Best Keepers

History: Airlie's Red Flesh originated on the farm of Lucky and Audrey Newell in Airlie, Oregon who sold the property in the 1960s. Two decades later in the 1980s, a Louis Kimzey was walking through the old orchard, bit into an apple from the tree, and was amazed at its stunning pink flesh. This was also known as Newell-Kimzey to reference those who found it and Airlie's Red Flesh as a reference to its place of origin and pink flesh. It also goes under a separate brand name. 

Why We Grow It: This small, slightly conical apple has yellow skin that belies a bright pink interior that whitens near the core. Not only is it pretty, the fruit has a very sweet flavour with some mild astringency and the flesh is slow to brown. Along with the attractive fruit, the tree boasts bright pink blossoms that gives it an extra ornamental appeal.

History: A chance seedling discovered in the 1980s in BC, this tender, aromatic, honeyed apple has been a hit ever since! 

Why We Grow It: This delicious apple is very popular in the fresh eating market in Canada, thanks to its attractive bi-colour skin and slow browning qualities. It produces a medium-large fruit and is a good cropper.

History: Anjou is an older variety of pear that likely originated in France or Belgium in the mid-1800s. They were originally called 'Nec Plus Meuris' but at some point adopted the name Anjou (or d'Anjou or Beurre d'Anjou) after the French region when introduced to England or the US. Anjou pears are still quite popular and are one of the most commonly grown pears in the United States.

Why We Grow It: Anjou is a popular pear due to its good eating quality and flavour. The skin is greenish yellow, and the flesh is firm and sports a hint of yellow. The fruit keeps well and the tree is vigorous and hardy.

History: Arkansas Black originated, as its name implies, in Arkansas sometime in the mid to late 1800s although there are conflicting opinions on who exactly discovered it. Some say John Crawford developed it in the 1840s, others believe DeKalb Holt developed it at his brother's nursery in the 1870s, and another account claims John Braithwaite found it growing in his orchard. Regardless, this unique looking apple eventually became the most popular apple in the state until a bad codling moth infestation followed by the Great Depression devastated commercial orchards. Despite this heavy blow, it is still a popular apple in backyards and small-scale orchards.

Why We Grow It: Arkansas Black produces a unique fruit that is a dark purplish-red that at times almost looks black. Fresh off the tree the fruit is hard and fairly acidic, but it softens and sweetens in storage and develops a more pronounced spiced flavour. It is good for pies, sauce, and cider and the fruit stores quite well! The tree itself is fairly disease resistant as well.

History: This unique apple, orangey-yellow-red undertones with russet over top, originated in the UK in the 1700s and has remained popular for over two centuries. There is some debate whether it was raised by a Dr. Ashmead or a lawyer named William Ashmead. 

Why We Grow It: This Old World English apple has stuck with us thanks to it's unique flavour: nutty with notes of pear and spice. Fantastic fresh off the tree, and also in cider blends, Ashmead's Kernel mixes well with Cox's Orange Pippin.

History: This classic American cooking apple was discovered by chance around 1740 in Massachusetts. It was eventually brought to the attention of a Col. Baldwin, after whom the variety was later named, who helped to spread it further. By 1850 this was one of the most commonly grown apples in the US, although its popularity began to decline by the 1900s, exacerbated by a terrible winter in 1934 that wiped out a significant number of trees. Despite this, Baldwin is making a bit of a comeback and a monument to this apple still stands in Wilmington, Massachusetts, around where it was discovered.

Why We Grow It: Baldwin apples produce large, greenish-yellow and maroon fruit with firm, sweet flesh that maintains its shape and crispness when cooked. The fruit produced in our test orchard has been attractive and blemish-free.

History: This apple was discovered as a chance seedling in 1856 in Boskoop, Netherlands where it has remained popular ever since. 

Why We Grow It: Here's one for those of us who love some sharpness in an apple. With its sharp taste and large, greenish-red fruit, this apple is still popular at farmer's markets throughout Europe for both fresh eating and cooking (keeps its shape). It has value as a sharp in hard cider blends as well.

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: Bonne Louise de Jersey originated from Avranches in Normandy, France in the 1780s. It was originally known as Bonne Louise d'Avranches until it was taken to Jersey in the Channel Islands. As it grew in popularity in the UK, it was given the name Bonne Louise de Jersey instead.  

