Heirloom Apple Varieties
Cortland
A popular cooking apple which came from Cornell University in New York in the late 1880’s. It’s a large, crisp apple with a green skin and red stripes. Parentage is McIntosh; the Cortland enjoys a wider commercial appreciation than most other heirlooms. The flesh doesn’t oxidize rapidly so that cut slices stay white. It makes a beautiful pink sauce. A traditional favorite for pies or baked apples. We harvest Cortland in mid-September.
