Welcome to

Kordick Family Farm

Home of Baba Yaga’s Apples of Eternal Youth

History

first generation apple farmers

Kordick Family Farm is a mother-daughter operation that was founded in 2009, when we planted our first 850 apple trees in Stokes County, NC.  We primarily grow heirloom and regional apple varieties, with several grafted from local sources (you won’t find any HoneyCrisp apples on this farm).  We are continually experimenting in our efforts to be as holistic as possible in practice.  

At a time when most commercial orchards are moving towards high-density dwarf variety plantings of trees, our semi-dwarf trees…

…are huge by current standards, the kind of tall, sprawling trees that used to be the norm in American orchards. Growing to about 20 feet high and spaced about 16 feet apart, they require ladders to pick the fruit, but aesthetically, we just like big apple trees that you can climb in, as well as the idea that they will be here long after we’re gone. And practically-speaking, our large trees are much more hardy and self-reliant than dwarf varieties, which is always a plus in a two-person operation.

During winter 2018, when we are not busy planting out another 10 acres of apple trees, we will be working to finalize our plan for future orchard diversification.  We currently have a small pear orchard, and handfuls of other fruits planted on the farm, but in the coming years, we are looking at adding more tree fruits (some familiar, and some quite exotic) to our offerings.

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Baba Yaga

Russian Heritage

The first members of our family to emigrate from Russia to the United States came in the early 1900’s by way of Ellis Island. They settled in a Northeastern mill town and eventually started a small dairy and subsistence farm. Some of the fruit trees they planted still stand on the old homestead, and while…

 

…the first Kordicks in this country became proud Americans, they also left behind an appreciation for certain Old World customs and folklore that our family continues to enjoy today.

Every culture seems to have a bogeyman of sorts that is held over the heads of misbehaving children, and in Russia and several other Eastern European countries, children were raised to beware lest Baba Yaga, a rugged forest witch, seize them and gobble them up. Baba Yaga features in many famous Russian stories, often as a fearsome antagonist, yet she is also frequently portrayed as simply a wise old woman (or women, as she also may be depicted as three sisters) of the woods who serves as a guide to the heroes and heroines of folklore.

Baba Yaga

Baba Yaga's Apples of Eternal Youth story

Like many apple growers of the last century, we have deliberately branded our apples with an eye-catching logo and artwork. 20th Century fruit crate labels are now collectibles, sought after for the evocative art that was meant to catch consumers’ eyes on city streets and entice them to gravitate towards one grower’s fruits over another’s.
There is a Baba Yaga fairy tale about a quest for golden apples that bring eternal youth to those that possess them, and it was this story that inspired us to stylize our…

…apples as “Baba Yaga’s Apples of Eternal Youth,” and to come up with our own version of the story, as well as revive the old fruit crate label tradition.

We worked with Greensboro-based artist Liz McKinnon (www.heartshinestudios.com) to design a watercolor illustration of Baba Yaga with the famed apples, not in Old World Russia, but in our neck of the North Carolina foothills. As the crow flies, Kordick Family Farm is about 15 minutes north of Pilot Mountain, and we have a postcard view of the knob from the center of our property. To our west lie the Blue Ridge Mountains, while the Sauratown range borders us to the east. The Dan River is mere minutes away to the south of the farm.

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HANDMADE

Our Apple Cider Syrup

It takes a long time for large apple trees to start bearing fruit, period.  And if you’re trying to grow apples in the Southeast, it takes an even longer time to hit upon the right mix of practices to produce fruit of consistently high quality.  This means we’ve had a lot of time to think about what we want to do with our apples, and smaller quantities of fruit to play around with.  In this manner, we created our flagship product: Baba Yaga’s Apple Cider Syrup.

Much like hard cider, apple cider syrup was …

…an American staple in past centuries, a stable, homegrown sweetener that had endless uses.  However, with the advent of alternative sweeteners and more diverse crop varieties, cider syrup all but disappeared from the pantry.

When we became interested in re-introducing cider syrup, we sought out the local Southern experts: sorghum syrup producers.  A very generous, close-knit community, our new friends taught us the sorghum syrup-making process and helped us adapt it to cider syrup. 

