(June – July)
Black Gold (sweet)
Dark purple, medium firm flesh – exceptional all around black sweet cherry
Hedelfingen (sweet)
Large, firm fleshed black cherry – comparable to Bing cherries
Balaton (sour)
Bright red tart cherry – good for baking
Regina (sweet)
Originated in Germany – large firm black cherry
(July – August)
Hargrande
Created in Ontario, Canada in 1980 – large freestone fruit that is yellow/orange in color with a firm orange flesh
Harlayne
Created in Ontario, Canada in 1980 – bright orange with a red blush – excellent late season apricot
(July-August)
Methley
A petite purple plum with a red, super sweet, juicy flesh
Redheart
Developed in 1950 at the University of California – Delightfully sweet, deep red skin and bright red flesh – great for baking and eating
Shiro
Medium yellow plum with a white sweet and juicy flesh
Ozark Premier
Thick skinned, bright red fruit with firm juicy white flesh and true full plum flavor
Burbank Red Ace
Large, firm, rich and sweet as nectar – crimson skin with honeysweet red flesh
(August)
Red Haven (yellow, freestone)
Medium sized, brilliant red with yellow flesh
Raritan Rose (white, freestone)
Medium-large with exceptional eating quality
Glo Haven (yellow, freestone)
Introduced by Michigan State University – large, firm and uniform in size
Loring (yellow, freestone)
Customer favorite! Large, yellow and orange skin
Blushing Star (white, freestone)
Flesh is white tinged with pink and does not brown when cut – wonderfully distinct flavor of a white peach
Crest Haven (yellow, freestone)
Created at Michigan State University – firm, highly colored skin, yellow flesh with red around the pit
Redskin (yellow, freestone)
Autumn Star (Yellow Freestone)
(August – September)
Harrow Delight (green)
Medium size, smooth flesh – early pear. Good for eating
Bartlett (green and red variety)
One of the world’s top pear varieties. Good for both eating and baking – especially canning
Bosc (brown)
Discovered in Oregon Juicy, tender, white flesh
(September – October)
Gala (eating)
Originated in New Zealand – came to the United States in the 1970’s – cross between Kidd’s Orange Red and Golden Delicious Crisp, juicy and very sweet
McIntosh (baking, eating)
Honeycrisp (eating)
Fuji
Cortland (baking, eating)
Created more than 120 years ago in Geneva, New York – cross between McIntosh and Ben Davis Tart, tender apple that browns slower when cut
Red Delicious (eating)
Originated in 1872 in Peru, Iowa – originally called Hawkeye Sweet and crisp
Jonagold (eating, baking)
Family Favorite!! Created by Cornell University in 1968 – cross between Jonathan and Golden Delicious Crisp, juicy and sweet
Mutsu/Crispin (eating, baking)
Created in Japan in the 1930’s renamed Crispin in the late 1960’s – called the Million Dollar Apple – cross between Golden Delicious and Indo Apple Sweet, refreshing and super crisp
Idared (old favorite for baking)
Both Idaho and New York try to take credit for creating this apple – cross between Jonathan and Wagener apple Sweetly-tart, crisp and juicy – bright white flesh Red skin color makes beautiful pink applesauce
Melrose
The official state apple of Ohio – a cross between a Jonathan and Red Delicious apple – large, firm, crisp, juicy and sweet – stores well and is great for baking!
Nittany (eating, baking)
Created by Penn State in 1979 – cross between Golden Delicious and York Crisp, sweet honey-tart
(September – October)
Edible Pumpkins and Squashes
Neck Pumpkins | Cushaw Pumpkin | Hubbard Squash | Spaghetti Squash | Acorn Squash | Butternut Squash
Decorative Pumpkins
Jack-o-lanterns | Lunch Ladies |Gourds | Fieldtrips/spookies | Other assorted decorative pumpkins