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Apples are one of the most widely cultivated tree fruits! The tree originated in Western Asia, where its wild ancestor, the Alma, is still found today. There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. At least 55 million tonnes of apples were grown worldwide in 2005, with a value of about $10 billion. (Learn more about apples on Wikipedia.)

McIntosh: This popular variety has a thick red and green skin with soft white flesh.  Commonly grown in New England, it is as good a snack as it is a variety for preparing apple sauce or apple cider.  The Mcintosh apple grows through fall and into early winter.  As the season progresses, their taste becomes increasingly sweeter. 

Empire: Empire apples are actually a cross between the Mcintosh and  Red Delicious apples.  The skin of the empire apple is thin and bright red with faint white striations, its top is capped with a light green blush. It is a medium sized apple and round in shape with a creamy white interior. Its crisp and juicy flesh has a flavor that is sweet like a Red Delicious and tart like a McIntosh.

For more information on apple varieties visit this resource.

Like all fruits, apples are a great source of vitamin C, a natural antioxidant that helps control infections, as well as maintain healthy bones, teeth, and blood vessels. (See more apple nutrition facts at

Refrigerated apples last much longer than those left at room temperature. Apples emit ethylene, a naturally occurring gas that speeds ripening. To prevent apples from speeding up the ripening process of other items in your produce drawer, store them in a plastic bag. Conversely, if you want to speed up the ripening of bananas (or any other ethylene sensitive produce) you can place an apple in a bag with the bananas. To maximize an apple's flavor, let it come to room temperature before eating it.

We have access to organic apples year-round, usually from Washington state. We typically receive local Vermont apples during the fall and continue to receive them from storage through the spring.