Starting with 100% apple juice (cider), we boil enormous pans over a wood fire for hours until it is reduced to about a 1/10 of the original volume.  At this point, the sugars have concentrated to form a thickened syrup that is wonderfully fragrant and tangy in apple flavor, and is ready for . . . almost anything.

Really.  It is actually easier and infinitely quicker to list the things that cider syrup wouldn’t be good on (Fish.  Well, most fish.  It’s actually wonderful on salmon!).  The most obvious, and hard-to-beat, application is to pour cider syrup over pancakes, biscuits, and other breakfast pastries.  Perhaps the most unexpected use, however, is to make a braise or sauce for savory items like pork roast or sweet potato gratin/casserole.  It even pairs well with salads in the form of a vinaigrette.  Try drizzling it over ice cream or yogurt, spoon it on top of oatmeal, add it to popcorn . . .  Beverage-wise, you can make an instant cup of hot cider by adding about 4 Tbsp (or to taste) cider syrup to a cup of hot water.  Add a shot of brandy or rum to your cup, or add cider syrup to any number of cocktails and mixed drinks.  Finally, cider syrup can be used in baking, much like maple syrup.  

Apple cider syrup is a staple that never should have left the American kitchen.

HOLISTIC

Our GROWING PRACTICES

Like many unconventional farmers, we have struggled to find a term that describes our growing practices, while also communicating in a single word our management philosophy to consumers.  ‘Natural’ and ‘sustainable’ mean nothing without context.  ‘Low-spray’ can be used by growers who spray conventional chemicals, but at their lowest possible application rates.  Most of the materials we apply happen to be approved by OMRI (the Organic Materials Review Institute), however, use of the term ‘organic’ implies certification, which we are not.  We are beyond organic at this point in our growing careers, and have finally settled on the term, ‘holistic,’ in the sense championed by Michael Phillips (http://www.groworganicapples.com)

Over the years we have found the most widely available commercial formulations of organic chemicals tend to have one thing in common: it’s not so much that they work well against pests and disease and truly promote good crop health; more so, it’s that they do no harm.  Low efficacy coupled with premium price tags just doesn’t cut it on our farm, and after losing apple crop after apple crop in spite of our diligent lockstep organic program, we decided we needed to find a better way to grow.  We think we’ve found it.  To large extent, we have stopped thinking like conventional and conventional organic growers, who are mostly concerned with preempting pest and disease pressure with preventative chemical sprays, as well as responding with curative formulations once pest and disease pressure is in evidence.  

Instead, we focus on cultivating trees, and indeed, an orchard environment, of such optimal overall health that it is not as sensitive to a disease or pest outbreak, not unlike a person who eats healthy, doesn’t try to sterilize everything in sight, but maintains good hygiene, and thus is much less likely to be laid up by the latest bug going around.  To that end, we nurture the root zone environment with inputs like hay and wood chips to promote a healthy fungal ecosystem that gives tree roots access to all manner of good nutrition.  We also regularly apply beneficial microbes, along with fatty oils for them to feed on, to promote canopy colonization by species that work symbiotically with the tree, again to the end of excellent nutritive uptake, while also taking up space that might otherwise be “infected” by “bad” bacterial species that cause disease.  And as we transition to this new way of growing, we do spray the occasional broad spectrum knockdown like copper or PerCarb, though not anywhere near as often as we did in the past, and for different purpose.  Using the aforementioned chemicals as an example, when we come in and sanitize the fungal and bacterial populations with a tree spray, we don’t leave it that way and then try to maintain a sterile environment with regular subsequent sprays.  What we want is to start with a clean slate for an application of beneficial microbes and to nurture this population for as long as possible.  It’s all about using your tools wisely, and as it gets harder and harder to grow fruit period, we need an effective grower’s toolbox.

This is not our great-grandparents’ farmstead orchard.  In the early and mid 20th Century, they simply did not have the disease and pest pressures that have spread with globalization.  Also, people back then did not put quite so high a premium on fresh fruit appearance.  Nowadays there are so many potential and wide-ranging issues to worry about it makes our heads spin.  Unsurprisingly, the West Coast of the United States is a much more ideal environment for growing apples in general, and organic apples in particular.  Plum curculio, one of the hardest pests for organic East Coast growers to control, doesn’t occur in the western half of North America, and until recently, fireblight, a devastating bacterial disease on the East Coast, wasn’t an issue either.  Throwing in the endemic fungal disease smorgasbord of the humid South makes it especially tricky, to say the least, for apple growers in the Southeast who are trying to maintain a remotely organic orchard.

