Hudson Valley organic orchard for chefs and cider makers.

Our story begins with apples - 13 acres of olde english varieties left uncared for over the last decade. We have begun transforming this space into an orchard planted for flavor, depth, and the unique complexity that chefs love. With a focus on uncommon varieties, fruit with vibrant color, tannins, acidity, and aromatics, our vision is to give chefs and cidermakers a final product that honors the land upon which it was grown. 

Around that apple foundation, we plan to grow a broader collection of fruits and crops tailored to the needs of creative kitchens throughout the Hudson Valley and New York City. Quince, asian persimmons, hardy kiwi, mulberries, and a vibrant range of currants expand the orchard, while greenhouse citrus like yuzu, finger limes, and calamansi stretch the limits of what is possible in Upstate New York. Herbs and fast-turn crops, such as shiso, pineapple sage, ginger, and turmeric, will help us enrich the soil while we wait for our apples and other products to bear fruit. 

We are currently exploring all available options and are excited about the prospect of experimenting with crops and varieties that many other farms eschew. Our aim is to become a certified organic operation within the next 12-24 months. We are also taking steps to incorporate sustainable practices as much as possible, including geothermal greenhouses, high tunnels, and animal-based systems.

The Hudson Valley has a deep, rich agricultural history. We are honored to play a small part in this story.