This week we feature Jonagold apples on the farmstand and in the pick-your-own orchard. Jonagold was developed from Golden Delicious, and is a good versatile eating or cooking apple.
Longtime customers
It is always a pleasure to see our longtime customers again. Some of them have been coming to pick their own apples with us for more than 30 years.
From NorthForker:
www.northforker.com/2017/09/29/31-days-31-things-to-do-on-the-north-fork-in-october/
Cider press
When you drink the local apple cider made in Wickham’s Fruit Farm’s historic screw-type cider press here in Cutchogue, you participate in a long and uniquely American tradition that goes back to the early years of our country’s founding and even before, to a time when many communities that had apple trees also had a community cider press, to which local people would bring their apples to be made into cider.
Apple cider
Early Americans were enthusiastic drinkers of apple cider in part because it could be fermented into hard cider, and hard cider, in a time before modern drinking water, was a healthier beverage to drink than other alternatives at the time, because the alcohol in it provided some safeguard against contamination, in somewhat the same way that grog on board a ship did.
Gift boxes of apples are now available
Our gift boxes include premium-quality cushioning materials to help keep your apples in the best possible condition. Please call (631) 734-6441 to order.
Gift boxes are now available
Call (631) 734-6441 to order.
Apple cider
We cold-press our apple cider in small batches, so you get the freshest and healthiest juice.
Laurie McBride and Tom Wickham looking over the cornfield
John Ross
Who better to tour our cider press with than our longtime friend and customer, the well-known chef John Ross. John Ross is a pioneer in using fresh, local produce to showcase the unique flavors that the climate and geography of the East End make possible. We at Wickham’s Fruit Farm take our hat off to John Ross for all the contributions he has made over the years to make the East End’s food community what it is today.
