KlineKrest USDA Certified Organic Produce: Strawberries, Apples, MORE
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Providing Michigan Families With Fresh Certified Organic Produce.
Updated: Jan-1-2011......In Business Since 1990

KlineKrest Certified Organic Produce

       ASL W.E.L.C.O.M.E to KlineKrest Certified Organic Produce Welcome to       

KlineKrest Certified Organic Produce


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We may have what you want, or custom grow it.
Our USDA Certified Organic Produce Farm has:

10 Varieties of STRAWBERRIES.
135 varieties of FRUITS, NUTS, BERRIES.
Many unusual small FRUITS & BERRIES.
45 varieties of Culinary, Medicinal, Native HERBS.
Produce: Melons, Asparagus, Rhubarb, Tomatoes,
MUCH, MUCH MORE. Visit listings above.
We offer U-PICK | PYO produce and CSA shares.
NOTE: Appointments for U-Pick are very important to make, as our available spots fill very quickly, especially for Strawberries.
Get on our emailing list to receive early updates for picking dates of any specific produce you are interested in.

KlineKrest Certified Organic Apples
1067 Somer Road; Lyons, MI 48851
616.902.1587 or 989.855.2536

22 varieties of APPLES-see descriptions below

Open at 9 AM Jun1 thru Nov 14 ?

Saturdays 9AM-1PM at the Ionia, MI CSA Farmers Market

A bushel of apples weights about 42 pounds (up to 48 lbs.) and will yield 12 to 15 quarts of applesauce. It takes about 36 apples to create one gallon of apple cider. One bushel will yield 2-3 gallons of cider. Apples harvested from an average full sized tree can fill 20 bushel boxes that weigh 42 pounds each. Put this in your pipe! Indians in the Northwest Territory smoked wild apples to preserve them for the winter. (Bet you didn't know that!) A medium apple has about 80 calories. Nutrition and miscellaneous facts: One-half cup of apples is only 42 calories. Apples contain no cholesterol or fat and are also low in calories. Apples are high in dietary fiber, Vitamin A and niacin. They contain iron and other trace minerals and are a fair source of Vitamin C. Apples are ranked No. 1 in antioxidant activity compared with 40 other commercially available fruits and vegetables. That means a serving of apples has more of the antioxidant power you need to fight aging, cancer, heart disease. When are apples ripe? The key will be to ask the farmer which are ripe. He will know because it is calculated from the number of days since the trees flowered. And he will track that date carefully, if he's a good apple grower! Apples ripen from the outside of the tree towards the center, so the apples on the outside of the tree will ripen first. When you cut an apple in half, you'll find a greenish ring around the outside of the core. When that ring turns from a greenish color to a whitish milky color the apples are ready to pick.

