Grandma Lambe’s Apples
The foundation of Grandma Lambe’s is of course the orchard component of the business operating under the moniker, G.H. Lambe & Son. The original farm had just 10 acres of orchard, growing Macintosh, spy and snow apples. Today the orchard is sized 130 acres with over 15 varieties of apples, including the three original heritage varieties. The Lambe’s are thankful for the indispensable help of their seasonal off-shore staff that return year after year to bring in the harvest.
Lambe’s also grows its own Bartlett and Bosc pears, Raspberries and Pumpkins. Lambe’s apples are sold in the Grandma Lambe’s stores and are used in Grandma’s famous apple pies. The best eating grade is what we call #1 grade.
Lambe’s apples are processed offsite for applesauce and apple juice, and are sold in Quebec and the United States. Grandma Lambe’s also carries Cee grade apples for your baking needs and lesser grade apples, often purchased for horses.
- Jersey Mac
- Early Gold
- Ginger Gold
- Northern Spy
- Sweet Sixteen
- Ida Red
- Red Delicious
- Green Tip – this photo showing the first stage of the apple growth
- Pruning – Steve, Frederick, Lolly and Richard pruning in the early spring. It’s important to shape the tree so that it allows sunlight and air movement so it can produce the best quality apple.
- Popcorn – showing new leaf and the blossom stage before a full bloom.
- Full Bloom – mature blossoms in full bloom. Showing clusters of 5 with the hope that the king bloom in the center will set and produce fruit.
- Pollination – honey bees pollinating the king bloom
- Early Apple Stage – the king bloom is the most predominate. Eventually the two less dominant will naturally fall off or taken off with our thinning process.
- Pre-Harvest – With only 3 weeks before harvesting you can see the changing colour with sunlight.
- Harvest – The crop is harvested in to our bins and delivered to our market within minutes.