We sell apples year-round

Current Crisp Juicy Apples: Melrose, Golden Delicious, Mutsu, Fuji, Stayman Winesap, Goldrush, Holiday, Jonagold, MacIntosh.

Produce Currently Available:

Currently Available Produce: Asparagus, wild Ramps. Produce: Local Jam and Jelley, Fowlers Mill Mixes, Fresh Apple Cider, Middlefield Cheese, Apple Butter, and much more.

Sage Recipies

Please use and modify our recipies as you desire. They are simple yet tasty ways to use great fruit every day. We always recomend Melrose and Jonagold for baking. MacIntosh makes a ver smooth sauce with less flavor and natural sugar.

  • Apple Crisp

    6 APPLES, ½ C. SUGAR, ½ TSP. CINNAMON
    Mix and place in 8 X8 ungreased pan.
    1/3 C. BUTTER, ½ C. SUGAR, ¾ C. FLOUR
    PrintMix until crumbly and sprinkle evenly on Top of apples.
    Baked 350-400 degree for 40-60 minutes.
    May be doubled and placed in 13 x 9 pan. 

  • Blueberry Squares

    1 C. OATMEAL ½ C. BROWN SUGAR 
    ½ C. FLOUR ½ C. BUTTER
    Print Blueberry Quares RecipeBlueberries to cover at least a single layer over base.
    Mix first 3 ingredients, cut in butter.
    Press all but ½ cup on bottom of 8” baking dish, ungreased. 
    Layer blueberries on top and crumble ½ c. of dry  ingredients on top. Bake at 350 degree for about one hour or until blueberries are bubbling.
    Can easily be doubled and placed in a 13 x 9 pan.

  • Apple Cake

    Print¼ cup shortening, 1 cup flour, 1 cup sugar, ½ tsp baking soda, 1 egg, ½ tsp baking powder, 1 tsp. vanilla, ½ tsp salt, ½ tsp. cinnamon, ½ tsp nutmeg, 3 cups diced peeled apples

    In a bowl cream shortening and sugar. Add egg and vanilla. Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to the cream mixture. Stir in apples. Spoon into a greased 8” square pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Note: The mixture may be very dry when put into the pan, but this is normal.

  • Mrs Sage's Apple Sauce

    Print ¼ PK apples-about 7 - McIntosh, Melrose, Cortland, etc.
    Peel, core and slice into 8ths. Place in 3qt. pan with ½ cup water or apple cider. Simmer until apples are tender. Add ½ cup *sugar, (or to taste!) Spices may be added- ½ teaspoon cinnamon or ½ teaspoon nutmeg.

  • Pumpkin Squares

    Print Crust: 1 Cup flour ½ cup old-fashioned rolled oats, ½ cup brown sugar, 1/2cup Butter
    Filling: ¾ CUP SUGAR, 1 (16OZ) can pumpkin, 1(12oz) can evaporate milk, 2 eggs, 1 tesp cinnamon, ½ tesp salt, ½ tesp. ginger, ¼ tesp. Cloves
    Mix Crust, Filling, Topping separately. Press crust in bottom of 13x9” baking pan Bake 15min; 350º Pour filling over crust; continue baking 20mins. Mix toppings and sprinkle over filing; continue baking 15-25mins. Until inserted knife comes out clean. Topping: ½ cup brown sugar ½ cup chopped pecans (optional)

  • Don't like to Peel Apples?

    You may core apples - cut into eighths - cook until apples are soft and then press through a food mill or sieve.
    * more or less sugar depending on the tartness. Some apples like Golden Delicious and Cortland may need no sugar.

  • Apple Characteristics

    Melrose is our most recomended apple for baking. It has a great flavor and firm enough it won't fall apart before you want it to.
    Golden Delicous is very sweet and will add natural sugar to any baking project.
    Cortland / Jonamac / Macoun when a bit over ripe will make a pink apple sauce if you cook them with the skin and then put it through a sieve.

Seasonal Gallery

Sage's Apples changes every day through the seasons. These photo galleries attempt to help you see the beauty as foods grow and mature.