The apples and pears are rolling in; we have many local and organic varieties. On the organic side, we have Pink Lady, Gala, Granny Smith, Fuji, Cosmic Crisp, and Honeycrisp apples in stock. And on the local side, this is where things get interesting. Champlain Orchards and Scott Farm Orchard have been busy bringing us their very best. Get into the fall spirit by trying this peanut butter candy apple recipe!

From Champlain Orchards, we have Paula Red, Blondee, and Crimson Crisp apples. They have also brought us some exciting varieties of pears. Beurre d’anjou pears take their name from the French word for butter. Staying true to their name, they are buttery and creamy with just the right amount of sweetness. They are ideal for juicing and suitable for baking, cooking, and canning. Like the Beurre d’anjou pear, Potomac pears are a disease-resistant variety that is buttery and mild in flavor. The Harrow Crisp pear originates in Ontario. This large, red-blushed pear has a mildly sweet flavor.

Scott Farm Orchard has gotten our Produce Department fully stocked with varieties of delicious heirloom apples. We also have Dolgo crabapples pints on sale until October 15, 2024, for $1.49 each.

Here is a rundown of what we have:

• Lamb Abbey Pearmain apples originate in—you guessed it—Lamb Abbey, England. This apple goes back from 200 years ago and is reminiscent of a pineapple with its blend of sweetness and acidity.
• Claygate Pearmain apples were initially found growing in Surrey, England, in the 1800s. This small heirloom apple is crisp, juicy, and aromatic with a hint of honey. Eat it fresh or use it in cider.
• Some say Gravenstein apples originated in Italy, and some say they are Danish apples. While its history is debatable, what is not debatable is that this apple is one of the best early-season apples Scott Farm has to offer. Great as a culinary apple, its versatility also lends itself to sweet cider. Try it in this cinnamon apple stuffed squash recipe.
• Originating here in New England in the 1700s, the Blue Pearmain apple has a crisp, rich flavor that is good for eating fresh or baking.
• The Hubbardston Nonesuch was the prize of Hubbardston, Massachusetts, in the late 1700s. It is highly regarded as a dessert and fresh-eating apple, we think it’s also good in pies and crisps.
• The Reine des Reinettes, or King of Pippins apple, is a French heirloom apple with a high sugar content balanced by its acidity. They are excellent for eating fresh, used in cooking, or making hard cider.