We grow nearly 200 varieties of apples and have scionwood for grafting from over 80 varieties. We begin harvesting wood in January and we start shipping in February and finish in April. The apples are listed by variety and the full list on the right. If a variety is listed on the right but doesn’t have a button for it that means either we are still adding it, and investigating the trees or we have only a very limited amount. If one of those is something you’ve not been able to find elsewhere you can inquire at firstname.lastname@example.org and we’ll let you know if any is available. If you are planning to order 100 scion or more email us for bulk pricing. When you click on the picture or symbol for a variety a button to add it to your cart will appear at the bottom. Arrows on the sides will also appear that allow you to scroll through the variety descriptions.
This first group of fifteen apples are our favorites. These apples have performed well in our orchard even in years where we have done very little. These are apples we recommend for organic orchards and home gardeners because there are more disease resistant, they produce apples we enjoy eating and baking with and produce them in decent quantities. For the most part, these produce annually and without spray. With one exception, the Centiennials, they have been easy to graft and fast growing. Some of these apples are common and some are quite rare. We believe they all should be more common, particularly in the Pacific Northwest. In our region we have warm, wet springs that breed a multitude of fungal diseases. Disease resistance is the key here and these apples have it.
Red-fleshed, dark red skin these apples are in high demand from both chefs and canners. These have the flavors of raspberries and strawberries in them and are relatively tart. These ripen in mid-August and have the best disease resistance of our red-fleshed apples. The size of these apples has varied over the seasons from quite small to only somewhat small. We have had relatively good success grafting these but not 100% success. Scion pieces tend to be slightly skinnier than a pencil.
This is an old American variety from the 1750s and Massachusetts. It’s a flavorful apple that is also fairly disease resistant and reasonably productive. It was a very popular apple in New England until a terrible freeze in the 1930s wiped out many of the trees. We’ve found this apple to be very resilient in the Pacific Northwest. The scion wood is average and we’ve had great success grafting this apple.
From the Netherlands of the 1850s. We’re super fans of these apples. They’re considered the authentic apple for strudel. They start out tart but age into a true nutty but intensely apple flavor. You can keep these for many months on the counter. These also make a fantastic single varietal hard cider with a slight residual sweetness similar to a pear cider. We consider this a home run apple. It is productive and highly disease resistant. It’s a vigorous growing and grafts easily. The apples are fantastic eaten fresh, baked or fermented. We think these should be on every homestead and in every commercial orchard. We have 80 of these trees and have them on three different rootstock as well as top-grafted onto older trees. If you are interested in grafting a large number of these we have abundant scion wood and will consider volume discounts for orders over 10 pieces.
A pretty apple with cream yellow background and a nice rosy blush. We love this southern apple for its natural resistance to the fungal diseases that injure apples easily in the Willamette Valley. These sweet fruity apples are a favorite on the farm and with the specialty grocers in Portland. These apples are one of our favorites for combining beauty and flavor. These are early apples and usually ripen here in mid-August. We’ve had good success grafting these apples.
Bramley’s Seedling: this is a classic English cooking apple. They are great for growers as they’re productive, vigorous trees. The apples are very resistant to disease and often grow quite large. They really are among the best apples anywhere for sauce and pies. The scion wood is hardy and fairly thick.
These are little plum shaped fruits with rose blush over pale yellow. Sweet with some zing and so pretty, these apples get laid on fancy plates by Portland chefs. They get eaten by the handful, pickled, infused and admired. They grow very differently than every other apple in our orchard. They leaf and then bloom in January and February. Their leaves and growth pattern look almost willowish. They have been our most challenging apple to graft. We had some success in 2017 and 2018 but we caution those ordering this wood. We send two sticks for every one ordered and recommend grafting at least twice as many as you plan to end up with. We should have some trees grafted last spring on m7 available - email us about these. These are slow growing trees that seem to stay small even on larger growing rootstock. In addition to our older ones, we have a few of these that were top-grafted in the spring of 2017 that are growing nicely and we expect to see some fruit on them this year. We keep pursuing these odd little apples, in spite of setbacks, because there really are among the tastiest very early apples and they are remarkably disease resistant and the coddling moth largely stay away from them as well. Reserve this scion wood early as we collect it very early and then stop cutting it as it can break dormancy in warm spell in late winter.
