All Zone 5 (or hardier) Plants

History: In the 1830s in Lancaster County, Pennsylvania, a seedling apple tree grew beside the smokehouse of William Gibbons. Perhaps it sprang from a core that some one had tossed there while they tended the fire. Who knows? What we do know is that the aptly named Smokehouse was commonly grown in the area until its popularity waned as sweeter apple varieties appeared on the market. Still, this variety has stood the test of time due to its great flavour. 

Why We Grow It:  Traditionally Smokehouse apples are picked a little early and used for baking, but if they're allowed to ripen fully on the tree, some people have described the balanced flavour as being “like drinking fresh-pressed cider!”. 

History: Honeygold apples were developed by the University of Minnesota and introduced in 1970. It is one of nearly 30 varieties that have been developed by the university's breeding program since it began in 1888. This apple is a cross between Golden Delicious and Haralson, designed to combine the taste of the former with the cold hardiness of the latter. Honeygold is also famous for being mistakenly identified as one of the parents of Honeycrisp, although that has since been rectified.

Why We Grow It: With the sweet taste and appealing look of Golden Delicious but the cold hardiness of Haralson, this is an excellent apple for anyone living in colder hardiness zones. It is great for fresh eating as well as making pies and applesauce. The tree is also somewhat scab resistant.

Species: Juglans nigra

History: Native to much of the eastern and central United States and southern Ontario, Black Walnut has long been used as a source of food, dye, lovely dark wood, and as an ornamental tree. Although it is said to have a better flavour than the English walnut, the Black walnut remains less popular due to the increased difficulty of harvesting the nut meat from within the husk. Black walnut is also infamous for being allelopathic, meaning it secretes toxic chemicals (juglones) into the soil to reduce plant competition. 

Why We Grow It: Black walnut is a beautiful tree that produces nuts with a stronger flavour than that of English walnuts. The sap can be boiled to make walnut syrup, which tastes very similar to maple syrup but with notes of caramel and butterscotch. Also, the husks can be used in brewing beer! 

Be mindful of the juglones in the in the roots/nut husks, they are toxic to many other species. They require a buffer of about 50'/30m from the edge of the trees canopy for juglone-sensitive plants. This article from The Garden Hoe has a helpful list of plants that tolerate juglones. However there are recent (2019) studies showing healthy soil high in organic matter and mycorrhizal fungi actually reduce the toxicity of juglones suggesting many plants can grow below juglans species in a healthy ecosystem - it will be interesting to see more study done in this area! 

History: Lodi is a cross between Yellow Transparent and Montgomery Sweet created at the New York Agricultural Experiment Station in Geneva, NY, and released in 1924. Although it is not suitable for commercial production due to its poor keeping qualities and tendency for the flesh to crack in storage, it is still commonly grown by homeowners in the southern US today.

Why We Grow It: If you're looking for an early apple to get started on making applesauce, Lodi is the way to go! These large yellow-green apples are ready to harvest by the end of July and do not bruise as easily as their Yellow Transparent parent.

History: Thunderchild is a crabapple that was developed by Percy Wright, a prairie plant breeder in Saskatoon, Saskatchewan. Although it is unknown when exactly Thunderchild was created, it likely came about in the 1900s and can still be seen as a common ornamental tree in the area.

Why We Grow It: Thunderchild makes for a lovely ornamental tree with a profusion of pink blossoms in the spring and deep red foliage. The tiny dark red fruits it produces can be used in cider blends and to make jellies with a gorgeous orange hue. The tree is quite cold hardy and generally disease resistant. 

Species: Prunus armeniaca

History: These seedlings are grown from local Ontario apricot seeds we collected. 

Why We Grow It: We are always happy to promote greater biodiversity and growing your own seedlings is a great way to get something unique! Apricots tend to stay fairly true to type so odds are the resulting fruit will be good for fresh eating. After seven years or so, the first of our seedlings have fruited and the fruit is excellent!

