Pink Pearl Apples available now
WARREN PEARS; a must for pear lovers...
Arguably the most delicious pear variety in the world, praised by the likes of Alice Waters, Martha Stewart and Oprah Winfrey, the Warren combines the best features of its ancestors, with the intensely sweet, rich, spicy flavor of Seckel, and the larger size and voluptuous juiciness of Comice.
Warren pears are an American heirloom pear originally from Mississippi. They have a smooth flesh with no grit cells, and are so juicy and buttery with superb flavor. They literally melt in you mouth when ripe. They are truly a must for pear lovers.
Warren pears are an American heirloom pear originally from Mississippi. They have a smooth flesh with no grit cells, and are so juicy and buttery with superb flavor. They literally melt in you mouth when ripe. They are truly a must for pear lovers.
Orchard Fresh Pears
Crisp, Juicy, Flavorful Pears
Our farm has been growing pears since 1945. All of our pears are full of unforgettable, great tasting flavor. When fall arrives, pear harvest is in full swing . We harvest favorites like Asian, Bosc, Red d’Anjou, and specialty varieties like Taylor's Gold and Warren . Many aren’t aware, but every pear is hand-picked off the tree We only pick the must ripe, juiciest ones.
Pink Pearl Apples
Pink Pearls are is a unique apple variety with distinctive pink flesh beneath translucent, pearly yellow skin, which sometimes also bears a light pink blush. The Pink Pearl apple was introduced in 1944 by the renowned California plant breeder Albert Etter. Not simply just a novelty, but a great tasting apple with firm flesh. Pink Pearl apples are tart to sweet-tart. Pink Pearl apples are wonderful for baking, especially in open-topped tarts or in sauces where their pink color can really shine. They are also a good choice for eating fresh, whether alone of as part of a salad. Try them paired with cheese. Pink Pearl are harvested in late summer and have a short harvest season, so you'll need to be quick to enjoy this special summer apple.
The treasured Gravenstein Apples
are now in season
The Gravenstein’s sweet-tart taste is legendary
and highly sought after by bakers and chefs
The Gravenstein apple is one of the earliest apple to ripen at our farm each year. It comes to harvest as early as late July and early August, a good month ahead of most fall-harvest apples. Considered one of the best all-around apples, the Gravenstein has a crisp, slightly acidy, tart-sweet flavor and is juicy with a full apple aroma. The Gravenstein is not only tasty for eating out of hand but is excellent for baking and cooking. Use the Gravenstein to make the season’s first apple pies, sauce. In the kitchen, the flavor of the Gravenstein actually intensifies when cooked. After you bake or cook a Gravenstein, you will still taste the Gravenstein flavor. There is no generic overly-sweet apple flavor to cooked or baked Gravensteins.
The Gravenstein is an irregularly round-shaped apple, almost squat. It has a thin smooth greenish-yellow skin with light to dark red stripes.
Because the Gravenstein is thin skinned, it bruises easily and does not ship well. What is more, the Gravenstein is short stemmed, meaning it will easily fall from the tree without much encouragement. If those two factors were not enough to take the Gravenstein off the list of “apples made for modern commercial success”, the apples on a Gravenstein tree do not ripen at the same time. A Gravenstein tree may require multiple harvests and can be labor intensive.
Because the Gravenstein is unable to compete in the world-wide marketplace where apples are available throughout the world even when they are not in season, Slow Food USA—which is dedicated to maintaining biodiversity and forgotten flavors–declared the Gravenstein a heritage food in 2005. With that designation, the Slow Food movement has taken on the preservation of the Gravenstein as a special project.
Get them while you can. The Gravenstein have a super short season and are not good long-keepers; it is delicate and perishable. The Gravenstein is truly a local apple; it is best eaten out of hand, cooked, or baked within about a three-week period of harvest.
and highly sought after by bakers and chefs
The Gravenstein apple is one of the earliest apple to ripen at our farm each year. It comes to harvest as early as late July and early August, a good month ahead of most fall-harvest apples. Considered one of the best all-around apples, the Gravenstein has a crisp, slightly acidy, tart-sweet flavor and is juicy with a full apple aroma. The Gravenstein is not only tasty for eating out of hand but is excellent for baking and cooking. Use the Gravenstein to make the season’s first apple pies, sauce. In the kitchen, the flavor of the Gravenstein actually intensifies when cooked. After you bake or cook a Gravenstein, you will still taste the Gravenstein flavor. There is no generic overly-sweet apple flavor to cooked or baked Gravensteins.
The Gravenstein is an irregularly round-shaped apple, almost squat. It has a thin smooth greenish-yellow skin with light to dark red stripes.
Because the Gravenstein is thin skinned, it bruises easily and does not ship well. What is more, the Gravenstein is short stemmed, meaning it will easily fall from the tree without much encouragement. If those two factors were not enough to take the Gravenstein off the list of “apples made for modern commercial success”, the apples on a Gravenstein tree do not ripen at the same time. A Gravenstein tree may require multiple harvests and can be labor intensive.
Because the Gravenstein is unable to compete in the world-wide marketplace where apples are available throughout the world even when they are not in season, Slow Food USA—which is dedicated to maintaining biodiversity and forgotten flavors–declared the Gravenstein a heritage food in 2005. With that designation, the Slow Food movement has taken on the preservation of the Gravenstein as a special project.
Get them while you can. The Gravenstein have a super short season and are not good long-keepers; it is delicate and perishable. The Gravenstein is truly a local apple; it is best eaten out of hand, cooked, or baked within about a three-week period of harvest.
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