Eve's Cidery

Eve's Cidery Eve's Cidery is a small family farm producing naturally fermented ciders from our own organically-gr

We are a family run orchard and cidery located in the Finger Lakes region of New York.

Meet Taylor, our summer farm intern, coming to us by way of Cornell University’s Lund Fellowship for sustainable agricul...
05/27/2026

Meet Taylor, our summer farm intern, coming to us by way of Cornell University’s Lund Fellowship for sustainable agriculture. Bravo Taylor for putting herself in a new and not necessarily comfortable setting, getting dirty, working hard and getting an up-close view of the day to day workings of a small farm.
Here’s Taylor working up a sweat planting these gorgeous Yarlington Mill trees grown by We are lucky to live and work in the Finger Lakes region amongst such a vibrant and talented community of farmers. So grateful.

05/21/2026

Some fruitlets are being let go…some are stuck on and growing. The anticipation is palpable around here as the crop potential reveals itself over the next few weeks.

This fun little bottle is headed your way —Maine .wines —Massachusetts   ——New York  and —Michigan   Its a delicious com...
05/13/2026

This fun little bottle is headed your way —Maine .wines —Massachusetts
——New York and —Michigan

Its a delicious combination of Cab Franc aromatics in a light bodied, juicy, spritzy, cider. We grabbed the skins right off Julia and Alex’s press (still warm) and took them home and dumped them in a tank of fresh pressed apple juice. Only wild yeast in this coferment. We punched down the skins every day and bottled before the fermentation finished to capture a spritz.

We loved collaborating with and are grateful to be able to use their organically grown (not yet certified) grape skins as well as apples from our neighbors at Hemlock Grove (certified organic for over 20 years) and Stony Ridge (not organic). What a gift that grapes and apples grow on this patch of good earth and that humans developed a practice of fermentation and libation and that we get to make yummy ciders for you to drink.

SOLD out here at the farm. We will have the last 2 cases at this weekend. Otherwise, ask for it at your favorite wine shop!

Leila grafting Golden Russet over to Dabinett. These trees are 8 years old on P18 and have never born a single fruit. Is...
05/10/2026

Leila grafting Golden Russet over to Dabinett. These trees are 8 years old on P18 and have never born a single fruit. Is it the rootstock? Trees on B118 planted in the same year have been bearing for at least 4 years now. Or is it because Golden Russet is a vigorous, sprawling variety? Or because it blooms very early and this location is frost prone? Dabinett is diminutive, more annual bearing than most bittersweets and while its not the latest bloomer in our orchard, it is much later than GR. We will see in 3 years or so if this was the right move.
I learned how to top graft mature apple trees from James in 1998. We grafted Vista Bella over to Fuji. How many people reading this know what Vistabella is?
Top grafting is a way to preserve the root system and stored carbohydrates of a mature tree, assets which take decades to create, while addressing the fact that you planted something you shouldn’t have. This is a remarkable kind of grace in an unforgiving world. There are all kinds of mistakes I wish I could “top graft”. Thank you trees, for trying again with me.

It's been a year since this chapter without you began. Miss you everyday James. 🖤🖤
03/20/2026

It's been a year since this chapter without you began. Miss you everyday James. 🖤🖤

Our dear friend, elder, mentor and resident alien has passed on.  🌸Please join us to celebrate his life and return his r...
05/16/2025

Our dear friend, elder, mentor and resident alien has passed on.
🌸
Please join us to celebrate his life and return his remains to the earth and the trees...
🌳
SATURDAY MAY 17TH
4:30 pm

💗
RSVP link in bio
(pls help us by doing so!)
🔗
Posted by Melissa ( )

Since Jamez died, I've come back to his Newfield site twice. Today, for king blossom (and to spray). Last week for cherr...
05/02/2025

Since Jamez died, I've come back to his Newfield site twice. Today, for king blossom (and to spray). Last week for cherry blossom alongside apple pink (and to spray).

Friend of my friend, mentor to my mentor, elder to us both. I'm learning to think of life as the shared tissue of those who came before. I see James' self everywhere here. I miss my friend who left all these trees in such good stead.

Please come celebrate his wild life
at Eve's Cidery
on Saturday May 17th
4:30pm
308 Beckhorn Hollow Rd, Van Etten, NY 14889
RSVP appreciated!

posted by Melissa (), thinking about James and hugging Autumn

James R. Cummins died at home on March 19th, the last day of winter.  A few days earlier, the weather turned and a stron...
04/08/2025

James R. Cummins died at home on March 19th, the last day of winter. A few days earlier, the weather turned and a strong wind began to blow the spring in. James loved this world fiercely and it was hard for him to leave it.

