1. Yellow Transparent: An excellent early summer apple, ripening in early July. Crisp and juicy. Good for baking and sauce. A medium size apple with clear yellow skin. The tree is an early bearing upright grower. Came to US around 1870 from Russia.

2. Summer Rambo: A medium to large greenish yellow red-striped 15 th century apple, it is good for eating out of hand and for jelly, pies, drying and sauce. A rich, sprightly, luscious, slightly sub-acid flavor. The tree is very vigorous, bears early and heavily and is resistant to disease.

Late Summer to Early Fall Ripening

3. Red Gravenstein: Originating in Germany in the 1600's, this apple fills the bill and is excellent for eating out of hand, baking, sauce and cider. A disease resistant very vigorous tree that offers a rich yellow red striped stout fruit that is very juicy and sprightly. One of the handsomest and best for all parts of the country. It is thought one of the finest apples of the north of Europe.

4. Adam's Pearmain: This is an English variety that was reported by the London Horticultural Society in 1826 and reputedly came from Herefordshire, Eng. A medium sized red streaked on yellow background russeted fruit which offers a rich sugary flavor. Trees are generally small in size, very hardy and bear heavily.

5. Pound Sweet/ Pumpkin Sweet: A very productive and very sweet variety with pale green splashed with lighter streaks and numerous white dots. Dates from around 1834. One of the best for cider making as well as for baking and eating. This variety was used in Ohio during the Civil War period to make Apple Butter which the maker then sold to both sides of the encounter for 10 to 25 cents per gallon. (Burford)

6. Smokehouse: This 1837 fresh cider tasting variety is unbeatable for cooking, baking, sauce and eating out of hand. The tree is hardy, young and heavy bearing and vigorous. Originating in Lancaster County, PA next to a smokehouse, this flushed, dull red over greenish yellow variety may have descended from the Vandevere which itself originated in Delaware. Will keep til March.

7. Grimes Golden: A medium sized apple with a rich, sweet, aromatic spicy flavor. The apple sauce apple my grandmother told me Not as good for baking as some others. Life magazine in Oct of 1947 said that it was " believed to have sprouted from one of the seeds planted by Johnny Appleseed about 1795 in Wellsburg, W. Va." It contains 18.81% sugar and ferments to 9% alcohol. It was - and still is- used for making hard cider and brandy in the Blue Ridge Mountains of VA. (Burford)

8. Jefferis: Found near West Chester, Chester Co. PA around 1830 and named by the Pennsylvania Horticultural Society. Excellent for the home orchard.. The skin is mostly light red with darker red stripes and may have an orange red coloration and/or russetted. It tastes a bit like pear. A favorite! The tree is hardy and bears heavily. Ripens from September til early winter. #1 FARM is the only grower we know that offers this Delaware Valley native apple.

9. Honey Cider: Yellow with pale pink flushed skin. Probably one of the best we've tasted when eaten right off the tree, this very old variety originated in Virginia. It does taste of honey and is great when added to your early fall cider blend.

10. Northwestern Greening: An old variety that is excellent for cooking and pies but not great for hand eating. Juicy and mildly tart. A big yellow apple with greenish yellow flesh. A good keeper.

11. Cox Orange Pippin: This 1830's English apple is good for desserts, pies, cooking and cider. A dull orange red that brightens in color as it ripens and becomes more red than orange. The tree is a heavy and reliable bearer. Burford notes that it and the Yellow Bellflower are known as "baby rattle apples" for the seeds are sometimes loose in the pip pocket and can be heard when shaken. One of the classic dessert apples of the world.

12. Calville Blanc: Originating in France before 1627 and grown for Louis XIII, it is used primarily as a sauce apple. This variety is reputed to have more Vitamin C in it than does the orange. Fine grained flesh with an acid flavor that hints of the Vitamin C. It may be slow to start producing but will become very productive. It is also excellent for dessert, cooking, vinegar and cider.

13. Yellow Delicious: This is not your store-bought Yellow Delicious that has no taste. An ancient single tree early strain variety and in very limited supply. It is the same variety our daughter wanted grafted for her own back yard from our 150+ variety collection. On our walks in the orchard we compete with our dogs (who love apples) to get the good windfalls. Also good for sauce and cider.

14. Red Delicious: Again not your super market chain Red Delicious, this tree was also found at #1 FARM next to the Yellow Delicious. Of similar description and limited supply, this tree's fruit's flavor seems to vary on a yearly basis with some years being great and some years fit for fodder and the dogs. Always good for cooking, sauce and cider. The original red delicious dates from 1872 in Iowa.

