Welcome to Flint Creek Orchard

Posted October 11, 2026

We will be open Monday, October 12, from 5:00 - 7:00 pm.  We have to figure out some of our own scheduling for this coming week before we can list other hours.

We have the following for u-pick: Fuji (still looking good), Idared (they look great), Winesap (they also look great), Baldwin (for using later), and Ashmead’s Kernel (a few are left, and mostly on the upper reaches of the trees.  I think these for are good for  combining with other varieties for sauce and butter as they are not crisp now but good for cooking).

We also have honey, delicata, acorn, butternut, spaghetti winter squash, orange pumpkins, white pumpkins and decorative gourds and corn for sale.

Cash or check only.

Prices

Local Honey:  $10.00 for a one pound bottle

Apples:  5# bag for $5.00 and 10# bag for $10.00, pick your own.    

Delicata squash:  $1.00 per squash

Spaghetti squash:  $3.00 per squash

Acorn squash:  $2.00 per squash

Butternut squash:  $3.00 per squash

Large orange pumpkins:  $5.00 per pumpkin

Medium orange pumpkins:  $2.00 per pumpkin

Medium white pumpkins:  $2.00 per pumpkin

Small white pumpkins:  $1.00 for two pumpkins

Decorative gourds:  $1.00 for two gourds

Decorative corn:  $1.00 for five ears

We have plastic bags for the apples and produce.

We do not have bathroom facilities.   

Ashmead’s Kernel is an old nondescript green russeted apple, originating in the 1700s. It is a soft now, but has been used to great success combined with other varieties for apple butter.

Fuji is crisp and juicy, with dull white flesh which snaps cleanly. The flavor is predominantly sweet and very refreshing (especially if chilled).

The Fuji apple is a hybrid created in Japan in the 1930's with two American apple varieties, Red Delicious and old Virginia Ralls Genet. 

Baldwin is one of the best New England apples, and one of the oldest. It is large and conical, with crimson red over a coppery green skin. Its cream-white flesh is crisp and juicy. It is aromatic with a spicy, sweet-tart flavor, and it holds its shape when cooked. An outstanding apple for fresh eating, it is also good baked, especially in pies. Baldwins store well. Baldwin excels as a fresh eating and cooking apple, and in cider. Baldwin is ready for picking in October through November.

Idared  is desired for its excellent cooking and baking qualities. Idareds are particularly good for baked apples, since they hold their shape when cooked. Idared apples are named after the state they were first developed—Idaho—and their rich, red color. This variety of Malus domestica is a cross between the Jonathan and Wagener, two antique apples from New York first bred in the eighteenth century. Idared apples are a wonderful storage variety; under proper cool, dry conditions, they can keep for several months.

Winesap apples have a balanced sweet-tart taste and are crisp and juicy with a creamy yellow hue.  It can be eaten fresh but is primarily a culinary apple.  If kept cool, Winesap apples are a good storage apple. The exact origins of the Winesap Apple are unknown but it probably dates back to the 18th century. The first known mention of this apple was in New Jersey in 1804. It was widely produced commercially in Virginia in the 19th century but became less popular in the 20th century around the 1950’s when other varieties took over demand. The apple is very firm, juicy, and crisp with a tangy flavor. The skin tends to be tough and somewhat chewy, so many people like to peel these apples before eating them. 

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