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Fresh Vermont Grown Apples For Sale

Sorry but, we are no longer shipping apples this season, 2012 - 2013. There's too much risk of frost damage shipping them in the winter. Orders already placed will be sent as weather allows or refunded if we can't get to them.

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. Be sure to buy some organic maple syrup before you check out too!

We only ship apples between late August and New Years to ensure safe delivery of a fresh product. If you live in Alaska or Hawaii etc. please select an express shipping option to ensure they arrive without freezing or over heating. This year, for the first time we're offering full bushels of apples for sale. They come in layers of twelve per layer with separators in the box, between the apples and the layers and the shipping boxes are very heavy stock. They won't have the expensive foam inserts like the gift boxes have so there may be a few "pie apple quality" apples on the outside depending on how they get handled on route to you.

Fresh Vermont Grown Apples
The 2012 Crop is coming available now and will be available now through December.
Apple Box

Honey Crisp Apples are sweet apples, rarer than most and harder to grow. Some like them better than all the other kinds available because of their sweetness and large size.
honey crisp apples
Sorry. Honey Crisp are gone for 2012
Buy 12 Premium Select Vermont Grown Classic tart Macintosh Apples
Gift Box
96 Count Bushel
$21.95
$69.00

vermont apples
Buy 12 Premium Select Vermont Grown Empire Apples
Gift Box
96 Count Bushel
$21.95
Empire Apple Gift Box
$69.00


Buy 12 Premium Select Vermont Grown Cortland Apples
Gift Box
96 Count Bushel
$21.95
cortland pie apples
$69.00

Try our other apple products: Vermont Apple Organic Butter, Apple Cider Syrup

eating apples

Share an Apple! They're wicked good and good for you!

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 between 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 traditionally 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 long-standing reputation as a healthy snack.
Honeycrisp Apple fruit is characterized by an exceptionally crisp and juicy texture. It's 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 2012 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. Add some maple syrup then too!
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.
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