1. Closer means fresher. Yep, our packaged apple slices travel fewer miles to get to you, so they arrive fast and fresh. They don’t even have time to play road sign bingo on the way.

2. Because we are closer to our customers, we can deliver more frequently, so we are fresher than our competitors.

3. Your purchase supports local economies at home – not in far-off states.

4. We’re Wisconsinites just like you. (Or Midwesterners if you happen to find our products in places like Illinois, Indiana, or Minnesota). But just so we’re clear, when it comes to football, we only cheer for the Packers.

More than just a catch phrase, farm to table is all about freshness. Fresh fruit is full of nutrients and once it is harvested, the fruit uses its own nutrients for sustenance. The amount of time it takes for fruit to make its way to your plate impacts the nutritional value of that fruit. Farm to table is a term that indicates that the harvested fruit you are consuming has spent a minimal amount of time in storage and shipping before it reached you. When you choose a local farm to purchase your food from, you are not only supporting your local economy but you are also increasing the amount of nutrients your body will get from that fresh produce.

Richland Hills Farms fresh sliced apples are made using the highest quality domestic fruit including apples grown right here in Wisconsin at Sunset Orchard. Nestled in the rolling hills of Southwest Wisconsin, in beautiful farm country, we take pride in our growing operation. Sunset Orchard has been expanding. Adding new trees and upgrading our operation to the forefront of new farming techniques. Working hard to bring the best of Wisconsin Apples from the farm to our customers across our region and beyond.

Honeycrisp apples were originally cultivated in the 1960’s in Minnesota. They were developed to be grown in very cold climates and increase apple production throughout the United States. 

Origin: Minneapolis-St. Paul, Minnesota, 1960

Hybrid parentage: Keepsake × MN1627

Higher classification: Paradise apple

Scientific name: Malus domestica ‘Honeycrisp’

Cultivar: Honeycrisp

Release date: 1991

Description/Taste 

Well-balanced: sweet-tart. It may be mild in warmer climates if harvested early or if trees are heavily cropped.

Seasons/Availability 

Honeycrisp apples are harvested from early September to mid-October. They can be harvested over a prolonged period of time because they hold very well on the tree. Another valuable feature is that they ripen evenly. Orchards or enthusiasts who like to pick their own can pick from mid to late September and return again later because of the long harvest season.

Nutritional Value

A medium-sized Honeycrisp apple contains 80 calories and 5 grams of fiber. Apples help people feel full longer because of the type and amount of fiber contained within. This is a good choice for those seeking to consume fewer calories daily.

Applications

Eating, cooking, and salads. Honeycrisp apples are firm, sweet, and tart which makes them ideal for eating raw.

Empire apples are derived from a seed grown by Lester C. Anderson, a Cornell University nutritionist, in 1945. Anderson was known for his open pollination research which was conducted on a multitude of orchards.

Origin: Geneva, New York, 1945

Hybrid parentage: ‘McIntosh’ × ‘Red Delicious’

Higher classification: Apple

Scientific name: Malus domestica ‘Empire’

Cultivar: ‘Empire’

Description/Taste 

Empire apples are medium-sized with bright red skin and faint, white bands. The top of the apple has a light green pigment and the inside is creamy white. The flavor is a combination of the sweetness found in a Red Delicious and the tartness one might find in a McIntosh.

Seasons/Availability 

Empire apples are available in the fall and early winter months.

Nutritional Value

Empire apples have 70-80 calories per apple, depending on the size. Along with low calories, Empire apples may lower cholesterol and help with digestion because they contain soluble and insoluble fiber. The skin of these apples contains vitamins A and C which support a healthy immune system.

Applications

Eating, roasting, baking, sauteing. Empire apples do not bruise easily and have a sweet-tart flavor profile. They are a common choice for chicken salad and coleslaw because of their crisp flesh.

Gala apples are a popular variety because of their mild and sweet flavor with hints of vanilla. Gala production exceeded Red Delicious production in 2018. Red Delicious apples had not been overtaken in popularity in over 50 years, a testament to America’s increasing interest in the Gala variety of apples.

Origin: New Zealand, 1930s

Hybrid parentage: ‘Kidd’s Orange Red’ × ‘Golden Delicious’

Higher classification: Apple

Scientific name: Malus domestica ‘Gala’

Rank: Cultivar

Description/Taste 

Gala apples are distinguished by having an orangish-yellow skin with stripes that range from pink to red. The hue and flavor change depending on the maturity of the fruit and will have a deeper red skin with a sweet flavor if they are not harvested too early.  Galas have a flora aroma, thin skin, and dense flesh that is crisp and sweet with a creamy yellow hue.

Seasons/Availability 

Gala apples can be grown in both hemispheres and because of this, they are available year-round.

Nutritional Value

Gala apples contain pectin, a dietary fiber that helps prevent heart attacks and lowers cholesterol. They are high in water content and low in calories. They also contain vitamins A, C, and B along with trace amounts of boron, which help to build strong bones.