A lot goes into orchard management.  As mentioned above, we mulch with hay whenever possible for weed suppression and cultivation of a healthy root zone.  We utilize untreated trap crops and sacrifice the fruit to certain pests in the hope that it prevents them from entering the orchard proper and causing damage.  We collect fallen apples and diseased prunings for burning so they don’t serve as vectors for future pest and disease development.  In short, we do everything we can to reduce the need to spray — indeed, it’s a rare grower who is enthusiastic about spraying anything.  Whether you’re spraying conventional or unconventional nutrients, pesticides, fungicides, herbicides, or even beneficial bacteria, it’s a time-consuming, fuel-eating, equipment-wearing hassle, and often a very expensive and potentially dangerous one.  If a farmer is spraying anything, it’s because he or she truly thinks their crop and livelihood depends on it.  Talk to us — most farmers would love a chance to have an honest discussion about growing practices rather than be bound by the are-you-organic-or-not litmus test.  

Organic chemicals and materials can be abused as much as conventional ones, can be just as bad for pollinators, and can also accumulate to the detriment of the environment.  In addition, decreased efficacy often means increased application.  You can go out of your way to avoid synthetic chemicals derived from fossil fuels, but if you have to spend more time on your tractor burning fuel and compacting the soil in order to apply them, is that sustainable?  Rather than lecture you on our definition of sustainability, we will keep an updated list on this website of what we spray and why, as well as this discussion of practices, as it evolves, and you can decide for yourself if this meets your definition of sustainability

We maintain mason bee houses in the orchard, as well as honeybees and pastured rabbits. If we wear any safety clothing/masks while spraying, it’s generally to keep from getting soaked and filthy. We don’t spray anything that we consider unsafe to our bees, livestock, or ourselves.

Urea: a synthetic concentrated nitrogen source.  When applied in fall and/or early spring to the orchard floor, nitrogen serves as a bacterial feast, thus stimulating them to help break down the overwintered leaf litter, a major source of disease going into spring. 

PerCarb: Basically, an OMRI-listed hydrogen peroxide that kills bacteria and fungi.  We use this in the early spring as a broad knock-down to help create a blank slate for our subsequent beneficial bacteria applications.

Nordox WP: an OMRI-listed slow-release copper formulation that kills bacteria and fungi, and also helps prevent frost molecules from forming.  Applied once in the spring pre-bloom to give us some protection when the trees are most vulnerable to infections and frost damage.

Tri-Tek Oil: an OMRI-listed mineral oil that smothers overwintering pest eggs before they have time to hatch in the spring.

Core Holistic Spray: a rotating cocktail applied ten or more times a growing season for nutrition and disease/pest prevention, including some or all of the following — Ahimsa pure neem oil (OMRI-listed), Ahimsa karanja oil (OMRI-listed), EM-1 beneficial microbes (OMRI-listed, and brewed on-farm from a mother culture), SeaCrop sea minerals (OMRI-listed), AEA Micropak trace minerals (OMRI-listed), Charley’s Soap (a locally-made, environmentally-friendly soap that we use to help emulsify the brew components)

AEA Holocal: OMRI-listed supplemental calcium that is applied to fruit to make it less susceptible to bitter rot and leaf spot (Glomerella species), the latest scourge of Southern apple growers

Silmatrix: OMRI-listed supplemental silicon that helps boost the plant’s cuticle defenses and prevent “bad stuff” from getting in the front door

Xentari Bt: an OMRI-listed, specifically honeybee-friendly, Bt, or Bacillus thuringiensis, that attacks certain insect larvae

Surround WP: “that white stuff all over trees,” an OMRI-listed refined kaolin clay applied several times a season to discourage pests like plum curculio, and also to prevent sunscald on developing fruit

Venerate: an OMRI-listed pesticide derived from heat-killed Burkholderia species that attacks the exoskeletons of our very-hard-to-kill nemesis, plum curculio

Delegate: a synthetic spinetoram similar to the OMRI-listed, and frankly unaffordable at $455/quart, spinosad, Entrust, that we rotate with Venerate to help control plum curculio

Isomate mating disruptors: OMRI-listed dispensers that are hung from tree canopies to release mating pheromones of certain pests to make it harder to find each other and reproduce within the orchard.