If you prefer the certainty of named varieties, these seedlings would also be good for feeding wildlife or planting along fence lines. 

History: Moorpark apricots were introduced formally some time in the 1700s at the estate of Lord Anson, a Royal Navy officer. They seem to have had a rich history previously, in Italy and England as early as the mid 1500's. They we so enjoyed, Jane Austin mentions it in her classic novel, Mansfield Park. The variety was named after Lord Anson's estate, Moor Park, and has became a staple cultivar ever since.  

Why We Grow It: Moorpark apricots are a particularly popular variety due to their large fruit. The bright orange fruit is sweet and juicy, excellent fresh off the tree. They are also great for canning and drying. 

History: Westfield Seek-No-Further was discovered in Westfield, Massachusets in the 1700s. Its flavour is reminiscent of popular fresh eating apples in England which is probably why this apple was so popular among English colonizers. It was the most popular fresh eating apple in New England during the 1800s.

Why We Grow It: Historically a favourite eating apple, Westfield-Seek-No-Further's sharp, nutty flavour is as unique as its quaint name! It now has potential as an addition to cider blends.

Species: Caragana arborescens

History: As the name implies, Siberian pea shrubs are native to Siberia but also parts of China, Mongolia, and Kazakhstan. They came to the US with Eurasian immigrants who used the pods as a source of food while traveling. It has been planted ornamentally and as bonsai, and can be used as erosion control. It is also unfortunately invasive in some parts of the US.

Why We Grow It: A classic permaculture plant! Siberian pea shrubs are nitrogen fixing, very hardy, disease and drought resistant, and, above all, edible. The flowers and young pods can be eaten fresh while the older pods are cooked. The plants are also attractive to pollinators.

History: Hendre Huffcap was first recorded in England either in 1923 or 1963. The confusion stems from whether it and another variety called Lumberskull, which was recorded first in 1923, are actually the same variety. Hendre Huffcap remains a popular perry pear in England. 

Why We Grow It: This popular English perry pear has endured due to the high quality juice it produces which is great on its own and in blends. The tree bears heavily and reliably, although some thinning is recommended since the branches can break under the weight of its own crops.

History: Melba was developed by W.T. Macoun at the Central Experimental Farm in Ottawa in 1898. In 1924 it was released commercially and three years later received the Silver Wilder Medal from the American Pomological Society. 

Why We Grow It: Melba is a lovely early market apple or backyard tree for making applesauce! The fruit is yellow with crimson flush and the crisp, white skin has a very sweet flavour.

History: Jonathan has an interesting history since there are two potential origins. One story says that Rachel Higley collected apple seeds from the local cider mill which she later grew on her new property in Ohio in 1796. She named one of the new varieties Jonathan after a young boy who often visited her orchard. The second, and more likely story, is that it was grown by farmer Philip Rick in the 1820s in New York. Originally named Rick, the apple was renamed Jonathan after the man who brought it to the attention of the Albany Horticultural Society.  

Why We Grow It: These cheery red apples are crisp, juicy, and sweet. They are good for fresh eating as well as turning into pies and sauce. The fruit also stores quite well, lasting until January/February under optimal conditions.

Species: Aronia melanocarpa

History: Viking was developed in Finland around the 1980s, likely looking to increase productivity. They succeeded and Viking is now the most productive of all aronia cultivars.

Why We Grow It: With slightly larger than average berries, very good flavour, and the best productivity of all aronia berries, Viking is a hard variety to turn down. Like other aronia berries, they can be a bit tart for fresh eating but are great when used for cooking, baking, wines, jams, etc.

Species: Actinidia kolomikta

History: September Sun is a Russian variety that was selected for its ample crops of large fruit. Its Russian name is Sentyabraskaya which translates to 'September' in English with a bit of a feminine sound to the name. 

Why We Grow It: September Sun is known for producing good-size crops of large, sweet fruits. These grape-like kiwis are a delightful treat for any yard, especially for growers in a colder area! It is also a great ornamental plant, featuring pinkish-white and green variegated leaves. 