Devonshire Crimson Queen: It’s perfect for us that the other name for this one is the “Queenie Apple.” The only flaw of this apple is that is quickly gets a little soft, even so it’s still considered a dessert apple in England. These apples start out fairly sharp and get sweeter as they sit. These rare and distinctive apples have gradually won us over more year after year. On the tree they will look as though they range in color from solid red to totally green. Their season stretches over several weeks and so we start out picking only the solid red and come back every few days to pick just those. Only in the last pickings should those less red apples be harvested. When these are deepest red, especially in cooler seasons when they can ripen slowly, they will have lovely dark pink blush inside the flesh that starts near the skin and can continue all the way to the core. We have a number of trees grafted in 2017 on M26 that will be available. The scion wood from these is average size.
Our favorite very late season apples because these produce lovely, tasty apples even when weather wrecks most of the others. It’s never too hot for them, it never rains enough to split them. From the hills above Santa Cruz in the 1890s. These are on the Slow Food Ark of Taste. These have good disease resistance, handle heat and rain. They are highly productive every year. We’ve had good success grafting them.
Honeycrisp: I refer to these as an heirloom of the future. It’s not only because they’re tasty it’s because they are fairly easy to grow in organic systems. Developed in Minnesota in 1960 it would already meet the 50 year mark some count for calling a plant an “heirloom”.
Liberty: This is an apple released from New York in 1978 that we adore. It’s disease and pest resistance is amazing. I’ve known trees that were never sprayed, hardly pruned and generally ignored that nonetheless produce beautiful apples every year. We hav
A lovely, early baking apple. Lots of disease resistance and produces large apples even in less than perfect conditions. The flavor is tart but yet somewhat delicate.
Newtown Pippin: From Newtown, Queens, New York in 1720. This is another one that experts advise waiting to eat. Thomas Jefferson planted these in Monticello in 1778 and had so much success with them that he eventually had 170 trees. These are much loved by cider makers, bakers and those who love a great apple in February. They have reasonable, but not fabulous, disease resistance
A, sort of, modern apple that was introduced in 1981. Nicely round apples, bright red over green and naturally shiny. One of the nicest early apples for fresh eating. Crunchy, juicy and friendly. These trees are productive every year and are scab and insect resistant. These apples get us through the early season every year with their annual abundance. We highly recommend them.
A 1980s apples from the south these are one of the varieties that may carry apple farmers into the post climate change era. They clearly require less chill hours and they are beloved in the south because in an area with rampant fungal disease, they do well. These require very little attention to do well and are great for the novice grower. One of the best tasting early apples.
Zabergau Reinette -1885 Germany. Prior to this orchard I used to think acidic apples, like the Granny Smith, were not sweet and then I tried my first apples that contained both bracing acidity and incredible sugar levels - the Zabergau is that. A mid-season apple with decent disease resistance. We’ve added many of these to the orchard for obvious reasons.
This 1930s german apple has Cox Orange Pippin and the Duchess of Oldenburg as its parents and I like it better than both. It’s an apple with a margarita trapped inside. It’s so juicy it drips down your chin and yet it’s still firm. It’s so refreshing with its limeade flavor and it is tart in a sparkling way instead of a puckering way. The lime flavor stays in the juice even through fermentation so it makes a unique and delicious cider.
The scion from this tend to be pencil thickness. We have had good success grafting this apple.
These apples with nearly black skin are from Bentonville, Arkansas and the 1870s. We think the ones from our orchard have a distinctly spicy flavor. These are coveted by cider makers for their complexity and intensity. Consider letting these sit for a month is you prefer a less astringent apple. These are very late season apples. These trees are slower growing and we have a small number of them so scion wood is limited and tends to be smaller than average.