NemAttack beneficial nematodes: OMRI-listed Steinernema carpocapsae nematodes are microscopic worms that inhabit the soil and parasitize weavils among other pest insects, and we’re hoping, will help to control the worst weavil in our book, plum curculio.

Quantum Light: a supplement to our EM-1 beneficial microbes, which are primarily composed of lactic acid bacteria.  Quantum Light contains “the purple guys,” varieties of photosynthetic bacteria, which colonize apple leaves when applied, and help make nutrients available for the trees specifically via photosynthesis.

Got questions or concerns?  Check out our contact info further down on this page and drop us a line.

Ah, April, when the early apple trees enter petal fall stage, fruitlets begin to develop . . . and plum curculio (Conotrachelus nenuphar) rears its ugly, little head.  Plum curculio may be tiny, usually only a quarter of an inch or less in length, but it causes bigtime damage in Eastern fruit orchards every year. There are many growers who are organic in every way, save the exceptions they make to combat plum curculio. A hard-bodied, extremely tenacious weevil, its modus operandi is to overwinter in the woods surrounding orchards, then move into the orchard proper at petal fall with the goal of laying as many eggs as possible in developing fruits.

The larvae develop inside the fruitlets, causing damage one of two ways: 1) the larvae fully develop, secreting certain chemicals that make the fruitlet drop to the ground, where the grown larvae can penetrate the soil to complete the life cycle, or 2) the larvae may be crushed to death as the young fruitlet grows rapidly, leaving the initial damage from the egg deposit as a gateway for other pests and diseases. Either way, they are a major, major headache that growers have been battling for a century or more. There are neat photographs of early twentieth century growers out with large teams, literally beating the trees to shake the curculio adults onto sheets spread below the trees, to be removed from the orchard for certain destruction.

The key to controlling plum curculio is stopping the population cycle — you want to reduce the number of egg-laying adults that you will have to combat the next year, so most of the time, you’re actually targeting the larvae themselves in a number of ways.

We have planted trap crops of early-fruiting plum and peach trees so we can sacrifice the fruit to the plum curculio and target the larvae before they move into the later-fruiting apples. Sound theory, but it doesn’t always work so well since, in this area, cold springs often preclude peach, and especially plum, fruitset. So most of the plum curculio probably make it past the trap crop in any given year to the orchard proper.
The next line of defense is to apply coats of refined kaolin clay to your trees. The clay particles slough off onto curculios making their way into the trees, getting into all their orifices and irritating them. The idea is to convince them that our apple trees are just not worth the pain and suffering. But in order to be effective, kaolin clay has to be applied in a heavy and consistent enough layer, easier said than done around bloomtime, when growers are busiest and the weather is rainiest (the clay will wash off in rain, so many layers are required).

So historically, many adults do succeed in their raison d’etre, to deposit their eggs under the skin of our new apples. But we still need to target the larvae in order to prevent a larger repeat of this whole cycle the next year. One thing we are experimenting with this year is to apply parasitic nematodes to the soil beneath trees, where they will happily gobble up plum curculio larvae after they penetrate the soil.

We only have a few apple varieties at the petal fall stage right now, but in the last two days, have casually stumbled upon two plum curculio adults in the central orchard. Scary stuff, indicative of a very large population that is up on its game. This year we will also be applying Venerate, an OMRI-approved formulation of heat-killed bacteria, which secrete natural, exoskeleton-targeting toxins that interrupt the plum curculios’ molting process, leading to death. We’ll have to wait out the rain for the next three days, and keep our fingers crossed that we’re not too late.

