French culinary apple dating back to the late 1500's. Still used in the finest Paris restuarants. Although a moderatly tart apple it is very good for eating out of hand.
Originally from Surrey, early 1800's. This apple is tart but with a nice rich flavor typical of Englands favorite russets.
Introduced in 1982 at the Geneva NY station by Dr R. Way this cross of Cortland is much earlier than standard Cortland. As is typical with early season varieties it has to be consumed fresh, is not as crisp as later varieties and is tart.
This is currently our mainline Cortland variety. Cortland is a very good variety for fresh eating as well as cooking. Its a cross of Mcintosh but ends up with a crunchy texture and slightly less tart.
The standard Cortland is the origonal Cortland, developed at the Geneva station, NY in 1915. This Cortland ripens aprox 1 week later than the Redcort so works well as a followup.
This scab immune McIntosh cross is a great eating apple. Crunchy and tart / sweet.
This Cox Orange Pippin cross has all the wonderful arromatic flavor of its parent in a much juicier apple. Very fast to go from under ripe to over ripe.... you have to be quick.
One of at least 30 named clones of Gala, so far. I imagine if we leave it up to the plant breeders they will ultimatly destroy the variety just as they did Red Delicious. Gala is a fantastic eating apple when grown in the propper climate. It should always be very crunchy, sweet / tart and with that unique flavor that is imparted to it by its parentage of Cox Orange Pippin and Golden Delicious. Skagit Valley is perfect.