From 1740 England. We love their intense flavor, nuttiness and bit of spice. In England these are popular for apple charlotte. It is one of the parents of the legendary Cox Orange Pippin. If you stick these in some coolish spot and save them for a month their nuttiness will come to the fore in a bigger way and their tartness will recede. These produce every other year but their apples are almost always perfect. They resist all the fungal diseases here. We’ve had success grafting them. They are a very late apples, among the last to ripen in our orchard.
These are out of New England in the late 1700s. It’s not just the powdery blue bloom that makes these the weirdest apple in the box, the flavor is different as well. It’s been described as tropical, especially when the acids fade after a month in storage. Use them now in pies, later for fresh eating or baked apples. The thick skin breaks down easily so the peel can be left on for sauce. Henry David Thoreau listed them as a favorite cultivated apple, being more like the wild ones. He loved to find them under leaves on the ground after a thaw and considered them best then. Apparently these keep well on the ground over winter but we don’t recommend that as a storage technique.
From Normandy, France 1598. These are prized by French chefs for baking but you may want to try one fresh before you consign them to a pie. These will hold, in fact we found a sack of them in the barn this last April and they were not just fine, they were amazingly delicious. Hard, crunchy and intensely lemony. These are late season apples with a lovely lobed shape. It also makes a wonderful single varietal cider. We find these apples modestly challenging to grow organically being somewhat susceptible to scab and scale. We have a warning for those ordering this sign wood. We have encountered santa rosa scale on these trees and while we only harvest scion wood from the younger trees with less scale evident if you are concerned about this you should purchase scion wood elsewhere. We have had much success grafting this variety.
These apples look and taste a little quince like. They are coveted for cooking but are also tasty as a sliced up dessert apple paired with a nice cheese. They hold reasonably well and so you can display them in a bowl for a while before eating them. These tend to ripen over several weeks. We pick them from early August into September. They have decent disease resistance and are productive every year. Excess heat can make them drop their fruit early. We’ve found them quite easy to graft.
A modern apple from Germany, this is a cross of three of our other apples, Cox Orange Pippin, Duchess of Oldenburg and Golden Delicious. It doesn’t look like any of them, being more pointed than all of them with a creamy background and some rose red striping. It’s odd that this apple has as mild a flavor as it does and that, unlike its parents, grows well in hotter, drier climates. The scion wood tends to be skinnier than most.
A lovely round apple with a slight orange cast. Introduced in 1825, it’s considered the benchmark for apple flavor. They are notoriously disease prone but we've found they are easier to get nice apples from than many others with little disease resistance. That said, while they have less scab than others a few of our trees have died suddenly each year from causes we haven’t been able to pin down. We cut scion wood only from our most robust trees.
An 18th century Russian apple. They are wonderful for sauce and are recommended for drying. They were legendary in their time and tell us lots about apple tastes in the 18th century. People then wanted lots of flavor that would hold up through all sorts of cooking or drying processes. These are quite productive trees but are fairly disease prone. They have improved under organic care but they should be watched closely for fire blight. They tend to have less scab than some but they also will drop quickly if there is excess heat. They add nice aromatics to a cider.
Dummelow’s Seedling: these are so rare, and information so scarce, that we’re not sure they really are Dummelow’s Seedling. That said, they are in two places in our orchard, clearly labeled and planted at two different times and the apples are the same. The oddest shaped apple we grow with a flavor that is completely unique. It’s an apple, sort of, it seems to have some pear genes in it. We enjoy its floral qualities but we’re not sure how to use it. These have blooms with no petals and we’ve not seen bees pollinating them but they do set reasonable amounts of fruit.
This variety is from 1920s Germany and we’re big fans of these apples. They’re crunchy, tasty, aromatic and almost always as near to perfection as can be expected in an organic orchard. Child of the Duchess of Oldenburg. These have resistance to anthracnose, which is a rare quality, and likely to be important in the near future. This tree killing disease is arriving in the northwest. The tree is biannual but highly productive and nearly free of both scab and insect damage. It is a small, fairly late season, apple. We have a handful of trees available that were grafted in 2017. We’ve had good success grafting this variety.
