Arnold's Orchards

What's available this week!? Get your empire, cortland, snow, golden delicious and royal gala for ThanksgivingWhat's available this week!? Get your empire, cortland, snow, golden delicious and royal gala for Thanksgiving

Empire Available now Empire apples are bright red with faint white striations; its top is capped with a light green blush. It is a medium sized apple and round with a creamy white interior. It has a crisp and juicy flesh, sweet yet tart apple.... Empire apples can be roasted, baked or sautéed. Their crisp flesh and sweet tart flavor make them perfect for fresh preparations such as chicken salad and coleslaw. They pair well with pumpkin, pear, sharp cheeses and warm spices such as ginger, cinnamon and nutmeg. Sliced or cut apples stay white longer if put in a bowl of water containing two tablespoons of lemon juice. Their size and low susceptibility to bruising make them an excellent snack.

Royal Gala Available now Gala apples are covered in a thin yellow to orange skin, highlighted with pink to red stripes that vary in hue dependent upon the apples maturity. Their dense flesh is creamy yellow and crisp, offering a mildly sweet flavor and flora aroma. Gala’s that are allowed to reach the peak of their sweetness on the tree will have a deeper red hue and a slightly sweeter flavor.... The delicate flavor and texture of the Gala apple shines in fresh preparations. They are perfect for use in fruit, green and chopped salads. Add diced gala to fruit salsas and chutneys. Slice and add to burgers, paninis and crostinis. Their sweet flavor becomes milder when cooked making them perfect in baked preparations when paired with stronger flavored apples such a Granny Smith, Arkansas Black, Pippin and Mutsu.

Empire Available now Empire apples are bright red with faint white striations; its top is capped with a light green blush. It is a medium sized apple and round with a creamy white interior. It has a crisp and juicy flesh, sweet yet tart apple.... Empire apples can be roasted, baked or sautéed. Their crisp flesh and sweet tart flavor make them perfect for fresh preparations such as chicken salad and coleslaw. They pair well with pumpkin, pear, sharp cheeses and warm spices such as ginger, cinnamon and nutmeg. Sliced or cut apples stay white longer if put in a bowl of water containing two tablespoons of lemon juice. Their size and low susceptibility to bruising make them an excellent snack.

McIntosh SOLD OUT The McIntosh apples crisp flesh is exceptionally juicy and bright white in color. When first picked the flavor of the McIntosh apple has a strong sweet-tart taste with nuances of spice, this flavor will mellow slightly in cold storage.... McIntosh apples can be used cooked or raw and in both sweet and savory preparations. Add slices atop a pizza or tart, use chopped as a stuffing or puree and add to a soup. The flesh of the McIntosh apple is delicate and will breakdown when cooked. Pair with dense apples such as Granny Smith, Rome, Green Dragon or Fuji to make pie filling or slow cook to make sauces and chutney. Diced McIntosh will add sweetness and moisture to cakes, breads and cookies. Their slightly spicy flavor and juiciness makes them a perfect apple for use in juice and cider. Its flavor pairs well with maple, pecans, celery, pork, blackberries, cherries, cinnamon, nutmeg and flavorful cheeses such as feta, gorgonzola and sharp cheddar.

Royal Gala Available now Gala apples are covered in a thin yellow to orange skin, highlighted with pink to red stripes that vary in hue dependent upon the apples maturity. Their dense flesh is creamy yellow and crisp, offering a mildly sweet flavor and flora aroma. Gala’s that are allowed to reach the peak of their sweetness on the tree will have a deeper red hue and a slightly sweeter flavor.... The delicate flavor and texture of the Gala apple shines in fresh preparations. They are perfect for use in fruit, green and chopped salads. Add diced gala to fruit salsas and chutneys. Slice and add to burgers, paninis and crostinis. Their sweet flavor becomes milder when cooked making them perfect in baked preparations when paired with stronger flavored apples such a Granny Smith, Arkansas Black, Pippin and Mutsu.

SOLD OUT Paula Red apples are dusty red colored skin covered in gold spots. Their appearance is reminiscent of the more well-known mcIntosh. They have white flesh that is juicy but can become mealy. The flavor is both sweet and tart. Available from late summer through mid fall.... Perfect for eating fresh and baking.

