We now have the following New York State Apples available in our pack-your-own apple display room. You may mix and match all the different varieties in our paper apple tote bags.
Bag sizes range in size starting at a 1/4 peck (~3.5 lbs.) to a 1/2 bushel (~20 lbs.)
2016 Harvest Now Available
Cortland - Created at the New York Agriculture Experiment Station in Geneva in 1915 as a cross between a McIntosh and a Ben Davis Apple. Sweet and tart the Cortland is good for eating and cooking... particularly baked apples and pies. The Cortland stays white longer when cut so it is also good in salads!
Fuji - A delicious cross between a Ralls Janet and a Red Delicious makes the Fuji sweet crisp and juicy. Excellent for fresh eating and salads.
Cameo - Known by growers in New York State as a "late-Gala" the Cameo is sweet and crisp and will last much longer than the earlier-ripening Gala. Great for school lunch boxes!
McIntosh - Discovered in Ontario, Canada by John McIntosh in the 1800´s the "Mac" is New York´s Classic eating apple. Sweet and juicy with a tart tang the McIntosh also make great apple sauce.
Empire - New York´s Apple! The Empire was developed in 1966 at New York´s Agriculture Experiment Station in Geneva, NY as a cross between a McIntosh and a Red Delicious. The Empire is a tasty blend of sweet and tart and ideal for fresh eating and baking.
Crispin (aka Mutsu) - Very crisp, super juicy and sweet the Crispin was originally developed in Japan. This apple holds well through the winter and should be added to any pie blend.
Jonagold - Another apple developed at New York´s Ag. Experiment Station in Geneva, NY the Jonagold is a cross between a Jonathan and a Golden Delicious. Honey-sweet and very juicy the Jonagold is great in pies and for baked apples.
Ida Red - Crisp and tart. Great for pies and fresh eating. A classic apple that Grandma always added to her secret pie blend!
Recommended Pie Blend... Cortland, McIntosh, Ida Red, Crispin & Jonagold (Remember that in our Pack-your-own Apple Room you may mix and match all the varieties!)
Frequently Asked Questions About Apples:
Q: Cider Mill Bill says the apples at the Mill are free?
A: Technically yes, we sell empty apple tote bags ranging in size from ¼ peck to ½ bushel. You may mix and match any of the varieties in the bag – just be sure to fill the bag full, which ever size bag you choose to purchase. No, you can not bring your own bag to fill but we will take 25 cents off your purchase if you re-use one of our bags!
Q: Sometimes I have purchased grocery store apples that have a milky film on them. What is it?
A: The film is food-grade wax that turns white if the apple becomes wet after it is waxed. Fortunately the apples at the Fly Creek Cider Mill have no wax coating!
Q: Sometimes when I eat an apple, the core is surrounded by a sweet, transparent fluid. Is it normal and safe to eat?
A: This is called water-core and it is a result of excess moisture during growth. The water collects towards the center of the apple and it is usually very sweet because it will trap the sugars in the liquid. It is more common in Red Delicious. It is safe and not harmful. Apples with water-core usually will not store well.
Q: I cut open an apple and the core was moldy. Why?
A: It is called moldy core. It is an occasional internal defect that is caused by certain growing conditions that are unpreventable and undetectable until the apple is sliced. Although not harmful, it is unappealing and certainly should not be consumed.
Q: Why are my apples greasy?
A: The greasy feeling is the natural wax on the apple. Some apples, such as Jonagold and Cortland, have more than others. Usually if the apples feel greasy they are over mature and have not been kept in refrigeration.
Q: Why do apples get soft?
A: Apples need to stay in the cold. From the time they are harvested they are under refrigeration. When you purchase apples you should store them in the crisper section of your refrigerator to prevent them from getting soft.