Did you know the average apple has NO cholesterol and NO sodium?  It has only a half-gram of fat.  The average apple has only 80 calories and 18 grams of carbohydrates, but has 5 grams of fiber and 170 milligrams of potassium.  So, in addition to tasting good, apples are good for you. 

Take a look at the many different varieties we grew below:

Cooking Apples

Mountain Boomer - an excellent cooking and baking apple, it is mild-flavored with firm, juicy flesh

Jumbo - just one of these large all-purpose apples will make a good apple pie

Yellow Transparent - also known as "June Apple," this early ripening fruit hails from Russia; dating back to 1870, it will quickly cook up in about five minutes to make a fine breakfast

Wolf River - this large apple ripens in October, and is ideal for making apple butter, apple sauce or pies; it is also suitable for drying; it is moderately juicy, but is not a long-term keeper; it originated near Freemont, Wisconsin in 1875

Lodi - this tart, soft-textured apple is good for pies and applesauce; created in 1911 from a cross of Yellow Transparent and Montgomery, but is larger, firmer and a better keeper than Yellow Transparent; it is also an early apple

Jonagold - this sweet-tart and crisp apple is also fine for eating out of hand

Summer Rambo - this medium-to-large apple is picked while still green for frying, baking pies or making apple sauce; this French apple, dating back to 1535, has been popular in the U.S. since colonial times, due to its subacid flavor

Winesap - this sweet-tart medium to large dark red all-purpose apple is one of our most popular varieties, especially with local apple butter makers; it stores well, can also be used for cider making or cooking apple pies, and is also good to just eat out of hand

Rome  - this firm apple is considered one of the best for cooking and processing, especially for baking whole; this tangy, crisp and juicy apple keeps well

Mutsu - also known as a "Crispin," this sweet apple is a bit more tart than a Yellow Delicious; it holds its shape well when cooked, or can be eaten out of hand with a great crunch

Fall Pippin - a good keeper, this large apple with thin skin is also known as a "Pound Pippin," "Philadelphia Pippin," "Pound Royal," "York Pippin," or "Golden Pippin;" this apple has been around since before 1800

Henry Clay - this medium-sized apple rivals the better-known Yellow Transparent, with its soft and slightly acidic flesh; this early-ripener was introduced by Stark Brothers Nursery in the early 20th century

Granny Smith - this popular light green apple is a good keeper and late ripener; it is one of the best cooking apples and is excellent for apple sauce; it is tart, crisp, firm and juicy; it originated in Australia in 1868

Ben Davis - this was the most widely planted apple in the South after the Civil War, and is an excellent keeper

York - this firm and juicy apple is good for cooking, eating out of hand or crushing to make apple cider; it has a mild tartness; this obliquely-shaped apple, has been in existence since 1830 when it originated near York, Pennsylvania; also known as Johnson's Fine Winter or Jonathan Winter; it is also a good keeper

Freedom - this full-flavored apple arrives in October and keeps until mid-winter; developed in 1983 at Cornell, this apple is also good for eating out of hand; this apple cooks up well

Golden Delicious - this medium to large sweet apple is excellent for pies, or just for eating; it has a fine, sweet flavor, and is one of the most popular apples ever grown; this apple originated in Odessa, West Virginia

June Pink - one of our earliest arrivals

Benham - we recommend this one if you want to dry or freeze apples, as the cut fruit is slow to turn brown; it ripens in the late summer, and is juicy and good tasting; this old Kentucky apple is sometimes known as the "Brown Apple" and is popular in Southwest Virginia and Eastern Kentucky

Cortland - like the Benham, this one does not brown rapidly after exposure to air; it is very juicy; it is also good for cider

Black Amish - this general purpose apple is included on the list of cooking apples just because one of our customers tells us it makes "the best" apple butter

Jerseymac - this medium-sized apple is also suitable for just eating; it is firm, crisp and juicy, and as its name suggests, originated in New Jersey in 1971

Early Harvest - this yellow apple is one of our first apples to arrive each summer and is best for pies and sauces

Northern Spy - this cooking apple also makes a perfect dessert apple, and is an excellent keeper; this thin-skinned, tart and juicy variety is aromatic; it originated in the early 1800s in New York

Liberty - this medium-sized crisp, tender apple is firm and juicy and has great flavor, which improves after a couple of months in storage; also suitable just for eating

Stearns - this apple features red stripes on a yellow background and its crisp flesh almost dissolves on your tongue; it originated in North Syracuse, New York

Stripped Rambo - an early all-around apple for sauce or butter; larger than the Summer Rambo

Stayman Winesap - this late spicy-tart apple is popular for baking and for making cider; it was developed in 1866 in Kansas from the Winesap apple, which we also offer

Pound Pippin - also known as the Fall Pippin, this large yellowish skinned apple has whitish flesh and is very juicy

Winter Rambo - this highly flavored apple dates back to at least 1817

Splendour - this New Zealand apple with a long storage life was introduced in 1967; it is crisp and sweet

Larry's Pride - this acidic, tart-flavored apple cooks and keeps very well

Winchester - extremely tart; excellent for drying and apple butter

Yellow Transparent - an early apple, originating in Russia in 1870; good for drying, pies or sauce