Applications

Gala apples are very versatile and their flavor goes from sweet to mild when cooked. They are good for all kinds of salads – fruit salads, green salads, chopped salads, chutneys, and fruit salsas. You may find them on paninis, burgers, and crostinis. Because of their mild flavor when cooked, they are excellent when paired with more robust flavors such as brie, Swiss cheese, onions, winter squash, pecans, curry, turkey, and stronger flavored apples like Granny Smith or Pippin.

Jonagolds are a cross between Jonathan apples and Golden Delicious. They were developed at Cornell University in New York in 1953. They have thin skin but are large and sweet in flavor.

Origin: Geneva, New York, USA, 1953

Hybrid parentage: ‘Golden Delicious’ × ‘Jonathan’

Higher classification: Jonathan

Scientific name: Malus domestica ‘Jonagold’

Rank: Cultivar

Cultivar: ‘Jonagold’

Description/Taste 

The color of Jonagolds varies depending on the temperature they are grown in and the strain. They can be anywhere from a greenish-yellow hue to reddish-orange and usually have an under blush. Red spotting and vertical stripes are the distinguishing marks of a Jonagold apple. They offer all the best features of their parent fruits, such as the fragrant aroma of the Golden Delicious alongside the sweet-tart taste of the Jonathan apple. Jonagolds are large with a crisp and juicy flesh.

Seasons/Availability 

Jonagolds are harvested in September and October and are typically in season up until January.

Nutritional Value

Jonagold apples contain pectin, a dietary fiber that has been shown to reduce cholesterol levels, and potassium which helps to reduce the chances of stroke. They are cholesterol-free and contain vitamins A and C. Jonagolds also contain trace amounts of boron which is believed to increase mental vitality as well as build strong bones.

Applications

Jonagolds are very popular for desserts. They are often used for cakes, pies, muffins, and tarts. Their sweet-tart flavor lends itself to delicious sauces, jams, and preserves. They’re even good when simply basted whole for warm, baked apples. Jonagolds are also complementary to savory flavors. You may find them alongside pork or robust cheeses. They’re good in salads or even on a pizza or sandwich.

You may think the Pink Lady apple got its name from its color or the movie “Grease” but it’s actually named after a cocktail. The actual variety name is Cripps Pink, the moniker taken from the plant-breeder John Cripps who cultivated this variety of apple.

Origin: Australia, 1973

Hybrid parentage: ‘Golden Delicious’ × ‘Jonathan’

Higher classification: Lady Williams × Golden Delicious

Scientific name: Malus domestica ‘Cripps Pink’

Rank: Cultivar

Cultivar: ‘Cripps Pink’

Description/Taste 

Pink LadyTM apples are yellow and green with a pink to reddish-pink blush. The pinkish hue turns to a darker red when these apples are exposed to more sunlight. Their flavor is tart with a sweet finish because of their juicy and crisp flesh. These apples are medium-sized and often asymmetrical and elongated.

Seasons/Availability 

Pink LadyTM apples are harvested in October and in season all the way until July.

Nutritional Value

Pink Ladies are lower in calories than other apples, an average sized apple of this variety has only 50 calories. The skins are rich in fiber and vitamin C. The Pink LadyTM also contains vitamin A, calcium, iron, boron and pectin. Just like other apples, this variety contains no fat or sodium for a filling and heart healthy snack.

Applications

Pink LadyTM apples tend to be more tart than sweet but are considered very refreshing and are therefore enjoyed fresh. The tartness of this variety is not overpowering and many folks like to snack on them with sauces and dips.They retain their shape when they are cooked so they are an excellent choice when preparing pies, tarts, and other desserts.

Cortland apples derived their namesake from the county near where they were cultivated in New York, in the late 1800s. They are a child of the well-known McIntosh apple and one of the fifteen most popular apples in the United States and Canada.

Origin: Geneva, New York, United States, 1898

Hybrid parentage: ‘McIntosh’ × ‘Ben Davis’

Higher classification: Apple

Scientific name: Malus domestica ‘Cortland’

Rank: Cultivar

Cultivar: ‘Cortland’

Description/Taste 

Cortland apples are a cross between McIntosh apples and Ben Davis apples. They are medium to large in size and have a similar sweet flavor to the McIntosh apple. Cortland apples are bright red with a green blush cap and dark red streaks. Their flesh is very crisp and juicy with a sharp, vinous flavor.

Seasons/Availability 

Cortland apples thrive in cold weather climates and are available from fall through spring.

Nutritional Value

A medium-sized Cortland apple has about 80 calories, making it a low-calorie and high fiber choice. They are high in water content and contain vitamins A, B, and C. Like many other apples, they contain pectin which has been shown to lower cholesterol as well as trace amounts of boron, which helps to build strong bones.

Applications

Cortland apples brown very slowly after slicing so they are perfect for fresh apple dishes. Sliced and cubed Cortland apples are fantastic when added to fruit salads and green salads. You can serve them sliced instead of crackers for sweet or savory dips and cheeses. The sweet-tart flavor really shines in apple cider and juice. Cortlands are good for desserts or when cooked slow in soups, sauces, and preserves. The only downside is that they do not keep very well so they should be consumed shortly after harvesting.