Apple tree

Honeycrisp apple (Zone 3, late) - Crisp, juicy apple with a honey-like flavor that preserves well. The tree is susceptible to fire blight. In environments where there is little pressure from this bacterium, it can be controlled by appropriate pruning. It also has some resistance to scab.

Golden Russet apple (Zone 4, late) - An old variety with crunchy flesh and a sweet, fragrant taste sometimes reminiscent of a pear. Its thick skin protects the apple from insects and disease. Some people don't like the skin, while others love it. Excellent for eating fresh, in pies and for making cider. Slightly susceptible to bacterial blight and scab. The latest apple in our orchard, it is harvested from the third week of October to the first week of November.

Dolgo crabapple (Zone 2, mid-season) - Although many enjoy it fresh for its firm, sweet taste, the Dolgo crabapple is particularly renowned for its high pectin content, which makes it an essential ingredient in jellies and jams. What's more, this crabapple tree is highly ornamental and an excellent pollinator, thanks to its abundant and prolonged flowering.

Apple Tree Choix de la Réfriche 1 (Zone 4, late) - This apple comes from our favorite tree in the orchard planted by the former owners of our farm. We don't know the tree's original cultivar, but it produces a sweet, thin-skinned apple in abundance, with crisp, juicy flesh reminiscent of Cortland. The tree produces abundantly year after year and is slightly susceptible to scab. That said, most of the apples remain intact. They're great for eating fresh, in pies and applesauce. This is the second-latest apple in our orchard. It is harvested towards the end of October.

Apple Tree Choix de la Réfriche 2 (Zone 4, early) - This apple comes from our second-favorite tree. The tree was planted closer to our farm building by the previous owners. The characteristics of these apples are not found in any other tree on our farm. This apple has a thin skin, a crisp, very juicy flesh, and the sweet, slightly tart taste of apple juice. During the first week of fruit ripening, in early September, this apple eats well as is. Then, when ripe for juice, it develops a slight sparkling taste. Although very good fresh, we prefer to use them in juices, applesauce and cider.

Apple Tree Choix de la Réfriche 3 (Zone 4, late) - This apple comes from our favorite tree in the orchard planted by the former owners of our farm. We don't know the tree's original cultivar, but it produces an abundance of sweet, thin-skinned apples, with crisp, juicy flesh reminiscent of Cortland. The tree produces abundantly year after year and is slightly susceptible to scab. That said, most of the apples remain intact. They're great for eating fresh, in pies and compotes. This is the second-latest apple in our orchard. It is harvested towards the end of October.

Novamac (Zone 4, mid-season) - This cross of the Mcintosh apple retains very similar characteristics to the Mcintosh in terms of size and taste, but is also more resistant to scab. It's best eaten fresh, but also makes excellent pies, crisps and applesauce.

Fall Red (Zone 2, mid-season) - This apple is excellent for eating fresh, and can be kept for about three months in the refrigerator for use in culinary recipes. The tree is resistant to bacterial blight.