OUR 21 APPLE VARIETIES plus (1) wild:
1: ARKANSAS BLACK - Originated in Benton County, Arkansas about l870 and is speculated to be a seedling of Winesap. Arkansas Black is a beautiful dark red to almost black apple and considered one of the best storage apples. A very good keeper, it will last up to 8 months in a refrigerator. Fruit is medium-sized and slightly conical in shape. Yellow flesh is firm, fine-grained, crisp, moderately juicy, and sprightly sub-acid in flavor. Resistant to cedar apple rust, and some resistance to fireblight and scab. The fruit ripens late November and is rock-hard when harvested, but softens and improves in flavor in storage.
2: ASHMEADs KERNEL - Hardy to -40. An apple of unknown English origin. This is one of the finest russets we know, and perhaps one of the finest flavored of all apples to be eaten at the table for dessert. It originated about 1750 in the gardens of Thomas Ashmead of Gloucester, England. Though not considered an attractive apple, the tremendous flavor more than compensates for its appearance. The flavor has been variously described as strong, sweet-sharp intense, sweet yet a little acid and mouth-puckering. The apple's flavor is indeed strong and intense when first picked, but sweetens and mellows greatly after several weeks in storage. The yellowish-green skin has an occasional light-orange blush, and is almost completely covered with a fine gray-brown russet coating. The yellowish-white flesh is crisp, firm and juicy. Very tart, dense, fine grained juicy flesh with aromas of pineapple, citrus, and pear. Cherished by customers for its unparalleled flavor. Makes excellent tasting cider. Some resistance to scab and cedar apple rust. Keeps well. Ripens October,
3: CALVILLE BLANC D-HIVER (White Winter Calville)--Mid season. A high quality classic French dessert apple dating to the 16th century. Its origin is unclear but is possibly of either French or German descent. It is a variety often seen in classic paintings of the Renaissance period and is featured prominently in Monet's still life, Apples and Grapes. Fruit is medium to large, oblong or conical with uneven ribs extending the length of the fruit. The skin is smooth, pale green or yellow with a light red blush and with light red dots on the side that is exposed to the sun. The yellowish-white flesh is tender and juicy, highly aromatic, with a flavor sometimes described as effervescent. Considered one of the best cider apples. Excellent for applesauce as well. It is said to have more vitamin C than an orange. Keeps well. Ripens in October.
4: CELESTIA - On rare occasions one of the great old American apples mentioned in the early literature is rediscovered. Such is the case with Celestia. It has a firm pale green skin sometimes with a pink or brownish blush, often becoming yellowish in maturity and speckled broadly with very fine dots. It is exceedingly juicy with a luscious, delicious quality that makes it even today one of the most enjoyable apples to eat out of hand.
5: EDDIE APRIL - A Yellow Delicious sport, found in College Park, MD. It is firmer and crisper than its parent. A large apple with a firmer flesh than Yellow Delicious and a fine strawberry aroma. Resistant to cedar apple rust.
6: ENTERPRISE - Very disease resistant. Keeps well. Flavor improves in storage. A smooth, glossy, red apple with yellowgreen ground color. Relatively thick skin makes this apple more palatable when peeled. For this reason, Enterprise might be most suitable for processing, juice, or cider. Retains flesh texture and quality for six months or more in refrigerated storage. Fruit hang well on the tree even when overripe. Tree is spreading, round topped, vigorous, with a standard bearing habit. Resistant to fire blight and cedar apple rust; moderately resistant to powdery mildew. Fruit matures two to three weeks after Red Delicious. October.
ESOPUS SPITZENBURG - see Spitzenburg
FAMEUSE - see Snow
7: FREEDOM - Macoun x Antonovka x NY49821-46. Hardy to -50. Red striped apple. A good quality fresh eating, cider and cooking apple. Tree is vigorous and disease resistant to fire blight, scab, fungal spot and cedar apple rust. Medium to large-sized, orange to red fruit with 80% red stripes on a yellow background. Fruits are large. Flesh is creamy, juicy, firm, medium fine-grained, tender, and moderately acid. Unique spicy flavor. Fruit stores until January. Mid-season apple (September) ripens a week before Red Delicious.
8: KERR CRAB - Dolgo Crab x Haralson (Malinda x Wealthy). One of the best crabs for fresh eating. Productive and disease resistant. Hardy to -50 F.
9: KIDDS ORANGE RED - Delicious x Cox's Orange Pippin. Origin: Greytown, New Zealand, Introduced: 1924. One of the most outstanding "English" style apples available. The skin colour is yellow with an extensive orange-red flush. The juicy flesh is a light yellow-cream colour. The flavour is sweet and honeyed. Branches MUST be trained towards the horizontal to greatly improve cropping. Left un-trained, Kidd's Orange Red trees tend to put out long vertical branches which are much less fruitful. Displays some resistance to fireblight. Upright, vigorous tree.
10: LIBERTY - Hardy to -30. Macoun x Perdue 54-12, released about 1978 by the New York State Agricultural Experiment Station. A medium to large apple, with yellow skin overlaid with dark red stripes and splashes in the McIntosh style bred to resist the fungal diseases blackspot, mildew, scab, fireblight and cedar apple rust. Liberty is described as the most trouble-free of all apples, and is the result of years of work by fruit breeders to develop an apple that would free growers from the endless rounds of repetitive spraying. Liberty has lived up to expectations. The pale yellow flesh is crisp, tender, juicy, and quite flavorful. The flavor is tart/sweet, somewhat perfumed. Very productive. Heavy fruit set require thinning. Fabulous for fresh eating, baking, juice and sauce. Flavor and quality are excellent when picked at the right time, but harvest window is narrow. Requires multiple pickings for best quality. Fruit soften rapidly, develop offflavors, and drop if left too long on tree. Flavor develops over one month of storage. Loses quality after several months in regular cold storage. Ripens in late September.
11: MAIDENS BLUSH (wild) - One of the oldest American apples, first noted by Coxe in 1827 as remarkably light and fitted for drying. A beautiful, flat, perfectly round apple showing a contrasting bright red cheek on a distinctly yellow ground, whence its name. The flesh is white, tender and sprightly. Tree has some resistance to fireblight. Ripens in August.
