Potatoes and onion sets begin shipping in late
March.
From early May through October 31, items shipping from our garden seeds warehouse ship twice a week, usually Tuesday and Thursday. For quickest turnaround time order online by noon Monday or Wednesday.
Items shipping from our growing supplies warehouse take 7-10 business days to process.
Malus spp. Fall. Very large round-conic apple, faintly red-striped or blushed orange-red. Firm slightly tart juicy flesh, best known for cooking but also good fresh eating. Z3.
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Malus spp. Winter. Medium-small fresh-eating apple of unparalleled quality. Intense, aromatic, sharp & sweet. Good keeper. Scab-resistant. Z4.
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Malus spp. Winter. Famous European cooking apple. Big blocky fruit patched with green and russet. Cooks and bakes beautifully. Keeps well. Z4.
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Malus spp. Winter. Uniquely dark fruit with well-balanced flavor. Excellent pies and cider. Maine heirloom. Best eating late Dec. to March. Great keeper. Z4.
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Malus spp. Fall-Winter. Medium to very large apple has a good balance of sweet and tart with hints of pear. All-purpose. Keeps until midwinter. Z4.
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Malus domestica Late Summer. Borowinka seedlings are standard-sized, vigorous, disease resistant and cold hardy. Grow these trees for their own fruit, or as rootstock for grafting. Early to midseason blooms. Z3.
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Malus spp. Fall-Winter. Very large fruit with fine-grained aromatic flesh. Sweet and crisp. Excellent for sauce. Good keeper. Vigorous tree. Blooms midseason. Z4.
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Malus spp. Summer-Fall. Very hardy high-quality cooking apple. Large and glossy purplish-red roundish fruit. Firm juicy flesh. Good for fresh cider. Stores 2 months. Z3.
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Malus spp. Fall. Auvergne, France, 1670. Soft juicy coarse-grained flesh is fantastic cooked and great for fresh eating. Sweet and aromatic with hints of strawberry. Keeps 1-2 months. Blooms midseason. Z4.
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Malus spp. Fall. Juicy, distinctly tart, full-flavored fresh eating apple. Very popular at our Common Ground Country Fair taste tests! Keeps about a month. Z4.
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Malus spp. Early Fall. Firm, crisp, juicy dessert crab excellent for fresh eating, pickles and sauce. Stores a month. Beautiful mid-late blooms. Z3.
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Malus spp. Fall. Ancient French dessert apple with a strong fruity sweet-tart flavor. Cold hardy, productive and resistant to scab. Blooms late, so good for avoiding spring frosts. Z4.
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Malus spp. Fall. A popular modern release with very firm, crunchy fruit. Tart, spicy and complex flavor wonderful for fresh eating. Keeps six months in storage. Z4.
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Malus spp. Late Summer. From Russia, well before 1800. Known in New England as one of the very best pie apples! Extremely hardy. Scab resistant. Z3.
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Malus spp. Fall-Winter. Crisp, firm, juicy with a rich spicy flavor. Stores 6 months or more. Annual bearing, scab immune, resistant to powdery mildew, cider-apple rust and fireblight. Blooms late-season. Z4.
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Malus spp. Fall-Winter. Medium-large, slightly tart, crisp and juicy. Thomas Jefferson’s favorite. Good acid source for cider. All-purpose. Good keeper. Z4.
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Malus spp. Early Fall. Also called Snow. Ruby-red fruit with tender white flesh. Excellent fresh eating, sauce and fresh cider. Keeps until late December. Z3.
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Malus spp. Fall-Winter. The most distinctive, complex, unusually flavored apple you'll ever try! Hardy, productive, reliable. A staff favorite. Z3.
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Malus spp. Late Summer-Early Fall. Small to medium-sized deep red apple with prominent white dots. Tender, juicy, rich, aromatic dessert fruit. Z4-6.
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Malus spp. Winter. Medium-sized russet apple. The champagne of cider apples, and excellent for eating. Keeps well into spring. Scab-resistant. Z4.
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Malus spp. Winter. Medium-to-large dessert apple is hard, very crisp, juicy, tart. Keeps till May. Highly disease-resistant. Blooms midseason to late. Z4.
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Malus spp. Fall. Iconic green tart fruit famous for apple pies. Develops a pink blush when grown in colder climates. Extremely durable and sweetens in storage. Z4.
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Malus spp. Fall-Winter. Medium size, firm white juicy mildly tart flesh. Delicious distinct pear flavor. Keeps all winter. Annual bearer. Z4.
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Malus spp. Fall. Medium-sized tart citrusy crisp dense firm fruit. Excellent for dessert and cooking. All-purpose. Good keeper. Annual bearer. Z4.
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Malus spp. Winter. A nearly perfect all-purpose apple for northernmost areas. Bright red fruit with white firm crisp juicy flesh. Very versatile. Keeps until March. Z3.
