Check out what's available in the orchard!
We believe strongly in the taste and quality of our apples. We do our best to keep you up-to-date on what is available through Facebook, Twitter and our webpage.
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- Zestar - a sweet, tangy crisp apple - available in late August.
- McIntosh - a slightly tart and crisp apple - available in early September.
- Blondee – a very sweet and a bit tart apple – available in early September.
- Gala – a sweet and crisp apple – available in mid September.
- Honeycrisp – a sweet, tart, juicy, crisp apple - available mid to late September.
- Fuji – a sweet, juicy crisp apple – available in late September.
- SnowSweet – a sweet buttery flavored apple – available in early October.
- Macoun – a sweet, slightly tart, crisp and juicy apple- available in early October.
- Cortland – a lightly tart crisp apple – available in early October.
- Empire – a more sweet than tart, crisp apple – available early October.
- Jonagold – a sweet but tart apple – available early October.
- Golden Delicious – a sweet, crisp and juicy apple – available in early October.
- Shizuka – a sweet, huge apple – available in mid October.
- Mutsu – a sweet, lightly tart, crisp and juicy apple – available in mid October.
- Cameo – a sweet tart, crisp apple – available in mid October.
- WineCrisp – a crisp, juicy, spicy flavor – available in mid October.
- SunCrisp – a sweet, crisp apple with hints of pear – available in late October.
Our trees are a High Density Trellised System which means our apples are easy to pick because the trees are designed for picking from the ground. We currently have over 10,000 apple trees for your pickin’!
Which way to the Orchard?
Hop on the wagon for an enjoyable ride to the orchard. Fill your bag with apples, take in the view, snap a few pictures and catch the wagon back to shop.
Apple Fritter Bread
Just like an apple fritter; no deep frying required!
This recipe makes one 8x4 inch loaf. About 15 minutes of prep, 35-40 minutes of cooking, 90 minutes to cool and take your time to enjoy!
- 1 large apple or 2 small peeled, cored, and diced into 1/4-inch pieces. It's about 1 heaping cup of diced apples – try Gala or Honeycrisp!
- 1 tablespoon granulated sugar
- 1 heaping teaspoon cinnamon
Cinnamon-Brown Sugar Mixture
- 1/4 cup packed light brown sugar
- 1 heaping teaspoon cinnamon
- 1 large egg
- 1/3 cup granulated sugar
- 1/4 cup canola or vegetable oil
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 cup confectioners' sugar
- 2 to 3 tablespoons milk, or as necessary for consistency
- Preheat oven to 350F. Spray an 8x4-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- Apple-Cinnamon Mixture - In a small bowl, add all ingredients, and stir to combine; set aside.
- Cinnamon-Brown Sugar Mixture - In a small bowl, add both ingredients, and stir to combine; set aside.
- Bread - In a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
- Add the oil, sour cream, vanilla, and whisk until smooth and combined.
- Add the flour, baking soda, salt, and stir until just combined, don't overmix.
- Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isn't lots of batter so make sure not to add more than half.
- Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
- Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
- Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
- Evenly sprinkle the remaining apples.
- Evenly sprinkle the remaining cinnamon-brown sugar.
- Place loaf pan on a baking sheet and bake for about 40 to 48 minutes or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, noting that if you go down too far you'll hit juicy apples. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through. Baking times could range dramatically based on type of apples used and their juiciness, climate, pan size used, oven variance, etc. Bake until your bread is done.
- Allow pan to cool on top of a wire rack for at least 30 minutes before turning out onto rack to cool completely before glazing.
- Glaze - In a small bowl, add the confectioner's sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.
- Evenly drizzle glaze over bread before slicing and serving. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months.