It’s Crunch Time!

Volunteer extraordinaire Dave Donnis of Hatfield, Massachusetts, who has worked long hours during more than half the fair, takes a rare break to eat an Akane from Clarkdale Fruit Farms, Deerfield, Massachusetts. Akane is a juicy early season apple with a hint of strawberry flavor. (Bar Lois Weeks)
Braedon Dallacorte of Enfield, Connecticut, takes his first bite of a new apple variety, Ambrosia, grown by Tougas Family Farm, Northborough, Massachusetts. Ambrosia is crisp, juicy, and sweet, with strong hints of pear. (Russell Steven Powell)

THERE ARE MORE FLAVORS, textures, and colors than ever at New England’s apple orchards as the fresh harvest approaches its peak. This weekend is an ideal time to visit or revisit your favorite orchard.

Akane apple. (Bar Lois Weeks)

New England orchards are known for their great variety, from heirlooms like Baldwin to new apples like EverCrisp. We’ve had more than one dozen apple varieties for sale and display at our booth in the Massachusetts Building at the Eastern States Exposition (“The Big E”), including Akane from Clarkdale Fruit Farms, Deerfield; Cortland from Breezelands Orchard, Warren; Gala from Pine Hill Orchards, Colrain; and McIntosh from Brookfield Orchards, North Brookfield, Massachusetts.

Cortland apple. (Bar Lois Weeks)

Every day at our booth we have fresh-baked, six-inch apple pies and apple pie squares; cider donuts; fresh-pressed cider served cold, hot, in slushies, and in smoothies; and apple crisp on the weekend. 

Ambrosia apple. (Bar Lois Weeks)

Stop by and see us! We want to hear your stories, answer your questions, and encourage you to try new and familiar apples.

The fair continues daily through Sunday, October 3. Hours in the Massachusetts Building are 10 a.m. to 9 p.m.

Click on the apple’s name for more information and to see where it is grown.

Deb G. of Royalston, Massachusetts, loves RubyMacs, a McIntosh strain developed for its deep color, with similar, sweet-tart taste, from Nestrovich Fruit Farm, Granville, Massachusetts. (Russell Steven Powell)
RubyMac apple. (Bar Lois Weeks)
A tall Carlson Orchards fresh cider produces a satisfied smile while Associate Carlin Carr prepares a cider slushie in the background. (Russell Steven Powell)
Silken apple. (Bar Lois Weeks)
Silken is hard to find, but its juicy, crisp texture and thin skin make it excellent for fresh eating, inspiring passionate fans like Leah Asprelli and Lauren Geaski of New Haven, Connecticut. They return to our booth every year for Silken grown by Cold Spring Orchard, University of Massachusetts, Belchertown, Massachusetts. (Russell Steven Powell)
Glenn Guachione of Pittsfield, Massachusetts, eagerly awaits the arrival of Macouns from orchards like Nestrovich Fruit Farm, Granville, Massachusetts. Macoun are a superior fresh-eating apple for their juiciness and complex taste. (Russell Steven Powell)
Macoun apple. (Bar Lois Weeks)
Two-year-old Cullen Addy of Middleton, New Hampshire, is ready to try his first CrimsonCrisp from Tougas Family Farm while mother Celena looks on. CrimsonCrisp has firm flesh and sweet-tart flavor.(Russell Steven Powell)
CrimsonCrisp apple. (Bar Lois Weeks)
Katie Rossel and Shawn Fucci of New Haven, Connecticut, are glad to see their favorite McIntosh from Phoenix Fruit Farm, Belchertown, Massachusetts. McIntosh burst with apple flavor. (Russell Steven Powell)
McIntosh apple. (Bar Lois Weeks)
Volunteer Christine Copeland of Northfield, Massachusetts, former director of New England Apple Association, serves up a tall cider from Carlson Orchards, Harvard, Massachusetts. (Russell Steven Powell)
Patrick Zephyr of Pelham, Massachusetts, is always eager to try new varieties from his nearby nature photography booth. (Russell Steven Powell)
Huge Honeycrisp from Tougas Family Farm. These sweet, juicy apples have an explosive crunch. (Russell Steven Powell)
Honeycrisp apple. (Bar Lois Weeks)
Volunteer Bill Copeland takes an order while New England Apple Association Associate Director Bar Lois Weeks looks on. (Russell Steven Powell)

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