Apple Cider
     At the height of the market season, we press 200 - 250 bushles of apples a week to make our delicious cider. The blend of apples going into the pressing is of utmost importance. To produce a really great batch, we try to combine both tart and sweet varieties.

"Opening drink: The apple cider from Twin Springs Fruit Farm, based in Orrtanna, Pa., may be the best I've ever had. Buy lots of it, because your guests will drink the stuff as if it were water in the desert. Twin Springs sells its cider at farmers markets around the area, from Dupont Circle to Arlington. You can serve the juice any number of ways: straight up; mulled with cinnamon, allspice, cloves, ginger and/or nutmeg and served warm; or stirred over ice with a good bourbon to make a holiday cocktail, perfect for surviving even the most tedious of family gatherings."

- from The Washington City Paper posted on December 2, 2009

     Cider is available in quarts, ½ gallons, and gallons from late September until early spring. Pasteurized with no preservatives!

Apple Sauce
     We make sauce once a year, in the Fall. 150 bushels of Corland Apples end up as sauce, with nothing added. Apple Sauce is available year round at all our market locations.

Apple Butter
     We use Golden Delicious to produce our "No Sugar" Apple Spread. Apple Butter is also available year round at all our market locations

     Our Cider, Apple Sauce and Apple Butter are all made at Kime's Cider Mill in Bendersville, PA. They are a small, family owned operation that have been doing custom fruit processing for many years. Kime's is state inspected and certified.