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Red Baking, Snacking Self-pollinating Harvest late August
Akane is useful
early season apple with a good balance of sweet and tart flavors. The apple has
a firm skin, used mostly for cooking and baking but also a great for snacking.
Red Snacking, Baking Self-pollinating Harvest September-October
The Braeburn is
rich and sweet but also has a tart, spicy finish. Juicy and crisp, this apple
is very firm. Braeburns are great for snacking and baking. Harvest the variety
in September and early October.
Red w/ Pink Snacking, Baking Self -pollinating Harvest in October
The Fuji is a large, extremely-sweet and crispy apple. When baked, it
holds its shape. It's known for its hard texture and syrupy sweetness. It's
also excellent for baking, salads and paired with cheese. Develop its
reddish-pink color. Fujis are harvested in October.
Pink w/ Orange Snacking, Salads Self-pollinating Harvest in August-September
Skin is pinkish-orange with yellow tones. The Gala is an extremely
crisp, sweet and snappy apple. Gala harvest begins in the middle of August and
lasts through early September. Best if eaten fresh but also well suited for
salads, baking and cheese pairing.
Green Baking, Snacking Self-pollinating Ripens in November
Color is mostly bright green. The Granny Smith has a crispy, medium
grain, bright white flesh that does not easily brown when sliced. Granny Smith
apples have a strong tartness resembling that of a lemon. Best uses are pies,
cooking, salads, and eating fresh maybe with a light sprinkling of salt.
Red w/ Yellow Baking,
Cooking Triploid: Can't Pollinate Harvest July-August
The Gravenstein apple has a sweet/tart flavor. The apple is used mainly
for culinary purposes like baking, cooking and especially for apple sauce and
cider. The skin is a waxy yellow-green with red lines. The flesh is juicy and
sweet with some tart notes. Harvested in in July and August.
Red w/ Green Snacking, Baking Self-pollinating Harvest
The honeycrisp has a bright red, pale green outer skin and a cream
colored flesh. Flesh is sweet and juicy with hints of tartness. This variety of
apple is great for salads, baking, cooking or eating as a snack. Harvested in
in July and August.
Red w/ Green Snacking Triploid: Can't Pollinate Harvest Mid-September
The Jonagold has a very unique flavor that's delicious enough to enjoy
as a dessert. The apple is large in size and has a crisp, juicy texture. The Jonagold
has become one of the favorites for eating fresh from the tree. Harvest in mid-September.
Dark Red Snacking Self-Pollinating Harvest September-October
The Red Delicious is best eaten right off the tree which makes it a
favorite of home owners. Color is dark red and beautiful hanging from the tree.
The texture is crisp and crunchy and has a mildly sweet flavor. Red Delicious
apples are also great in salads or paired with cheese. Harvest in September and
Red Snacking, Juicing Self-Pollinating Harvest Late
The Spartan is a small sweet apple. Bright crimson skin and has
extremely white flesh. Best use is juicing and eating fresh from the tree.
Fresh from the tree, the apples are crispy and delicious.
Golden Snacking Self-Pollinating Harvest September-October
The Yellow Delicious is crispy and delicious. One of the best tasting
apples when picked fresh from the tree. The flesh is balanced with a sweet yet
zesty flavor. Also good in pies and salads. A favorite of many apple lovers!
Golden Yellow All Purpose Self-Pollinating Ripens mid-July
The Chinese Mormon is one of the most cold and frost hardy apricots
available. Along with cold hardiness, its reliability to produce large yields
of delicious apricots year over year is unmatched. Flavor is excelent right off
the tree and ectremely juicy. Uses include snacking, drying, canning, cooking
and making sauces.
Orange All Purpose Self-Pollinating Ripens mid-August
Hence the name, the Puget Gold was born in the state of Washington and
thrives in colder, wet weather. The fruit is elongated and is large in size.
Flavor is very sweet and delicious off the tree. A great all-purpose variety.
Yellow w/ Red All Purpose Self-Pollinating Late
The Tilton is a unique variety of apricots as it's slightly flatter in
shape and red blush. It's also one of
the most flavorful varieties of apricots with its sweet/tart flavor and its
tender and juicy nature.
Dark Red Snacking,
Baking Needs Pollinizer Mid-Season
The Bing produces very large, dark, delicious, cherries with smooth,
glossy skin. One of the best eating cherries, the fruit is firm, extremely
juicy and very sweet. Harvest in mid to late June.
Dark Red Snacking, Juice Needs Pollinizer Early
The Black Tartarian is known for its productivity! This early-bearer
blooms prolifically to yield large, cherry-red to purplish-black fruit with
sweet, rich flavor. Good for
fresh-eating and juice. An ideal pollinator for other sweet cherries. Ripens in
Dark Red Snacking Needs
Lamberts are a large dark red cherry similar to the Bing however, much
less susceptible to cracking due to the later season.. They have a rich, sweet
flavor and typically mature one week later than the Bing. Harvested from late
June to early August.
