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Antique Apple Chart Throughout the fall, Poverty Lane Orchards delivers antique apples to the Hanover and Lebanon Co-op Food Stores. Use this guide to pick a peck of old-variety apples. Note: availability may vary due to seasonal conditions. Apple Color Flavor Ashmead’s Kernel:     Old English favorite first introduced to North America in the early 1700s. Variable russet Strong, spicy, tart       Baldwin: Originated in Massachusetts around 1740; became the main commercial apple of New York and Massachusetts in Victorian times. Deep red Aromatic, slightly tart       Calville Blanc d’Hiver: Celebrated old French sauce and cooking apple used for over 400 years. Prominently ribbed fruit. Bright green Tart, juicy       Cox’s Orange Pippen: England’s most popular dessert apple. Prized by cidermakers. Orange over green Mellow, acidic hint       Esopus Spitzenberg: Known as Thomas Jefferson’s favorite apple. Reputed to be “unsurpassed as a dessert fruit” by an 1845 source. Intense red-orange Strong, spicy, acid       Golden Russet: Originated in the 1700s. Before refrigeration, it was a staple cellar apple. An important commercial variety for turn-of-the-century Northeastern growers. Golden; orange blush Sweet, fruity       Pomme Grise: Grown in the St. Lawrence valley for over 150 years. May be identical to a French apple from King Louis XIV’s time. Green-gold, orange Rich, nutty       Ribston Pippin: English apple over 250 years old. An 1845 source said, “Ribston stands as high in Great Britain as the Bank of England.” Green, orange blush Sweet-acid balance       Wickson: Developed in the 1800s for cidermaking. Excellent eaten fresh, but its small size meant few commercial growers planted it. Yellow, red overlay Aromatic, herbal       Yellow Bellflower: Handsome, long yellow apple from 1800s New Jersey. Famous winter keeper, normally picked tart and aged to mellow. Yellow, pink cheek Mildy sweet