Roasted Kubocha Squash with Indian Spice

By evescidery | Nov 10, 2018

Can you imagine life with out curry? What was you life like before tasting curry for the first time? Aren’t you thankful for curry? Here is the simplest trick to elevate baked squash from the mundane to the extraordinary: Peel and and cube your favorite squash. (I love Kubocha for it’s rich flavor and virtually…

Read More

The Tangled Path of Pommeau: Harvesting, Distilling, and Preserving

By evescidery | Oct 24, 2018

In my cabin near the cidery, there’s a dehydrator slowly turning spirals of Jonagolds into dried apples that should last me through the winter if I’m careful. Having the dehydrator going has the added bonus of saving me firewood; even the heat its losing doesn’t end up going to waste. And even on their own,…

Read More

Baked Brie and Honey with Pommeau by the Fire

By evescidery | Oct 22, 2018

As the days grow colder, the evenings grow longer, and we find a moment to linger by the woodstove, sipping 5-year-old Pommeau, deep in conversation making winter plans… The Ingredients Lively Run’s brie style cheese, Sheldrake Moon, is transformed into a decadent autumn treat with our own Northern Spy apples, toasted nuts and Beeman Apiaries raw honey scooped…

Read More

September 2018 Harvest Report

By evescidery | Sep 18, 2018

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…

Read More

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

By evescidery | Sep 17, 2018

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?…

Read More

August 2018 Orchard Update: Organic Certification and Custom Mower!

By evescidery | Aug 3, 2018

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…

Read More

New York Perry and Oysters

By evescidery | Jul 28, 2018

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…

Read More

Proper Lunch, Instant Picnic:  Pairing Our ‘Albee Hill’ Organic Estate Cider with Fresh Strawberries and Farm Treasures

By Autumn Stoscheck | Jun 18, 2018

  June 2018 What ever happened to lunch?  A proper lunch.  A moment to sit and sip and breathe and restore.  Between morning madness and afternoon angst.  This month, on the brink of summer, lunch returns through the power of cider.  ‘Albee Hill’ still dry cider, the brand new 2017 vintage from Eve’s Cidery, gets…

Read More

Books, Bottles, and Work: Matt Moser Miller

By evescidery | May 28, 2018

I’m Matt Moser Miller, the new intern here at Eve’s Cidery. In addition to working in the orchards and cidery over the coming months, I’ll also be taking over some of the farm blog and social media while Autumn is taking her sabbatical year at Forge Cellars (and if you’d like to hear more about…

Read More

Autumn’s Sabbatical

By evescidery | May 24, 2018

This is a story about how I ended up going on sabbatical after 17 years of working at Eve’s Cidery. For 2018, I’ll be working over on Seneca Lake managing a 7 acre Pinot Noir vineyard for Forge Cellars. It’s an amazing opportunity to learn about a parallel world. In the world of wine, the…

Read More

By Category: