Other Produce and Products

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Appleland’s strawberry harvest begins approximately in mid-June and lasts three to four weeks. During the harvest our strawberries are sold either on a Pick-Your-Own basis or can be purchased pre-picked and ready to take home.  Call to order one or more flats of pre-picked strawberries at least one day in advance for $2.00 Savings per flat.

If Pick-Your-Own interests you, we offer wagon rides out to the strawberry patch. You can bring the family to enjoy a ride along the apple orchard and rolling hills with fields of strawberries. Once you step off the wagon and begin picking, you won’t be able to resist eating a few of the sweet, luscious smelling berries as you fill your basket.

Our strawberries are bright red and full of flavor. However, they are very perishable and need to be handled with care. Make sure to keep your berries out of direct sunlight. The strawberries prefer to be stored in a cool place, and we recommend you do not rinse off the strawberries until you are ready to use them and only remove the stems after washing the berries.

When you are at the market, ask for a copy of our favorite strawberry pie recipe…your family will love it!


Honey-bottlesAppleland honey is 100% pure local honey. Thanks to our apple and other fruit trees, Appleland’s clover honey has a sweet, flowery flavor and a pleasing mild taste.

Appleland honey is taken off the hives and slightly heated to 120 degrees, filtered and bottled. This does not pasteurize the honey as honey needs to be cooked at higher temperatures around 160 degrees for a significant period of time. This honey will crystallize, but at a much slower rate since it has been slightly heated.

Most consumers are familiar with store bought honey. This honey is typically filtered at high temperatures around 160 degrees for some time and then filtered through fine filters which removes the best qualities of honey which includes the pollen, beeswax, etc. The high temps also cook the beneficial enzymes so in our view you’d be better off drinking straight sugar water.

Additionally, some large packers will add corn syrup to honey to extend the shelf life so the honey looks clear and consistent for each mass-produced bottle. Would you consider this honey – we don’t. Most honey will crystallize, or turn to a solid from its original liquid state. If your honey crystallizes, simply place the honey container in warm water and stir the honey until the crystals dissolve.  You will likely have to re-warm the water as the process continues.

All of the honey we sell is 100% pure honey, nothing added and no adulteration is done to the honey. We hope you enjoy Appleland honey as much as we do!


apple-ciderAPPLE CIDER

Appleland apples are pressed into the fresh cider we sell at the Appleland Farm Market. Many varieties of apples are used to produce the sweet, full-bodied flavor. This creates slightly different flavors dependent on the time of year. Our cider is processed by the Apple Barn in Elkhorn, WI. The apple cider is ultraviolet processed not heat processed.   Cider is sold in gallon or half-gallon quantities for your convenience.


Rhubarb is available during strawberry season but is in limited supply.

Rhubarb is actually a vegetable, not a fruit. Rhubarb is customarily thought of as a fruit because of its tart flavor and its uses similar to that of a fruit.  Color has nothing at all to do with the flavor of rhubarb. The taste depends on the rhubarb variety, not whether the rhubarb stalks (or petioles) are green, pink, crimson red, or even speckled with two colors.

Green rhubarb is often sweet with medium tartness and very robust rhubarb flavor. Many green varieties also have petioles that are not tough or stringy, with round smooth ribs and thin peels. Green rhubarb may have pink speckling on the lower portion of the stalk, turning light to dark green near the leaf.

Red rhubarb varieties can be pink or green early in the growing season. Many rhubarb lovers claim that even for red varieties, early seasonal light pink or green rhubarb delivers peak flavor.

Rhubarb is also referred to as “pie plant” by the old timers, since pie was the only dish the tart treat was used for in early days.

Rhubarb goes well with all strawberry recipes including strawberry-rhubarb jam, strawberry-rhubarb sauce and strawberry-rhubarb pie.

Rhubarb may be prepared as a vegetable but is more often featured in sweet recipes. Slice Rhubarb as you would celery and cook down with sugar into a chutney, or with strawberries into compote or jam. Toss sliced Rhubarb with apples and sugar, then bake into pie or a crisp- topped with butter, flour, sugar and oats. Combine cooked, sweetened Rhubarb with orange zest and mix into softened butter for a compound spread. Quick-pickle Rhubarb slices in vinegar, sugar and salt and add to a salad with goat cheese and white asparagus.

Rhubarb will keep in cool, dry storage for 2-3 weeks.

Rhubarb is rich in vitamin C and dietary fiber.

