The Western North Carolina Farmer's Market opened in 1977. Soon after, in the fall of 1980, Moss Farms began selling their fruit in one of the wholesale open-air sheds and continue to do so today, providing fresh, mountain-grown apples to the public from late August through November.
The market is open seven days a week year round and is conveniently located near the historic Biltmore Estate on a thirty-six acre site with indoor retail and food booths. For more information and pricing, please contact Renae Moss Brooks at 828.768.7775.
Moss Farm Apple Varieties
Generally dark red on the tree, the apples grow darker as they ripen, becoming a very dark red. With storage the skin continues to darken. The flesh is notably hard and crunchy when fresh, though it does soften somewhat with keeping. Fairly tart when fresh-picked, the apples mellow with storage. Arkansas Blacks are considered an excellent keeping apple, keeping for six months in good storage conditions.
The Cameo was discovered by chance by the Caudle family in a Dryden, Washington orchard in 1987. Its parentage is uncertain; it may be a cross between a Red Delicious and a Golden Delicious, since it was found near orchards of those fruits. It is bright red striped over creamy orange, firm and crisp with an aromatic flavor. It is rapidly becoming a favorite and is good for eating, salads, and baking.
The Cortland is a cross between Ben Davis and McIntosh. The flesh is very white and juicy and is crisp and tender. It was developed by N.Y. Agricultural Experimental Station and is sometimes called the "Christmas Apple" because of its unique red and green coloring. It is considered a sweet/tart apple and is used for salads, cooking, and eating.
Native to Japan in the 1930s and named in honor of Mount Fuji, this apple is a Japanese cross of the Ralls Janet and the Red Delicious. Japan introduced this popular apple to the United States in the 1980s. It is sweet, juicy with a crisp flesh and is good for eating, in salads, and in applesauce (often without added sugar).
Continually gaining popularity in American markets, the Gala apple is native to New Zealand. A cross between Kidd's Orange Red and Golden Delicious, Gala apples were introduced into the United States in the early 1970s. Yellow-gold with attractive colorful highlights, this apple is considered to be one of the sweetest of all apple varieties.
Ginger Gold is famous as the apple that Hurricane Camille brought forth. Camille brought floods to Nelson County, Virginia in 1969, and the orchards of Clyde and Frances "Ginger" Harvey were badly washed out. In recovering the few surviving trees around the edge of one Winesap orchard, another tree was found which Clyde Harvey recognized as being different. It was planted with the rest but was found to produce yellow rather than red fruit. An extension agent identified the parents as Golden Delicious and Albemarle Pippin and was eventually named after Clyde Harvey's wife, Ginger. They are popular in salads because they don't turn brown.
An all-purpose variety, Golden Delicious apples are pale green to golden-yellow in color. It has a sweet taste that can be enjoyed raw or cooked. The more yellow, the sweeter it is. An American apple, the Golden Delicious had its beginning as a chance seedling on the West Virginia farm of Anderson H. Mullins in 1890 in Clay County and was originally named Mullins Yellow Seedling. Later in 1916, this apple was renamed the Golden Delicious.
Granny Smith apples originated in Australia in 1868 from a chance seedling propagated by Maria Ann Sherwood Smith (1799-1870) hence the name. They are found wild in New Zealand; it was originally introduced to the United Kingdom in 1935 and the United States in 1972 by Grady Auvil. Granny Smith apples are a light speckled green color. They are crisp, juicy, and tart apples which are excellent for both cooking and eating raw. They also are favored for salads because the slices do not brown as quickly as other varieties. It also tends to have a harder texture than other green apples, posing problems for denture wearers.
The Honeycrisp is characterized by an exceptionally crisp and juicy texture. The outstanding flavor and texture can be maintained for at least six months in refrigerated storage. It has consistently ranked as one of the highest quality apples in the university of Minnesota sensory evaluations. It was developed at the Minnesota Agricultural Experiment Station's Horticultural Research Center. Released in 1991, the Honeycrisp, once slated to be discarded, has rapidly become prized for its sweetness, firmness, and tartness.
The Jonagold apple offers the sweet-tart flavor of the Jonathan and the juicy texture of the Golden Delicious. Jonagolds usually have a yellow background and an orangish-red blush. Its color and taste blend the best of both of its popular parents, the Jonathan and Golden Delicious. This apple makes a superior applesauce and is also good for baking and for fresh salads and eating.
Mutsu or Crispin
Mutsu is a greenish yellow to golden yellow colored large apple, which is a cross between a Golden Delicious and an Indo (like a Granny Smith) apple. It has a creamy white, firm flesh that has a sweet flavor. It is an excellent snacking apple and is also good for baking, salads, and sauces.
The Pink Lady is considered a tart apple and is used for salads, cooking, and eating.
This one's a classic! America's favorite snacking apple. Good quality Red Delicious apples will be firm with smooth skin and have a rich red color that is sometimes streaked lightly with yellow. Crunchy with a mildly sweet flavor, Reds are great in salads. It was discovered as a chance seedling on the farm of Jesse Hiatt in Peru, Iowa in 1874. The variety was originally known as Hawkeye.
The Rome apple (also known as Red Rome or Rome Beauty) is a cooking apple originating near Rome Township Ohio in the early 1800s. It remains popular for its glossy red fruit and for its utility in cooking. The Rome apple is rounded, all red, and very glossy, with a think skin and firm flesh. It is primarily used for baking, as its flavor develops when cooked, and it holds its shape well. It is less desirable as an eating apple, as it is not as sweet as other varieties. It comes to market in late September and is considered a good keeper.
First raised by Dr. Stayman of Leavnworth, Kansas in the 1860s, it has a tangy taste. People love to make pies and cider with Stayman, but a fresh Stayman apple is an excellent eating apple. The Stayman-Winesap has firm yellow flesh, and its tart, rich wine-like taste makes it memorable.
The Wolf River is considered a tart apple and is used for salads and cooking.
Apple Facts & Pictures
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