History: Once one of the most popular commercial apples in the United States, Ben Davis apple trees were planted across the continent following its discovery around 1800. Due to its firm fruit and excellent keeping qualities, this apple was extremely easy to transport over longer distances which led to its popularity. Once storage and transportation improved, this apple was slowly replaced with better tasting varieties and it is now a relatively rare find. It's also a parent to Cortland.

Why We Grow It: The mellow, sub-acidic, mildly aromatic red fruit is not quite as flavourful as some apples but it stores exceptionally well, lasting into spring. Flavour improves in storage, like many heritage apples. The trees are reliable and heavy croppers, earning them the nickname of 'mortgage-lifters' when they were grown commercially. 

History: Goldrush was bred specifically for scab resistance as part of the collaborative PRI disease-resistant breeding program run by Purdue University, Rutgers University, and the University of Illinois. It was developed in the 1970s and released in 1994. This variety has a complex heritage of Golden Delicious mixed with a cross of several other varieties for their disease resistance.

Why We Grow It: This is arguably the best scab-resistant variety released from the PRI Breeding Program as far as flavour is concerned. The dense, crisp flesh of this yellow apple is full of sugars and flavour. It is distinctly spicy and tart at first but mellows the longer it is in storage. The fruit stores exceptionally well. This truly multi-purpose apple is also great for drying and, unusually for a modern variety, is good in hard cider.

History: Prima is one the apples developed from the collaborative PRI disease-resistant breeding program run by Purdue University, Rutgers University, and the University of Illinois. It was introduced in 1958 but unfortunately is no longer fully scab resistant due to the fungus evolving to overcome the resistance since then.

Why We Grow It: Another great apple for organic production and excellent for the backyard or farmer’s market sales! This apple is sweet, juicy, and flavourful and boasts good disease resistance..

Species: Hippophae rhamnoides

History: Sea buckthorn is native to parts of Europe and Asia where it has been a source of food, medicine, and fodder for centuries. These seedlings were grown by us so it will be a bit of a surprise to see what the mature plants are like!

Why We Grow It: If you're looking for a dense, fruiting bush, look no further! These cold-hardy plants are grown from seed, and unlike cultivated varieties it is uncertain whether each seedling is male or female. The nodules on their roots help fix nitrogen into the soil, and the resilient plants are salt tolerant. They can withstand the juglones from walnuts and will reach up to 6 meters tall, forming virtually impermeable thickets if left to their own devices. The berries have a wide range of uses and the leaves can be enjoyed in tea.

History: This is an old perry pear that has been known since the 1800s in Austria and Northern Switzerland. It was first recorded in 1854 and the name Gelbmostler means "yellow most pear."

Why We Grow It: Although the fruit doesn't keep well, it is prized for its high disease resistance, juiciness, and astringent flavour. The skin is greenish-yellow, speckled with russet spots. It has a sugar content of 10-11% by weight.

History: The Geneva crabapple was developed in the 1930s in collaboration with the Ottawa Experimental Farm and the New York State Agricultural Research Station based in Ottawa. The creation of this crabapple was head by Isabella Preston who specialized in creating cold-hardy ornamental plants.

Why We Grow It: This attractive crabapple has deep maroon flesh. The tree itself is quite visually appealing, sporting red leaves and bright pink flowers in the spring. The taste is reminiscent of rhubarb and is suitable for cooking as well. As it is a low sugar/high acid juice, it is best blended with another high sugar variety for cider. It also adds a nice red hue to blends.

History: Little is known about this particular variety aside from that it's a Damson plum that originated in Sweden. 'Krikon' is the Swedish word for 'damson.'

Why We Grow It: Although its history is a bit of a mystery, we can certainly tell you that this is the best plum variety for very cold regions. It produces small round deep purple fruit that are good for cooking, preserving, and making jam. The flesh has a spicy, sweet flavour although some do not find it that great for fresh eating. Compared to regular Damson's Krikon Damson is a bit smaller, and more flavourful.

