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Fresh Vermont Grown Apples For Sale
We only ship apples between late August and New Years to ensure safe delivery of a fresh product.

The first wood fires of the fall season scent the air as we harvest the bounty the land provides. We here at New England Natural and Dirt Works are glad we can share a little of this good cheer and fortune with you. Buy some delicious, hand picked apples from Vermont. Get some for yourself or treat some one you know with a gift they won't soon forget.

Fresh Vermont Grown Apples
The 2011 Crop is available now through December.

Apple Box

Buy 12 Premium Select Vermont Grown Honey Crisp Apples

$21.95

Buy 12 Premium Select Vermont Grown Paulared Apples

Sorry sold Out. These are delicious, early season apples that are always in short supply.

vermont apples

Buy 12 Premium Select Vermont Grown Macintosh Apples

$21.95
Vermont Macintosh apples for sale

Buy 12 Premium Select Vermont Grown Empire Apples

$21.95

Buy 12 Premium Select Vermont Grown Cortland Apples

$12.95
vermont cortland pie apples
Apple Crisp Mix

apple crisp
$4.95
This crispy, crumb topping with brown sugar, oats and spices works equally well on apples, peaches, berries and more. Use the other half of the package as a cake topping or a fantastic fruit pie topping. Makes two Crisps. An instant hit! Easy-to-make - mix with melted butter and bake. Ingredients: Brown Sugar, Wheat Flour, Rolled Oats, Cinnamon, Nutmeg
  • Package size 16 oz
  • Serving size 1 square
  • Servings per package 8
  • Amount per serving %Daily Value*
  • Calories 160
  • Calories from fat 0
  • Total Fat 0 0%
  • Saturated Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 230mg 9%
  • Total Carbohydrate 37g 12%
  • Dietary Fiber 4g 1%
  • Sugars 18g
  • Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.

Fall fun at a Vermont Apple Orchard

Apple orchard farm store in Vermont
Click for a bigger picture.
Cortland Apples: After the many attributes of McIntosh were discovered, plant breeders began crossing it with other varieties to enhance its traits. One of the earliest was the Cortland, combined with the Ben Davis variety. Its flavor is sweet compared to McIntosh, and it has a flush of crimson against a pale yellow background sprinkled with short, dark red stripes and gray-green dots. Cortland has very white flesh and is an excellent dessert apple used to make apple pies and eaten alone, baked or any other way you want it. LIBERTY: This disease-resistant apple has been making a major impact in the eastern U.S.. Many independent taste panels have rated it the best among the resistant varieties, usually above Empire, and always rated it above McIntosh. And I like it tooo! Good well-balanced sweet-tart flavor with an attractive red skin makes Liberty competitive with all other apples. With consumer interest in low spray and organic produce rising, there comes a need for a high quality cultivar like Liberty.
Empire Apples: Developed in 1966 at the New York State Agricultural Experiment Station in Geneva as a cross betweeen Red Delicious and McIntosh. Empire apples have a sweet-tart taste that is ideal for eating and salads but also great for sauce, baking, pies and freezing.
Macs are taditionally the most popular cultivar in New England and Eastern Canada, well known for the pink sauce unpeeled McIntoshes make. Many consider it a superior eating apple and well suited for applesauce, cider, and pies. It is extremely common to find this particular cultivar packed in children's lunches across North America owing to its small to medium size and longstanding reputation as a healthy snack.
Honeycrisp Apple fruit is characterized by an exceptionally crisp and juicy texture. Its flesh is cream colored and coarse. The flavor is sub-acid and ranges from mild and well-balanced to strongly aromatic, depending on the degree of maturity. Paulared Apples are bright red with some yellow and tan spots; the skin often has a dusty sheen. They have a sprightly taste, not too sweet and not too tart, vinous and slightly reminiscent of strawberries. It has a firm white flesh. Paula Red apples are suitable for both eating fresh and cooking. They become extremely soft when cooked, which makes them well suited for applesauce and spreads.
Now Shipping. Fresh Vermont Grown Apples from the 2011 season.

Anyone who visits Vermont in the Fall season is in for a real treat. The turning of the trees from radiant green to the magnificent yellows, reds and colors of the harvest signal a time of rich harvest and pending change. The four seasons remind us of our fragile nature and our strength, because this is the time when all the work of planting, cultivating and pruning finally pays off. The harvest is ready and there's much work to be done and lots of great food is on the table everyday as we plan for winter meals and the feasts of the holiday season. Fresh apple slices with Vermont made cheddar cheese, fresh apple sauce and cider, hot and cold are favorites on New England tables at almost any time of year. When the fresh apples come in the aroma and flavor is impossible to resist.

The first wood fires of the fall season scent the air as we pick the bounty the land provides. We here at New England Natural and Dirt Works are glad we can share a little of this good cheer and fortune with you. Buy some delicious, hand picked apples from Vermont. Get some for yourself or treat some one you know with a gift they won't soon forget.
Apples are Good for Dinner Too
apples and pork
Try apples and pork. Put the apples in and bake for 5 minutes towards the end of the process.
Click the pictures.

It'll make you Hungry.

How to make a PIE FILLING

  • 1/3 to 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 8 medium sized apples (a medium apple = about 1 cup)
  • 2 tablespoons margarine

Cooking Instructions

  • Heat oven to 425 degrees.
  • Peel, core and slice the apples. Try to keep the size of the slices even.
  • Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
  • Stir in apples.
  • Pour into pastry-lined pie plate.
  • Dot with margarine or butter.
  • Cover with top crust and seal the edges. Cut slits in the top.

OPTIONAL:
  • Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
  • Remove foil during last 15 minutes of baking.
  • Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
New England Natural.com / Dirt Works
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New Haven, Vermont 05472
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Wholesale 802-385-1064
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