to your table
Produce from our farm
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 & spicy 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 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 with a bit of tartness & 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 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. A firm apple that keeps well 6-8 weeks, or more, in the home refrigerator.
Keepsake -- mid-October. Keepsake has a sweet, tropical flavor, is very firm, great for fresh eating & cooking, and will keep, in a refrigerator, virtually all winter.
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
-- firstname.lastname@example.org -- or leave a phone message -- 507-334-2226.
3733 220th St E Faribault, MN
An excellent source for recipes, canning, freezing and drying directions is:
Honeycrisp, Haralson, Honeygold and Regent are the varieties currently available.
The home page lists the markets we attend (occasionally weather or other events may interfere with the schedule). Our apples are also available though Twin Cities Local Food, and the Faribault & Owatonna Fareway grocery stores. Be sure to let them know that you like being able to buy locally-grown in the supermarket!
If you want a bushel or more of any apple variety, or a quantity of 2nds for sauce or juicing, please send us an email, email@example.com, we can bring them to a market or arrange for you to pick them up at the farm.
Bill & Maggie Hein