Origin: Benton, Arkansas, around 1870
Possibly a seedling of Winesap with a very deep purple red coloring. Very crisp, coarse flesh with sharp flavor. It is an excellent keeper whose flavor actually improves with some storage. Also a good cider apple.

Origin: England, 1700
This is what an apple was like three hundred years ago. The fully russetted skin makes a fine nutty package for the intensely flavored flesh. This little apple is still winning taste tests in England, and for good reason.

Origin: Benton, Arkansas, around 1870
Possibly a seedling of Winesap with a very deep purple red coloring. Very crisp, coarse flesh with sharp flavor. It is an excellent keeper whose flavor actually improves with some storage. Also a good cider apple.

Origin: Hudson Valley, NY, Late 1700s
Thomas Jefferson's favorite. Firm yellow flesh, aromatic and sprightly subacid. A connoisseur's apple unexcelled in flavor and texture. Great dessert apple, bakes well and is a good keeper.

An early pippin very similar to Newtowns but coming much earlier in the season. It is a favorite tart green cooking apple.

Origin: New York, prior to 1845
An old American cider apple. Fully russeted skin with a sugary dense flesh. Historically this apple was often mentioned and rated higher than the similar Roxbury Russet.

Origin: Germany or Denmark, 1790
An outstanding summer heirloom apple, renowned in the Sebastopol area before the great grape plantings. Don't wait when you see them come in. They don't keep well and will disappear before you know it. Thin skinned, juicy and acidic, the Gravenstein lives up to its reputation as a perfect pie and sauce apple.

Origin: Ulster County, NY, early 1800s
This is an apple that is both tart and sweet. Good out of hand when it is very fresh and crisp and a great baking apple when it starts to soften. Jonathans are picked three times for size and color.

Origin: Arkansas, 1893
Probably a cross between Jonathan and Arkansas Black. A beautiful little red apple with outstanding flavor. Often used in cider making. The flesh is yellowish, coarse, crisp and tender.

Origin: France, 1600
Also known as Pomme d'Api or the Christmas Apple, it was grown by Louis XIII in his orchards. Crisp white flesh, with an intense almost citrus like flavor. This tiny apple is beautiful with its red over green markings making delightful leaf patterns on the skin.

Origin: Ontario, Canada, 1798
A classic apple from the east coast, also the parent apple of Cortland, Empire, Macoun and Spartan. Great flavor, very juicy and aromatic. Easterners are happy to see it in the market, but quick to say that it pales in comparison to those grown in their original cold climate. West Coast Macs ripen early but do not keep well. Eat them quickly.

Origin: New York, 1800
Slow to bear, but worth the wait. The consumate pie apple according to many easterners. Juicy, sweetly tart and high in vitamin C, it is wonderful out of hand. Slipping from sight very quickly as it is both alternate bearing and easily bruised. Be gentle.

Many of our oldest golden delicious trees were among the first planting in California. They have reached a maturity that sets them far apart from usual goldens, hence we changed the name. You may never have had a fresh golden. Left unwaxed, their natural perfume comes through and the flavor and texture are wonderful. We find them to be great cooking apples, retaining both color and shape, as well as living up to their longstanding reputation for eating out of hand. We are picking goldens throughout the season as they ripen and color.

Origin: Humbolt County, 1944
An Albert Etter's apple descended from an old English variety named Surprise. Crisp, tart and aromatic with startlingly pink flesh. Pies and tarts are quite beautiful and slices hold their shape but cook up very tender. Early and therefore not a good keeper, its fleeting presence is not easily forgotten.

These are California Red Delicious. We have serveral varieties from striped to solids. You will find them fresh, sweet and crisp, and you will know they are locally grown and in season.

Origin: Greens End, Rhode Island, 1600s
An old favorite cooking apple that many people remember. It is quite tart with dense flesh and does not shatter in pies. It has often been marketed as an early pippin, but it has its own characteristics.

Origin: Massachusetts, early 1600s
Possibly the first apple developed in the New World. A fine cider apple with firm, coarse flesh. Equally suited for cooking and eating out of hand. These russets are a real treat.

Origin: Northern California, about 1900
This apple is native to the Anderson Valley and a great favorite. It is large, crisp, juicy and very tart, with a great snap. It also has excellent cooking and keeping qualities.

Origin: Humbolt County
Another of Albert Etter's introductions, though not well known. It is named after E.J. Wickson, a famous California pomologist. The flavor has the zing of a crabapple but plenty of sweetness to balance it out. For such a tiny little apple it is very exciting, and one of our personal favorites. It also makes an especially fine cider.