Our Varieties
Fruit
Apples
Lodi
Early season green apple. Tender, acid and juicy. Excellent for applesauce.
Ginger Gold
Outstanding early season eating variety with yellow skin. Sweet, juicy and firm.
MacIntosh
Juicy and slightly tart. Great for baking.
Summer Rambo
First grown in 16th century France. Green skin with red stripes, crisp and juicy with mild tartness.
Smokehouse
Antique Pennsylvania Dutch green apple. Excellent for pies, cooking and sauce.
Gala
Sweet and very flavorful with orange-striped skin and yellow flesh. A new favorite for snacks and salads.
Honeycrisp
Crisp, juicy, sweet melting flavor. Developed by U. of Minnesota. Consistently rated #1 in taste tests.
Jonathan
Moderately tart red apple. Delicious for snacking, salads and cooking, especially fried apples.
Golden Delicious
Sweet and mellow yellow apple. Excellent for snacking, salads and all cooking purposes.
Empire
Mac crossed with Red Delicious for unique sweet taste. Crisp and excellent for snacks, desserts or salads.
Jonagold
Blend of tart Jonathan and sweet Golden Delicious. Oustanding flavor.
Mutsu/Crispin/Shizuka
Sweet and juicy, very firm texture and crisp white flesh. Excellent for snacking or cooking.
Nittany
Introduced by Penn State Univ. Sweet-tart and spicy flavor with red-orange skin. Hold up well in storage.
Stayman
Firm, rich flavor and mildly tart. Great all-purpose apple.
Granny Smith
The famous green apple. Very firm, tart and juicy. Good for eating fresh and all cooking purposes.
York
Crisp, firm and tart apple originating from South-Central PA. Excellent for all cooking purposes.
Fuji
Very firm and unusually sweet. Red and green with stripes. Frist discovered in Japan - a new favorite here.
Melon
Charentais
Vegetables
Winter Squash
Acorn Squash
Naturally, this dark green to sometimes blue-green squash is acorn-shaped, hence its descriptive name. Its golden orange colored flesh offers a mildly sweet flavor and a somewhat dry texture. Usually about five to eight inches long and four to five inches across, the hardy rind has rather deep characteristic ridges with a splash of yellow-gold, considered a sign of maturity. Chefs say that no other vegetable exhibits the same culinary versatility and diversity as the acorn squash. Chefs especially prize this variety for its natural "bowl" that holds delicious fillings. Chefs also love it for its colorful rich orange puree that makes an attractive side dish to accompany meat entrées, especially poultry specialties. Simply bake or steam halves in the shell; top with butter.
Sweet Dumpling Squash
Maybe the sweetest squash ever, fruits are teacup-shaped, ivory colored with green stripes. Store for 3-4 months so buy extras to eat this winter.
Spaghetti Squash
Introduced in 1934. Spaghetti-like strands of flesh are delicious in many dishes. Check out the recipes section for a way to use spaghetti squash as an alternative to a pasta salad.
Zucchini
White Bush Scallop Squash
This summer squash is saucer-shaped with scalloped edges and a creamy flesh. A delicious white summer squash roasted, steamed or eaten raw.
Pepper: Bell or Sweet
Corno di Toro
The largest of the sweet stuffing peppers, it is first-rate, fresh or roasted. Fruits turn a stunning red or brilliant yellow when ripe and have a long, curved, tapering, non-bell shape. Fruits are 6-10 inches long x 1 1/2 inches wide at shoulder.
Lettuce
Lettuce Red Fire
A terrific full-size red leaf all season. New Red Fire forms ruffled red leaves atop a bright green base. Similar to Red Sails but more appropriate for full-size leaf lettuce.
Tomato
San Marzano
The ultimate in Roma-type or plum tomatoes for sauces. These Italian heirloom tomatoes make instant paste and are a requirement for any great sauce recipe!
Arkansas Traveler
Red
Rose de Berne
This French emigré is a superior medium-sized pink tomato that delivers the robust flavor of the bigger types. It has a rich sweetness other pinks can’t match.
Bloody Butcher
Very early and high yielding variety. Great full tomato flavor and exceptional dark red color. Fruits are borne in clusters and average 4 oz.
Yellow Pear
Grown since the late 1800s, "Yellow Pear" is still popular for its tender, mild flavored, pear-shaped fruits. Low in acid, it has a sweet lingering flavor. Delicious in salads or pickled.
Brandywine
10-16 oz. Fruits. This oversized beauty is considered by many to be the finest of all tomatoes. William Woys Weaver has documented its introduction in January 1889 by Johnson & Stokes of Philadelphia. Thin-skinned variety produces better in cooler weather.
Onion
Mars
This onion will provide your salads with color all winter. It has beautiful color inside and out. Stores approximately 6-8 months. If sliced thin or chopped and left out for a few hours before use, this onion is sweet enough to use raw in salads or on sandwiches.
Candy
This sweet cooking onion is terrific for making grilled onions and sautéing with peppers. I think it’s a little hot for fresh use but other folks use these in salads and fresh on sandwiches.