Advice on apple & pear varieties
I'm hoping I can get some suggestions for apple and pear varieties (and rootstock for them).
First, the background: my husband and I just got married this year and moved into a new home in Bedford, MA. It has a huge backyard (in our eyes, at least - the lot is .56 acres) and is pretty much a blank slate. The property lines are edged with tall white pines and a few deciduous trees (including maples, but I haven't identified them all). So that means we probably get a bit less sun than is ideal for fruit trees, but enough to make me want to try anyway. We're not concerned with high yield, since these will just be backyard fruit trees and we'll probably have to give away what we can't eat ourselves. The soil is very acidic (5.2 average in back yard) and seems to be moist (patches of moss in the shade, jewelweed growing under the trees in the back, and there's a creek behind the houses across the street). I plan on adding lime soon to bring the pH up a bit.
So that's the environment. I would like to plant a mini-orchard, with two apple trees, two pears (or one self-fertile pear if we could get away with that), and maybe one of the Saskatchewan dwarf cherry trees (Juliet sounded interesting, but I haven't found it for sale online in the U.S.). I would also like to avoid spraying with chemicals as much as possible. The idea of bagging apples sounds like something I might be interested in doing as one way to cut down on chemicals, for example.
I'm a little overwhelmed with trying to figure out both varieties and rootstock. For rootstock, I would like small trees, but not so small that they need staking their whole lives (a few years being staked is ok). Given the conditions described above, and preferring smaller trees, what rootstock seems to make the most sense? For apples, maybe G202, M116, or EMLA 7? For pears, maybe OHxF333?
As far as varieties go, for apples, I think we'd like one tree to have McIntosh-like fruit, since my husband likes those and loves applesauce made from them. For the other, something tasting like a Ginger Gold or Golden Delicious would be great. We also like Gala. I'm not a fan of Red Delicious. I imagine it might be a good idea to try disease-resistant varieties since I want to avoid lots of chemicals. Are there any disease-resistant varieties similar to those named above?
For pears, we both like soft, kind of mushy, juicy, flavorful European pears. He refuses to try Bosc pears because they have brown skin (he's weird), so a brown-skinned pear probably wouldn't be the way to go if we were able to get a self-fertile tree (but would be fine if we got two trees). Any suggestions?
Thanks so much for anyone that reads all that and replies! :)