In New York’s “North of Upstate” region, in the town of Canton is the Canton Apples production building. It is now also home of a partnership shaping the local cider scene. Owner Joel Howie and cider maker Dan Gallagher live just a mile apart, and their skills mesh perfectly. Joel brings over a decade of experience growing apples, pressing sweet cider, and creating value-added products. Dan, a passionate fermenter, was ready to move beyond hobby scale when the two connected.

Under Canton Apples & Cider, LLC, two product lines take shape:

• Canton Apples – approachable, consistent ciders for everyday enjoyment.

• Frosty Twig – small-batch, specialty ciders showcasing unique apples, fruits, and wild fermentation.

Production takes place in a purpose-built facility designed for growth, with future plans for a taproom overlooking the orchard.

Between their combined orchards, Joel and Dan care for over 250 apple varieties — many planted by Bill McKentley of St. Lawrence Nurseries. These heritage and cold-hardy apples thrive in Zone 4, and every apple grown is put to use. When supplies run short, apples are sourced from other New York regions.

Ciders range from wild-fermented pet-nats to cultured yeast ferments for consistency. Specialty ciders include

• Turkey Tree
• Wild Berry
• Pear cider

Most ciders age 9–10 months before release, allowing flavors to develop naturally.

• Website: https://cantonapples.com

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  • Part 3 – 466: Growing Cold-Hardy Trees at Saint Lawrence Nursery | NY

Saint Lawrence Nursery in Potsdam, NY, has been helping cold-climate growers find success since the 1920s. Originally founded by Fred Ashworth and later expanded by Bill MacKentley, the nursery is now stewarded by Connor and Allyssa Hardiman, the third generation in a nonfamilial succession.

Cold-Hardy Genetics

• Over 250 apple varieties
• Trialed at temperatures as low as -34°F
• Trees that thrive from Alaska to Michigan

Only Standard Rootstock

• Seedling Antonovka (apples) and Baccata (crabs) for resilience and longevity
• Trees that can live 100+ years

More Than Apples

• Black walnuts, butternuts, hazelnuts, and berry bushes
• Custom grafting for heirloom preservation
• Regionally adapted selections from partnerships and testing plots

The nursery was handed down without a sale. It was gifted by Bill to Connor in a rare act of agricultural generosity. The plan is to do the same one day. “Love is what makes the world go ’round,” Bill often says, and it’s embedded in every tree tag and planting guide.

Most customers are small-scale planters or long-time loyalists. Whether you want just one tree to honor a grandparent or 100 cider apples for a startup orchard, Connor and Allyssa are here to help—with personal attention, a rich planting guide, and an option to let them choose the right tree for you.

• Website: https://www.slngrow.com/

• Listen to Bill MacKentley’s speach at New York Apple Camp 2023 391: Test Winters & Climate w/Saint Lawrence Nurseries (NY) Founder
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• Patrick McCauley Episode Feature – 302 Washtenaw County Cider Mille 1841- Today
• Topsoil Magazine

At 1000 Stone Farm in Brookfield, Vermont, Kyle Doda and Betsy Simpson have built a dynamic model that unites organic farming, community-supported agriculture, small-batch cider. First came the farm and then over ten years, the couple expanded their offerings to include fruit trees, livestock, mushrooms, and now a seasonal restaurant and tasting room: The Farmers Hand Cider House & Kitchen. Besty is the Chef and a graduate of the Culinary Institue of Arts in New York.

Situated between 1,400–1,700 feet in elevation, the farm grows:

• Over 60 varieties of apples
• Plums, peaches, cherries, and Perry Pears
• Herbs interplanted with vegetables and orchard rows
• Livestock including lamb, pork, beef, and poultry
• And there is a dedicate grow space for a mushroom buisness

Fruit is fermented on-site with minimal sulfites, both neutral and spirit oak barrels, and some filtered fresh juice for back-sweetening. The cidery prioritizes clean expressions of fruit and soil.

• Volume One – Off-dry, barrel-aged, lightly back-sweetened
• Volume Two – Dry blend with Winesap, Kingston Black, Northern Spy
• Volume Three – Porter’s Perfection and Ashmead’s Kernel
• Tomcat – Gin barrel-aged cider, 10% ABV
• Graf – A farmhouse cider-beer hybrid aged in oak

Open seasonally, The Farmers Hand Cider House & Kitchen features hyperlocal meals built around the farm’s own produce and meats. The space invites locals and visitors to connect over cider, community, and shared tables.

There is seating at the bar and also outside on a brand new patio for the 2025 season.

• Website: https://www.1000stonefarm.com
• Farm Store: Open daily, 8am–8pm (self-serve)
• The Farmers Hand: Seasonal hours; check website or Instagram for updates
  • June through December Fridays 1-8pm & Saturdays 1-8pm
• Location: Brookfield, Vermont

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