Three generations on the same ridge.
Hillside Apples started with a few dozen trees planted along the ridge road back in 1961. Today we tend just under forty acres, still pruning by hand and picking into the same style of wooden crates my grandfather built.
We're not the biggest orchard around, and we like it that way. Smaller means we can pick each apple at its peak instead of all at once, and press cider in small batches the week the fruit comes off the tree.
Why It Tastes Better
- Hand-picked at peak ripeness
- Pressed in small weekly batches
- No wax, no cold-storage months
- Bees kept on-site for pollination
- Windfall fruit goes to the cider press