This apple is one of our favorite fresh eating apples. The debate is always “does it taste of ginger or not.” The wife of the man who developed this apple was named Ginger and the theory is that is where he got the name. That said, I’ve taken this to chefs and had them taste it without knowing the name and they reported that it tasted of ginger. It’s possible that both are true and that’s what we’re choosing to believe. These apples are one of the most challenging apples to grow well under organic conditions as they are prone to every disease and attractive to every bug and since we spray only strictly narrow spectrum organic approved sprays we’re challenged to deal with the many different insects that love these particular apples. We figure that every year these will improve as we figure out how to best care for them. These are one of the few apples that naturally lack the enzyme that causes browning. These are an early apple, we pick them in early August.
Discovered in 1790 and so loved that there is a monument to the first Golden Grimes tree at its home in West Virginia. A delicious apple that also was a favorite among cider makers and moonshiners. Still fairly common in the south. Green apples that a turn a lovely yellow. They are a mixed bag in terms of disease resistance.
An apple from 1918. One of our favorites and another “trifecta apple” great for eating, baking and cider. Fans of the Holstein recommend keeping them cool until the color changes from green to yellow. These apples have a distinctive russet on the bottom that often cracks, that cracking is their only “flaw”.
We collect scion wood only for the handful of trees that bear the reddest apples. Some see the red Gravenstein as a separate variety and some don’t. Compared to our other gravenstein we find these to be slightly later, slightly sweeter and they stay on the tree slightly better. The trees we collect from bear almost entirely fully red apples. These trees are a mixed bag when it comes to disease resistance. They will drop their fruit quickly when ripe or when the weather is especially hot.
This is the first apple that knocked me over with its flavor when I took over the orchard in 2014. A child of Cox Orange Pippin and Golden Delicious it has the flavor of cox and a really ripe golden, which is amazing. It has the disease proneness of both and then some. They are especially prone to late season fungal infections. They need skillful pruning, thinning and a spray program we have not yet perfected. They do graft easily for us.
Our own farm variety. Discovered in our hedgerow in 2016 and subsequently top grafted onto several trees. These yellow apples with fushia strips smell and taste strongly of bee pollen. Like honey but with less sweetness. They are a bitter sweet apple and hard cider made from them retains the honey flavor. We have only a very limited supply of scion from these and we’re still unsure of it’s overall disease resistance.
Well known and extremely red, red fleshed apple. These trees are however, very disease prone and slow growing. We have limited scions and cannot guarantee they do not carry scab. That said, we have used these in our own top-grafting with some success and find the top-grafted trees are much faster growing than those on rootstock.
Legendary bitter, cider apple. These are entirely bi-annual, very resistant to disease and almost never attached by insects. They are vigorous growers. The scionwood tends to be thicker than a pencil. We’ve had much success grafting these.
One of the oldest apple varieties in the orchard, where we know its date, hailing from France purportedly around 1598. Eat these apples soon, they do not store well (unlike the slightly later heirlooms.) These are relatively disease prone, mid season, large apples.
These are lovely, delicately flavored apples. The trees are slow growing and not terribly productive. It's a very late apple that hails from New Jersey and the 1800s.
These apples have been a mixed bag here and are showing less resistance to scab and other fungal disease as time goes on. They have great flavor and so are worth pursuing more intensive disease management for. Not for the novice grower.
Senshu – this Japanese apple from this 1980s. These are sweet, juicy and very low acid. There are mixed in terms of disease resistance though better than average with regards to scab. They are a late apple and in the Pacific Northwest, where we often see significant fall rains before they are harvested, we do have problems with them cracking.
Sansa apples were developed in Japan in the 1970s. A nice, sweet, crunchy apple with a hint of watermelon. Not a lot of intensity. These have a reasonable amount of disease resistance but must be aggressively thinned to develop size. They are mid to late season apples.
We were excited to discover last year that some of our trees are definitively Ribston Pippins. This parent to the famous Cox Orange Pippin is full of flavor and is considered best a month after picking. These are loved by eaters, bakers and cider makers. They also have decent disease resistance.
