With over 42 varieties of apples, we are sure to have the perfect fit for your taste buds!

Jersey Mac • Early August

As the first apple of our season, and a relative of the McIntosh, the Jersey Mac makes for a good, early variety eating apple with white, crisp, sweet flesh.

Tydeman Red • Mid-August

Another popular early apple, this cross of a McIntosh and Worcester Permain has a creamy, white flesh with understated spice notes and will not brown when sliced.

Gravenstein • Mid-August

With brilliant green skin that is darted with stripes of varying shades of red, the Gravenstein is our favorite early baking apple. The flesh is firm, crisp, very juicy, and just tart enough to be perfect for pie, sauce, and cider.

Mollie’s Delicious • Late August

The Mollie’s Delicious varietal has similar characteristics to its relative, Red Delicious, in that the fruit are often starchy, sub-acidic as sweet when harvested. They are fairly juicy and often preferred for eating over baking. 

Redfree • Late August

This small, slight apple with radiant red skin has tender, tart-sweet white flesh perfect for snaking.

McIntosh • Early September

The quintessential classic apple. The McIntosh varietal bears medium to large fruit with creamy, crisp, white flesh that are great for snaking when first picked, and perfect in sauce later in the season.

Honeycrisp • Mid-September

Possibly our most popular new varietal, the Honeycrisp is an explosively crisp, sweet-tart apple wonderful for eating and lauded for its great keeping ability (although they rarely last more than a few weeks on our shelves!).

Cortland • Mid-September

The Cortland varietal, a cross between a Ben Davis and McIntosh, bears deep red, fine grained fruit that are crisp, tended, and slightly tart. They are perfect for adding to salads, for they do not brown when sliced, or for pies & sauces.

Gala • Mid-September

The ideal snacker in our opinion! These sweet, crisp beauties have a tender white flesh and are the perfect petite size for a packed lunch.

Jonagold • Mid-September

The Jonagold varietal bears very attractive, medium greenish-yellow fruit with a red-orange blush. This cross between a Golden Delicious and Jonathan is noted for having crisp, juicy flesh with a sweet, fragrant flavor.

Greening • Mid-September

Likening itself to a Granny Smith, the Greening bears juicy, crisp, tart fleshed apples with amazing storage ability that are great for pies & sauces.

Macoun • Mid-September

The Macoun, a cross of the McIntosh and Jersey Black varietals, produces very dark red, aromatic, richly flavored, sweet-tart fruit that many prefer for baking, but are just as enjoyable to eat.

Empire • Mid-September

This cross between a McIntosh and Red Delicious gets its moniker from its original birthplace, the Empire State, New York. Small to medium, bright red fruit have juicy, fine-grained flesh that make the Empire excellent for both cooking and eating.

Golden Delicious • Late September

The Golden Delicious is one of the few dessert apples that keeps its flavor in storage, getting sweeter with age. Many enjoy them for eating, in a sauce blend, or even for baking.

Red Delicious • Late September

Another traditional variety, the Red Delicious, bears medium to large matte red fruit with crisp, sweet, juicy flesh. This classic apple does well when stored for up to two months and is preferred for eating and savory baking.

Keepsake • Late September

Not the prettiest apple in our orchard, but what the Keepsake lacks in aesthetics, it makes up for in flavor! As parent of the Honeycrisp, and a cross of the Northern Spy & Malinda varietals, the Keepsake is hard, crisp, and sugary-sweet. True to its name, the Keepsake will keep into early winter, and is much loved as a eating, baking, and sauce apple.

York • Late September

The York apple is most easily identified by its lop-sided shape, with deep red fruit and green-yellow streaks. Their flesh is tart to sweet, crisp, and juicy and best suited for baking and preserving.

Ida Red • Late September

First developed by the University of Idaho in 1942, the Idared is a cross between Jonathan and Wagener varietals. The fruit are quite tart, white fleshed,  firm, and most used in baking and sauce.

Jonathan • Early October

A relative to many varieties in our orchard, the Jonathan varietal produces fruit that are firm when first harvested with a tart-sweet, almost spicy flavor.

Cox Orange Pippen • Early October

The Cox Orange Pippen is one of our old school varieties beloved by many longtime Windy Brow customers. Bearing fruit that are round and squat, with orange-red skin and heavy patches of brown russet, this variety has spicy, tart, yellow flesh and are enjoyed for baking as well as eating.

Northern Spy • Early October

Known strictly as a Spy to its many fans, this varietal produces large, deep red fruit with patches of yellow and green. Their flesh is crisp, tart-sweet, fine-grained, and quite juicy when fully ripe.

Melrose • Early October

Best enjoyed when first picked, the Melrose apple has sweet to tart, firm, crisp flesh, that is enjoyed as an eating apple, and often supplemented for the Winesap when baking.

Fortune • Early October

Easily the largest apple in our orchard, the fruit of the Fortune often weigh in over 1.5lbs each! Their flesh is mildly tart and juicy, often used in baking because of their size, but also enjoyed as an eating apple.

Suncrisp • Early October

As indicated by their name, the Suncrisp is a crunchy, sweet variety with yellow, thin skin and juicy flesh. They are best enjoyed for snacking and excellent paired with caramel!

Mutsu • Mid-October

Known as a Mutsu in its native Japan, and as a Crispin in the US, this varietal looks like a large greener version of one of its parents, the Golden Delicious, and has a similar sweet as honey flavor. The fruit are truly dual purpose and have many uses in baking, savory cooking, and snaking.

Baldwin • Mid-October

The Baldwin was once considered the best known American apple before the McIntosh and Delicious. The fruit is large and splotchy red with a mildly sweet, crispy flesh that is best utilized in baking.

Stayman Winesap • Mid-October

These tart, juicy fruited apples have a flavor almost like wine. They are great when eaten fresh, or used for baking and sauce.

Fuji • Mid-October

This lovely apple is one of our more attractive modern varieties. The fruit is crisp and juicy throughout their harvest and maintain a sweet, refreshing flavor.
Cameo • Late October
The Cameo is a bright red striped variety, with crisp, juicy flesh and a sweet-tart flavor. They are a great eating apple, and the perfect addition to salad, sauce or a pie.

Enterprise • Late October

Glossy, red fruit fill out our Enterprise trees late in our season and provide a  crisp, juicy fruit often used in baking which takes advantage of their tart-sweet flavor.

Rome • Late October

The Rome varietal is one of our heirloom apples that is best suited for baking and cooking because of their mild flavor and ability to retain shape when cooked.

Goldrush • Late October

A great late season apple, the Goldrush exhibits flavor similar to the Golden Delicious, with a bit more acidity and sweetness. They are mainly consumed fresh, however, can be used in sauces with little need for additional sugar.

Granny Smith • Late October

Another great keeping apple, the Granny Smith produces hard, tart fruit that are preferred for baking, sauces, and savory cooking.

Pink Lady • Late October

A great finish to a perfect season, the Pink Lady varietal bears fruit that are juicy, crisp, tart-sweet, and smooth-grained. Because of their late season ripening, they will keep in cold storage well into the winter months, and make for a great snaking apple.
We are continually adding new varieties to our orchard, each of which typically take 3-5 years to come into production. In the upcoming seasons we hope to be picking Wolf River, Arkansas Black, Esopus Spitzenburg varieties.
Please call our store for a more definitive harvest schedule during our fall season!