJI:  Cream colored inside, firm but juicy, sweet. A dull red in color, excellent for all purposes. Has a greenish cast, overlapped with pink. A late season apple. Stores well.

GOLDEN DELICIOUS:      Not related to the red delicious. Originated in Virginia in 1916. Pale yellow, sometimes a light orange flush, one of the most popular apple varieties. Sweet, somewhat soft, and low in acidity. Keeps well. There must be several variants because our ripen much later than some others grown locally.

MUTSU:   Crisp, juicy with a distinctive, delicate tart-spicy flavour. Large, yellow-green blushed with coppery color. Similar to golden delicious. Good for cooking and baking, as well as eating out-of-hand. Golden delicious X Indo. Stores well. Some people, we are told, leave in peel when making applesauce as it improves the flavor.

NEWTON, NEWTOWN:      Tart and tangy, hard and crisp. All green, or with a very slight yellowish tinge. Cooks firm. Very good keepers, excellent for fresh eating and cooking. May have originated in Newton, Long Island between 1700 and 1750 but some believe it is of English origin. In any case it is probably one of the oldest apple cultivars still commonly available.

NORTHERN SPY:  Originated in New York in the 1800’s, a large, roundish apple, green sometimes with a red, striped coast. flesh is firm tender and juicy. A good eating apple but particularly prized for pies. Best to order as we may have a limited supply.

RED DELICIOUS: .  A really old “stand-by”. Red, firm. Very good keeper and resistant to shipping and handling damage; hence its popularity in many stores. When recently picked can have a surprisingly good flavour. Loses flavour after storage (we think) but always good for pies etc.

WINTER BANANA:  .    This one is believed to have originated in Indiana, an old heirloom variety, possibly in 1876. A medium to large apple. Pale yellow color with rosy blush. Naturally waxy skin (we never coat any of our apples with waxes). Juicy, tangy and aromatic, sweet and tart, a little acidic. Dense, crisp texture, slight banana aroma. Good looking apple. Good for eating or cooking. Stores for several months.

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QUINCE:       No more quince in 2017.      Quince  are a distinct yellow, slightly fuzzy, pear-shaped fruit. They are neither apple nor pear but an entirely different fruit.   Hard and astringent, attractive odor …. rarely eaten out of hand but made into jelly, baked, used in chutney, a paste with cheese etc.

They are normally processed by simply chopping them up …you don’t have to bother to peel or core them unless you prefer to do so. Process like you would make crabapple or other jellies.  For some unknown reason many develop distinct splits.  These are ok as you will be chopping them up anyway but they should be processed within a couple of days or you will have to go to the bother of cutting  away spoiled fruit along the splits.  Ask us about splits and if we have them we’ll sell them to you at 1/2 price (50 cents/ lb ).

KIWI:  Finished for the season    Keep cool, bring out what you need into the warmth for a week or two to ripen and enjoy. They tend to be smaller than what you often see in the stores but we charge by the pound.    Kiwi are normally available in November/December.