Red Spy: a redder sport of the more common Northern Spy. These late ripening, long keeping apples were developed in New York in the 1840s. Whereas Northern Spy apples have some green background to the skin these are all red.
Queen Cox: the Queen Cox is actually a “sport” of the Cox Orange Pippin. That means it’s a mutation propagated from a cutting of a Cox Orange Pippin. We find our Queen Cox trees ripen slightly ahead of our Cox Orange Pippin and the apples are bigger and seem to be less disease prone. Yet, they still seem to have all of that famous Cox Orange Pippin flavor.
Late season apples that while considered a baking apple are very good eaten fresh. Reasonable disease resistance.
A wonderful cider apples in the bitter sweet category. These are very disease resistant and productive though only every other year. Highly prized by northwest cider makers.
These apples often have lovely pink centers and a nice tart/sweet taste. However, in our experience, only around half the apples have pink flesh. These are rather scab prone and subject to other, later season, fungal problems. They are unruly growers. Not for the novice.
These are actually Cripps Pink as Pink Lady is a brand name not it’s varietal name. They are one of the first apples to be marketed under a brand name. Known for their hardness and tartness it’s a surprise that Golden Delicious is one of their parents. These are highly disease prone and we are only beginning to get decent fruit under an aggressive organic spray program. We have not tried grafting these ourselves.
These are early season cider apples. Very rare, reasonable disease resistant but the flavor and texture are unimpressive. They are fairly productive every year and the trees appear healthy.
The oriole was developed in Minnesota in the 1950s. We love is extreme juiciness. It’s the best thing to grab in the orchard when you’re hot and thirsty. The first one I ate was straight off the tree in the late afternoon on a warm day. It was such perfection. That said they are not terribly productive trees and produce every other year.
Late season apples that while considered a baking apple are very good eaten fresh. Reasonable disease resistance.
Whitney Crabs: These are without a doubt the some of the sweetest early apples out there. They are small, round with matt rose red over yellow. The flesh is soft but the flavor so sweet and aromatic it hardly matters. We think we taste lots of vanilla in them. They are also fantastic pickled, especially picked early while still firm. They are very disease resistant producing piles of perfect little apples every other year.
The earliest apples on our orchard. They usually ripens by the second week in July. These large green apples are very different that most others. They are light and airy, very tart without the depth that rounds out later tart apples. They make a fast sauce and are the very best apple for fritters or other quick cooking recipes.
The most well-known creation of Piet de Sonnaville and not that old, released in 1949. It’s a child of the Cox Orange Pippin but with a more aromatic nature. One of my absolute favorites. I love almost everything about this apple from its overall decent disease resistance to its productivity and its amazing flavor. We’ve had good results grafting this.
These late season apples are often covered in what is referred to as warty russet. These are aromatic, earthy, sweet apples and the most delicious parts are under the warts. It's British from 1819 and is reasonably disease resistant.
King: this old New Jersey variety from the 1800s is on many Willamette Valley Homesteads. When you see an old apple tree that’s over 40ft tall it’s often one of these. These have a hint of spice that makes them taste like apple pie. Their natural waxy skin helps the keep. There are somewhat scab prone.
Lyman’s Large Summer: It’s odd for an early apple to have the depth of flavor of the Lyman’s and that’s why they were incredibly popular 150 years ago. These apples tend to be tart by today's standards. These are fairly disease resistant.
These sweet, long storing, late season apples are more balanced than some of the very intense apples in this box. From Ohio in the 1940s it is the Ohio state apple. It’s a cross between Jonagold and Red Delicious.
Almata, (red flesh)
Calville Blanc d'Hiver
Corail (Pinova & Pinata)
Cox's Orange Pippin
Devonshire Crimson Queen
Donut - unknown
Duchess of Oldenberg
Fuji - jubilee
Fuji - yataka
Giant Russian Crab
Hidden Rose, (red flesh)
Karmijin de Sonnaville
Lyman's Large Summer
Muscadet de Dieppe
Niedzwetzkyana, (red flseh)
St Edmunds Pippin
Winter Red Flesh