This week’s share will include either Honeycrisp or Cortland apples.

Developed in the 1960’s at the University of Minnesota and introduced to the commercial market in the 1990’s, Honeycrisp apples have quickly grown in popularity. Crisp and juicy, their creamy white flesh offers a nice blend of sugar and tartness. Use raw for snacking and in salads or coleslaw. The sweet flavor shines through when cooked. Try them in pies, cakes, muffins or crisps.
They are a medium to large size apple. Honeycrisp apples have a yellow background color, covered with a red to pink blush and small speckles. Averaging about 80 calories each, they are rich in dietary fiber and contain Vitamins A and C, which are mostly found in the skin.

Cortland apples were developed in 1898 by Professor S. A. Beach at Cornell University’s New York State Agricultural Experiment Station in Geneva, New York. It is believed they got their name from nearby Cortland County. Cortland apples have remained one of the top favorite apples in the east coast area, and their popularity has spread throughout the U.S.
Medium to large in size, sometimes rather flat in shape, Cortland apples are bright red, covered with dark red streaks. They have a beautiful crisp white flesh, a sharp sweet-tart flavor and are exceptionally juicy. One of the best features of Cortland apples is that they retain this beautiful white color in fresh salads, as they are extremely slow to brown when cut.