Empires....Empire apples have been our go to for a LONG time. We love them for pies, tarts, sauce, baked whole, dumplings, salads, apple butter, along side some dry sharp cheddars on a cutting board. They have a definite tartness to them but when picked at peek season (when the 40F degree nights have been working on building those sugars for a few weeks) the balance of sweet, tart, crisp, and juicy just explodes in the mouth. They are often over looked because the palate of today’s US turns towards very sweet (i.e. Honey Crisp, Fugi, etc. which are all still good of course), but they are a diamond in the rough , so to speak. The DARK red color of their skin contrasted against their gorgeous white flesh is just another bonus to their other many qualities. Thank you for all the work and research you and staff put into putting this together. You all do such terrific jobs and my family and I have reaped numerous benefits over many years :) Thank you.

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