Dark Red Snacking,
Baking Self-Pollinating Mid-Late Season
The “Self-Fertile Bing." One of the largest and juiciest of the
sweet cherries with excellent firmness and flavor. The Lapins is a highly
crack-resistant, sweet red cherry that matures ten days to two weeks after
Yellow w/ Red Snacking Needs Pollinizer Mid-Season
If you have a sweet red cherry, you must include a Rainier to go along
with it. The Rainier is a large, yellow cherry with a bright red blush. Rainier
has a very distinctive taste and appearance among sweet cherry varieties. With
very high sugar levels, the flesh is pure yellow and very firm.
Yellow w/ Red Snacking,
Canning Needs Pollinizer Mid-Season
The Royal-Ann cherry is very similar to the Rainier cherry in both
color and taste. However the Royal-Ann is a bit more tart. Used commercially
for canning and Maraschino Cherries but also great for eating right off the
Dark Red Snacking, Baking Self-Pollinating Early
Sweet and extremely productive. This tree bears plump, deep red
cherries. Abundant crops offer plenty for fresh snacks or canning to enjoy
Green Cooking, Salads, Snacking Self-Pollinating Fall Harvest
Firm, dense pale green to white flesh Juicy with a sweet brisk flavor
and hint of citrus. Known as the "winter pear' because of long shelve
life. Mostly used in culinary recipes and salads or paired with cheese. Also great
for eating fresh.
Yellow Snacking, Canning, Syrups Self-Pollinating Fall Harvest
Because Bartletts have great flavor and high sugar count, they're a
good choice for many forms of processing. Consider them in preserves, syrups,
chutneys, and more. They also make excellent dried pears. Also great for eating
Brown Baking, Broiling or Poaching Self-Pollinating Fall Harvest
The Bosc has a crunchy yet tender flesh and a sweet but spicy flavor.
Beneath the brown skin, is a delicious, spicy and slightly firmer flesh. Bosc
are also unique for their color, a warm brown with resetting over the surface
of the skin.
Green w/ Red Blush Snacking, Cooking Self-Pollinating September-March
A Harry & David favorite, Comice are among the sweetest and
juiciest of all varieties of pears Their flesh is smooth and soft, and can best
be described as creamy in texture, full
of juice, and very sweet. For many pear lovers, Comice is the most desired.
Red w/ Green Canning, Salads, Snacking Self-Pollinating August-September
The Red Bartlett has red color over a green background with smooth and
pale white flesh. Like the green Bartlett, the Red Bartlett has a pleasant
floral aroma, classic pear flavor, and smooth texture.
Burgundy Eating Fresh Needs
Pollinizer Mid to Late Summer
Elephant Heart is given its name as a direct reference to its shape,
size and coloring. It is extremely juicy and sweet with tart flavoring with a
hint of acid. Skin and flesh is firm and feels heavy in the hand. The Elephant
Heart is a freestone plum and referred to as the king of Japanese Plums.
Powdery Blue Eating, Drying Partially Self-Pollinating Harvest in September
The Brooks is a European plum that doesn't need a pollinizer to produce
however the tree will yield more fruit when paired with another European
variety. This very large, sweet, dark purple plum is great for fresh eating,
preserves, canning and drying. Brooks is used as one of the main plums in Oregon's
dried plum industry.
Violet-Purple Cooking, Canning Needs Pollinizer
This European prune is long and oval and small to medium in size. The French Petite has violet-purple skin with
a greenish-yellow flesh. The flesh has a mild-sweet flavor and is partially
Pale Green Snacking, Cooking Self-Pollinating Ripens in Early August
Don't let the outside color and shape give you a perception of taste.
Freestone, the Green Gage plum is extremely sweet and has very low acid levels.
The Green Gage is a historically excellent fruit with a rich plum-honey flavor.
As well as a great eater off the tree, the Green Gage is also idea for canning,
desserts or preserves.
Purple All Uses Self-Pollinating Harvested in Aug
Italian Plum is an extremely versatile and deliciously tasting variety. The
flavor is a combination of sweetness with a tart edge that sets it apart from
other plums. Freestone, Italian is often used for canning, drying, preserving, cooking, baking and deserts.
ng, drying, preserving, coking, baking and used as an ingredient
of various desserts.
Peach Colored Snacking Self-Pollinating Ripens
Created on accident by a retired farmer, the Peach-plum is a unique and
interesting hybrid of the white peach and Italian plum. This cross has a
classic white peach flavor with tart plum finish. The flesh is smooth like a
plum but colored more like a peach on the outside and has the flesh of a plum.
