• McIntosh - Bob says they seem to be especially flavorful this year. It moves from being a very firm tart apple at the beginning of its season to being a very full and rich flavor with a softer texture as the season progresses. Fine flavor for any cooking; it tends to be saucy and not hold its shape.

• Cortland - Starts the season as a crisp and tart/sweet eating apple. It progresses to a more aromatic very flavorful and softer textured apple. As it reaches the later stage it is one of the most basic cooking apples. It tends to soften, but hold its shape when cooked and has an exceptional flavor. This years rather large Cortlands are great for baked apples, as well as some of the tastiest apple sauce and apple pies and apple crisp.

• Macoun - When it is ripe and ready it is wonderfully crisp and juicy with a pleasing sweet/tart flavor. The incredible crispness diminishes over time but the flavor continues to make it a favorite eating apple. It is also makes very flavorful sauce and pies.

• Golden Russet - a firm apple, tight textured with a somewhat tangy flavor. It has a distinctive rough but thin skin. It is an older variety, not commonly found now, but enjoyed those who know it.

• Jonathan is an all purpose apple. Good for every thing. We consider it a tart/sweet apple, but it seems a little less tart this year apparently because of the summer growing conditions.

3 pounds per order.