Welcome to

Kordick Family Farm

Home of Baba Yaga’s Apples of Eternal Youth


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.


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.



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.



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.  We would prefer to rely on copious amounts of compost in order to help build the soil while adding nitrogen, but our 20 acre orchard is too large for us to be able to afford commercial compost, and we are currently unable to produce enough to meet our own compost needs.  When nitrogen is applied in fall and/or early spring to the orchard floor, it serves as a bacterial feast, thus stimulating the little guys 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.


Winter Work — that means bigtime orchard maintenance time.  We’ll be pruning more extensively than usual this season, what with all of 2019’s fireblight and cicada damage, so we’re getting started early.  We’ll also be busy painting all of our tree trunks white to help keep the trees properly dormant all winter.  And on the off chance we get bored, there is always, always orchard fence maintenance.

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, full of fresh apples, jams, jellies, cider syrup, and more.  In the orchard we have heirloom apple trees for sale, as well as a pumpkin patch.  Open this winter — see current hours below.

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! 


The packhouse is still plenty stocked with our other seasonal orchard products, including several dozen varieties of heirloom apple trees, ranging in size and age, pie pumpkins and butternut squash, gourds, jellies, apple butter, apple cranberry relish, applesauce, and cider syrup, but aside from some special events (see column to the right), we will be open by appointment only for the remainder of 2020.  Please call or email (336-351-5185 or cheers@kordickfamily farm.com) if you’d like to stop by.

*We can only accept cash or checks at this time in our store.  To make purchases online/with a credit card, you can visit our Etsy store via this link.

*Dog owners: for food safety reasons and for the sanity of our own livestock guardian dogs, we ask that you leave your dogs in your vehicle while at the orchard

Orchard by Candlelight Luminarias

Orchard by Candlelight: December 18th and 19th, 2020, from 6 pm until 9 pm

Enjoy a winter’s evening at Kordick Family Farm and take a festive, luminaria-lit walk through our orchard.  The walk covers about 1/3 of a mile and features over 600 luminarias. At a leisurely pace, plan for about a 15 minute walk, which culminates by a magnificent Christmas tree, where you can sit by a fire and enjoy refreshments and live acoustic music.  Our orchard store, decorated for the season, will also be open.

Admission is $5 (cash or check), children 6 and under, free, and includes refreshments (hot mulled cider, hot cocoa, coffee, cookies, etc).  Please dress appropriately for cold temperatures and walking.

In the event of inclement weather, call (336)-351-5186 or check our website for updates.

Join Kordick Family Farm on 11/21 for Customer Appreciation Day at the orchard!
Featured Variety: 'Yates'
Recipe of the Month: Applesauce Cake Roll
Have a ball this fall . . . y'all.

Some winter vegetable and garlic inter-plantings beneath the trees are about the only things actively growing in the orchard, and the apples are slowly, but surely, heading into winter dormancy. It won’t be long before we begin mercilessly attacking the trees with pruning shears, handsaws, and other implements of destruction. We need as much of a head start on pruning as we can get this year, what with all the fireblight and periodical cicada damage we will have to address in addition to the usual disease management and general shaping. We feel like a couple of surgeons whetting their scalpels and glancing at their watches, just waiting for their patients’ anesthesia to take effect.

If you’re thinking that this is mighty early to be talking about pruning fruit trees, you’re not wrong, although we do know growers who routinely start by late November in order to ensure it all gets done by spring bloom. The risk in pruning before trees are fully, irrevocably dormant is that they are more susceptible to cold damage if they experience a sudden cold snap post-pruning. Furthermore, with the persistent warm weather we’ve still been experiencing in central North Carolina, an un-dormant tree may respond to pruning cuts in a different fashion than intended, as the main season hormones are still active, and may initiate undesirable growth. But knowing we never ever manage to get all our pruning done, even in a normal pest and disease pressure year, we feel we need to get started as soon as humanly possible, and that means hoping for colder temperatures in the short-term and not waiting until more persistently ideal conditions in January and February this pruning season.

In the meantime, there’s plenty of unfinished fall business to take care of. It’s a great time to plant trees, so we scour the orchard for any unhealthy or dead ones that may need to be replaced. And it’s always a big goal to clean around all the trees’ trunks and paint them white before pruning time. We try and maintain white trunks for many reasons, but mostly to do with ensuring that once the trees go dormant, they stay dormant well into March. If we get a warm week in late winter, any intense sunlight coming through the leafless trees and hitting the white trunks will be reflected, and hopefully, acts to keep the trees a crucial degree or more cooler, and thus, helps to maintain dormancy. The paint also helps protect the bark on the trunks from splitting during typical spring temperature swings. And in the summer months, you’d be surprised how easy it is to scout for pests on white trunks, as opposed to in the more camouflaged unpainted upper limb scaffolds. And finally, we find that trees with white trunks tend to be a lot harder to nick with the bushhog. But not impossible.

When we’re not busy applying the bigtime elbow grease to cleaning up the orchard and putting it to bed, we’re listening to the incessant turkey calling and airwave jingle-jangle like the rest of you. That’s right — in case you haven’t heard, apparently, it’s time to get ready for The Holidays. Even though we’re sold out of fresh apples for the season, we’ve reserved enough processing grade apples to re-stock the packhouse with good apple things for the table, like apple cranberry relish, one more late fall round of apple butter (next year, we’re going to label our batches as Summer Butter and Fall Butter, since the apples we use to make our early and late batches are so varied and different, and certainly make for distinctly delicious apple butters), and crabapple jelly. Our intentions know no bounds, and now that we’ve finally managed to get our hands on some canning lids, the list of canned goods we hope to produce before the Carroll County Cannery closes in December goes on and on. Mincemeat, anyone?

