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With the flurry of customers over the weekend we are sad to report that the Honeycrisp variety is sold out for this season. We are also very low on Cortlands and will probably be out of those by the end of the week.
We have plenty of McIntosh, Northern Spies, Red and Golden Delicious, and a few Empires, Russets, Mildings, and a few others. We are still pressing cider regularly and February is the best month to stock your freezer for the long hot summer.
We still have apples, and we are still making fresh Cider. We should have Cortlands into February, McIntosh through March, Red and Golden Delicious through April, and Northern Spies into May. We still have Honeycrisp as well. Honeycrisp are keeping amazingly well and seem to be as crunchy now as when they were first picked.
Now is a perfect time to stock your freezer with cider for the long dry summer when we don’t make any. There are two things to keep in mind about freezing cider:
1) Take a cupful or so out of each jug to give the freezing cider room to expand.
2) Be Patient! Allow the Cider to thaw completely and shake for best flavor. Otherwise the sweetest part of the cider will thaw first making your first glass indescribably good, however, the rest of your cider will be watery, more like that store bought stuff.
This apple has a special leaf print
Questions have been asked, so here is the answer! Yes, we are going to be at the Maine Harvest Festival at the Cross Insurance Center, Bangor on Saturday and Sunday, November 16 and 17.
Two of our most requested apples are now available. Macouns and Wolf Rivers are finally available for the 2013 season. The Macouns are large and beautiful, but there are not many of them, so hurry in.
We have acquired some Honeycrisp apples this year by trading with another orchard. Don’t miss one of the newest crunchiest apples.
If you like your McIntosh Hard and Green you will want to get them soon. With the weather turning more fall-like the apples will begin to ripen.
The crabapples have changed drastically in the last 4 days from a dull yellow to having a pretty red cheek on them. They will be perfect for jelly or pickling this week.
The early apples are mostly gone at this point. This week we will have McIntosh (still fairly green and hard) for a tart eating apple, Bailey Sweet for a sweet eating apple, and Some Autumn Sweets for a cooking apple.
We may have a few of the early Red Cortlands at the end of the week if the weather cooperates to ripen them off.
We have started pressing cider from the 2013 crop of apples, and it is very sweet for this time of year.
The early apples are now ready, and our apple barn is open for the 2013 season. We have a lot of nice large Paula Reds available now, and some other varieties as well. We have some old fashioned Saint Lawrence right now that some folks claim make the best pies, even better than the Wolf Rivers, which won’t be ready for another month.
This fall we have an impressive assortment of fresh vegetables that we have grown. Tomatoes, Cucumbers, Potatoes, Sweet Corn, Swiss Chard, String Beans of all Colors, Beets, Broccoli, and a few more to come.
We expect to press our first batch of cider just in time for Garland Days on September 6th, 7th, and 8th. We hope to see you there.
Be sure to visit our booth at the Harvest Festival in the Bangor Auditorium this weekend. Saturday and Sunday 10 am to 4 pm.