CURRENT EVENTS

Apple Growers and Mowers

Summer Work!  In a “normal” year, we’d be focused on keeping up with mowing, cover spraying, scouting for insect/disease pressure, mulching trees with hay, summer pruning, etc.  But Summer 2020 is special, not least because it marks the 17-year coming of the Brood IX periodical cicada hatch to our little hamlet of Westfield, NC.  The trees, still recovering from a particularly bad bout of fireblight this spring, are fighting the good fight after suffering further damage from the cicada egg-laying bonanaza (females slit the branches to lay their eggs), and this during the usual summer stressors of heat and voracious Japanese beetles.    

Picking apples!  The earliest summer varieties are leisurely ripening here and there, well ahead of the late summer/fall main crop smorgasbord.

This pile of stuff was once an enormous 100 year-old cider press, and soon it will be again . . . when we find the time and space to get it up and running again.  Stay tuned.  For now, it’s a sight to see, with all its fascinating nuts and bolts (and massive pulleys) on display in the orchard packhouse.

We’re open, and it’s grand!  The farm’s old tobacco packhouse has finally begun its new life as our orchard packhouse and store.  Visitors, please note, we can only accept cash or checks at this time (see column to the right for an online purchase option).

Open by appointment, as well as scheduled dates to be announced.  Please call (336) 351-5186 or email (cheers@kordickfamilyfarm.com) us if you’d like to drop in.  

 

Orchard Notecards

Can’t make it to our orchard packhouse?  Want to purchase some of our products with a credit card?  We are pleased to announce that our Etsy store is open for business!  We are not currently selling any fresh fruit via Etsy, but you can find many of our other orchard products for sale there.  Click this link to visit KordickFamilyFarm on Etsy! 

July News from the Apple Branch Kordick Family Farm
Apple Blossom Jelly Kordick Family Farm
Apple Blossom Jelly ready for processing at the Carroll County Cannery in Hillsville, VA
Featured Variety: 'Red Gravenstein' Apple, our very biased jury selection for best all-round apple
Quick Tipsy Apples Recipe Kordick Family Farm
Recipe of the Month: Quick Tipsy Apples
Baba Yaga Someplace Cooler or Bust Kordick Family Farm
It's hot out there! We hear that Antarctica is lovely this time of year. Johnny Appleseed never made it that far, so maybe we can finish the job. Someplace cooler, or bust!

I’m not going to sugarcoat it — growing apples in the hot and humid Southeastern United States is about like trying to shove a watermelon through a garden hose. Where there’s a will, there’s a way, but about this time every year, I feel like we should apologize to the trees for putting them through this kind of heat. There are plenty of apple varieties that will tolerate our warm growing conditions, but it’s hard not to imagine even those breathing a sigh of relief if we offered to let them summer in, say, the mountains of New Hampshire. No, this isn’t the prettiest or most pleasant time of year in a Southern orchard, but one can’t complain as some of the most unique fruit of the season begins to leisurely ripen ahead of the late summer, early fall smorgasbord. It’s the time of year for simple pleasures like stopping the tractor mid-mow in the orchard to reach up and grab an apple fresh off the tree.

And luckily, we also grow some crops that simply adore soaring temperatures and high humidity. Our pumpkin, gourd, and winter squash planting has grown to include a dozen varieties, and they are loving this heat. Ditto for our ornamental corn and sunflower plantings. For at least another couple of years, we will inter-crop vegetable plantings, such as this year’s pumpkins, gourds, and winter squash, in between the newly planted trees in our East orchard. Not only does this allow us to harvest something long before those trees bear fruit, it also helps smother the weeds in our hay strip, and even the temporary addition to the biodiversity of root systems will help ensure that different nutrients are brought up and made available for our growing trees. Not least, having something to take care of regularly in between the young trees gives us an excuse to keep a closer eye on them, as well, as opposed to being out of sight, out of mind, deep in the back forty.

Our practice of inter-cropping is an old and established tradition, particularly encouraged during apple orchard-crazed Colonial times in America. Permaculture, which often employs inter-cropping of perennial plantings, is in vogue now in terms of holistic systems and sustainability, but early American orchard inter-cropping was mostly about cash cropping. Back then, they didn’t have the early maturing dwarf apple varieties that can bring a crop as early as the second or third year after planting; in fact, many orchards were propagated by seed, rather than grafting, and seedlings take even longer than graftlings to establish. Apples were a long-term investment that might bear well for over a hundred years, but by the same token, they could take as long as a decade to produce the first decent crop. Being that cleared land was at a premium, and in order to have some means of supporting themselves in the intervening years, orchardists might plant annual crops like alfalfa or peanuts in strips between their apple trees. Inter-cropping apples — it’s as American as apple pie!