12: MOTHER (Gardener's Apple, American Mother, Queen Anne) - Mother originated around 1840, on the farm of Gen. Stephen P. Gardner of Bolton, Massachusetts. It is well adapted to the South and was very well known in central North Carolina. An old Massachusetts apple variety rated for its flavor. Medium size fruit is slightly oblong with thin, smooth, golden yellow skin mostly covered with red splashes and striping. Flesh is yellow, fine-grained, tender and juicy with a pleasant aroma. These very attractive slightly conic apples are yellow, half covered in bright red overstriped with carmine red. The flesh is tender, very juicy, and yellow. The flavor is excellent sweet, aromatic, and distinctive. Some resistance to scab. The tree is very upright, spur type, but a slow grower. It is better on a more vigorous rootstock such as MM106. Ripens August to September in warmer areas, September to November in mountains.
13: PIXIE CRUNCH - PRI 669-205 x PCF 2-134; PRI (Purdue, Rutgers, Illinois Co Op), 1993. (Gurneys seeds). Tops in taste tests. A favorite of children because of its flavor. Small, sweet flavored, crisp and juicy apple. Excellent for eating fresh or baking. Makes excellent baked sugarless pies. The blushed skin is red to purple-red over a light green ground color at harvest, developing to deep yellow, and producing a somewhat orange cast after maturity. Flesh is yellow, crisp and breaking, yet melting; medium- to fine-grained; juicy; mildly acid, rich, spicy, full-flavored; short storage potential. Quality is maintained up to two months in refrigerated storage; then flavor, not crispness, substantially declines. Branches are thin and more dense than most varieties-a difficult growth habit. Moderate to heavy cropping with biennial tendencies, if over-cropped. Susceptible to powdery mildew and fire blight, but is scab-immune. Ripens in late August. Zones 5-8.
14: REDFREE - [On combo tree] Raritan x PRI 1018-101. Heavy bearer. Sweet/tart flavor. Early season red apple with light green to pale yellow ground color. Matures with Paulared mid to late August, but is sweeter and less acid than Paulared. Unusually crisp for a summer apple, though quality may vary from year to year. Flesh is firm, light cream, medium-grained, crisp, juicy, mild flavor, and low acid. Storage life is about two months. Trees are low in vigor, weepy, and prone to bare wood, which may contribute to small fruit size. Branches are brittle and weak. Immune to scab and cedar apple rust. Moderately resistant to fire blight and mildew. Early season apple (after Williams Pride).
15: SAINT EDMUNDs PIPPIN (Saint Edmund's Russet) - Hardy to -50. British origin. Earliest russet. An old classic English dessert apple that ranks among the best for fresh eating and cider. It originated with a Mr. R. Harvey of Suffolk, England, and was recognized as a high quality fruit by the Royal Horticultural Society in 1875. Listed among the 6 best apples grown in England. Though not attractive with thin, scaly, patches of russet, the flavor has been described as being like pear flavored vanilla ice cream. Fruit is yellow-gold with large, diffuse patches of light brown russet. Cream-colored flesh is rich, juicy, sweet and flavorful. Makes excellent cider. Resistant to scab, fireblight, mildew and cedar apple rust. Ripens September to October.
16: SNOW (Fameuse, Red American, Royal Snow) - Hardy to -50. Seed from France. A very old and very attractive red apple brought to America in the 1700's by early French settlers. Beach describes Snow as one of the oldest and most desirable dessert apples of its season. It is indeed a very high quality dessert apple, but does not have the qualities of a fine cooking apple. Excellent for eating and for cider. Fruit is medium-sized with smooth greenish-yellow skin mostly covered with a deep red blush and lighter red striping. The juicy, aromatic flesh is very tender and very white, sometimes tinged with red streaks. It is a good keeper, and ripens in September.
17: SPITZENBURG (Esopus Spitzenburg, True Spitzenburg) - Originated in Esopus, New York 1800's. Fabled as all-time favorite of Thomas Jefferson. Apple is medium to large with bright red skin mixed with splashes of orange and having crisp, yellow, aromatic flesh. Originated before 1800 in Ulster County, New York. Grown by Thomas Jefferson. Parent of the Jonathan apple, it is a large, oblong, orange-yellow apple that is excellent for pies, juice, and fresh eating (at least for those who like to bite into a firm, crisp, and particularly tart apple). The fruit is great off the tree, but flavor radically improves in storage. An excellent keeper. Tree is prone to susceptibility to any and every disease afflicting apples: scab, powdery mildew, and black rot. A difficult tree, but worth the trouble because your customers will love it. Ripens unevenly over several weeks in early to mid Oct. in NY.
18: SUNDANCE - Golden Delicious x PRI 1050-201. (Gurneys seeds) Yellowish skin with red blush. White flesh with sweet/tart pineapple/lemon flavor. Scab and cedar apple rust resistant. Excellent for pies and fresh eating. Large and attractive fruit has pink blush over pale yellow smooth skin. Retains flesh texture and quality for four months or more in refrigerated storage. Flavor intensifies after a month in storage. Fruit hangs well during extended harvest. Tree is moderately vigorous, slightly upright, Moderate yields, and prone to biennial bearing if not properly thinned. Tolerant of powdery mildew; resistant to cedar apple rust and fire blight. Matures two weeks after Delicious. Excellent sweet-tart flavor. Fruit hangs well on tree until late November. Ripens in October.
19: SUNTAN - Cox's Orange Pippin x Court Pendu Plat. Introduced in 1955. Skin is gold-yellow flushed and striped orange-red. Flesh is crisp, cream-colored, and juicy with an intense, superb sweet-sharp flavor. Aromatic, complex and one of our favorite Cox crosses. Slightly prone to canker (wet regions) and also quite prone to powdery mildew (dry regions).
20: WELLINGTON - Hardy to -50. Cortland x Crimson Beauty. Large, red striped fruit, that ripens all at once. Excellent for sauce, baking, eating, culinary uses and fresh market. Juicy, with a nice tart flavor. Early blooming. Ripens after Williams Pride. August.
21: WILLIAMS PRIDE - PRI 1018-101 x NJ 50. Medium- to large-sized red-purple fruit. Flesh is light cream, medium grained, mildly acid, very crisp and firm initially but soften quickly when ripe. Multiple pickings are required. Fruit are prone to water core and quality will vary with the summer growing conditions. Annual cropping with slight biennial tendencies. Retains quality and crisp flesh texture for one to two months in refrigerated storage. Resistant to cedar apple rust, mildew and fire blight. Short shelf life. Early-season, ripens about one week after Lodi. Late July, early August.
22: ZESTAR - Hardy to -50. State Fair x Minnesota 447. Green, nearly 100% blushed red. A new cultivar from Minnesota breeding program. Tastes like brown sugar! Large, highly flavored apples have overtones of brown sugar! Excellent for fresh eating, pies, sauce and cider. Sweet, crisp and juicy. Keeps several weeks (6) in cold storage. Very productive. Ripens August.

