This year’s apple harvest is one we’re especially grateful for.
After an April frost that challenged orchards across the region, we’re happy to report that about 60% of our apple crop made it through. While many farms experienced devastating losses, we feel truly blessed to have so much of our harvest still hanging on the trees.
As you explore the orchard this season, you may notice something a little different on some of the apples: brown or russeted rings around the skin.
What Are Those Rings?
Those marks are frost rings, caused when freezing temperatures affect young fruit as it develops. As the apple continues to grow, the area affected by the frost can become a visible ring or mark on the skin.
The good news? Frost rings are cosmetic and do not impact the taste of the apple. Simply wash your apple and enjoy!
Come Pick This Year’s Harvest
Experience this year’s harvest for yourself! Apple picking is underway, with different varieties ripening throughout the season.
Because availability can change quickly with the weather and what’s picked each day, be sure to check our Now Picking page before your visit to see what’s ripe and ready.
When you visit, please remember to only pick the apples you plan to purchase. With a smaller harvest this year, every apple matters. Leaving apples on the trees gives other guests a chance to enjoy them—and allows our farm team to use the fruit we don’t sell in fresh juices and ciders.
A Harvest Worth Celebrating
When you see a little frost ring on an apple this year, consider it a badge of resilience—a reminder of what our orchards endured and how grateful we are for the harvest we have.
The April frost affected more than just our apple trees. Across the road at Bluemont Vineyard, the team is also working with a lighter grape yield this year. But a smaller harvest doesn’t mean less creativity. The winemaking team is finding new opportunities in this year’s vintage and making the most of what the vineyard has provided.
Read their latest blog for an update on the 2026 grape harvest and a look at how the winemaking team is getting creative with this year’s yields.