SOLD OUT Ginger Gold apples have a pale yellow skin with slight russeting on the surface. They have a crisp, cream-colored flesh with a sweet, mildly tart taste. The sweet apple also has a sharp flavor that provides a slight spiciness. The flesh has a fine texture and does not brown right away when cut, making for a nicer appearance in fruit salads and as a fresh-cut snack. Ginger Gold apples are available from late summer through late fall.... It is a cross between Golden Delicious and Albemarle Pippin (Newtown Pippin) apples. Ginger Gold has been described as one of the best-tasting early-season apples. Ginger Gold apples keep their shape when cooked, so they are great for tarts or pie apples. Make an early-season applesauce with a sweet and somewhat spicy flavor. They are a great fresh out-of-hand snack, and can also be a good variety for drying. Add Ginger Gold apples to a waldorf salad for some added crunch. The sweet Ginger Gold pairs well with classic white cheddar cheese, and are excellent in recipes that call for cinnamon and brown sugar. The apple keeps well refrigerated for up to three months.

McIntosh SOLD OUT The McIntosh apples crisp flesh is exceptionally juicy and bright white in color. When first picked the flavor of the McIntosh apple has a strong sweet-tart taste with nuances of spice, this flavor will mellow slightly in cold storage.... McIntosh apples can be used cooked or raw and in both sweet and savory preparations. Add slices atop a pizza or tart, use chopped as a stuffing or puree and add to a soup. The flesh of the McIntosh apple is delicate and will breakdown when cooked. Pair with dense apples such as Granny Smith, Rome, Green Dragon or Fuji to make pie filling or slow cook to make sauces and chutney. Diced McIntosh will add sweetness and moisture to cakes, breads and cookies. Their slightly spicy flavor and juiciness makes them a perfect apple for use in juice and cider. Its flavor pairs well with maple, pecans, celery, pork, blackberries, cherries, cinnamon, nutmeg and flavorful cheeses such as feta, gorgonzola and sharp cheddar.

Stay tuned for up coming varieties!Stay tuned for up coming varieties!

SOLD OUT Paula Red apples are dusty red colored skin covered in gold spots. Their appearance is reminiscent of the more well-known mcIntosh. They have white flesh that is juicy but can become mealy. The flavor is both sweet and tart. Available from late summer through mid fall.... Perfect for eating fresh and baking.

We are sold out of apples for the 2020 season. Thank you to all our long time and new costumers for making this year fantastic and supporting our local family owned business. Wishing everyone a fantastic year!

Who makes their own apple sauce? So easy! Peel and core your apples and add a little water and bring to a boil. Or if you're like me, just core them and blend them peels and all after cooked!

SOLD OUT Ginger Gold apples have a pale yellow skin with slight russeting on the surface. They have a crisp, cream-colored flesh with a sweet, mildly tart taste. The sweet apple also has a sharp flavor that provides a slight spiciness. The flesh has a fine texture and does not brown right away when cut, making for a nicer appearance in fruit salads and as a fresh-cut snack. Ginger Gold apples are available from late summer through late fall.... It is a cross between Golden Delicious and Albemarle Pippin (Newtown Pippin) apples. Ginger Gold has been described as one of the best-tasting early-season apples. Ginger Gold apples keep their shape when cooked, so they are great for tarts or pie apples. Make an early-season applesauce with a sweet and somewhat spicy flavor. They are a great fresh out-of-hand snack, and can also be a good variety for drying. Add Ginger Gold apples to a waldorf salad for some added crunch. The sweet Ginger Gold pairs well with classic white cheddar cheese, and are excellent in recipes that call for cinnamon and brown sugar. The apple keeps well refrigerated for up to three months.

We are open for the season! Monday - Friday 9-5 Saturday 9-4 For any inquiries call 519-264-1684 See you soon!

Fuji Sold out for season Fuji apples are moderately sized fruits. The semi-thick skin is smooth, waxy, and has a yellow-green base, covered in red-pink striping and blush. Fuji apples are known to display a wide range of skin color variation between fruits due to many sports being cultivated with varying shades. Underneath the surface, the flesh is dense, aqueous, crisp, fine-grained, and pale ivory to white, encasing a central core filled with small, black-brown seeds. Fuji... apples are crunchy and low in acid, creating a mild and balanced, sweet-tart flavor with notes of honey and citrus. Fuji apples are best suited for both raw and cooked applications such as baking, roasting, and stewing. The apples can be sliced and tossed into green and fruit salads, grated into coleslaw, minced and stirred into rice, or chopped and used as a topping over oatmeal, pancakes, and cereal. Fuji apples can also be pressed into juices and cider, cooked into jelly, steeped into teas, blended into applesauce, or boiled into apple butter. The thick skin and dense flesh of the apple hold well when cooked, making the apple a popular variety used in soups and roasts or baked into pies, cakes, tarts, crumbles, crisps, and muffins. Fuji apples can also be layered in sandwiches, topped over pizza, cooked into quiche, or mashed into potatoes. In Japan, Fuji apples are commonly placed on a stick and dipped in caramel or candy coatings as a sweet treat at food festivals. Fuji apples pair well with meats such as pork chops, bacon, sausage, bacon, turkey, and poultry, cheeses such as cheddar, goat, brie, manchego, gorgonzola, and blue, thyme, dates, spinach, cabbage, brussels sprouts, and green beans. The fresh apples will keep 3-6 months when stored in a cool, dry, and dark place such as the refrigerator.