After 74 years, he left at the brink of the drama. The son of six generations of orchardists, the spring bloom had worked its way into his DNA. It was the biggest show of the year, a wild ride that mostly culminated in great beauty and reward (a bountiful harvest) but sometimes, heartbreak (frost and crop loss). As a person who lived life to the fullest, James was familiar with both.

James found a calling in farming at an early age. The challenges of the weather, the physically demanding nature of the work, the endless possibilities for ingenuity and problem solving, all suited James perfectly. Farming presented him with the opportunity and freedom to be a self-made person. He could fix anything, build anything, grow anything– his skills ranged from diesel mechanics, to fruit tree phenology, hydraulics and welding to the operation of all types of tools and heavy equipment, as well as construction, irrigation and even sales and marketing. He gave his life to agriculture, but to him that work went way beyond the simple act of growing food for people. He saw the world as an animate and magical place and his purpose to witness it and participate in it. Trees, animals, plants, places and things were all family to James, and farming was a devotional act, partnering with his kin in the natural world in the co-creation of life.

James was born on July 9, 1950 in Mt. Vernon, Illinois, and began working with apples at an early age, at Cummins Orchards with his grandparents and on his father’s farm in Cobden. When James’s Sr. got a job breeding apple rootstocks at Cornell, he moved the family to Geneva, NY but James felt like he left a piece of his own heart at the Cobden Farm.

After high school, James worked for Cornell testing grapes for viruses and took classes at Cornell. He also started Cummins Mittak Nursery growing custom order apple trees with his partner George, as well as trees for his future farm.

In 1972, when James was 22, he bought his own farm, in Newfield. The property, 60 acres, was sited perfectly for growing fruit trees on an eastern facing slope at 1,200 feet above sea level, made up of Howard’s Gravelly Loam. It was also 8 miles from Ithaca and James was a visionary in pursuing a u-pick model for his orchard, complete with hand-drawn orchard maps, colorful signs, a purple slide and picnic tables, all aimed at the Ithaca market.

James planted tens of thousands of fruit trees, refurbished a post and beam barn and bought adjacent tracts of farmland: Second Farm in 1983, which he planted to peaches, plums, tart cherries, black cherries, asian pears and apples, and Third Farm in 1987, which included 90 acres set aside as a nature sanctuary. At the same time, James was instrumental in building the Ithaca Farmers’ Market at Steamboat Landing, working with attorney Chuck Guttman and architect Steve Gibbon, and putting in untold hours on his backhoe, Daisy.

In 2002, James helped to open Eve’s Cidery with Autumn Stoscheck. Shortly after that, he suffered a traumatic brain injury, spending three weeks in a coma, which forced James into “retirement.” Nevertheless, James continued to farm, primarily responsible for growing the apples on Second Farm, as Eve’s expanded.

James ran on coffee, peanut butter and grit and a worldview that went way beyond earth. Some of his exploits are almost myth making: reading a book a day, getting up at 4am to run 10 miles before starting work; living in a teepee year round with 6 Samoyeds at Littletree; building his own house out of rough-cut hemlock only three years after his accident and living the first winter in it with a dirt floor, a wood stove and just a shell of greenhouse plastic; preparing for Nibiru; and making an apple tree into a Snickers Bars tree as a birthday present for a child.

James’ favorite apple was the Northern Spy (Jonagold was a close second). He loved dogs and mowing naked. If you were lucky enough, you heard him say, “wow, just wow.” His heart was huge and his generosity unrestrained, his enthusiasm was contagious, and his ability to see and believe in people was impactful. He was also a very good teacher. His influence figured in the young lives of many farmers who still farm in this area (and beyond) and the people they now mentor themselves.

James is survived by his father James Nelson Cummins and mother Cindy Firebaugh Cummins, siblings Peter, John, Stephen and Sarah Cummins Small, and their spouses; 11 nieces and nephews; many great-nieces and
nephews; his cousin Scott Cummins and family; and his best friend Autumn Stoscheck and her family (which was also his family) Ezra Sherman and Leila and Zuri Sherman. He is preceded in death by his grandparents, Nelson and Gladys Cummins and Creighton and Helen Firebaugh, and his beloved uncle Max Firebaugh.

