Apples - late August update
Farmer Bill & crew have just started picking the
Zestar! - our earliest apple. Watch for Ginger Gold and Sweetango to be ready very soon. Apple season has begun!
We do not offer pick-your-own apples
in our orchard at this time.
The home page will list the markets we'll attend. 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 produce 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, firstname.lastname@example.org, we can bring them to a market or arrange for you to pick them up at the farm.
Bill & Maggie Hein
An excellent source for recipes, canning, freezing and drying directions is:
3733 220th St E Faribault, MN
Straight River Farm © 2015
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.
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 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.
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.