History: As the name suggests, Mount Royal plums originated in the Montreal area where it was either found by French colonizers as a wild chance seedling or intentionally bred by Jesuit missionaries and French colonizers using plums brought over from Europe. Either way, the result is a lovely plum hardy enough to survive Canadian winters.

Why We Grow It: This European plum is a Canadian classic of excellent flavour and good cold-hardiness. The fruit is blue-skinned with jammy yellow flesh that is both sweet and spicy. The tree produces heavy crops. 

Species: Vaccinium corymbosum

History: Blueray higbush blueberry was introduced in 1941, although there is little other information on its origins. It may have originated in New Jersey where blueberry cultivation began.

Why We Grow It: Blueray produces an abundant crop of very large berries with good flavour. This cold hardy variety is great for home growers! Blueberries are great for baking, for example Steph made some wonderful black currant and blueberry tarts that are pictured here!

History: Chisel Jersey is believed to have originated in Martock, England in the 1800s. It spread little outside the immediate area for about a century but during the mid-1900s this apple became quite popular in commercial cider orchards. It has, however, lost some of that renown today despite being an excellent cider apple.

Why We Grow It: With small, green fruit featuring a striped red flush, this bittersweet cider apple is highly recommended in England as well as in Canada. It is high in tannins and sugars but low in malic acid and makes a great cider apple.

History: Brown Snout was discovered on a farm in the UK in the mid-1800s. Its name comes from the brown russet around its calyx. H.P. Bulmer, a cider-making company, further propagated and spread this apple in the UK where it is still used today.

Why We Grow It: This medium bittersweet cider apple has small, uniquely coloured fruit that are sweet, slightly astringent, medium-tannin, and have low acidity. 

History: Butirra Precoce Morettini was bred as a cross between Coscia and Bartlett in 1956 by A. Morettini as part of an Italian breeding program. It is mainly grown in Italy, Spain, and Portugal. 

Why We Grow It: This is an excellent early ripening pear that is sweet and juicy, with crunchy medium-fine grained flesh which mellows in storage to a delectable buttery texture. It has mild floral notes, with just the right amount of sweetness. The tree produces reliable and heavy crops of yellow fruit with a vibrant red flush that store decently well. 

History: Michelin was raised by a French nurseryman in Normandy where it first bore fruit in 1872. It was named after pomologist Henri Michelin who studied cider varieties. In 1884 the Woolhope Field Naturalist's Club brought Michelin along with Medaille d'Or back to England where it became one of the most commonly planted cider varieties by the 1900s. 

Why We Grow It: These juicy apples produce good quantities of bittersweet juice that make a nice addition to cider blends. The trees start producing fruit at a young age and have large, reliable crops. They have preformed well in recent studies at the Vineland Research station in our Canadian growing conditions. 

History: Mishirasu is an Asian pear from Japan.

Why We Grow It: Mishirasu is a popular variety since the fruit are extra large with a sweet, mild flavour and a nice crunch. The skin is brown and russeted, and the fruit have a roundish shape that is reminiscent of European pears.

History: Rouville apples were created by R.L. Granger and G.L. Rouselle in 1962 at the Agriculture and Agri-food Canada research centre located in St.-Jean-sur-Richelieu, Quebec. The variety was introduced in 1983.

Why We Grow It: This lovely Quebec cider apple has a wonderful bitter-sweetness that is great for fresh eating and juicing and sauce. It is resistant to scab and has grown very well in our test orchard.

History: Thorne was discovered in Gloucestershire, England, in 1670. It was originally grown for cooking and fresh eating but is now primarily used to make perry. It is still commonly grown for perry production in England today. 

Why We Grow It: This is the most reliable of the English perry pears for Canadian growing. Although this pear can be eaten fresh, it packs an astringent punch and is best made into a good perry instead.