Purple Snacking, Baking Needs Pollinizer Ripens
The plumcot is a 50/50 cross between a plum and an apricot. It has a
strong sweet and fruity flavor that is a true blend of its parents. The fruit
is very sweet with 33% sugar. The true plumcot has a plum-like shape and outer
skin but with a bright yellow/orange flesh much like the apricot.
Reddish Purple Snacking, All Else Self-Pollinizing Ripens mid-July
The versatile Santa Rosa is a favorite home and commercial variety. It
produces a large crop of dark crimson fruit. It has a firm flesh pleasing
traditional plum flavor. It's excellent for snacking or in preserves, jams,
jellies. Also are good for canning and drying.
Dark Red Snacking,
Canning Needs Pollinizer Ripens in mid-July
The Satsuma is a close relative to the Santa Rosa. Its dark red skin
almost matches the sweet and tart flesh in color. Flavor is rich and sweet.
Great for canning and preserving.
Purple Snacking, Drying Self-Pollinating Ripens early September
The Stanley plum is very sweet in flavor. The skin is dark purple and
inside is yellow. This freestone plum is exceptionally sweet in flavor making
it a great candidate for drying and preserving.
Red w/ Yellow All Purpose Self-Pollinating Ripens
The very versatile Elberta is a peach-lovers favorite. The flesh is very
juicy, firm and yellow in color. This freestone peach is ideal for canning or
eaten fresh off the tree. Flavor is very sweet with notes of honey. The ripened
fruit develops bright-red skin and sweet, golden flesh. Also features a very
small pit-to-flesh ratio and tree tolerates heat.
Yellow w/ Red Eating, Canning Self-Pollinating Ripens
The Frost peach is a prolific producer and very hardy tree. As well as
cold hardy, the tree is one of the most resistant to leaf curl. This freestone
is very sweet and delicious to eat. The fruit is produced and ripens early following
its showy pink blossoms in the spring.
Yellow w/ Red All Purpose Self-Pollinating Ripens
The Red Haven is an all-purpose, sweet and juicy peach. The tree blooms
late to avoid a late frost resulting in the production of more fruit.
Freestone, and almost fuzzless skin over firm, creamy textured yellow flesh.
Great for canning or eating fresh.
Yellow w/ Red Canning,
Snacking Self-Pollinating Ripens early August
A great peach tree for Northern climates, the Reliance is one of the
most cold hardy peach trees in the category. Peach size is medium to large in
size and has a yellow, sweet flesh. Freestone
Yellow green Snacking,
Drying Self-Fertile Ripens mid-summer and again in September
The strawberry colored flesh rich and very sweet. The Desert King's
figs are larger than most other varieties, about the size of a lime and known
for producing prolific early crops of large figs. The breba crop ripens in
mid-summer, while the second crop ripens in September. This variety does well in cooler climates and
Dark Purple Snacking,
Preserves Self-Fertile June and again, July and September
The Black Spanish is well suited for Oregon's climate and has been
grown here for many years. Fruit is very juicy, sweet and firm. It produces a reliable
and large crop of fruit from July to September. Good for fresh eating,
preserves and drying.
Purple brown Snacking, Cooking Self-Fertile Ripens
late spring and again, late summer
The Brown Turkey is a very versatile variety of fig. Can be used for
fresh eating, drying, canning, cooking, baking, and preserves. Like most figs,
it will do well in a well-drained decorative container or pot. Has brownish
purple skin with brownish red flesh. When fully rip the flesh is very sweet and
delicious to eat right off the tree.
Purple green Snacking, Cooking Self-Fertile Ripens
late spring and again, late summer
Winner of the 2014 Retailer's Choice Award at the annual FarWest Show,
the Olympian Fig is an extremely cold hard, easy to grow and delicious when
eaten fresh! It has very thin purple skin and delicious red flesh. Proven to be
very hardy in the Pacific Northwest.
Pale Green Snacking,
Ripens in May and again in October, November
Very interesting and striking fig with pale green skin with strawberry
colored flesh. It produces a very honey-sweet, shiny, greenish yellow fruit
when ripe. It's a superb variety for fresh off-the-tree eating is an extremely
Vern's Brown Turkey
Purple Brown All Purpose Self-Fertile Ripens late spring and again, late summer
Vern's Brown Turkey has been proven to be very hardy in the Northwest. Much
like the standard Brown Turkey, it is a great fig for eating, drying, canning,
cooking, baking and preserves. Although the standard Brown Turkey is hardy for
our area, the Vern's Brown Turkey is said to be a bit more cold tolerant.
*Please note, this is not a specific inventory list. These are varieties that we tyipically cary. Please call for specific availability 541-229-2267