The packhouse remains open by appointment should you need any holiday dinner or gift items, like our canned goods (we have very nice gift boxes for them, as well), turned apple-wood gifts, cider syrup, mulling spices, and produce from the farm (pie pumpkins, butternut squash, decorative gourds, luffa sponges, hot peppers, potatoes, Swiss chard, collards, and Lacinato kale). For the person who has everything, perhaps they might enjoy carbon sequestration and, um, oxygen — we still have a wide variety of apple trees potted up for sale in our nursery if you want to give a gift that truly keeps on giving. Our last scheduled events for the year include this month’s Customer Appreciation Day (see below) and December’s “Orchard by Candlelight,” tentatively scheduled for the Friday and Saturday before Christmas. Stay tuned to our website for more details. And remember, folks, now that we’ve banged the gong on tree pruning season, even when you hug ’em, you’ve still gotta cut ’em (cue chainsaw revving in the background).

Please join us for Customer Appreciation Day
on Saturday, November 21st from 11 am until 4 pm!

In the spirit of Thanksgiving, we would like to express our gratitude to all of you for being a part of our orchard this year. Whether you’re a customer, community member, newsletter reader, friend, family, whatever, you know who and what you are to us, and we thank you. We’d like to invite you all to the orchard packhouse on Saturday, November 21st, from 11 am until 4 pm to enjoy some complimentary apple goodies. There will be apple stack cake, cider caramels, candied pecans, and more, and of course, plenty of hot mulled cider.

The ‘Yates’ apple, while an excellent apple, is not a particularly interesting specimen. But here it is November, and I’ve got this pretty fall picture of the tree in full fruit, and it’s an appropriately late apple, and let’s face it, they can’t all be as compelling as ‘Northern Spy,’ can they? You’d think that with an alias like ‘Red Warrior,’ there’d be a good story behind the ‘Yates’ apple, but as far as I can tell, there’s not.

‘Yates’ comes to from Fayette County, Georgia, raised by one Matthew Yates 10 miles east of Palmetto roundabout 1813 . . . and it became a Southern standard, widely available through nurseries during its heyday. The End. That’s about all I can tell you of its history. But what ‘Yates’ lacks in anecdotes, it makes up for in unique attributes, and I guess its excellence does preclude the need for dressing it up further. ‘Yates’ is a very small apple, so much so that many people often mistake it for a crabapple. And like crabapple trees, ‘Yates’ is an exceptionally good pollenizer for other apple varieties. It also has the distinction of being among the latest of late Southern apples, with some fruit often hanging on the tree into late November and December, although it can be harvested as early as October.

It is considered a cider apple, although it is not one of those mouth-puckerers, so laced with tannins that it needs to be fermented before it’s remotely consumable. On the contrary, we both personally find ‘Yates’ apples to be delicious when fully ripe and eaten out of hand. The flesh is tender and juicy and full of flavor, and its small size makes it a nice snacking apple in the field. In Lee Calhoun’s book, ‘Old Southern Apples,’ the author relates the entry from an old nursery catalogue extolling the fact that ‘Yates’ apples keep very well into spring, as long as “you can keep the children from them.” ‘Yates’ is also commonly touted as a good tree to attract wildlife since it sets prolifically and drops its fruit gradually during the late fall and early winter.

We have exactly one ‘Yates’ tree in our orchard, and while we’d welcome the ability to find room for more, we are so happy with the production we get from our single tree, we haven’t taken it upon ourselves to make space for further plantings. The tree is kind of like an old friend this time of year, just hanging out and waiting on us to be done with all the serious business of orcharding before we get around to picking the very last apples of the year from its branches. And it’s such a pretty sight to see that one tree loaded with petite red apples when everything else has long given up the ghost.

Cake rolls used to be an ubiquitous dessert in the American kitchen, impressive enough for formal occasions, yet simple enough for everyday dessert. While you can still find them in the bakery section of some grocery stores, it doesn’t seem like people whip them up at home quite like they used to. Cake rolls are surprisingly easy to make, and our applesauce version is perfect for this time of year, especially if you’re looking for a lighter dessert to follow your holiday meal. The combination of applesauce and whipped cream makes for an amazingly fresh-tasting and airy filling. Break out your jellyroll pan and do your part to bring back the classic American cake roll!

3 eggs
3/4 cup sugar
3/4 cup applesauce, divided into 1/2 cup and 1/4 cup
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup coconut milk or whipping cream
1/2 cup chopped walnuts, divided into 1/4 cup and 1/4 cup
powdered (confectioners’) sugar

In a small bowl, beat the eggs until thick. Add the sugar and 1/2 cup of applesauce. Combine flour, baking powder, baking soda, cinnamon, and salt. Fold into egg mixture. Spread in greased and floured 15 by 10 by 1 inch jelly roll pan (basically, a pan with a 1 inch lip). Sprinkle top of cake with 1/4 cup of chopped walnuts.

Bake at 350 F for 15 minutes. Loosen sides and turn onto a towel that has been dusted with powdered sugar. Roll up the cake and towel together and let cool on a rack.

Whip the coconut milk or whipping cream until soft peaks form. Fold in the applesauce and remaining 1/4 cup walnuts. Carefully unroll cake and spread applesauce mixture over cake. Re-roll cake with filling and chill for several hours.

Cider BBQ Sauce

Cider Syrup


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.