Notes from the farmer on different apple varieties:
Cameo: An attractive eating apple. Sweet, juicy with a beautiful color.
Cortland Apples: Cortland has very white flesh and is an excellent dessert apple. The Cortland was developed in 1898. Its flavor is sweet and it has a flush of crimson against a pale yellow background. The skin seems to be sprinkled. This is a wonderful apple to stuff and bake or to make fresh applesauce. Leave the skin on when making sauce with Cortlands as well and the sauce will be just beautiful. There is a recipe for Open Apple Cake on the farm website that works very well with Cortland Apples.
Fuji Apples: My favorite late fall apple. Crisp, juicy. Great for eating and cooking. If you have apples that you want to store away, Fuji will keep in the refrigerator until spring. They almost seem to get sweeter as they store.
Gala Apple: This is one of my favorites for fresh eating. It is heart-shaped with distinctive yellow-orange skin with red striping, a very sweet and crispy eating apple. The sweetness is great in salads like Waldorf Salad. The recipe for Waldorf Salad can be found on the farm website.
Jona Gold Apples: A large, crisp apple. It is juicy and aromatic and has a sweet-sour taste. Very good for cooking.
MacIntosh Apples: An old-fashioned favorite dating back to the 1800s. The Snow Apple is believed to be a parent of the MacIntosh. MacIntosh, or Mac, is a versatile all-purpose eating and cooking apple. Make beautiful applesauce by coring and cooking the Mac with the skin on. Put through a food mill or mash with a potato masher by hand and remove the skin after mashing for a chunky sauce. The skin will impart a beautiful rosy pink color to the sauce. Great for fresh eating as well.
Mutsu Apples: Also known as Crispin, the Mutsu is a large, green-yellow apple. First grown in Japan, it has become a favorite for fresh eating and also cooking.