In other news, we are pleased to report that our packhouse larder has been restocked with new and delicious canned goods! The Carroll County Cannery in Hillsville, VA, reopened last week, and we didn’t waste a minute, scooting right up there to make and can our Apple Blossom Jelly. Back in April, we picked gallon upon gallon of fragrant apple blossoms and preserved that essence in a concentrated tea, just biding our time until the cannery opened for processing; the beautiful and delicate golden jelly was worth the wait. This week, we went back for round two, having harvested enough wild blackberries from the farm to make Wild Blackberry Apple Jam.

Have you noticed how the varieties we feature seem always to be superlative apples? Well, this newsletter is only a couple of years old, and comes out just once a month, so even though we have about 175 apple varieties growing in our orchards, and hope to get around to featuring them all in coming decades (‘spitters’ or otherwise subpar varieties included) we have so far indulged ourselves by picking and choosing to feature our absolute favorite varieties. There are plenty of apples we grow simply because they have good stories affiliated with them, or we like the name, or because someone gave us the scionwood and we have little self-control. Those varieties have the distinction of being referred to collectively as “goat apples.” We promise that we’ll get around to telling you about our least favorite apples, too, but for July 2020, you’ll have to endure yet another outstanding cultivar, ‘Red Gravenstein.’

You know we’re fond of an apple when it’s situated in a place of honor near the main entrance of our orchard, and such is the case with our two dozen or so ‘Red Gravenstein’ trees, the first planting encountered to the left as you pass through the gate. For one thing, they are gorgeous, shapely trees, classically rounded and tiered, like something out of a fairy tale. Their apples, the first red fruit of our season, are equally attractive, turning gradually from green to red-and-green striped to bright crimson as they ripen in mid-July.

The better known, and much older, ‘Gravenstein’ variety is not quite so red as our ‘Red Gravenstein’ cultivar, the latter being a sport, or genetic mutation, of the former. ‘Gravenstein’ apples have an aristocratic pedigree, whichever origin story you choose to believe. Some say the variety originated in the garden of the Duke of Augustenberg at the Castle of Graefenstein in northern Germany. Other accounts hold that the Duke’s tree was not the original, that the apple was sent to this part of Germany from Italy or southern Tyrol. Another version has it that the brother of the Count of Graasten Castle (formerly in northern Germany, now Denmark) sent home scionwood from Italy, and that these cuttings grew to become ‘Gravenstein’ trees. Yet another claims that Count Frederik the Younger of Denmark brought the variety home from a monastery in Savoyen and installed it at his family’s palace.

At any rate, the variety is supposed to have definitively arrived in Denmark in 1669, and was eventually exhibited at the Royal Horticultural Society centuries later, in 1819. A ‘Gravenstein’ tree near Lubeck, Germany in 1858 was found to exhibit a single limb with unusually red apples. Cuttings of scionwood were taken, trees were propagated, and ‘Red Gravenstein’ was born.

Color notwithstanding, the fruit characteristics are similar to those of its parent, particularly its slightly greasy, or waxy, skin, but the flesh is more crisp and white, and the taste unique — a wonderful full-flavored marriage of sweet and tart, enhanced by the fruit’s juicy crunchiness. It is an exceptional multipurpose apple, not merely sufficient for out-of-hand eating, as well as cooking, pressing for juice, drying, etc. — it actually excels in every one of these categories when compared to other varieties. They are not entirely flawless, however; ‘Red Gravenstein,’ as well as plain old ‘Gravenstein,’ apples tend to drop prematurely before they ripen, and are extremely susceptible to brown rot, but otherwise, our completely biased jury selection for the best all-around apple award goes to . . . ‘Red Gravenstein!’

