We now have Winesap and Rome apples. Pippin apples and pears are gone for the season.
Winesap apples were first grown in 1866. They are green/yellow with quite a bit of red. They are a little bit tart, crisp, and juicy. They are good for both eating and cooking, but may be too juicy for pies. They are hard to find commercially, but you will find plenty at Crow Mountain Orchard.
Rome apples have a thick, red skin and dense, creamy yellow flesh. They have a sweet and tangy taste. Their dense flesh make them good for cooking. Their flavor is enhanced becoming sweeter and exceptionally rich. Try in both savory and sweet cooked preparations. Chop and add to stuffing and quiche. Roast alongside meat and root vegetables. Add diced Rome apple to pancake batter or use as a filling for tarts. They can be slow cooked and pureed to make sauces and soups. Rome apples are a choice apple when making baked apples, as they will retain their round shape even when hollowed, stuffed and baked. Rome were first grown in Rome Township, Ohio in 1817.
Available at the orchard now
- Golden Delicious
- Red Delicious
- APPLE CIDER
- MUSCADINE GRAPES–black and gold
To find out approximate dates when your favorite fruit is expected to get ripe, look at our Fruit Calendar page.
Mutsu apples are a large, crisp, green apple descended from the Golden Delicious and Indo apples in 1948 in Japan. They are good for eating and cooking. Mutsus are sweet with a bit of tartness, and are a customer favorite.
Muscadines grapes are now available. We have the black and gold. Muscadine is a grapevine species native to the southeastern and south-central United States. It has been extensively cultivated since the 16th century. They have skin sufficiently tough that eating the raw fruit often involves biting a small hole in the skin to suck out the pulp inside. Muscadines are not only eaten fresh, but also are used in making wine, juice, and jelly.
We have cider in 1 quart, 1/2 gallon, and 1 gallon jugs. Our cider is fresh-made at Crow Mountain Orchard using my Dad’s secret mix of apples. There is no added sugar or flavorings. Cider is sold at the farmers markets as well as the orchard salesroom. We often sell out of cider at the markets so get there early.
Jonagold is a large, thin-skinned apple that is crisp with a sweet-tart taste similar to the Honeycrisp. It is yellow-green and red. It was cultivated from Golden Delicious and Jonathan apples in 1953. Jonagolds are a favorite eating apple and are also good for cooking.
McIntosh apples were discovered by John McIntosh in 1811 in Canada. It is a round, medium sized apple with a thick red and green skin. It is good for both eating and cooking. The flesh is very white and juicy making it good for cakes and cookies adding moisture. They cook up soft and do not hold their shape which makes them good for applesauce or apple butter. It is a bit sweet/tart. The McIntosh has been a long-time favorite in the Northeastern United States and Canada.
Jonathan is one of our favorite cooking apples and also good to eat! A bit tart, it holds its shape very well making it great for pies, canning, drying, and fried apples. I prefer Jonathans to my second favorite cooking apple, Granny Smith, which gets ripe in October.
The fruit available at our booths at the various farmers markets may vary in variety, package sizes, and price from what is available at the orchard salesroom. We often don’t know ahead of time what will be packed into the trailers for the markets. Check our website for Farmers Market locations and schedule.