15. Roxbury Russet: Also known as the Shippens Russet which is named for a 1800's Phila. judge. May date from 1650. This apple has a sprightly sub-acid flavor not found in grocery store apples. The flesh is a greenish-white, moderately juicy, and has a rather rich sub-acid flavor. Good for hard cider blends and drying and keeping.

16. Baldwin: A large yellow and dull red, (mostly red and crimson in the sun) with grayish dots that is good for eating by hand and almost all cooking purposes. A good keeper with a rich pleasant flavor. It originated around 1750. Its high sugar content it makes a great hard cider.

17. Golden Russet: A russeted skinned apple that varies from gray green to a golden bronze with a bright coppery orange cheek whose fruit is good for cooking, eating out of hand and cider blends. "...one of the most delicious and tender apples" according to Downing. Wm. Coxe in 1814 called it "one of the finest apples in NJ." "Crisp with an exceptionally sugary juice". (Burford)

18. Esopus Spitzenburg: Burford describes this late 18th century apple as a smooth skinned fruit "colored a lively brilliant red approaching scarlet...covered with small yellow specks." Downing said that it "is a handsome, truly delicious apple" and is "considered equal to the Newtown Pippin" and "unsurpassed by any other variety as a dessert fruit" The "first of apples". The crisp, juicy, spicy, aromatic flavor comes from the yellowish flesh. A good keeper used for dessert and cooking and a good grower and bearer according to Cole Jefferson ordered 12 of this variety to plant at Monticello.

Mid Fall Ripening

19. Northern Spy: Some call it tart. Some call it sweet. This NY 1800's apple stores well and is great for cooking, cider and sauce. 13.7% sugar ferments to 6%+ alcohol according to Burford. A late bloomer (10-12 years) that generally does well in northern and north facing areas. "This beautiful new American fruit is one of the most delicious, fragrant, and sprightly of all late dessert apples. It ripens in January, (in NY), keeps til June and always commands the highest market price." (Downing)

Late Fall to Winter

20. Yellow Bellflower: First noticed in Burlington County, NJ around 1700, its alternate name - Sheepnose - comes from its shape. This sweet subacid, juicy, aromatic lemon-yellow apple with a pink blush is good for eating by hand, cooking, pies, sauce and keeps well. For cider its 13+% sugar ferments to 6+% alcohol. (Burford) It was very popular in Philadelphia in the 1840's as well as "in the West, " and " in the new lands of the North...."

21. Doctor of Germantown: A Pennsylvania apple with fruit that is medium sized, regularly formed and flat. Skin smooth, yellow, striped and washed with two or three shades of red, with a few darker spots. Flesh tender, juicy...with an excellent, slightly aromatic flavor. #1 FARM is believed to be the only grower that offer this Philadelphia native. Supply limited.

22. Winter Banana: An 1876 keeper that does in fact offer some flavor reminiscent of bananas. The large fruit has a pale waxen yellow with a rosy blush and is full of juice and very flavorful. Naturally a semi-dwarf tree, it bears at a young age and is a good pollinator for other trees. A good addition or start for your orchard or back yard.

23. Rusty Coat: Well know and often grown in SE PA in the late 1800's, this variety probably dates to Colonial times. A good keeping apple. Wouldn't you like to offer your friends some fresh fruit from your own trees in the early spring when no one else has any to offer? This sweet flavored apple is medium sized and is excellent for fresh eating or for sauce, cooking or cider. Golden and russeted.

24. Ashmead's Kernel: Found in the 1700's this medium sized crisp and juicy yellowish fleshed fruit has greenish yellow russeting and offers a sweet and tart flavor. The tree is very vigorous and hardy. Currently being developed for commercial use, this variety is now in great demand.

25. Newtown Pippin: Used by Benj. Franklin in the 1700's to establish our country's exportation trade when barrels packed with these yellowish-green fruits were shipped to Europe. Adjectives include medium sized, crisp, aromatic, rich, creamy yellow flesh that offers refreshing tartness and high quality for dessert, cooking and cider. Downing said it "stands at the head of all apples."

26. York Imperial: Originating in York, PA, in the 1830's and originally called Johnson's Fine Winter, this firm juicy, mildly sweet, aromatic, mildly subacid apple is excellent for cooking and improves its eating qualities with storage.