Fruit Trees

All Bare-root trees in Spring 2020 are Sold out. We will have more grafted apples, pears, plums, apricots, plumcots, peaches, quince, medlars, and shipova ready in late fall.

About Bare-Root Trees & Pricing

All our trees are grown in the field and dug up in early spring and late fall while dormant. We sell them as young 1-3 year old trees with often minimal branch training so you can choose the height and branching pattern you want. We follow strict organic growing practices and provide our trees with a living soil rich in organic matter, minerals, beneficial bacteria, and symbiotic fungi.

Trees are priced according to size, with trees under 3′ costing $25, 3-5′ trees are $35, and trees over 5′ are $45. If you would like to reserve a tree, email and we will put your name on it. In late March once our snow melts we will ensure the tree is in good condition after the winter, and will send an invoice for payment at that point. Bare-root trees can be picked up the first week of April. If you can’t pick yours up until later in the season, let us know and for a small fee we can pot it up and hold it for you.

Tree reservations are on a FCFS basis, and we will update this list daily with items that are no longer available.


ALL RESERVED – gravenstein, Semi-dwarf & Semi-Standard

Ripening in early-mid September, this firm, crisp, juicy dessert and culinary apple makes legendary apple sauce, pies and cider. As a triploid, it requires two other apple varieties nearby. We have both a red and a green sport available.

ALL RESERVED – Empire, semi-dwarf & Semi-standard

Maroon red over pale green, with sweet, crisp, bright white flesh. This variety was created by Cornell University in the 1940’s from Macintosh parentage. These are consistent annual bearers and heavy croppers, resistant to fire blight and cedar apple rust, and cold hardy to zone 4b. Ripens late Sept. and lasts 5 months in cold storage. Ida Red, McIntosh, Gala, Cortland and most white-blossomed crab apples are good pollinizers.

All REserved – Chestnut Crabapple, Semi-Standard

An excellent pollinizer, these beautiful crab apples provide both abundant spring blossoms that will increase your fruit set on other trees, as well as tasty 2″ yellow and red streaked apples in early September. Their sweet, nutty, fine-grained white flesh is both great fresh and in preserves. Cold hardy and low-maintenance, crab apples are a valuable addition to any orchard, and provide many ecosystem services.

ALL RESERVED – Jonagold, semi-dwarf & B118

Heavy-cropping trees that produce large, honey-tart-flavoured, crisp green and red dessert apples. Originally these came from a cross between a Golden Delicious and a Jonathan apple, and ripens in mid-late September. Delicious for fresh eating, and cooked they hold their shape. These have profuse white blossoms in spring that make a gorgeous ornamental as well as consistent fruit producer. As a triploid, it cannot pollinize other trees, and needs at least two other apple varieties nearby for pollination.

All reserved – Dolgo Crabapple, semi-dwarf

Brought over from Kazakhstan in the late 1800s, this cold-hardy tree will give you an extended spring season of beautiful, fragrant white blossoms that are a universal pollinizer for other apple trees. In early fall they produce abundant, 1-2 inch sweet-tart fruits with a flavour remniscent of sweetened cranberries. The high-pectin content of the fruit makes a great addition to jams, jellies, and chutneys, and are good enough to eat fresh if you like tart apples! Resistant to fire blight, scab, and rust.

Mutsu (aka Crispin), Semi-dwarf

These large, honey-flavoured Japanese apples are a cross between a Golden Delicious and an Indo apple. Crisp, juicy, there’s a subtle acidity and astringency to balance out the sweetness. While these apples are so large you’ll want a friend to share it with if eating fresh, they are excellent at holding their shape in baking and you’ll only need a couple to fill a deep-dish apple pie. They ripen in early October in most locations, and store well for several months. As a triploid, you’ll need two other apple varieties nearby as pollinizers.

