We grow approximately 30 different varieties of apples here on 
the farm.  We try to keep up with the most popular and desired 
varieties that can be grown in the Midwest.  Below is a list of 
the most common, well known, and abundant varieties that we grow.  
Other varieties may be available during the harvest season but 
quantities may be limited.  

                At our farm, we still store and sell our fruit the “old 
            fashioned” way also.  Here’s a quick guide on how to measure the 
            amount of fruit you might purchase.

                                           APPLES:
                               1 Bushel—Approximately 40 lbs.
                              1/2 Bushel—Approximately 20 lbs.
                                1 Peck—Approximately 10 lbs.
                                1/2 Peck—Approximately 5 lbs.
                1 bushel of apples will provide 2-4 gallons of juice, depending 
            on the press you are using.  5 lbs. of apples will make 
            approximately 2-3 pies.

                                           PEACHES:
                Peaches are sold in the “lug” and will weigh approximately 38 
            lbs or will be about 3/4 bushel.   Tree ripened peaches will have 
            the best juice and will be soft to the touch.  Peaches do not 
            receive their sugars until the last 10 days on the tree.  So tree 
            ripened peaches will have better flavor and usefulness than shipped 
            peaches.  

                                          CHERRIES:
                Pie cherries are sold by the pound.  2 lbs. of cherries will be 
            plenty for a 9” pie.  5 lbs. of cherries will be enough for 2-3 
            pies.  We now pit pie cherries in a commercial pitter.  When 
            purchasing prepicked pie cherries, they will most likely be pitted.  
            Pitting your own cherries is easily done: Freeze the cherries (even 
            quick freeze works).  Take a handful out at a time.  Let them  
            slightly thaw until the cherry is still frozen but squeezable and 
            the pit should just come out.  You should not lose too much juice 
            and the cherries can be refrozen or used as they thaw.  Remember to 
            protect your fingers with rubber gloves, as your fingers will
            quickly freeze if they are unprotected.  
 
                                    PRESERVING YOUR FRUIT
                If you enjoy the flavor of your fruit, preserving it may be the 
            best way to keep that fruit available to you and your family for 
            months in the future.  For the best methods, refer to a 
            canning/freezing cookbook for directions on how to preserve the 
            fruit/vegetable of your choice.  We only recommend storing your 
            fresh fruit in a cold refrigerator.  We never recommend cool 
            garages, basements, cellars, or other non-refrigerated areas.  FYI: 
            Tomatoes should not be refrigerated until after they have been 
            prepared.

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