Golden yellow with the aromatic pear flavor. Sweet and melting, the very taste of a warm fall day.
CLARA FRIJS PEAR
An old German variety with outstanding sweet, perfumey flavor when fully ripe. Smooth and juicy.
The most delicious pear we grow-and we grow a lot of good pears! If Champagne were a pear, it would be this one. Smooth, sweet, a little acid, firm melting flesh and delicate skin.
Our highest Brix pear. Sweet and spicy, with a quince- like fragrance. Interesting dense texture, it holds up well in cooking.
Wonderful rich sweet flavor, with a smooth creamy texture. Try it with a mild blue cheese, or poached in white wine.
Very fine, extremely juicy, sweet and melting. Sweet, with a balance of acid not found in many pears.
Our finest winter pear, pre-ripened to perfection . Think of these as a winter peach: sweet, creamy, run-down-your-chin juicy. Excellent for fresh eating, and for all pear recipes.
Like crème brulee in a pear, this is just rich, creamy sweetness. Named for the British Pear Conference of 1894.
A russetted strain of Comice; the queen of winter pears. These are perfect around Christmas time.
The “winter Seckel” pear. Tiny and candy sweet, with firm smooth flesh. Why have just one?
Amazing rose fragrance when fully ripe. Sweet and firm with smooth, juicy flesh. One of the oldest know cultivars from at least 1550.
Also known as Passane du Portugal. White, juicy and sugary sweet, excellent buttery flavour. Not to be confused with the citrus of Earl Grey fame.
You will love the rich, firm and sweet meat of Honey Sweet. A smooth, buttery pear, similar to the Seckel pear, but larger
Gorgeous large pear discovered on Orcas Island in 1972. Sweet and fragrant, it will grace you fruit bowl until you savor it.
The classic apple for pies and sauce-preferred by grandmothers and foodies. Rich and tart, way better than Granny Smith.
Very tart apple. Mix with other high flavor types for a wonderful pie or apple cake.
SWEET 16 APPLE
Very unique sweet-tart, with a ton of different flavors. Unusually complex blend of nutty, spicy, cherry flavors. Even tart apple people love it.
ERWIN BAUER APPLE
Large, tart, rich flavored apple. Has an irresistible clean finish. Rivals Gravenstein for applesauce and pie.
An excellent, highly flavored dessert apple that definitely gets your attention. Strong, sharp flavor comes from both its parents; Cox Orange Pippin and Jonathon. Also known as Karmijn de Sonnaville.
Has the rich complex flavor of its famous parent, Cox Orange Pippin, but brighter and sweeter.
Another Cox’s Orange Pippin descendent. This is one is floral, fruity, and really tart. It will surprise your mouth.
CRIMSON TOPAZ APPLE
Our new favorite apple. It’s the perfect combination of tart, sweet, unusual flavor, crunchy bite and beautiful color.
KIDD’S ORANGE RED
Delicious complex sweet flavor with hints of strawberry. Bred in New Zealand with Cox’s Orange Pippin as a parent.
From the people who brought you Honeycrisp (University of Minnesota), Keepsake is sweet, crisp, with unusual vanilla and nutmeg flavors.
PRAIRIE SPY APPLE
Delicious eating apple with complex fruity aromas, balanced with nice tartness. Also great for pie and baking.
It’s a crab apple that’s sweet enough to eat. Its high sugar content balances the acid for great flavor. Good for fresh eating and jellies and cider.
An early season tart apple, wonderful for fresh eating. Also great for salads and fruit salads since it stays white when cut.
For those who like cinnamon with their apples, this packs the whole flavor experience. Sweet, tart, spicy delicious for fresh eating. Also great for pie. Thomas Jefferson’s favorite apple.
Unusual, delightful, piney flavor. This apple is best in the winter when the flavor gets richer and more refreshing.
Not yo’ Mama’s grocery store Gala, these are the original strain of apple that is sweet, crisp, and fragrant. Newer strains are selected for high red color, at the loss of flavor. Try it!
McIntosh type appes with brilliant white flesh, and snappy “Mac” flavor. You know them to be great eating, try them as applesauce and baked apples.
One of the best flavored apples ever, its got quite a following. Rich, earthy balance of sweet, tart, nutty flavors. For connoisseurs!
Rich burst of honey, berry and ginger flavors. A little sweeter than Ashmeads, just as complex and unusual. Great eating, excellent for pies and cider.
One of the most beautiful apples we grow. It’s a McIntosh type with lovely white flesh and crisp fine flavor.
Also known as Belle de Beskoop, this is a redder strain. Intensely tart with fabulous rich apple flavors. The best for cakes and pies, and fresh eating, if you like an apple that keeps your attention.
Yes its an apple! Don’t be afraid of its scary appearance, this one is a little flavor bomb of chewy, pineappley, earthy goodness.
HUDSON GOLDEN GEM
We are not peach growers, but we had to grow this one; it’s dense, smooth, tangy, and so flavorful. The closest you can get to a mango in Washington!
GREEN GAGE PLUMS
Wonderful sweet, tangy, flavor in a weird looking package. Plums are so under-appreciated, try one!
Black currants have a unique flavor not found in other berries. They are high in Vitamin C, and antioxidants. This variety is milder than traditional European types. Delicious fresh, in jellies,tarts or icecream.
The classic prune-plum. Sweet and flavorful, it makes a lovely snack. The best plum for drying or baking.
Tiny and delicious, this little plum packs twice the flavor in half the size. Wonderful for fresh eating, it is traditionally used for jam and tarts.
Nothing but tree-ripened perfectly delicious apricots, dried to savor through the long dark winter. No added anything.
PUGET GOLD APRICOTS
Picked perfectly tree ripe—a little firm and super sweet. Freestone for drying or jamming or just plain eating.