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Malus spp. Late Summer. Discovered in an old logging camp near Jackman, ME. Early ripening fruit is tart and sweet, with crisp but tender flesh. Extremely hardy tree. Blooms early-midseason. Z3.
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Malus spp. Late Fall. A very good fall dessert and cooking variety. Smallish red striped apple with dotted blush. Fine, tender, crisp, very juicy, aromatic, mildly subacid. Z4.
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Malus spp. Fall. Crisp flesh has a balanced sweet-tart flavor for good fresh eating and great dried apples. Stores into the winter. A high-quality apple that needs little care. Blooms midseason. Z4.
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Malus spp. Late Summer. These culinary crabapples are a tasty snack fresh off the tree, better after storage. Especially good for brandying. Keeps well. Z2/3.
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Malus spp. Late Summer-Fall. Medium size, crisp white flesh. All-purpose. Keeps till late fall. Scab-immune. Annual bearer, begins at early age. Z4.
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Malus spp. Fall. Large citrusy tart sour juicy dense rough-skinned russet. Very good late fall dessert quality. Good cooking. Could be an excellent cider apple. No scab. Blooms midseason. Z4.
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Malus spp. Summer. High-quality apple for fresh eating and sauce. Yellow fruit with dark red streaks and blotches. Fine-grained juicy tender aromatic creamy white flesh. Z3.
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Malus spp. Fall. The most important apple in the Northeast. Delicious and aromatic. All-purpose. Annual bearer. Very susceptible to scab. Z4.
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Malus spp. Fall-Winter. High-quality large fruit for fresh eating and cooking keeps till March. Flavorful yellowish-white flesh has notes of honey. Large vigorous tree is an annual bearer. Midseason blooms. Z4.
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Malus spp. Fall. Considered to be the original source for nearly all red-fleshed and pink-flowered apples. 2" fruit is too tart for fresh eating but recommended for cider, pies and sauce. Blooms early. Z4.
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Malus spp. Winter. Famous heirloom apple. Very large, juicy, tender. Makes a great single-variety pie! All-purpose. Good keeper. Scab-resistant. Z4.
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Apples
Choosing the Right Apple
Not sure where to start? Check out our Apple Chart!
Choosing a variety: Not every variety may be right for you.
All-purpose apples are just that—they’re good for
a bunch of jobs. If you're planting just one tree, perhaps start there.
However, if you’re a history buff, consider the historical varieties
and maybe plant one that originated nearby. If you don’t eat many
apples but love pies, go for the pie apples. If you’re a dessert
connoisseur, skip all the others and go for the highly flavored dessert
varieties. Some are strictly for cider. Some are great to put out at the
camp for summer use. Some are perfect for those who want fall fruit but
don’t have a root cellar. Others keep all winter and into the
following summer.
Summer apples ripen in summer, are generally crisp
only for a short period, do not store well, and are often best for
cooking.
Fall apples store longer and are useful for a wide
variety of purposes.
Winter apples ripen mid to late fall, store well, and
reach their best flavor after weeks, or even months, of storage.
Dessert apples are delicious eaten raw.
Crabapples are less than 2" in diameter. Some
crabs bear edible or culinary or cider-making fruit. Some have
persistent wildlife fruit that hangs on the tree for weeks or even
months. Others have hardly any fruit at all. Some are beautiful
ornamentals.
Cider apples are especially suited to making
fermented “hard” cider. Some cider apples are also good
dessert fruit, but most are not.
Subacid means tart!
Russet or russeting is a skin
texture (fairly common on apple varieties and on a few pears and
potatoes) which looks and feels somewhat like suede.
Bloom is a naturally occurring dust-like yeast film
on the skin of some varieties of apples, plums, grapes and blueberries.
Cider Apples
Each year we offer a different assortment of the best
European and American
cider varieties, including new wild apple introductions from local fruit
explorers and cidermakers. Many of these are NOT for fresh eating. They do
however possess qualities that make them very desirable for fermented cider
production.
Seedling Apples
These trees were grown from seeds, rather than grafted onto rootstock like the other apple varieties we offer. These standard-sized trees will grow to 20–30'.
Flowering and Culinary Crabapples
A crabapple is any apple with fruit smaller than 2" in
diameter. All
crabs bear edible fruit, some more favorable for culinary use than others.
Some fruits are persistent, hanging on the branch through winter and
providing forage for robins, jays and waxwings in the early spring. The
flowers, tree form and even the shape of the leaves can vary subtly or
profoundly. Most are magnificent in bloom and ornamental year round,
especially in winter when the leaves drop and the trees show off their
interesting forms.
Growing Apples
Soil: Adaptable, but prefers well-drained fertile
soil.
Sun: Full.
Pollination: Requires a second variety for
pollination.
Any apple or crabapple blooming within a quarter mile will probably
do.