We grow a wide variety of apples starting in late summer through the end of October. We're sure you'll find your favorite, whether sweet or tart! Interested in a larger quantity for sauce or storage? We sell apples by the half bushel at a discounted rate. Call us up or shoot us an email, and we'll have them ready for you to pick up at the next market! (Listed in approximate order of ripening).
Early yellow antique variety first grown in Russia. Tart flesh. Excellent for sauce!
Early season green apple. Tender, acid and juicy. Excellent for applesauce.
Early season eating apple. Dark red blush on skin with creamy white flesh.
Thin red skin and flesh that is mild, with a permfumy sweetness of Cotton Candy.
a.k.a. Paula Red. Late summer Mac variety. Solid red skin over creamy white, tart flesh.
Outstanding early season eating variety with yellow skin. Sweet, juicy and firm.
Juicy and slightly tart. Great for baking.
First grown in 16th century France. Green skin with red stripes, crisp, mild tartness.
Cross between Jonathan and a Mac. Tart, rounded taste. Pale flesh is firm and crisp.
Crisp and juicy. Excellent sweet tart flavor for eating & cooking. From Univ. of Minnesota.
Antique Pennsylvania Dutch green apple. Excellent for pies, cooking and sauce.
Developed in the Netherlands in the 1950's. Crisp, tart, cream-colored flesh.
Very sweet with orange-striped skin and yellow flesh. A new favorite for snacks and salads.
Crisp, juicy, sweet flavor. Developed by U. of Minnesota. Consistently rated #1 in taste tests.
Moderately tart red apple. Delicious for snacking, salads and cooking and fried apples!
Mildly tart. Popular variety for sauce, pies, and whole baked apples.
Mac crossed with Red Del. for unique sweet taste. Crisp and excellent for snacks or salads.
Blend of tart Jonathan and sweet Golden Delicious. Oustanding flavor.
The consummate pie apple. Sprouted from a seed in NY in 1800.
Sweet and juicy, firm texture and crisp flesh. Excellent for snacking or cooking.
From British Columbia. A good snacking apple with crisp texture and juicy aromatic flesh.
Red and green skin. One of the firmest apples available. Very crisp with tart-sweet flavor.
Introduced by Penn State Univ. Sweet-tart and spicy flavor with red-orange skin.
Firm, rich flavor and mildly tart. Great all-purpose apple.
Crisp, firm and tart apple originating from South-Central PA. Excellent for all cooking purposes.
Very firm and unusually sweet. Striped red and yellow. Frist discovered in Japan.
The famous green apple. Very firm and tart. Good for all cooking purposes.
Attractive pink blush. Crisp fruit with a sweet-tart flavor, and a long storage life.
Best apple in storage into new year. Extremely firm and tart. Chewy gold skin with russet.
In Latin, the apricot's name means "precious," a label earned because it ripens earlier than other summer fruits. China deserves the credit for discovering and cultivating this richly sweet fruit over 4000 years ago. Hundreds of centuries later, the Spanish missionaries carried apricots to North America. A relative of the peach, the apricot is smaller and has a smooth, oval pit that falls out easily when the fruit is halved. The varieties we grow include…
A new early variety. Medium size with orange-red blush over a golden background.
Large oval fruit with bright, shiny orange color. Flesh is firm, fine textured and deep orange.
Medium fruit with bright red blush over orange skin. Flesh is firm, and freestone.
Very large fruit, yellow-orange in color. Flesh is firm, orange and freestone.
We grow June-bearing and everbearing varieties. Chandler - This was originally a California variety which has proven to be well-suited to conditions on the East Coast. The large, full flavored berries are grown on raised beds and produce fruit over a 4-5 week season. Seascape - Strawberries in October? Yes, sir! Unlike the traditional June-bearing strawberries, these berries will fruit from July until the first frost in October.
Grown on thorny bushes (brambles), the blackberry is one of the largest of the berries, with a tarter flavor than raspberries. They're great for eating out of hand, but cooks often strain out the seeds when making pies and preserves. We grow three delicious varieties: Arapaho, Triple Crown and Chester. Arapaho is a medium fruit, not seedy, and sweet with an excellent flavor. Triple Crown is a medium to large fruit, not seedy, and very sweet and flavorful. Chester is a large fruit that stores well. Most exciting, in 2012 we hope to have our first crop of fall fruiting Blackberries!
The raspberry is composed of many connecting droplets (individual sections of fruit, each with its own seed) surrounding a central core, making them very fragile. We grow summer and fall producing red raspberries that are as fresh from the vine as you can get! Varieties include Caroline, Encore, Prelude, Himbo-Top, and Nova. In addition, we grow gold raspberries, a fall-bearing variety named Anne. And don't forget about black raspberries! Our favorite is Jewel, with glossy black fruit, large size and a rich, true raspberry flavor.
Round and smooth-skinned, blueberries are juicy and sweet. Blueberries are small and sturdy, so they're perfect for tossing into cakes, muffins, cereal bowls, and fruit salads. Like other berries, they also make good preserves and tarts. We grow several varieties of the Highbush type: Bluecrop, Chandler, Patriot, Spartan, Duke, Aurora and Elliott to help extend the season. This year, we'll planting an even later variety to extend the season further.
These large, tart, translucent green or red berries in the Ribes family are round and about 1/2 inch in diameter. They're very acidic, and pair well with roasted meats, like goose, or in jam, pies or other desserts.
