3733 220th St E Faribault, MN
Straight River Farm © 2019
Produce from our farm
to your table
An excellent source for recipes, canning, freezing and drying directions is:
Apples by the numbers
Apple varieties vary in weight, so weights are approximate.
3 medium apples = 1 lb.
1 pound peeled & sliced apples = 2 3/4 cups.
1/4 peck of apples = 2.5-3 lb. medium apples.
1/2 peck of apples = 5-6 lb.
1 peck of apples = 10-12 lb.
1/2 bushel of apples = 20-24 lb.
1 bushel of apples = 40-48 lb.
1/2 peck of apples (5-6 lb.) makes 5 pints of applesauce.
1/2 bushel of apples makes 8-10 quarts of applesauce.
1 bushel of apples makes 15-20 quarts of applesauce.
5-7 medium apples makes 1 9-inch pie.
1/2 peck apples yields about 8 cups (8 1/2-pints) jelly.
Apple Varieties in the Straight River Farm Orchard
**Please note that the ripening dates listed below are an average. In any given year, the dates could be slightly earlier or as much as 2 weeks later.**
Zestar! -- August 20-25 -- a sweet-tart flavor and crisp texture that most early apples can't match. With a bit of brown sugar flavor -- you're going to love this apple! A great choice for sugar-free applesauce, pies & crisps. Excellent dried.
Ginger Gold -- August 20-25 -- a crispy, early golden -- with a special sweet & ginger-like flavor that makes it great for baking or drying, and a treat for fresh eating.
Chestnut Crab -- August 25-30 -- a large, sweet crab with great crunch & a nutty, mild flavor -- perfectly sized for the lunch box or a quick snack.
SweeTango -- September 1-8. A newer variety developed by the U of MN that ripens between Zestar! and Honeycrisp -- its parent apples. The complex flavor of Zestar! combined with the crispness of Honeycrisp make SweeTango a delicious fresh-eating apple that keeps very well.
Sweet Sixteen -- September 15. Rosy red striped skin covers a sweet, crispy apple with cherry undertones. An all-round apple for fresh eating and cooking, we added it to the orchard by popular demand.
Cortland -- September 15. An old variety that's a bit tart, with very white flesh that is slow to brown. This is a great salad apple & also popular for sauce and baking.
Honeycrisp -- September 15-20. A mid-season favorite that set a new standard for fresh eating apples. Honeycrisp is sweet, juicy, amazingly crisp, and keeps well for weeks in the refrigerator. Try a locally grown Honeycrisp to discover the difference 2000 miles can make.
Honeygold -- September 20-30. A late golden apple that is sweet, juicy & mild for fresh eating, good for baking, and excellent dried for a healthy snack.
Haralson -- September 25--October 1. Haralson are firm, juicy, and quite tart. This is the ultimate pie, crisp, or sauce apple for our family & the preferred fresh eating apple for our daughter, who insists everything else is just too sweet. Haralson freezes & cans very well and is great fresh eating for those who like a tart apple.
Regent -- October 1-5. A Minnesota developed late season favorite -- sweet with just a hint of tartness for fresh eating, baking, sauce & drying. Regent is a firm apple that can keep 8 weeks or more in the home refrigerator (store with a damp paper towel in a high-humidity crisper drawer).
Keepsake -- mid-October. Keepsake has a sweet, tropical flavor, is very firm, great for fresh eating & cooking, and will keep 8-12 weeks if stored with a damp paper towel in a high-humidity crisper drawer.
The apple blossom season is done and now it's a waiting game to see how many fruit were pollinated and have set on the trees.
We primarily sell our apples through Farmer's Markets, and don't ship them, but if you want a bushel (or more) of 1sts or 2nds for sauce, freezing, juicing, drying or brewing, please contact us, and we can bring them to a market or arrange for you to pick them up at the farm.
The home page lists Farmer's Markets
where you can find us August-November.
Bill & Maggie Hein
Directions to and times for farmers' markets we attend can be found on these websites:
If you want to buy a bushel or more of any apple variety, please email us
-- email@example.com -- or leave a phone message -- 507-334-2226.