A celebration of life will be held during the apple blossom on Saturday May 17th at 4:30pm at 308 Beckhorn Hollow Rd, Van Etten, NY 14889
RSVP

Dabinett is a variety that I started out hating and have more recently come 180 on. Way back when I first discovered the...
01/18/2025

Dabinett is a variety that I started out hating and have more recently come 180 on. Way back when I first discovered there were apple varieties grown specifically for cider, yet had no idea which ones to plant, I planted Dabinett because Steve Wood of said so. Steve has been a huge inspiration and gracious mentor to me and has enthusiastically endorsed Dabinett as both a grower-friendly tree and an excellent cider apple. But for many years I could not see eye to eye with him on Dabinett. The difference owed to Steve being a very good grower and me being a torturer of apple trees. The biggest mistake we made with Dabinett was grafting it in to the same dwarfing rootstock as the rest of our North Orchard, mainly g30 and g935. Dabinett is a a precious and productive tree that very easily runts out right off the bat if you let it. In our organic management system lots of factors conspired to decrease vigor on an already weak tree. Many Dabinetts died. Some I just cut down because they never grew. I wrote it off as a throw way variety. But I wanted to try again so we grafted B118s in our new Valley Orchard. In true Dabinett form they started cropping in 3 years. When we had enough apples to make our first single varietal cider I was impressed. The cider is rich, with substantial tannins and a distinctive strawberry character. In 2023 when we had a total crop loss due to a deep late spring freeze, we had the good fortune to pick apples at where Nat Bouman grows Dabinetts and other bittersweet’s organically on B118 at 1700’ elevation. The cider (label pictured here ) was beautiful and it solidified my notion that Dabinett in an organic orchard should be on a large, vigorous rootstock. This year, we had another (but not as devastating) frost event that put a dent in orchard wise production. Not so with the Dabinetts which were heavily cropped. They bloom very heavily and very late. In a future where frost risk is increased by climate change, Dabinett seems like a good bet.
-posted by Autumn

This is how bottling starts with the ‘24 harvest: three pet nats whose primary fermentation hasn’t finished, going into ...
01/17/2025

This is how bottling starts with the ‘24 harvest: three pet nats whose primary fermentation hasn’t finished, going into the bottle. Here we are bottling Emerald Necklace, made from wild apples, pressed November 7th. Coconut likes hanging out with us while we bottle but does not like the uncomfortable conditions of the Cidery, especially the cold floor. So she is constantly seeking cardboard, and elevation is a plus. Unfortunately, that excellent spot went away as we bottled the Emerald Necklace. Ezra

We planted Gold Rush 15 years ago because it had a reputation for high sugar, high acid and is ‘disease resistant’ At th...
01/16/2025

We planted Gold Rush 15 years ago because it had a reputation for high sugar, high acid and is ‘disease resistant’ At that time I had become disillusioned with conventional IPM Orcharding and had come to the notion that if we couldn’t go organic we were getting out. All the info on organic orcharding in the Northeast that I could find at the time was basically along the line of “very difficult if not impossible and only with disease resistant varieties” an 15 sulfur sprays per year. It was a grim proposition.
I chose these photos of Gold Rush to make the point that the so-called disease resistant varieties are not disease resistant in a sort of broad, unusual healthy kind of way, they are resistant to apple scab (and in the case of Goldrush, powdery mildew). The irony of it is that when we transitioned to organic, apple scab just about disappeared from our orchards. Instead the fungal problem that caused us the most ill health was black rot (which was recently surpassed by marssonina leaf blotch.
So if the ‘disease resistance’ of Goldrush is irrelevant, is it worth planting? Is it even a cider apple? Well, I would still wholeheartedly recommend it for every homestead orchard, the apples are fantastic keepers in cellar conditions and if you like tart, full flavored apples, this checks the box. Hey never really rot or get mushy, just slowly dehydrate while retaining their vibrant flavor.
For cider? I’m on the fence. I have deeply appreciated our Goldrush harvests and what they contribute to blend…the brix on fully ripened late harvest Goldrush can be 16-18. And they give a blast of acid which is sometimes sorely needed. Our Albee Hill blend almost always has at least do@e Goldrush. But the few times I’ve fermented them on their own, I couldn’t imagine bottling it that way. The acid can come across as very malic, and tastes reminiscent of a sweet-tart or a sour patch kid. As a stand alone I’m not a fan. But I think when it’s layered into a complex blend like our Albee Hill, that super bright acid gives the cider a vibrant lift.
One plus for Goldrush is that it is an extremely tame tree. It’s a heavy cropping annusl with a tidy form.
-posted by Autumn

Address

308 Beckhorn Hollow Road
Van Etten, NY
14889

Opening Hours

1pm - 3pm

Telephone

+16072290230

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