A big thank you to our friends, Ginny and Craig Sumerell for sharing this recipe with us. It is a quick and easy way to whip up something a little special and different, whether you’re looking for a nice dessert, a sweet summer side, or a quick pick-me-up snack. This is the perfect recipe size for two generous helpings, but doubles quite easily. No particular type or textured apple is necessary; we used ‘Red Gravenstein,’ which are crisp, but the Sumerells used rather soft ‘June’ apples.

2 large apples, cored and chopped (keeping the peel on enhances the flavor and nutritive value, and you don’t have to worry about harmful chemical residues on our apples, but peel, if desired)
2 Tablespoons water
1 Tablespoon butter
1 Tablespoon Bourbon whiskey
1 Tablespoon raisins
1 Tablespoon packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon lemon juice

Combine water, butter, and Bourbon in a large skillet over medium heat, and stir until the butter melts. Add the apples, raisins, brown sugar, and cinnamon. Stir to coat apples. Bring to a boil, then reduce heat to low simmer, stirring frequently until the apples have softened and the liquid has reduced to a syrupy consistency (about 10 minutes). Stir the lemon juice into the apples, and serve warm. Great as an ice cream topping or leftover on your breakfast grains!

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Cider BBQ Sauce

Cider Syrup

Recipes

Apple cider syrup is the perfect base for a sweet and tangy barbecue sauce.  This full-flavored recipe packs just a hint of heat and makes 2 cups of sauce.

1 cup Baba Yaga’s Apple Cider Syrup
1/2 cup apple cider vinegar
1/2 cup tomato paste
2 Tablespoons grated onion
2 cloves garlic, minced
2 teaspoons fresh grated ginger
2 teaspoons prepared (not dry) mustard
salt to taste
dash of cayenne pepper

Whisk all ingredients together until smooth.  Then you know what to do: baste all over your favorite protein and grill, bake, or broil it up.

(adapted from an Our State Magazine recipe and shared by our friend, Randy)

4 Tablespoons (or to taste) Baba Yaga’s Apple Cider Syrup 
1 pound Brussels sprouts, trimmed and halved
2 Tablespoons olive oil
1/2 teaspoon salt
pepper to taste
1 large, decent apple, peeled, cored, and cut into cubes
(the original recipe calls for Granny Smith or Honeycrisp apples)

Preheat oven to 400°.  In a large mixing bowl, toss Brussels sprouts with olive oil and season with salt and pepper. Spread on a parchment-lined baking sheet. Roast for 15 minutes, tossing once during cooking time.

Remove sprouts from oven, then toss them in the cider syrup and add apples. Spread the sprouts and apples back on baking sheet and return to oven for 10 minutes or until tender. Check seasoning; add salt and pepper to taste. Serve hot or at room temperature.

Reminiscent of lemon meringue pie!

1 cup Baba Yaga’s Cider Syrup
2 eggs
3/4 cup milk
1/3 cup sugar
3 Tablespoons flour
1 standard pie crust

Mix all ingredients together with handbeater or blender  until smooth.  Pour into crust and bake at 350 degrees about 45 minutes, until set and slightly browned on top.

Makes about 75 pieces of decadent apple candy!

2 cups cream (heavy, whipping, or even coconut)
1 cup light corn syrup
2 cups sugar
1/2 cup Baba Yaga’s Cider Syrup
6 Tablespoons butter
1/2 teaspoon salt
spices (1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg)

Lightly grease an 8 inch by 8 inch baking pan and line with parchment paper, leaving an overhang on all sides.

In a heavy-bottomed pot, combine cream, corn syrup, sugar, cider syrup, and butter.  On high heat, bring to a boil, stirring only until sugar dissolves.

Reduce to medium-high heat and cook without stirring until the temperature reaches 248 degrees on a candy thermometer, about 30 minutes.  Remove the pan from heat and stir in salt and spices.

Pour into the lined pan and let sit at room temperature for about 18 hours without disturbing.

Remove from pan and cut into desired bite-sizes (about 3/4 inch square).   Cut 6 inch squares of parchment paper and wrap each caramel, twisting the ends of the paper to close.

4 medium sweet potatoes
2 medium apples
4 Tbsp. butter or non-dairy substitute
1/3 cup Baba Yaga’s Apple Cider Syrup
1/2 tsp. salt

Place sheet of aluminum foil on bottom oven rack. Position second oven rack in middle of oven. Preheat oven to 375 degrees F.