Prima - this apple makes a great apple sauce and is also a good apple for eating

Winter Banana - this large aromatic yellow apple makes an excellent cooking apple, or can be eaten or used to make cider, although it does not store for long; it draws its name because its flavor is faintly reminiscent of a banana, and its crisp, coarse flesh holds a tangy, juicy flavor; this apple originated in Indiana in 1876

William's Pride - this yellow-fleshed apple has a mildly subacid flavor

Red Gold - also known as a "Golden Red," this apple is red version of the Golden Delicious described above

Court-Pendu Plat - an extremely tart 16th century apple from France; also known as Court Pendu Rouge in France, or the Wise Apple

Eating Apples

Virginia Beauty - this native-Virginia apple, was once a very well-known and desirable apple, rivaling Red Delicious for popularity, but is now a rare apple; it developed in 1826 from what was then Grayson County (now part of Carroll County), and keeps well

Seek-No-Further - this dessert apple ripens in September or October, and its pleasant, subacid taste has made it popular since its establishment in the the 1790s in Westfield, Massachusetts

Arkansas Black - this moderately juicy apple is our best long-term keeper, staying fresh and with its dark red, almost black, waxy skin remaining shiny for many months; this apple is rock-hard when harvested but softens and its flavor improves in storage; its yellow flesh is firm and fine-grained, with a slightly sub-acid flavor; this medium to large apple originated about 1870 in Benton County, Arkansas, probably as a seedling from a Stayman Winesap; also a good cider apple

Brushy Mountain Limbertwig - this late juicy apple is an excellent long-term keeper

King Lush - this apple is fine-grained, crisp and juicy

Jonafree - this medium apple is crisp with pale yellow flesh and makes a fine dessert apple

Paulared - this early apple is crisp, juicy and has a mildly tart flavor

Gallia Beauty - this large crisp red apple is also good for cooking and will keep until mid-winter

Empire - tis medium-sized dessert apple also makes a good cider; this cross between a McIntosh and Red Delicious was developed in 1966

Macoun - developed in 1923, this dark red dessert apple is firm and aromatic

Newtown Pippin - also known as the Albemarle Pippin, this medium-sized squat yellowish-green apple originated on Long Island in the early 1700s; it is a tart apple best used for dessert or cider

Yellow Delicious - this large apple has a golden yellow skin; best eaten out of hand for its sweet flavor, it keeps well and is also well-suited for cooking

Jonamac - this 1972 New York Agricultural Experiment Station development is a great dessert apple

Myers Limbertwig - this firm, good keeping apple is fine juicy eating, and also makes fine pies, apple butter and cider; it is the largest of the Limbertwig varieties, with a rich flavor; it is also very aromatic

Fuji - from Japan, this sweet and juicy apple is good for cooking also, and keeps well

Red Delicious - this one is pretty is salads

Idared - this medium dessert apple is also good for cooking; it is very tart when picked, and its flavor develops with storage; it originated during World War II in Idaho

Chenango Strawberry - this tender medium-sized fruit is very aromatic and mildly tart, with juicy flesh; it originated in Chenango County, New York in 1854

Smokehouse - this juicy apple hails from Lancaster County, Pennsylvania, and is a good keeper

Macfree - this medium-sized apple is juicy; it is a very good keeper; it was developed in Canada in 1974

Grimes Golden - this golden yellow apple has a rich, spicy-sweet flavor and is also good for making juice or cider; a late (October) ripener, it keeps for several months; this apple originated in 1804 in Brook County, West Virginia

Criterion - this all-purpose apple has a mild, sweet taste with just a touch of tartness; it is also a fine cooking or drying apple

Baldwin - this highly-flavored bright red apple originated in 1740 in Massachusetts, and was the most widely planted apple in the United States until the 1920s

Roanoke - similar to Baldwin, but a bit tarter

Fallawater - this large apple is a good keeper, and is also good for apple sauce or drying; it originated in Bucks County, Pennsylvania, was very popular during the 19th century, and is still well-known in Virginia, North Carolina and West Virginia

Hardy Cumberland - this medium-sized apple is sweet, juicy and crisp, and was developed at Virginia Tech in 1961

Senshu - a good-sized Japanese apple with excellent flavor

Horse - this medium-to-large apple was probably the most popular apple in the old South until the 1930s; it is believed to have originated in North Carolina; its pale, course flesh is juicy and quite tart until fully ripe; it also makes a fine cooking, cider or drying apple; it holds its shape well

Melrose - this sweet apple is a very good keeper

Pear Apple - a seedling of this variety, which is shaped like a pear, was discovered in the orchard

Braeburn - sweet with just a hint of tartness, this is an ideal dessert apple, either raw or baked

Spigold - this crisp and juicy apple is a cross between a Northern Spy and a Golden Delicious; it has juicy flesh, is sweet and is very aromatic; this late ripener is also a good keeper

Virginia Gold - as a family of Hokies, we are especially proud of this medium sized product from Virginia Tech, which reaches its peak flavor after storage for several month; this crisp and juicy apple, a cross between an Albemarle Pippin and a Golden Delicious, is also good for cooking

Gala - sweet with a thin skin, this one is good for those with dentures and for kids; however, unlike many of our apples, this one is only recommended for eating, as cooking it will destroy both its aroma and texture; this apple was developed in 1965 in New Zealand

Ginger Gold - this sweet, tangy and juicy apple is one of the highest quality summer apples grown today; it also makes a sweet apple sauce with a very fine texture and is good in pies