ALL Reserved – Wolf River, Semi-Standard

Ever held an apple that weighed a pound? Grow this and you will. One of these hefty, beautiful apples can fill a pie and they are excellent in baking and preserves. If you choose to eat these fresh, you’ll want a few friends around to help you out. The flavour is tart and refreshing, becoming progressively sweeter the longer it is left on the tree in fall. Ripens in early October, but can be kept on the tree for a month. These cold-hardy, sturdy, and disease-resistant trees are also self-fertile. Discovered in the late 1800’s in Wolf River, Wisconsin they can survive down to zone 3. It can take longer to reach fruit-bearing age than other varieties, up to 6-7 years.

All reserved – Ida Red, Semi-Standard

This apple was developed just south of the border in Idaho in the 1930’s. It has a bright red skin with hints of green, and crisp, firm yellow flesh. It has a balanced and delicate flavour that is good for fresh eating, but even better when cooked as it hold’s it’s texture and makes a beautiful pink applesauce. It ripens in late Sept / early Oct. and can be kept in cold storage until spring under good conditions.

All REserved – Gala, Semi-Standard

A familiar variety to most, these attractive apples have orange and red striped over a thin yellow skin, and a crisp and sweet flesh. They ripen in September, and because they keep so well – 6 months or more in good cold storage – they are popular around the world. While sometimes supermarket varieties might taste mild, fresh homegrown galas have a more punchy, pear-like flavour. Somewhat self-fruitful, they are a great all around apple.

ALL RESERVED – Belle de Boskoop, semi-dwarf & Semi-standard

This is a greenish-yellow, partly-russeted apple with a pink blush. We have a greener sport, as well as a red one that has a deeper blush. These heirlooms were discovered in the Netherlands in 1856. The trees produce an abundance of large, sweet, sub-acid apples that are great for fresh eating (best flavour after short period of storage), hold their shape when cooked, and are excellent in cider. They ripen in mid-late October, and are exceptional keepers, 6 months under ideal conditions. The trees can take slightly longer to bear than some other varieties, and are a triploid variety that needs two pollination partners nearby of different varieties to be able to provide pollination.

ALL RESERVED– Sweet Orin, semi-dwarf

A sweet, fragrant, crisp, pale yellow, freckled dessert apple. Orin was bred in the 1950’s in Japan by crossing Yellow Delicious with Indo. It has very little tartness, and is sometimes described as having a pear flavour. Best eaten fresh, this one is great for those who love sweet apples. It keeps well and ripens late October, but is not recommended for sites with heavy early frosts. List of pollination partners can be found HERE.

ALL RESERVED = Winter banana, semi-dwarf & Semi-standard

Large, crispy, juicy, aromatic flesh with pale yellow to rose skin, this heirloom apple was discovered in Indiana in the late 1870’s. Very good fresh eating, cooking, and storage (avg. 4 mos). It’s a diploid variety that is partially self-fertile, and is an effective pollinizer for other apples. It’s somewhat susceptible to cedar apple rust. As a cold hardy late-bloomer, it avoids those blossom-killing rogue spring frosts, though because it ripens late October it’s best to avoid areas with limited post-equinox sun exposure and early heavy frost.

ALL RESERVED – Fuji, Semi-dwarf & B118

Pink-speckled flush over yellow skin, these apples have dense, crisp, sweet and mildly acidic flesh. Delicious for fresh eating and baking, but a limited shelf life. As a late-season apple this one is recommended for full-sun locations with a longer season that avoids early fall frosts.

All reserved – Braeburn, Semi-Standard

A favourite culinary and dessert apple, They offer profuse white blossoms in mid spring, attracting bees, butterflies, and pollinators to your orchard. Their large red-streaked yellow-green apples ripen in mid-late October and store well. Sweet but not sugary, they have a crisp texture and balanced flavour that makes them versatile. Heavy producers and early-bearers, they are considered self-fruitful but will produce even more with a pollinizer nearby (Crabapples, Fuji, Granny smith, Honeycrisp, and McIntosh are good options).

Cripps Pink, Semi-dwarf and Semi-standard

This is a non-trademarked name for Pink Lady apples. These are beautiful, crisp apples with a great lemony tartness to compliment balance out the sweetness. As a self-fruitful variety, they don’t need a pollinizer. Keeps well in cold storage. This one is recommended for only the warmer parts of BC’s interior, as they need a lot of heat and a warm fall to ripen fully by late October.