LOOKING for the FOLLOWING: [From OrangePippin.com]
Rubinette apple: A natural red sport named Red Rubinette or Rubinette Rosso. Also trademarked as Rafzubin.
Developed in Switzerland between 1964 and 1982.
Golden Delicious x Cox's Orange Pippin.
Probably the best-tasting apple in the world. Rubinette is unfortunately not easy to grow. Like Cox it is prone to the apple disease scab. Mild attacks do not affect the flavour but make the apples rather unsightly and this limits its commercial appeal. The trees are quite weak and slow growing which does not help (vigorous varieties can sometimes throw off disease and pest attacks more readily). One thing we have noticed is that the Rubinette Rosso variant seems less affected by scab, and the apples have a cleaner appearance. Ensure that the fruit is heavily thinned. Allow no more than 1 fruit per set of blossoms, and make sure you remove the central fruit in the cluster (which tends to be the biggest, known as the 'king' fruit). From our own experience we think this is good advice. Be ruthless with the thinning, and you will be rewarded with at least a few apples of good medium size. If you don't thin, the apples will be too small.

Williams Pride/Late July
Wellington/Early Aug
Redfree/Early Aug
Zestar/Late Aug
Maidens Blush/Aug
Kerr Crab/Aug
Pixie Crunch/Sep
Ashmead Kernel/Oct
Eddie April/Oct
Calville Blanc/Oct
St Edmunds Pippin/Oct
Kidds Orange Red/Oct
Arkansas Black/Nov

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