Varieties, Harvest Dates and Uses

For more up to date weekly picking information, refer to Our Blog, Facebook Fanpage or call the farm at 508-378-2270.  Keep in mind conditions stated on our blog or phone message are generally as of the start of the weekend.  While we try to be as accurate as possible, we cannot control or predict nature, people, or planets…therefore conditions may vary by the time you show up to pick. It’s not our fault, really.

Variety

Harvest Date (approximate)*

Uses**

Flavor

Consistency When Cooked

Eating Sauce/Crisp Pies
McIntosh Labor Day–Mid-September Excellent Excellent Good Tart early in season. Sweet later. Soft
Macoun Mid-September Excellent Excellent Good Tart early in season. Sweet later. Soft, Juicy
Cortland Mid-Late September Excellent Good Excellent Mildly sweet Firm, Drier
Honey Crisp Mid-September Excellent Excellent Good Sweet.  Mild pear flavor. Firm, Juicy
Empire Late September-Early October Excellent Good Fair Mildly sweet Moderately Firm
Red Delicious Early October Good Fair Poor Mildly sweet Firm, Dry
Fuji Mid-October Good Good Fair Mildly sweet Soft
Breaburn Mid-October Excellent Good Fair Mildly sweet Soft
Northern Spy Mid-Late October Good Excellent Excellent Tart early in season. Sweet later. Firm
Spencer Mid-October Excellent Excellent Good Sweet Soft, Juicy
Yellow Delicious Mid-October Excellent Good Good Mildly sweet Soft
Mutsu Mid-Late October Good Excellent Excellent Tart early in season. Sweet later. Moderately Firm
Russet Mid-Late October Good Excellent Excellent Tart Moderately Firm
Granny Smith Mid-October Excellent Good Excellent Mildly Tart Moderately Firm
Baldwin Mid-Late October Good Excellent Excellent Mildly Tart Firm
Rome Mid-October Excellent Excellent Excellent Mildly sweet Moderately Firm
Winesap Mid-October Excellent Good Good Tart Moderately Firm

*Harvest Dates are approximations only. Weather can have an extreme affect and can vary harvest dates by as much as two weeks and variety availability.

**Chart is for guidance only. All usage is subject to individual taste and cooking abilities. Experiment by mixing and matching varieties to suite your taste.

***Note that not all of the varieties listed may be available every season. Trees sometimes “take a break” and do not produce a crop!

NUTRITIONAL VALUE (from various sources)

apple tree at Smith FarmApples are low in calories; 100 g of fresh fruit slices provide only 50  calories. The fruit contains no saturated fats or cholesterol; but is rich in  dietary fiber, which helps prevent absorption of dietary LDL cholesterol.  The dietary fibers also help protect the  mucous membrane of the colon from exposure to toxic substances by binding to  cancer causing chemicals in the colon.

Apple fruit contains good quantities of vitamin-C and beta-carotene.  Vitamin C is a powerful natural antioxidant. Consumption of foods rich in  vitamin C helps the body develop resistance against infectious agents and  scavenge harmful, pro-inflammatory free radicals from the body.

Apples are rich in antioxidant phyto-nutrients flavonoids and  polyphenols. The total measured anti-oxidant strength (ORAC value) of  100 g apple fruit is 5900 TE. The important flavonoids in apples are  quercetin, epicatechin, and procyanidin B2. Apples are also good in tartaric acid that gives tart flavor to them. These compounds help the  body protect from deleterious effects of free radicals.

In addition, apple fruit is a good source of B-complex vitamins such as  riboflavin, thiamin, and pyridoxine (vitamin B-6). Together these vitamins help  as co-factors for enzymes in metabolism as well as in various synthetic  functions inside the body.

Apple also contains small amount of minerals like potassium, phosphorus, and  calcium. Potassium is an important component of cell and body fluids and helps  control heart rate and blood pressure; thus countering the bad influences of  sodium.