Why We Grow It: Bonne Louise de Jersey is a rich, buttery pear that produces a juicy, red blushed fruit. In spring, this pear is also adorned with a profusion of notably attractive blossoms, adding a nice touch to any landscape. Although the tree is less vigorous than some other pears, this makes it suitable for potting and espalier.

History: Bosc pears have an unclear history, either originating from Belgium or France. Some say that an M. Bosc in Belgium grew it from seed around 1807 while others believe it was found as an old tree in France in the 1830s and named after horticulturalist Louis Bosc. Bosc's alternate names 'Beurre Bosc' refer to its buttery texture and 'Calebasse Bosc' refers to its gourd-like shape.  Regardless of its origins, Bosc has remained popular and is grown in numerous countries around the world. 

Why We Grow It: Bosc pears are long and slender with golden brown russetted skin. The flesh is of high quality, very sweet, and the pears store much better than most varieties. They can also be used to make a lovely tart, with a sprinkle of thyme for a savory delight!

History: Discovered in New Zealand by farmer O. Moran in 1952, Braeburn took the world by a storm, becoming one of the most popular commercial apples in the United States and parenting many modern cultivars such as Jazz and Sweetie. 

Why We Grow It: Its winning sweet-tart flavour wrapped in an attractive orangey-red skin makes it an excellent fresh eating apple. It is firm and holds its shape well when cooked, and keeps about 4 months. This variety is fairly disease susceptible, meaning it is better for the experienced natural grower or conventional orchards. It is moderately vigorous and a heavy cropper.

History: Bramley's Seedling was first planted in the UK in 1809 by Mary Ann Brailsford-Trump and was later named after the butcher who bought the property. Long considered the definitive British cooking apple, Bramley's Seedling is celebrated with its own festival, a plaque, and a commemorative window that was installed on its 200th anniversary. The original tree is still growing where it was planted over 210 years ago.

Why We Grow It: With its strong flavour and acidity, this apple is hard to beat when used for cooking, although the fruit doesn't hold its shape as well as other varieties. The fruit is large, greenish-yellow with orange flush and broad red stripes and store all winter. The trees are quite hardy and heavy croppers.

History: Brettacher Sämling (sämling meaning seedling in German) originated as a chance seedling on a farm in Brettach, Germany in the early 1900s. It is possibly a descendent of the French cooking apple, Lebel. It is known for its excellent storage qualities and is still grown commonly in parts of Germany.

Why We Grow It: Brettacher Sämling produces large, juicy apples with a sweet-tart fruity flavour that has a hint of spice. The apples, green with a red blush, are best enjoyed after being stored for two months. They are fairly versatile, also considered suitable for sauce and juice/cider. Compared to other apple trees, this variety is relatively low maintenance and only requires a hard prune every two to three years. 

Photo credit: Sven Teschke 

History: Calville Blanc d'Hiver was discovered in France and first documented in 1598. It spread to other countries and was even grown by Thomas Jefferson in Monticello.

Why We Grow It: Known for its rather misshapen and lumpy appearance and the odd red splotches on its green skin, this apples exterior belies a strong, sweet-sharp flavour that makes it great for fresh eating, cooking, and cider. Some claim it rivals Bramley's Seedling as one of the best cooking apples with the added benefit that, unlike Bramley's, it holds its shape when baked or cooked. It is also boasts a high Vitamin C content.

 History: Chojuro (translated from Japanese as 'plentiful') was found as a chance seedling in the orchard of Toma Tatsujiro in Japan around 1895. From there it became the most popular pear in Japan until modern varieties began to supplant it in the 1950s. In Kawasaki, the city where Toma's orchard was located, a monument still stands to commemorate his work as a pear breeder. Chojuro is the most popular Asian pear in North America.

Why We Grow It: This popular Japanese heritage variety is hard to turn down. The flattish round fruit has russeted brown skin and can be quite large, and is excellent quality when the fruit is left to ripen into October: the sweet, crisp flesh takes on notes of butterscotch and/or white freezie! We recommend picking it when the colours turns yellow-brown so it will store through winter, otherwise it does not keep if allowed to over-ripen on the tree.

History: Cortland apples were first bred in 1898 by Cornell University in New York and introduced in 1915. Since then, they have become one of the top fifteen apples in the US and Canada, although the majority are still grown relatively close to the university where they originated. Cortland Nova Red is a redder sport of the original Cortland apple, making a more attractive fruit for those who value red apples.

