Apples

A few hundred trees, planted in blocks by ripening date so the picking runs from late August into late October. Ginger Gold and Gala come off first, then Honeycrisp and Cortland through the heart of the season, then Winesap and Northern Spy — sharp, better cooked than eaten, and they keep in the shed for months.

At The Smokehouse

The applewood in the pit comes off the trees you're standing in — prunings from the winter cut, split and seasoned through the summer. It burns cooler and sweeter than hickory, so the brisket and pulled pork carry a lighter smoke than the ribs, and the difference is easy to taste if you order both.

At The Greenhouse

The harvest bowl is built around whatever's coming off the trees that week — apples cut fresh over greens from the beds outside, with cheese from the creamery and a dressing that changes with the variety. It's the one dish on the menu that's different every time you order it.

Elsewhere

Fresh apples are sold at Plaza Café and out of the shed here at the orchard, and the press runs through the fall — cider by the cup and cider donuts at the carts.