From Our Farm To You...
APPLES🍎
Arkansas Black - An extremely beautiful, medium size, smooth, round and dark purplish red apple; crisp, juicy, very firm and yellow flesh; its Distinctive aromatic flavor lends itself well to cider blending; ripens late October to early November.
Ashmead’s Kernel - This apple was first discovered in Gloucester, England in the early 1700s and is a cult favorite; good for fresh eating, baking, and cider; medium size, golden-brown skin with a crisp nutty snap, exploding with champagne-sherbet juice infused with a lingering scent of orange blossom; highly acidic and sweet, with lots of flavor; ripens mid-October.
Bedan - This native French cider apple is green with a rose blush and white flesh; produces a mild, fragrant and bittersweet cider.
Black Oxford - An antique American apple that was first discovered as a seedling in Paris, Maine, around 1790; the apple is medium sized, a very dark purplish-red, almost black with a distinctive bluish bloom; flesh is whitish-green, complex, sweet, tart, rich and slightly grassy, with vanilla notes; an all-purpose apple, for fresh eating, baking, and cider.
Brown - A widely-grown traditional English cider apple producing a sharp juice.
Campfield - A late season, cold hardy cider apple; medium sized, green-yellow, with a red blush; the flesh is sweet, white, and rich.
Cox Orange Pippin - This a classic and very fine eating apple commonly found in England; excellent for all-around processing; medium sized, pale green with red stripes and an orange flush; its juicy flesh is firm yet tender and has a distinctive aroma and flavor with notes of citrus, spice, and rose; ripens in mid-September.
Dabinett - This English bittersweet is a vintage English cider apple and one of the most common varieties in English cider orchards; loaded with tannins and fruitiness which yields a high quality juice; the apple is small, round, fuzzy and striped red over a green background; ready for harvest later in October through November.
Dolgo Crab - A Siberian crabapple imported to South Dakota in the late 1800’s; one of the best all-purpose crab apples that produces an elongated oval shaped 1 1/2 inch crimson fruit; it is a tart little apple, but it can be eaten fresh, or it makes a rich, ruby red jelly; the fruit is so bright in color and abundant that the tree looks like a decorated Christmas tree when viewed from a distance; ripens in early September.
Golden Russet - An excellent eating and cider apple; medium-sized, russetted skin, varying from grey-green to bronze with a copper-orange cheek; crisp and sugary juice that produces a full bodied cider with a rich aroma; high sugar and acidity, low tannin, a sharp cider apple; keeps well and retains its sweet, hard, nutty and crunchy qualities in storage; ripens late October.
Harrison - The Harrison apple was a leading variety in cider production and was grown extensively for cider until the early 20th century; small, round and yellow skinned, with tiny black dots; the small apple produces a champagne-like cider; the juice is viscous, syrupy, and dark, with complex flavors and exceptional mouth feel; dry and coarse, yields a large percentage of juice when pressed; ripens in October.
Kronebrush - A bittersweet apple suitable for blending in making quality hard cider.
Esopus Spitzenberg - An heirloom apple that originated in Esopus, New York around 1790; medium to large round, semi-conical, orange fruit with tough skin and russet dots and discreet stripes. The Esopus Spitzenberg apple is spicy and has juicy yellowish flesh; very high in sugar and acid; desired dessert apple for connoisseurs and very valuable for cider; flavor notes include brandied, burnt sugar notes, lychee and rose; ready for harvest late September to early October.
Roxbury Russet - Likely one of the first American propagated apples; from Roxbury, Massachusetts in the early 1600s; popularized by Thomas Jefferson who planted them in Monticello’s south orchard in the 1770s; greenish-bronze, russetted fruit that is hard, crunchy, sweet and aggressively acidic; a superb keeper, great for fresh eating, cider, and baking; ripens late September to early October.
Virginia Crab - One of the earliest American cider apples - 100 year old trees were discovered in Virginia in 1817! An absolutely superb cider crab apples producing a clear, dry, and full-bodied cider reminiscent of champagne; the apple is very small - 1½” in diameter; dark green skin mostly covered with dull, purplish red and large white dots; firm flesh; crisp, astringent and quite acid in flavor; ripens in September to October and keeps well.
Wickson Crab - An American yellow-red cider apple developed in California in 1944; small - approximately 1-2” in diameter; high brix and acid content with a 25% sugar content; the addition of Wickson Crab in a cider will increase acidity and alcohol content; ready for harvest in October.
Winecrisp - A juicy and very good quality apple; mild sub-acidic notes with a spicy, full, and rich flavor; winter storage apple with flavor that peaks after one month and can retain flesh texture and quality for six months or more in refrigerated storage; ripens mid-October.
Wolf River - A spectacularly large apple - up to one pound! Outstanding culinary apple and good blended in cider; pale yellow skin covered in dull red; tender flesh, subacid-tart, and juicy. The Wolf River tree is long-lived, hardy and productive; ready for harvest in late September to mid-October.
Honey, Apples, Cherries & Plums
CHERRIES🍒
Black Gold - This sweet cherry is shiny black and blooms later in the summer.
Montmorency - The standard pie cherry of America with a bright red skin and yellow flesh producing a colorless “amarelle” juice.
PLUMS
AU Rosa Plum - A dark red plum with a juicy saffron yellow flesh that produces an excellent flavor; great for fresh eating, cooking and canning. These trees are vigorous and productive and ripens in early August.
Empress Plum - This large plum turns dark blue and ripens later in the season.
Methley Plum - This mild flavor plum with reddish-purple skin and a soft and juicy blood-red flesh. This plum produces fragrant flowers that are attractive to bees, butterflies and birds.
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Produced in Sparks, Nebraska at Iron Arrow Farm this honey is pure, unprocessed...no additive raw honey. Our orchards are cared for to give you the best tasting fruit around!