Rhubarb Measure Conversions:

1 pound of rhubarb = 3 cups chopped rhubarb
3 cups chopped rhubarb = 2 cups cooked rhubarb
6 medium stalks of rhubarb = 4 cups chopped rhubarb (approximately)


The Italian plum is a small, egg-shaped fruit with a deep purple, often powdered blueberry colored skin and an amber green, tender flesh full of rich, sweet flavors that deepen as the fruit ripens. The fruit bears an inedible pit that is easily removed from the flesh. When cooked, the fruit’s flesh turns fuchsia pink in color.

Appleland’s Italian prune plums are well suited for fresh eating, using as a dessert ingredient in cakes, tarts and pastries, jams and preserves, or simply adding to sweet and savory salads. Complimentary sweet flavors include vanilla, nutmeg, tropical fruits, chocolate, butter and cream. Savory pairings include mild fresh cheeses such as ricotta, herbs such as arugula, citrus, fennel and basil, bacon, lamb and grilled seafood such as shrimp and scallops.

To store fresh Italian plums, refrigerate ripe fruit for up to two weeks.


Our peaches are free-stone, sweet and juicy. They are distinguished by their fuzzy thin skin with hues of red, pink and gold blushing throughout. The flesh is aromatic, juicy when ripe and golden colored with red bleeds at the skin and surrounding the rust colored pit.

Appleland is experimenting with multiple peach varieties to find a suitable type for our climate. The harsh winters (-10 to -15 degrees F) result in variable crops. Our 2015 crop of peaches will be in limited supply due to the harsh winter temperatures we experienced.

Peaches are great for fresh eating, baking, grilling and processing into jams and preserving in syrup. They can be utilized for fresh fruit salads, for savory salads and appetizers and for desserts such as cakes and pies. Complimentary pairings include honey, egg custards, lavender, lemon, orange, cardamom, basil, arugula, cayenne, almonds, mascarpone, vanilla, white chocolate, yogurt, hazelnut, pistachios and olive oil.


Appleland grows both Rainier yellow cherries and red sweet cherries.

Rainier cherries distinguish themselves from other cherry varieties by the color of their skin and their high sugar levels. Their coloring is unique with its golden hues blushed with tones of pink and red. The flesh is a pale golden color with red streaks near the skin and seed. The flavor of Rainier cherries is memorably sweet with low acidity.

Appleland’s red, sweet cherry is prized for its bright red outer. The inner flesh is very juicy with a firm texture.   Our red, sweet cherry offers a sugary, sweet flavor with mild tart notes.

Both types of our cherries are best for fresh eating or as an ingredient in desserts such as ice cream, cakes, pies, pastries and tarts.


Appleland grows both red and green Bartlett pears. We currently have approximately 30 pear trees and researching additional varieties to plant in the future. Bartlett pears are the only pears that have a “true” pear shape. The fruit’s color brightens as it ripens, which is a characteristic unique to Bartlett pears; most pears do not change color when ripe. At harvest they are a vibrant green, changing to yellow when ready to eat. When unripe, the texture can be gritty. The Bartlett pear has a distinct flavor and sweetness, its white flesh has a smooth, buttery texture.

Bartlett pears are a good source of vitamin C and fiber.

Bartlett pears can be eaten fresh; they add a sweet flavor to salads and make excellent preserves, syrups, and chutneys. Bartlett pears are known as the “canning pear” because they have a distinct flavor and sweetness which preserves well. They make great additions to cakes, muffins, crisps and quick breads. Bartlett pears are also delicious dried or sautéed to compliment pork dishes. To ripen let sit at room temperature for a few days or in a paper bag to expedite the process, ripe Bartlett pears keep best in the refrigerator.



You know fall is in full swing when you see rows of bright orange pumpkins line the driveway at the Appleland Farm Market. Appleland offers both pre-picked and pick your own pumpkins. Take a wagon ride with your family to find your child’s perfect pumpkin.

While you are at the market, pick up a pie pumpkin for your favorite pumpkin pie recipe.


Appleland offers multiple varieties of squash, including butternut and buttercup. Winter squash are easily prepared by cutting them in half, scooping out the seeds and baking with olive oil and seasonings.     Winter squash are great sources of vitamin A, vitamin C and fiber.

You can also pick up a few winter squash to add to your fall displays.


Appleland also has Indian corn, corn stalks, straw bales and gourds to complete your fall decorations.


Appleland offers a wide variety of jams, jellies and butters. You will find your favorite standbys like strawberry, grape and raspberry or quite unusual varieties like dandelion, quince, gooseberry and Bumbleberry.


At Appleland Farm Market you will also find a wide variety of pancake and muffin mixes, syrups, relishes, chutneys, spice blends, sweet corn, bags of deer apples (in-season) and bundles of firewood.