Prunus persica Mid. Large fruit with yellow flesh is sweet and juicy. An overall great all-purpose peach for fresh eating, canning or baking. Freestone. Z5.
Prunus persica Commonly grown as hardy disease-resistant rootstock. Known to grow relatively true to type. Fruit best for processing, decent for fresh eating. Plant for fruit or grafting. Z4.
Pyrus communisThis is a twig for grafting. Mid-late summer. Very juicy melting sweet fruit. The perfect pear for fresh eating. Makes great pear wine. Z4.
Pyrus communisThis is a twig for grafting. Summer. Medium-sized fruit with buttery aromatic juicy flesh. Grower Mark Fulford says it’s the “most like nectar” of the 40 varieties he’s grown. Keeps for a month. Z4.
Pyrus pyrifolia Late summer. Large fruit with sweet crisp juicy flesh. Candy-sweet with aromatic flavors of caramel. Great for fresh eating and canning. Stores two months. Z4/5.
Pyrus pyrifolia Late summer. Medium-sized Asian pear, with little to no russeting. White crisp flesh. Keeps about three months. Precocious and productive tree. Disease resistant. Z4/5.
Pyrus communis Fall. Distinctive sweet rich spicy buttery flavor. Melting juicy tender white flesh. Bears huge crops annually. Good pollinator for other varieties. Z4.
Pyrus communis Winter. Intensely sweet highly aromatic tender storage pear; possibly the best eating of all winter pears. Similar to Seckel. Keeps extremely well. Z4.
Pyrus communisThis is a twig for grafting. Late fall-winter. Frankendorf, Germany. Coarse flesh, good flavor. Great storage pear. Can keep until April in the root cellar. Z4.
Pyrus communis Early fall. Soft fine flesh is sweet and flavorful with almost no grit cells. Produces annual crops of delicious medium-sized fruit. Bears heavily. Z3.
Pyrus communis Late summer. Small obovate yellowish-brown russeted pear with slight red blush. Often considered the best-flavored of all pears. Good fresh and cooked. Z4.
Pyrus communisThis is a twig for grafting. Late summer. Small obovate yellowish-brown russeted pear with slight red blush. Often considered the best-flavored of all pears. Good fresh and cooked. Z4.
Pyrus communis Fall. Mild-bittersweet perry pear. Fruits easily shaken from tree when ripe. Low in acid and tannin and a great sweet addition to perry blends. Not for fresh eating. Z4.
Pyrus communisThis is a twig for grafting. Fall. Mild-bittersweet perry pear. Fruits easily shaken from tree when ripe in early/mid-fall. Low in acid and tannin and a great sweet addition to perry blends. Not for fresh eating. Z4.
Pyrus communis Fall. Medium-sharp perry pear. Too bitter for fresh eating but very good for making a strong aromatic perry. Also suitable for cooking. Medium-small spreading tree. Probably Z4.
Pyrus communisThis is a twig for grafting. Late fall. Bittersharp traditional English perry pear. Medium acidity, high tannin, everything you want for blending into perfect perry. Z4.
Pyrus communis Fall. Bittersweet perry pear. Heirloom Swiss variety. Presses into a very astringent juice, perfect for blending with sweeter varieties to make a balanced perry. Z4.
Paeonia lactiflora 30-34" tall. Single anemone-type with scarlet-red guard petals surrounding fringed red and gold petaloid centers. Rare. Late blooming. Z3.
Paeonia lactiflora 24–36" tall. A symphony of coral, peach, melon and pink shades in semi-double form. Very fragrant and packed with petals. Early. Z3.