Esopus Spitzenburg, Semi-dwarf & Semi-Standard

Possibly one of the best fresh-eating apples out there, Spitzenburg’s is often described as having aromatic, complex, and sharp flavour with a buttery dense texture. It’s dynamic flavour profile makes excellent cider as well as apple pie, and it keeps well. This heirloom was discovered in the late 1700’s near Esopus, NY. As a late-season apple, it is best suited for parts of the interior with a longer growing season.

All reserved – Wealthy, Semi-Standard

Wealthy is an excellent, hardy, disease-resistant all-purpose apple. These bright red, yellow-flecked apples have a flavour more sweet than tart, with berry undertones, and an aromatic, soft white flesh that is delicious eaten out of hand. They ripen in late September / early October. When cooked, they soften and don’t hold their shape, making smooth sauces and softer-textured pies. For use in cooking, they can be picked earlier. They are excellent dried and in fruit leather. Trees are precocious and heavy bearers, needing spur thinning to avoid become a biennial cropper. It has excellent resistance to apple scab, rust, and fire blight.

Mountain Rose (aka Airlie Red Fleshed), Semi-Standard & B118

These stunning red-fleshed apples are a tart, crisp descendant of Pink Pearl. The skin is an almost opaque pale yellow with a slight pink blush and white flecks. The inside flesh is streaked with pink and red which hold colour when baked, making gorgeous pies, cakes and sauce. It is a early – mid October apple, depending on site.

Bramley’s Seedling, Semi-Standard

A classic English cooking apple, these have a high acidity and strong apple flavour that is loved by bakers and cooks. Unlike the preferred apples in other regions and cuisines, the Bramley does not hold shape when cooked but instead softens into a puree that is almost light and fluffy. The acidity and potent flavour are also excellent in cider blends, and they keep well in cool storage for up to 4 months. Vigorous and healthy, they result in a large and long-lived tree. The original Bramley tree that was discovered in Nottinghamshire, England, is still alive and well at over 210 years old. Ripens mid – late October, as a triploid it require two other pollinizers nearby.

Kingston Black, Semi-Standard

These smaller, dark maroon apples produce a bittersharp juice with balanced and complex flavour can stand alone as a single-variety cider. Not recommended for fresh eating, unless you like to pucker from a tannin-rich fruit. As a mid-late October apple, these are recommended for longer season sites.

Golden russet, Semi-Standard

Also favoured by cider enthusiasts, these medium size, yellow-gold heirloom apples produce a complex, aromatic, high sugar, mild acid, low tannin juice. Keeps well and holds shape when cooked. Ripens mid-late October. As a tip-bearing apple, knowledge of pruning and management is important.


  • Conference – ALL RESERVED
  • Clapp’s Favourite
  • Sierra
  • Winter Nellis –
  • Seckel – ALL RESERVED

SHIPOVA – All Reserved

ROYAL MEDLAR – All Reserved


QUINCE – All Reserved


More Peaches, Apricots, Plumcots, Asian Pear, Mulberries, Medlars, and Plums will be available FALL 2021. Our apologies for the spring shortage.

About Rootstocks

Most of the fruit trees we grow are grafted, meaning that the fruit-producing top of the tree is one variety, while the roots are another. The rootstock determines the height, root depth, soil preference, and sometimes disease resistance of the tree. At our nursery, we prefer using larger rootstocks because they result in trees with more extensive root systems that don’t require permanent staking, have greater lifespans, and show an increased resilience to wind, drought, and extreme weather events. Our smallest trees are semi-dwarf, producing a tree between 10 – 14 ft. in height and spread, depending on soil and location. Trees noted as semi-standard will reach 15-18 ft. If you want a smaller tree, you can dwarf a large rootstock through intentional and frequent pruning, follow this link to read how to do that. If you are working with challenging soils and want to know the specific rootstock that each tree is on, just let us know. We also graft onto Malus fusca (pacific crabapple) for those needing tolerance to seasonal flooding, as well wild seedling apple roots and hawthorn for less managed plantings – if these are characteristics you’re looking for, custom grafting is available.