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September 2018 Harvest Report

This year we had an optimal spring for bloom–winter seemed to go on forever, holding the trees back until any danger of a frost had passed. Grey and cold forever. People got depressed; I didn’t. The bloom survived. Check, that hurdle passed. With the bloom and then fruitlets showing, the game was on. Autumn was…

The French Reception. Welcome Your Guests with Bubbly and Crisps. 

The French Reception. Welcome Your Guests with Bubbly and Crisps. The Ingredients Be very French and welcome your guests with a glass of bubbly and a bowl of potato chips (known outside the USA as ‘crisps’). Great Champagne is nice or a bottle of méthode originale Chennin from the Loire Valley, But may we suggest a naturally sparkling cider?…

August 2018 Orchard Update: Organic Certification and Custom Mower!

Anybody who’s read our posts about our orchard knows we’re deeply invested in a more holistic and organic approach to growing cider apples. But earlier this month, we got word that our official certification as an organic orchard by NOFA-NY had gone through. Although we’ve been growing our apples using organic principles for years, we’re…

Artist Interviews: Leila Sherman and Zuri Sherman

A Brief Conversation with Zuri Sherman How long have you been drawing? ZS: Since I was…2? What inspired the image? ZS: I don’t know, I wanted something that wasn’t boring…I was inspired by Angry Orchard, but I wanted something nice and new. Mom and Dad are always making labels with a tree and an apple…

New York Perry and Oysters

Speaking of Summer… Tart and Chalky Wild Perry and Salty Peconic Bay Oysters. A Magical Bayside Pairing and the Revival of New York’s Amazing Food Culture. The Ingredients Oysters and Perry. Unadorned, raw, mouthwatering. -Limited production Skelepear Perry GET PERRY SHIPPED! -Widow’s Hole Oysters e-mail Mike to GET OYSTERS SHIPPED USP next day on ice) Support food production…

Traditional Method Sparkling Ciders

The sun comes up, the sun sets, the rains come and go and the cold and the heat rotate around the years – and that is how it has been for thousands of years here in the foothills of the Appalachian Mountains.

Somewhere, on the side of one of those hills sits our little cider orchard.

Sometimes, we marvel at our hard work: “I grafted those thousand trees, I grew those apples – I built that barn, I put up that trellis.”

There is honed skill and hard labor involved in growing a crop, and making good cider. But in end, what makes what we do worth doing is a sense of the magic: in leaves absorbing sunlight, roots seeking minerals, raptors hunting mice and apples in the fall.

Here is a vintage of cider, which will never be repeated, reflecting the lives of trees in this one spot for this one year.

Here are ciders that are elegant, feral, and mischievous.

Here are ciders that surprise and transcend.

We hope you enjoy them.