We are sold out of apples for the 2020 season. Thank you to all our long time and new costumers for making this year fantastic and supporting our local family owned business. Wishing everyone a fantastic year!

Who makes their own apple sauce? So easy! Peel and core your apples and add a little water and bring to a boil. Or if you're like me, just core them and blend them peels and all after cooked!

Granny Smith Available now The skin is smooth, firm, chewy, and thick, remaining bright green when ripe and covered in tiny, white lenticels. In colder climates, the apples may also develop a yellow to pink blush. Underneath the surface, the white flesh is dense, crisp, and mildly aqueous with a fine, grainy consistency, encasing a central, fibrous core filled with small, brown-black seeds. Granny Smith apples have a balanced, sweet and acidic flavor with tangy, tart underto...nes. Granny Smith apples are best suited for both raw and cooked applications, including baking or roasting. When fresh, the crisp apples provide a tart flavor that is primarily enjoyed fresh, out-of-hand. The flesh can be sliced and tossed into green salads, quartered and displayed on fruit platters, sliced and served with nut butter, blended into smoothies, or thinly sliced and layered into sandwiches. The fruits are also dipped in caramel and served as a fresh dessert. In addition to raw applications, Granny Smith apples are popularly used in cakes, cobblers, crisps, and pies, as the flesh holds its shape when cooked and does not discolor rapidly. The green apples can also be used in soups, cooked into pancakes, blended into applesauce, or juiced for cider. Granny Smith apples pair well with sharp cheeses such as blue, feta, and gorgonzola, meats such as poultry, pork, and beef, arugula, spinach, potatoes, beets, and fruits such as banana, citrus, and pineapple.

Fuji Sold out for season Fuji apples are moderately sized fruits. The semi-thick skin is smooth, waxy, and has a yellow-green base, covered in red-pink striping and blush. Fuji apples are known to display a wide range of skin color variation between fruits due to many sports being cultivated with varying shades. Underneath the surface, the flesh is dense, aqueous, crisp, fine-grained, and pale ivory to white, encasing a central core filled with small, black-brown seeds. Fuji... apples are crunchy and low in acid, creating a mild and balanced, sweet-tart flavor with notes of honey and citrus. Fuji apples are best suited for both raw and cooked applications such as baking, roasting, and stewing. The apples can be sliced and tossed into green and fruit salads, grated into coleslaw, minced and stirred into rice, or chopped and used as a topping over oatmeal, pancakes, and cereal. Fuji apples can also be pressed into juices and cider, cooked into jelly, steeped into teas, blended into applesauce, or boiled into apple butter. The thick skin and dense flesh of the apple hold well when cooked, making the apple a popular variety used in soups and roasts or baked into pies, cakes, tarts, crumbles, crisps, and muffins. Fuji apples can also be layered in sandwiches, topped over pizza, cooked into quiche, or mashed into potatoes. In Japan, Fuji apples are commonly placed on a stick and dipped in caramel or candy coatings as a sweet treat at food festivals. Fuji apples pair well with meats such as pork chops, bacon, sausage, bacon, turkey, and poultry, cheeses such as cheddar, goat, brie, manchego, gorgonzola, and blue, thyme, dates, spinach, cabbage, brussels sprouts, and green beans. The fresh apples will keep 3-6 months when stored in a cool, dry, and dark place such as the refrigerator.

Granny Smith Available now The skin is smooth, firm, chewy, and thick, remaining bright green when ripe and covered in tiny, white lenticels. In colder climates, the apples may also develop a yellow to pink blush. Underneath the surface, the white flesh is dense, crisp, and mildly aqueous with a fine, grainy consistency, encasing a central, fibrous core filled with small, brown-black seeds. Granny Smith apples have a balanced, sweet and acidic flavor with tangy, tart underto...nes. Granny Smith apples are best suited for both raw and cooked applications, including baking or roasting. When fresh, the crisp apples provide a tart flavor that is primarily enjoyed fresh, out-of-hand. The flesh can be sliced and tossed into green salads, quartered and displayed on fruit platters, sliced and served with nut butter, blended into smoothies, or thinly sliced and layered into sandwiches. The fruits are also dipped in caramel and served as a fresh dessert. In addition to raw applications, Granny Smith apples are popularly used in cakes, cobblers, crisps, and pies, as the flesh holds its shape when cooked and does not discolor rapidly. The green apples can also be used in soups, cooked into pancakes, blended into applesauce, or juiced for cider. Granny Smith apples pair well with sharp cheeses such as blue, feta, and gorgonzola, meats such as poultry, pork, and beef, arugula, spinach, potatoes, beets, and fruits such as banana, citrus, and pineapple.

