Choosing the Apple of your Eye is Easy!
Thiessen Orchards takes great pride to ensure we provide delicious and healthy apples to our customers. Our varieties choices are a result of research and environmental consideration so you and your family can enjoy our tasty apples. We believe there are benefits of eating fruit fresh from the farm-picked by your family. Learn more about the different types of apples we harvest so you can pick a few apples, a bag, or more-which ever best suits your taste!
2017 APPLE AND PUMPKIN PRICING INFORMATION
- Apples are weighed and sold by the pound, $1.50/lb.
- Pumpkins are weighed and sold by the pound, $0.40/lb.
- Pre-bagged apples are sold in 10 pound bags for $15.
- HoneyCrisp pre-bagged apples are sold in 5 pound bags for $10 and 10 pound bags for $20.
- US Currency exchange is offered. Please inquire about rates at the Kountry Kitchen.
|John McIntosh discovered this old, well-known variety as a chance seedling in 1811.||Fresh eating, cooking, baking, salads, sauces.||Early Sep.|
|Description: Deep red finish, sometimes with a green blush. Has a distinctive aroma, and delicious "tangy" flavour. Pulp is firm and crisp. Cooks soft and smooth. Reasonably good keeper.|
|Royal Gala||Best For:||Available:|
|This variety originated in New Zealand, a cross between Kidd's Orange Red and Golden Delicious. The Royal Gala strain was named in honour of Queen Elizabeth II, who deemed it her favourite during a visit to New Zealand. It was brought to North America in the early 1970s, and is now a very popular apple.||Fresh eating, baking, salads, sauces.||Early Sep.|
|Description: Crispy, juicy and sweet with excellent texture and flavour. It is a crisp, firm fruit with pronounced red stripes over a yellow-orange under colour.|
|The Ambrosia apple was discovered as a chance seedling in Cawston, British Columbia. This crisp, sweet, and aromatic apple has a combination of red stripes over a creamy yellow background that produces an attractive pink blush.||Fruit trays, salads, and fresh eating.||Early to Mid Sep.|
|Description: The fine-grained, cream-coloured flesh is slow to oxidize, making this apple a great choice for fruit trays, salads, and fresh eating. Naturally sweet, Ambrosias require very little sugar when used for cooking.|
|This popular apple is a cross between a Macoun and a Honeygold.||Fresh eating, cooking, salads.||Mid Sep. (while quantities last)|
|Description: Extraordinarily crisp and juicy apple with a honeyed mild flavour. The coarse flesh is a distinctive mottled red over a yellow background. Stores well.|
|A blend of Jonathan and Golden Delicious apples, this New York native offers a unique honey-tart flavour, and crispy, juicy, nearly yellow flesh. It was first introduced in 1968, a product of the New York State Agricultural Experiment Station.||Fresh eating, cooking, baking, pies, salads, sauces.||Mid Sep. to Early Oct.|
|Description: Often large in size, Jonagold are firm apples, crisp and sweet with a yellow-green base skin colour and a red-orange blush.|
|Golden Delicious||Best For:||Available:|
|Golden Delicious was discovered as a chance seedling in Clay County, West Virginia in 1914 and was named Mullin's Yellow Seedling. Stark Brothers bought propagation rights and renamed it Golden Delicious as a companion to (Red) Delicious, to which it is not related genetically. The parentage of Golden Delicious is thought to be Golden Reinette and Grimes Golden.||Fresh eating, cooking, baking, pies, salads, sauces.||Mid Sep. to Mid Oct.|
|Description: Excellent all-purpose apple with a rich, unique flavour. One of the finest salad and dessert apples grown. Pale yellow flesh is medium firm, juicy, and resists browning. Pulp is firm and crisp. Cooks firm. This sweet apple requires little added sugar in cooking uses, where its firmness helps hold its shape. It also has excellent flavour when eaten fresh. It's a popular inclusion in fresh apple cider.|
|Empires premiered in 1966 in the Empire State of New York, a cross between Red Delicious and McIntosh, developed by the New York State Agricultural Experiment Station.||Fresh eating, cooking, baking, pies, salads, sauces.||Mid Sep. to Mid Oct.|
|Description: This round medium-sized apple is dark red, crisp and juicy with a delightful sweet-tart flavour and creamy white flesh, making it a good all purpose apple.|
|Also known as Crispin. This apple originated in Japan and is a cross between Golden Delicious and Indo varieties.||Fresh eating, baking, pies, salads, sauces.||Late Sep. until Mid Oct.|
|Description: Distinctive, delicate, spicy flavor, faintly anise-like. An excellent all purpose apple. Moderately sweet flavour with juicy, firm and creamy white flesh. Skin colour is a yellowish-green with an orange blush. Stores well.|
|Red Delicious||Best For:||Available:|
|This most popular variety in the world came from the obscurity of a non-apple region -- Central Iowa. A farmer named Jesse Hiatt discovered the chance seedling on his farm near Peru, Iowa, and twice tried to chop it out. When it sprouted a third time, he gave it a reprieve and let it grow. Later he discovered qualities in it he liked. He displayed it as the Hawkeye variety at an 1893 fruit show in Louisiana, Missouri, sponsored by Stark Brothers Nurseries Orchards Co., which purchased propagating rights in 1894. Stark Brothers renamed it Delicious, still its official name although it is popularly known as Red Delicious to distinguish it from Golden Delicious.||Fresh eating, salads.||Early to Mid Oct.|
|Description: Officially classed as a "sweet" apple, but with a certain pleasing tartness. Highly flavoured for fresh eating. A glossy red apple with a distinctive "typey" five-pointed elongated shape. Pulp is crisp and juicy with sweet yellow flesh. Good keeper.|
|The word pumpkin comes from the Greek pepõn for a large melon. The English termed it pumpion or pompion. This term dates back to 1547, yet it did not make an appearance in print until 1647. The pumpkin was one of the many foods used by the Native American Indians in the new world and was a welcome discovery by the Pilgrims. The Indians pounded strips of pumpkin flat, dried them, and wove them into mats for trading. They also dried pumpkin for food.
||Mid Sep. (while quantities last)
|Description: Orange and white varieties of all shapes and sizes are available for picking.