Wash sweet potatoes and make a small slit on one side of each potato. Place potatoes directly on middle oven rack, slit side up. Bake 45-60 minutes or until soft. Remove from oven and let cool slightly. Decrease oven temperature to 350 degrees F.

While potatoes are baking, core, peel and slice apples 1/4 inch thick. Saute apple slices in 2 Tbsp. butter or substitute until tender. Set aside.

Peel cooked sweet potatoes and place in bowl. Mash together with remaining 2 Tbsp. butter or substitute, apple cider syrup, and salt. Stir in cooked apples.

Place sweet potato-apple mixture in ovenproof baking dish and cover with lid or foil.  Bake 25-30 minutes.

8 cups of plain popped corn, unsalted

1 cup white sugar

1/3 cup Baba Yaga’s Apple Cider Syrup

2 tsp. vegetable oil

1/4 tsp. salt

Prepare a large, rimmed baking sheet by lightly oiling or lining with parchment paper.  Set aside.

Place popped corn in large glass or ceramic bowl (not plastic).  Bowl should be large enough so popcorn can be stirred easily without spilling over.  Set aside.

Combine sugar, cider syrup, oil, and salt in small saucepan.  Mix well.

Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 6-8 minutes.

Remove from heat and pour over the popcorn.  Quickly stir popcorn with spatula to coat evenly.

Transfer to the prepared baking sheet and spread coated popcorn to cool.

When cold, break into small pieces and store in airtight container.

1/3 cup olive oil
1 tsp. minced shallot
1/4 cup Baba Yaga’s Apple Cider Syrup
2 Tbsp. finely chopped peeled apple
1/4 tsp. salt
1/4 tsp. ground pepper

Combine all ingredients in a food processor or blender. Blend until smooth.
Serve over salad greens with sliced red onion and thin wedges of apples, or your favorite salad.

Forget about molasses — apple cider syrup adds outstanding flavor to our favorite picnic food. This recipe will make about 6-8 servings as a side dish.

1 lb. dried beans (California pea, Navy, Great Northern)
1/4 teaspoon baking soda
1/2 cup Baba Yaga’s Apple Cider Syrup
4 Tablespoons sugar
1 teaspoon dry mustard
1/2 teaspoon ground ginger
2 teaspoons salt
1/4 teaspoon black pepper
1 medium onion, cut in half from top to bottom
1 large, firm apple, peeled, cored, and diced into small pieces

Soak the beans overnight in enough water to cover them by 2 inches. The next day, drain them and place in a pot with the baking soda plus enough water to cover by 1 inch. Bring to a boil, then reduce the heat and simmer, uncovered, for 20 minutes, skimming any foam off as needed. Remove 1 cup of cooking water and set aside. Drain and rinse the beans, then place in a bean pot or slow cooker with onion halves.

Combine the syrup, sugar, mustard, ginger, salt and pepper. Gradually stir in the reserved cooking water. Pour over the beans and onions. Bake, covered, at 300 degrees in the bean pot, for 6-7 hours, or until done, stirring occasionally. A slow cooker will take about 6 hours, still covered and stirring occasionally. Add the diced apple during the last hour of cooking. If saucier beans are desired, add small amounts of water as needed.

Our orchard is located at 1259 Joyce Acres Road in Westfield, NC 27053.

Directions from Pilot Mountain:

Traveling on US-52 North, take the exit 134 for Pilot Mountain, NC-268.  Enter roundabout and exit to the first right onto S. Key St./NC-268.  Take a left at the CVS stoplight to continue on NC-268.  Turn right on Old Westfield Road.  After about 6.5 miles Old Westfield Road dead-ends into NC-89.  Take a right onto NC-89 at the stoplight.  Go 3 miles, then take a left onto Frans Road.  After a mile, take a left at the stop sign to continue on Frans Road.  Take the first right onto Christian Road.  Take the first right onto Joyce Acres Road and travel 1 mile to reach 1259.

Directions from Francisco:

Traveling west on NC-89, take a right onto Asbury Road.  At the stop sign, take a left to continue on Asbury Road.  After about a half a mile, take a left onto Joyce Acres Road, and travel about a half a mile to reach 1259.