Spy, Mutsu and Granny Smith available now!

Fuji Sold out for season Fuji apples are moderately sized fruits. The semi-thick skin is smooth, waxy, and has a yellow-green base, covered in red-pink striping and blush. Fuji apples are known to display a wide range of skin color variation between fruits due to many sports being cultivated with varying shades. Underneath the surface, the flesh is dense, aqueous, crisp, fine-grained, and pale ivory to white, encasing a central core filled with small, black-brown seeds. Fuji... apples are crunchy and low in acid, creating a mild and balanced, sweet-tart flavor with notes of honey and citrus. Fuji apples are best suited for both raw and cooked applications such as baking, roasting, and stewing. The apples can be sliced and tossed into green and fruit salads, grated into coleslaw, minced and stirred into rice, or chopped and used as a topping over oatmeal, pancakes, and cereal. Fuji apples can also be pressed into juices and cider, cooked into jelly, steeped into teas, blended into applesauce, or boiled into apple butter. The thick skin and dense flesh of the apple hold well when cooked, making the apple a popular variety used in soups and roasts or baked into pies, cakes, tarts, crumbles, crisps, and muffins. Fuji apples can also be layered in sandwiches, topped over pizza, cooked into quiche, or mashed into potatoes. In Japan, Fuji apples are commonly placed on a stick and dipped in caramel or candy coatings as a sweet treat at food festivals. Fuji apples pair well with meats such as pork chops, bacon, sausage, bacon, turkey, and poultry, cheeses such as cheddar, goat, brie, manchego, gorgonzola, and blue, thyme, dates, spinach, cabbage, brussels sprouts, and green beans. The fresh apples will keep 3-6 months when stored in a cool, dry, and dark place such as the refrigerator.

Granny Smith Available now The skin is smooth, firm, chewy, and thick, remaining bright green when ripe and covered in tiny, white lenticels. In colder climates, the apples may also develop a yellow to pink blush. Underneath the surface, the white flesh is dense, crisp, and mildly aqueous with a fine, grainy consistency, encasing a central, fibrous core filled with small, brown-black seeds. Granny Smith apples have a balanced, sweet and acidic flavor with tangy, tart underto...nes. Granny Smith apples are best suited for both raw and cooked applications, including baking or roasting. When fresh, the crisp apples provide a tart flavor that is primarily enjoyed fresh, out-of-hand. The flesh can be sliced and tossed into green salads, quartered and displayed on fruit platters, sliced and served with nut butter, blended into smoothies, or thinly sliced and layered into sandwiches. The fruits are also dipped in caramel and served as a fresh dessert. In addition to raw applications, Granny Smith apples are popularly used in cakes, cobblers, crisps, and pies, as the flesh holds its shape when cooked and does not discolor rapidly. The green apples can also be used in soups, cooked into pancakes, blended into applesauce, or juiced for cider. Granny Smith apples pair well with sharp cheeses such as blue, feta, and gorgonzola, meats such as poultry, pork, and beef, arugula, spinach, potatoes, beets, and fruits such as banana, citrus, and pineapple.

This recipe is a keeper! Granny's aren't ready yet but any apple that holds its shape will work beautifully https://www.delish.com//a2253/apple-cinnamon-bread-recipe/

Golden Delicious Sold out for season Golden Delicious apples are pale green to golden yellow in color and speckled with small lenticels (spots). They are small to medium in size, and tend to be conical or oblong in shape. Golden Delicious apples are firm, crisp, and white-fleshed. These apples have a balanced sweet-tart aromatic flavor, which has been described as honeyed. The flavor varies depending on where these apples are grown; in a cool climate, the amount of acid incr...eases, actually creating a sweeter flavor. When grown in warmer areas, the acid content is lower, creating a milder flavor. The sweet-tartness of the Golden Delicious means this apple is a good fresh eating variety. Fresh, raw apple slices may be added to green salads, fruit salads, or grain salads. Golden Delicious apples also have the necessary acid content and stability for baking. They can be baked into crisps, crumbles, tarts, cakes, galettes, and breads. Apple slices may also be cooked down into preserves and butters, or pureed into sauces and soups. The Golden Delicious pairs well with savory items, such as onions, cabbages, pork, cheeses and strong herbs. Add slices to top burgers and sandwiches. Finally, this versatile apple can also be juiced or dried.