Why We Grow It: Cortland is a sweet apple with crisp, juicy flesh. It is great for applesauce or drying as the flesh is slow to brown. The fruit keeps until Christmas under home storage conditions although the crispness and flavour does fade over time. This variety crops well annually and makes a good pollinator for others. The redder skin on this sport is quite attractive!

History: Cortland apples were first bred in 1898 by Cornell University in New York and introduced in 1915. Since then, they have become one of the top fifteen apples in the US and Canada, although the majority are still grown relatively close to the university where they originated. While there are different versions of Cortland available with features such as redder skin, we are happy to offer the original!

Why We Grow It: Especially with older, popular varieties, we are always happy to offer what is, to the best of our knowledge, the original strain. Cortland is a sweet apple with crisp, juicy flesh. It is great for applesauce or drying as the flesh is slow to brown. The fruit keeps until Christmas under home storage conditions although the crispness and flavour does fade over time. This variety crops well annually and makes a good pollinator for others. 

2025 Staff Favourite

Cripps Pink Apples are Jodi's favourite this year! She has this to say about this variety: “I really like Cripps Pink for its crisp/crunchy bite texture along with its sweet-tart flavour. To top it off, they store well so I get to enjoy the crunch of them well into winter.”

All Staff Favourites are 20% off. The Staff Favourite Discount cannot be combined with other quantity discounts.

History: Cripps Pink was developed by John Cripps at the Western Australia Department of Agriculture in 1973 as a cross between Lady Williams (an Australian variety) and Golden Delicious. The successful result was introduced to the market in 1985. In just ten years, Cripps Pink became an extremely popular variety and over a million trees were planted in Australia alone. This variety remains popular in many countries around the world. This apple is also known as Pink Lady which is its brand name when the fruit meets very strict criteria for quality.

Why We Grow It: Cripps Pink has a refreshing honeyed sweet-tart flavour that makes it great for fresh eating, baking, and cider. The lovely fruit, yellow with a pinkish-red blush, is slow to brown and also stores exceptionally well.

History: Doyenné du Comice was obtained from a garden in Angers in the 1840s as a sapling. In 1848 it bore its first pears which were quickly noted for their excellent flavour. Throughout the 1850s this variety reached other countries such as the UK and US, and in 1894 it was deemed "the best pear in the world" by the London Horticultural Journal. Whether or not it lives up to that much praise, it is still commonly grown, particularly in France. 

Why We Grow It: It is certainly enticing to grow and eat what is considered one of the finest dessert pears. The fruit is medium in size with pale yellow skin and juicy, pale yellow flesh. It needs to ripen off the tree for about one month.

History: The creation and selection of Empire apples was a lot more intense compared to the chance origins of some of our older varieties. In 1945, scientists from the Cornell University New York State Agricultural Experiment Station collected thousands of seeds from the orchard of fruit nutritionist Lester C. Anderson. For years these seeds were grown and tested until Empire emerged as the best apple from amongst its siblings. It was released to the public in 1966 and has since become one of the top ten most popular apples in North America.

Why We Grow It: Empire is an excellent general-purpose apple for the Great Lakes area. The attractive green and red fruit is crisp and sweet and keeps well into the winter. The trees crop heavily and reliably, and the fruit is resistant to bruising, making life easier for the grower. They are also resistant to fireblight and cedar apple rust.

History: AKA Co-op 30, Enterprise is one of the many varieties that was developed through the collaborative PRI disease-resistant breeding program run by Purdue University, Rutgers University, and the University of Illinois. It was introduced in 1993 and has proven to be a very reliable variety. Although its name does not start with 'PRI' like many of the other varieties that came from this program, they still snuck the initials into Enterprise's name.

Why We Grow It: Enterprise produces crisp fruit that it is known for its strong, rich, tart flavour that can be described as spiced. It is a very disease-resistant variety that grows quickly, produces reliable crops, and stores for a long time.  They are good for fresh eating although the skin is on the thicker side, and they can be used for cooking, baking, and sauce.

