There are hundreds of apple varieties grown in the valley and this time of year its mostly the baking varieties that are left—so that’s what we suggest you use your apples for if you find them too hard or tart for eating fresh. These will hold their shape well when baked into a pie or crisp and the skins are so thin you don’t have to worry about peeling. Some of the varieties you may have gotten include Carrol and Oriole. Some may be a little bruised but that is because they are extremely tender and not grown for their ability to ship well. These were picked fresh for you, and handled with as much care as possible.