
Grafted saplings of historic apple varieties.
Crafted on our family farm — clean ingredients, traditional methods, small-batch only.




(Zones 5-9) Complex, sweet-tart flavor with pear-drop notes.

(Zones 4-7)The Baldwin apple makes a good cider foundation, and great for pies and eating fresh. The apple is sweet and crisp.



( Zones 5-10) Great Warm Climate Apple For Fresh Eating and Cider

(Zones 4-9) sweet, mild, and crisp flavor profile, with many apple enthusiasts noting a subtle, unusual berry-like undertone. Great all purpose apple with an interesting story!



(Zones 5-10) Self-fertile, Bold, tangy, and aromatic with a crisp snap and spicy undertones like cinnamon or nutmeg.

(Zones 4-9) "The greatest cooking apple of the century" (20th)-Norman Taylor (American Horticulturist)


(Zones 3-7) Aromatic and unique flavor with a tart zingy aftertaste



(zones 4-9) Low chill hours,distinctively strawberry-like aroma when fully ripe. The white, tender flesh is exceptionally juicy, sweet, and mildly subacid with spicy or tropical undertones.



(Zones 4-8) Crisp and notably sweet flesh balanced by a very mild tartness.

(Zones 3-6)Sweet, spicy, slightly nutty, and aromatic with hints of cinnamon; mellows and improves during cold storage.

(Zones 4-8) French heirloom cooking apple from around 1200 A.D.




(Zones 4-8 firm, crisp, and juicy with a moderately sweet, slightly tangy flavor profile and subtle melon notes

(zones 3-9) Great pie apple, firm, crisp, aromatic, and juicy.

(Zones 4-9) Self fertile. Sweet, nutty and pairs well with cheese

(Zones 6-9 requires only 350 chill hours, sweet-tart dessert flavor.



(zones 5-8) individual apples can weigh over a pound, sometimes hitting 20 ounces or more), it is heavily favored for kitchen projects

(Zones 4-8)It yields a richly flavored, aromatic juice with a complex acid profile that is ideal for artisanal hard cider blendin

(Zones 4-7) rare, historic American heirloom variety prized for its exceptional storage life and cider-making qualities.

(Zones 5-10) A wonderful apple, for dessert, cider, or culinary purposes.




(zones 4-9) very resistant to apple scab, powdery mildew, cedar apple rust, and fire blight.

(Zone 3-7) among the most cold-hardy apples available and is generally rated to survive at least −40°F, qualifying for Zone 3.


(Zones 4-8) very tart fruit used primarily for making vibrant red ciders and jellies.


(zones 4-9) famous for producing some of the largest apples in the world.


(zones 3-6) Large, round, yellow fruit with some russeting. Fair keeper, strong grower, and annual bearer.


(zones 4-9) self fertile, great pollinator, sweet, mellow flavor and crisp texture.



(Zones 4-9) nutty and pear-like undertones, accompanied by a subtle, spicy honey aroma.




(zones 4-8) Firm, crisp, white flesh with a sweet-tart balance with a subtle pear flavor with hints of honey and vanilla.

(Zones 5-10) Self-fertile. Great pollinizer for other varieties.

(Zones 3-8) Highly favored by people who prefer a hard, sharp, and tart apple over a sweet one.


(zones 4-9) mellow, fruity sweetness balanced by a very mild, sub-acid tang.





(Zones 3-10) Stores for 3-4 months, Cold and Heat Hardy, 3-10 zones


A bench grafted sapling descended from the last surviving Johnny Appleseed tree.


(Zones 3-8) An excellent tasting apple for fresh eating in norther climates



(Zones 5-10) Grows well in the heat and sun of the south (excellent disease resistance)



(zones 3-8) legendary for smooth, tangy applesauce, apple butter, tarts, and pies.

(Zones 5-10) good quality pear with fireblight resistance for east and midwest states.


(Zones 4-8) Excellent dessert apple, Acidic, sweet, large, and shiny.

(zones 4-7) tasters note a subtle licorice, spicy, or herbal quality

(Zones 4-8) Self fertile, A favorite of Washington, Jefferson, and Franklin.


(Zones 5-9) This variety originates from Central Asia's original apple forest

(Zones 4-7) Juicy, crisp, tender — rich, aromatic, mildly acidic.

(Zones 5-10) Rare French apple — sweet-tart with nutty, citrus notes.

(Zones 4-7) Exceptionally juicy and sweet with bright tropical notes reminiscent of a piña colada or apple cider.

(Zones 5-9) Nutty, honey sweet, hint of pineapple, Self fertile

(USDA Zones 4 through 7) Crisp, juicy, and rich, featuring a sweet-tart taste with complex, aromatic nutty undertones.

(Zones 5-8) Perfect for baking, pies, making apple butter, and pressing into sweet cider. Historically, its large size made it popular for baking whole.








(Zones 4-9) featuring distinct notes of pear, vanilla, and nuts.

(Zones 3-7) Won “Best Quality Eating” award at the 2022 Wild Apple Exhibition








(Zones 5-9) Excellent for fresh eating when picked ripe, and useful in early-season ciders or light cooking/sauces.

(Zones 3-9) The Sweet Sixteen is one of the best apples to endure cold climates

(zones 4-9) known for its high sugar content, very low acidity, and exceptional hardiness.


(Zones 5-9) rich, intense, aromatic dessert apple, Disease Resistant



(Zones 5-9) One of the most famous heirloom apples






(zones 4-7)The late-season tart and sharp fruit functions well in baking and cider production

(Zones 4-9) Hardy variety that is resistant to scab, mildew, fire blight and cedar apple rust.

(Zones 5-10) Great for cider, cooking, sauces, and fresh eating.

(zones 3-7) best for making applesauce, apple butter, and pies.