History: Esopus Spitzenberg was discovered near Esopus, New York in the early 1700s. Its main claim to fame is its supposed designation as Thomas Jefferson's favourite apple, a claim supported by the numerous Esopus Spitzenberg trees he had planted at his plantation Monticello. This apple was very popular in the US in the 1800s, considered one of the best for fresh eating, valuable for cooking, and a nice addition to cider blends.

Why We Grow It: The flavour of this particular variety is complex with high acid content, considered by many to be a high quality fresh-eating apple. This is helped by the attractive medium sized fruit which sports bright red skin. This variety keeps, with good flavour, until March. Despite being susceptible to just about every common apple disease, we still believe this apple is worth the extra effort and haven't had much issue growing it here. 

History: Fallawater originated in Pennsylvania sometime before 1842, possibly from seeds brought by European colonizers. At one time it was quite popular in the southern United States. This variety has over twenty different names, many of which resemble Fallawater such as Fallenwalder, while others are more fun and unique like Molly Whopper, Green Mountain Pippin, and Prim's Beauty of the West. 

Why We Grow It: No matter which name this variety goes by, you can always expect a large, attractive apple with a mildly sweet flavour. Fallawater is an excellent sauce and cooking apple and the fruit stores for a long time.  

History: Fireside apples originated in 1943 from a breeding program at the Minnesota Agricultural Experiment Station. They are one of nearly 30 varieties that have been introduced by the university's breeding program since it began in 1888.

Why We Grow It: Fireside stands as an icon of toughness in the world of apples, thriving in cold northern areas. But don’t let this image fool you—Fireside has a warm heart! The flesh is amazingly sweet and very juicy.

History: Florina, aka Querina, was developed in France in the 1980s at the Station de Recherches d'Arboriculture Fruitiere. Despite being developed in France, its ancestry is made up of American varieties. Since its introduction it has become quite popular in continental Europe.

Why We Grow It: One of Steph and Mouse's favourites! Florina is a wonderful all-around apple for the backyard offering both rich flavour and easy care. The sweet, crisp fruits it produces are perfect right off the tree but also keep a few months. They are also great for organic production: resistant to scab, fireblight, mildew, and rosy apple aphid.

History: Fresco, also known by the brand name Wellant®, was developed through a fruit breeding collaboration between Inova Fruit and the Applied Plant Research at the Wageningen University and Research Center in the Netherlands. The goal was to create an apple variety that better aligned with changing consumer tastes. It was bred in the late 1900s and named Fresco during the years it underwent various tests before being released in 2004 under the brand name Wellant®. It is primarily grown and sold in Europe.   

Why We Grow It: Fresco produces a large, deep red fruit that is crunchy with a strong flavour high in both sweetness and tartness. It is excellent for fresh eating and can be used in baking and cooking as well. An excellent multi-purpose apple!

History: Fuji apples were developed at the Tohoku Research Station in Japan in the 1930s and released commercially in 1962. It was named after Fujisaki, the town where it was created. Despite being created in Japan, this apple is actually a mix of two American varieties. Its excellent flavour and attractive appearance has made it one of the most popular apples varieties in the world. It is commonly grown in the US, Japan, and China. 

Why We Grow It: Its crisp, very juicy, sweet flesh makes Fuji a very popular variety. It also stores well, lasting about three months. To the best of our knowledge, this is the original strain. 

History: Gala apples are one of several varieties created by J.H. Kidd in New Zealand as part of his project to cross Cox's Orange Pippin with American varieties in the 1930s. He definitely succeeded with the Gala apple which has since become one of the most popular apple varieties worldwide and a mainstay in grocery stores. 

Why We Grow It: This apple earned its popularity with its amazing flavour, especially when eaten fresh off the tree. Although many sports with a deeper red colour have been introduced and marketed as Gala, they often come at a compromise to flavour so we offer you the original Gala with full sweet crunchiness.

History: The origins of Golden Russet are unclear, but we know it was discovered in New York in the first half of the 1800s. It may have come from the seedling of an English russet variety and could have Ashmead's Kernel parentage. It was grown commercially for some time before falling out of favour, although it has regained some popularity recently due to its strengths in cider production.

Why We Grow It:  With both lots of sweetness and acidity, Golden Russet is one of our favourites for fresh eating. The flavourful juice from these apples is also great for making cider. The thick russetted skin discourages insect damage and it is resistant to scab, canker, and powdery mildew. Its tip-bearing habit gives these hardy trees a wispy appearance.