Watauga County Cooperative Extension Tree Sale 2019

Old Fashioned Heirloom : Bare root plants, orchard ready, 2 yr. old transplants, approximately 4-5 ft. Ø 15-20 ft. at maturity: Trees are grafted which means the top part is an heirloom apple variety, the top is joined together with a root system from a variety called m-111, a semi-dwarf variety that will keep the tree from growing as tall as the heirloom variety (35ft or more) and also gives it resistance to root diseases. We don’t sell dwarf trees as they are not suitable for homeowners as they require a trellis system. Ø 4-5 years to significant fruit production. Ø With the exception of ‘’ all apples are heirloom varieties that have a history of being grown locally in the southern Appalachians. No longer commercially grown, we are wanting to preserve our local agricultural heritage. These apples are well suited to our environment as is evidenced by the fact that many are still surviving on local farms.

APPLE, HARVEST, USAGE PHOTO DESCRIPTION HISTORY/Miscellaneous American Medium sized apple, round to ob- • Originated in Burlington County NJ before October long in shape, with pale yellow 1800. Also known as the “Sweet skin overlaid with a rough, Rustycoat” Apple , fresh eating, pie, golden-russet coating. The yellow • Popular for making cider due to high sugar drying flesh is firm, dense, crisp, juicy content and sweet.

Cox Orange Pippin Medium orange/ red and tough • Originated 1830 in England by a retired August / September skinned. Flesh is yellow-white, aro- brewer and horticulturist. matic, fine grained and very juicy • Can be difficult to grow but the flavor is Excellent fresh eating, sauces with hints of cherry and anise, con- considered the best of the fresh eating ap- and , good for sidered the finest dessert apple. ples by which all others are compared. and fair for baking • Keeps into January. Early Harvest Small-medium sized fruit, pale yel- • Originated in 1700’s on Long Island, NY. June/July over an extended low skin with occasional reddish • Considered one of the best early apples period blush, white, tender, juicy, crisp • Grows well in all types of soil flesh. Brisk tangy flavor. • Also known as Yellow June, Good for cooking, fresh eat- ing, good for applesauce

Flat Fallawater Med-Large with light green skin, • Local apple that originated in northwest October with a blush on the sunny side, flat North Carolina, was mainly grown in Wa- Fresh eating, cooking, sauce on the top, flesh slightly green, tauga and other surrounding counties. Good Keeper tender, juicy, and crisp with mildly • Also known as Stump of the World sweet sub-acid flavor.

Gragg Medium sized fruit, bright red on • Originated on James Gragg’s Farm in Cald- October the sunny side, overlaid with well County over 50 years ago. darker red stripes, flesh slightly • Tree is thrifty, needs little pruning and is a Good for cooking greenish, and juicy with a sub-acid good bearer Good keeper flavor. • One of the varieties that was grown on the Moses Cone Estate, as well as grown by settlers of the Newland area Honeycrisp Medium sized with red mottled • Developed by the University of Minnesota September skin and cream-colored flesh. and is a cross of Macoun and Firm, crisp, juicy. • Very popular in stores but can be harder to Dessert apple, dries well grow than other varieties. Stores well.

McIntosh Medium size, glossy, dark red ap- • Originated in Ontario, Canada about 1811 September ple, crisp and juicy white flesh, by a farmer clearing his land; National ap- sweet flavor, with refreshing ple of Canada Excellent for sauce and cider acidity and nuances of spice. • Easy to grow, stores in cold storage for 6 Good for fresh eating, months

Mountain Boomer Very large to huge. Skin pale yel- • First described in 1900 by the Virginia September low or greenish yellow occasionally State Horticultural Society, not widely with a blush. Mild flavored with distributed but often grown in Watauga Cooking and baking firm, juicy flesh, mildly sweet. County • Flavor and texture exceptional for such a large apple

Old Fashioned Medium sized, dark yellow skin • Originated New about 1800, well- October/November with stripes of dark red, yellow known in the South flesh is crisp, firm, juicy, sweet. • Easy to grow even in clay, resistant to ce- Good for baking stays firm, dar apple rust, stores well 3 months or cider, fresh eating, fair for more sauce or

Swiss Limbertwig Medium size, square and compact, • Originated 1700’s grown by Swiss settlers October somewhat rough to touch, red in Cumberland Mtns. with some yellow, and white dots. • Easy to grow and excellent for storing. Excellent for fresh eating, ci- Crisp, unusual sweet flavor with der notes of citrus.

Virginia Beauty Medium to large, conical shape, • Originated about 1810 in Piper’s Gap October harvest dark red to purplish skin, fine Community of Carroll Co, VA by Zach grained, tender flesh, mildly sweet. Safewright. Good for fresh eating, drying, • Classic mountain eating and pie apple and cooking, firm when • Easy to grow and excellent for storing baked. Good keeper Virginia Gold Bright yellow skin with pink blush, • Developed around 1976 by George Oberle Early October clean, white flesh is crisp and at Virginia Tech. It is a cross of Newtown juicy with a, pleasant, distinctive Pippin and , Cooking, dessert apple, cider acidic tart flavor. • Reaches peak flavor after several months Good Keeper of storage

Wolf River Large, irregular in shape, greenish • Well-known in Southern Appalachians, September/ October harvest yellow color, red and carmine originated about 1870 along , stripes, flesh coarse grained and Wisconsin Good for sauce/, moderately juicy, complex • Frost hardy and generally disease re- fair for baking, cider, fresh sweet/tart flavor. sistant eating • Fairly easy to grow stores 1-2 months

Yellow Transparent Medium size, transparent yellow • Originated in Russia and imported by the Late June/July harvest (earli- skin, tender fined grained and USDA in 1870 est apple) juicy, sweet and tangy. • Easy to grow and disease resistant but not good for storing. Average for fresh eating. • Pick while green for best flavor Makes excellent clear , cider, juice, drying