One pound of Jonathan Apples. 

A Jonathan apple is a type of heirloom apple originating in New York in the early 19th century, known for its balanced sweet and tart flavor, making it excellent for fresh eating, baking, and especially for apple cider. The apple, named after Jonathan Zander, has a distinct red skin with a yellow background and a juicy but somewhat soft texture that is prone to bruising and disease, which has led to its decline in popularity compared to crisper varieties

About the farm: 

Nana Mae’s Organics is a small, family-owned business, which grows and produces more than 25 Heirloom varieties on 400 acres of historic apple orchards in Sonoma County. Pictured on the company’s label, San Francisco native Nana Mae is the inspiration of fourth-generation Northern Californian and owner Paul Kolling, who cherishes childhood memories of cooking with his grandmother.