St. Lawrence Sourced Trees

Black Oxford:  Great for eating, cooking, cider and drying! Very hard when picked;
the fruit will be at its best after a few months in storage. Tends toward
biennial bearing.  Ripens in Oct-Nov.  Hardy to -50 or colder

Canada Baldwin:  The flesh is white, tinged with red/pink. This apple is juicy, excellent
for fresh eating, and for cider. Bears annually; heavy cropper. Not related to Baldwin.  Ripens Sept-Oct.  Hardy to -50

Cortland:  The white flesh is slow to discolor on exposure to air. A good all around apple, favored for cooking and cider. Annual bearer. Ripens Sept-Oct. Hardy to -40

Duchess: Originated in Russia in the early 18th century. It was introduced to the USA in the early 19th century, and quickly became popular in the northern states on account of its excellent winter hardiness. It is the reigning queen of early pie apples.

Dudley:  A big and attractive yellow woth red stripes apple, ripening mid-season.  Makes great sauce and baked apple. Hardy to -50

Milwaukee:  Excellent keeper. Flavorful and slightly tart. Good for cooking and
cider, & sauce. Bears annually and produces at a young age.  Ripens Oct-Nov.  Hardy to -50 or colder

Original McIntosh:  Grafted in direct line from the original McIntosh tree growing just
over the river from St. Lawrence Nurseries in Dundas county, Ontario
by John McIntosh in 1796.  Large fruit, good for eating and juicing, sells well at markets. Ripens Sept-Oct.  Hardy to -50 

Pharaoh:  A large, tasty all purpose apple found locally. Unknown parentage,
but likely old varieties. Productive, good for baking, cider, & eating. Ripens Sep-Oct.  Hardy to -50

Prairie Magic: This apple is extremely sweet and can be eaten off the tree before it is fully ripe and still be sweet. In northern climates, the apple is ready as early as late August and can be harvested through mid September.  It is a cross between Goodland & Mantet and is quite cold hardy; having been cultivated in Manitoba, Canada.

Prairie Spy: This apple came on the scene in the early 1940s. It offers red-over-green apples that ripen in late October. It’s large, firm apples have a tangy taste that’s great for fresh eating and baking.  Flavor only improves once in storage and can keep for up to 3 months.

Regent:  A good eating apple with a great quality that does not diminish in storage. Fruit hangs well, rarely dropping before harvest. Ripens Late Oct.-Nov.  Hardy -40 to -50

St.Edmund’s Russet:  Earliest russet. Very juicy and flavorful; makes excellent cider. Listed
among the 6 best apples grown in England.  Ripens Oct-Nov.  Hardy to -50  

Sunrise:  Unique pear/grape flavor. Good eating apple!  Ripens Sept-Oct.  Hardy to -40

Tolman Sweet:  A hard, sweet-fleshed apple. The tree is long lived and a strong grower. A good keeper. Ripens Oct-Nov.  Hardy to -50

Wealthy:  Tasty when fresh picked, and well-suited for sauce and other home
processing. Tree stays small and is a heavy bearer. Sells well at the market.  Ripens Oct-Nov.  Hardy to -50

Westfield Seek-No-Further:  It flourishes in well-drained, gravelly, or loamy soil. Flesh
is rich-tasting and pleasantly aromatic. A great all-purpose apple! Ripens Sept-Oct.  Hardy to -50

Wodarz:  A joint release of N. Dakota and the R.L. Wodarz family. Green and knobbly, this “ugly” apple is very sweet and stores well. Somewhat tolerant to fireblight.  Ripens Oct-Nov.  Hardy to -50 or colder

Wolf River:  Very large and shapely, attractive variety. Good cooker, highly
favored for pies and crisps! Ripens Sept-Oct.  Hardy to -50 or colder

Mountain Roots Trees

Heirloom Crab Apple:  It’s has the first and longest lasting blooms in the orchard.  The fruit is ready by late Sept. but will remain on the tree well into winter, if you let it.  It has a buttery yellow flesh and an excellent blend of tannins and acid, making it one of our favorites for adding to apple butter for color and hard cider for unique flavoring. From one of the original homestead trees here, possibly dating back over 80 years.

Heirloom Apple MA5/ “Festival”:  We call this one Festival because it’s was a big show stopper during our October Harvest Festival.  An all around amazing apple, especially for fresh cider and pies.  Keeps very well in storage.  

Heirloom Apple MA7 / “Early”:  Produces fruit very early in late August.  It has a mild flavor but is very juicy, best for making sauce.  Can be somewhat of an overproducer but if you have farm animals or deer then there is plenty to share.  From one of the original homestead trees here, possibly dating back over 80 years.

Red Delicious:  Everyone knows this apple but it has lost popularity and has gotten a name as tasteless and mushy, but what makes our special is that we sourced our scion from a 30 year old local tree and it’s not what you find in the stores these days.   After tasting these apples we have a renewed love of this old-time favorite.  Ready to pick Early -Mid Oct. 

Fireside:  An excellent dessert apple and good keeper.  Apple are round and can get very large. Originates from Minnesota in 1943 and is super winter hardy.

Yellow Transparent:  Begins to ripen in July, is excellent for cooking (Some say it makes the best sauce) and crisp & sweet enough off the tree for eating.  It has a light green color that turns yellow as it ripens.  Russian origin – very hardy to -50F

Heirloom Pear:  Sourced from an old tree on the edge of our orchard,and it is the tallest we have ever seen, close to 60 feet!  The fruits are small but full of flavor, like candy and spice.  Yellow with red blush when ripe.  Texture can be a bit gritty but it doesnt take away from the melt in your mouth sweetness.  Has a very short shelf life so best uses are cooking, canning, & drying.    

Hazelnuts/Filberts:  

Heirloom – Unkown: We have started propagating an old Heirloom Filbert from a neighbor.  It stands over 30 ft tall and super vigorous with loads of nuts, plenty enough for us and the chipmunks. 

Yamhill:  A more compact tree but still produces a large crop of high quality nuts.