Blushing Golden is a big improvement over generic Golden Delicious:. The flavor is lush and rich: a balanced sweet-tart, with a little lively acidity. It has something of the even sweetness of a Golden Delicious and hints of pear, honey, and banana. Discovered 1959 it is a multipurpose apple that improves with age.

Burgundy Monroe x (Macoun x Antonovka An uncommon variety released in the 1970's From Geneva, NY. Mid-season fruit is large, round, very intense pigment, almost blackish red. Solid blush without stripes. Skin is smooth and glossy with a crisp, subacid flavor. Very good eating quality.

Burford's Redflesh was found by Tom Burford, growing in Amherst County, Virginia. It is noted for it's dark red foliage, and the apples have a characteristic red flesh. This midseason variety is crisp, juicy and tart. Great for ciders and makes lovely red/pink sauces, chutneys and beverages.

Cox Cherry Pippen It is considered a sport variety of the famous Cox Orange Pippin, but is unique enough to be given a different name. Very similar to the original with a cherry flavour and hints of anise and spices. It was discovered in Denmark during the 1950s and is considered very good as a fresh eating apple.

Crimson Spire Crimson colored apples with white flesh and tangy taste. Mature columnar trees reach about 7-8 feet in height, but only spread about 2-3 feet wide – ideal for growing in containers or small spaces. Apples grow from spurs along the trunk. Fruit is great for eating fresh and making apple juice. Emerald Spire makes a great pollinator.

Emerald Spire Growth habit like Crimson Spire but around mid-September you will be picking green apples with a beautiful golden blush & a crisp, tart & tangy flavor. The spring flowers are white, tinged with pink. Highly ornamental & productive in the garden or a container. Said to require another Colonnade-type tree for proper pollination.

Ginger Gold is one of the earliest commercial apple varieties to ripen. The fruit is large and starts out a very pale green, though if left on the tree will ripen to a soft yellow with a slightly waxy appearance. Very cold hardy and released in the 1980's it is one of the top 15 commercial varieties grown. The primary use is for eating out of hand, though it can be used for most other purposes. The flesh, of a cream color, resists browning more than most varieties. The flavor is mild but with a tart finish.

The Karmijn de Sonnaville was rated as both the sweetest and the tartest of apples at the WSU Mt. Vernon Station out of over 100 other varieties! It was highest in sugars AND in acids. Bred in the Netherlands and introduced in 1971 this Cox relative is a late season apple and a triploid. Triploids do not pollinate other varieties.

Pink Sparkle has a distinctive upside down shape. A broad base and narrow at the stem. It develops a red striped skin when ripe and the flesh is deep pink, but may vary according to climate. The anthocyanins that give red coloration to the flesh possess antioxidant qualities. Tart and mildly sweet used fresh or for cooking with a distinctive aromatic flavor.

Spigold A true connoisseur variety, Spigold is an apple of the very highest quality and flavor. Released by the New York Agricultural Experiment Station in 1962, it's a cross of Northern Spy and Golden Delicious and combines the best of both varieties. Cold hardy ,large with smooth, reddish and bronze striped skin. A true connoisseur variety.

Westfield Seek No Further  An old-fashioned American apple with old English quality that's name says it all. WSNF has a red flush over yellow skin. Fruit is crisp and juicy with a rich, distinctive flavor, excellent for fresh-eating. Originating from Westfield, Massachusetts around the mid 1700's. Its said that ”Its taste is nicely balanced, honey paired with a sprightly acidity that is never harsh. Rich mellow flavors, including pear, are accented by lemon-like citric notes. The memory of vanilla haunts the aftertaste”.