Another member of the tart Ribes family. The small fruit with translucent skin is harvested in clusters. Admired for generations in Europe for their versatility. Make refreshing juice and wines, excellent jam and provide more Vitamin C than fresh oranges. We grow a wide array of Red, White, Pink Champagne and Black varieties.
We grow several varieties of the slip-skin type of grape - if you hold one of these grapes between your thumb and forefinger, you can pop or slip off the skin of the grape. These grapes are sweet with a "foxy" flavor and can be eaten fresh (minus the skin) or used for making jelly, juice and wine. Concord is the most popular variety with dark purple-blue fruit with a bluish bloom. Niagara has green fruit that is the source of most white grape juice. We also grow a blue seedless variety, similar in taste and appearance to Concord, but without the seeds!! 2012 should bring a whole new crop of from the table grapes we recently planted that we are excited for our customers to try. We were blown away by their flavors - and the array of colors from pink to blue to black to green to amber are gorgeous. And yes, they are almost all seedless with edible skins!
We grow several varieties of sweet cherries to extend our season, including....
An early variety with large, heart-shaped cherry fruit with good flavor.
Dark red, large, firm-fleshed, sweet fruit ripening mid-season.
Developed in British Colombia, this unique dark red cherry is large in size, and has good flavor.
A dark red cherry with firm fruit and good size.
A large, firm-fleshed, high quality late dark red cherry.
The latest of the good dark, black sweet cherries.
A large, high quality yellow cherry with red blush.
A dark red sweet cherry ripening in the mid-season.
A late ripening, dark red sweet cherry. The fruit is very firm and large.
Large yellow fruit with red blush and creamy yellow flesh. Considered "cream of the crop".
Also known as Sour Cherries or Pie Cherries. These cherries are quite tart (hence the name) and are best known as the key ingredient in desserts such as cherry pie or cherries jubilee. They are also delicious in main courses, salads, jams and jellies, dried and beverages. Tart cherries are seldom sold fresh in your local grocery store. We grow...
a Hungarian cultivar introduced in 1984 with very firm dark red fruit, red juicy flesh, and slightly sweeter flavor than the standard).
is the traditional tart cherry with a bright red fruit, medium in size, with a clear, juicy flesh.
We bring a variety of "value added" farm products to our markets. "Value Added" means that a raw fruit or vegetable has been processed to create a new product, and essentially, has value added to the raw product. All of the farm products are made from Kuhn Orchards fruit and processed for you to enjoy!
Our cider is pressed at a local mill (Kime's) from a mixture of our own apples! There are no preservatives or sweeteners added, just pure apple juice. We sell our cider by the 1/2 gallon, pint, and quart. A tasty and refreshing treat on a warm day.
Harvested and bottled by the bee-keeper who brings the hives to our farm to pollinate our fruit trees.
Our own Summer Breeze peaches jarred in a light syrup. Save some for a taste of summer in the middle of winter.
The dried apples are a popular new item. Enjoy them out-of-hand or incorporate them into your favorite muffins or granola.
Try our apple butter with a little spice. Its a great addition to your breakfast toast.
If making apple sauce seems like a daunting task, try some of our apple sauce. The sauce is made from a pure blend of Jonagold apples and is delicious! Its so good, you're friends will think you made it. "Sweetened" and "Unsweetened" available.
Jam and Jellies
A family friend is processing our own fruit into jams, jellies and fruit butters. Check out our wide variety: from Rhubarb Butter to Peach Jam to Blackberry Jelly.
Our rich and smooth spiced pumpkin butter is the essential fall treat, that now you can enjoy year round!
Cut Flowers & Farmer Bouquets
We grow a variety of cut flowers (whatever is in season!) that we sell by the stem or pre-arranged boquet. Some of our specialties include sunflowers, lilacs, peonies, zinnias and gomphrena.
Our customers often tell us that our peaches are what draw them to our farmer's markets. You just can't find a good ripe peach in the grocery store! We bring our peaches to market freshly-picked and tree-ripe. Most of our yellow-fleshed peaches are freestone - meaning that the flesh easily separates from the stone or pit. With planting a wide variety of peaches, we're able to extend our season into late-September, and sometimes into October. Hope you'll enjoy one of the many varities we grow.....
Our earliest ripening peach. Clingstone with firm flesh and good flavor.
A firm, highly-colored, semi-freestone peach with excellent size for an early season variety.
Standard for the NE peach industry. Fruit is medium-size and colors to a brilliant red.
Developed from Loring. High quality fruit with good color. One of our new favorites!
A very firm, highly colored mid season variety. Yellow flesh shows red around the pit.
Very large fruit that is firm and freestone. The best peach for canning!
A mostly freestone variety with a very classy attractive coloring.
Large, flavorul variety from our neighbors in Biglerville. Firm flesh good for canning.
A very attractive late season peach with large firm fruit.
A late season peach with large, attractive red skin fruit and firm yellow flesh.
A very late season variety. Medium fruit with attractive orange-red color on yellow.
White peaches have white flesh and less acid than yellow-fleshed peaches, so they have a higher sugar content and taste "sweeter". Some of our white peaches are freestone (the flesh easily separates from the stone or pit) and some are clingstone (the flesh clings to the pit). The many varities we grow include......
One of the best in the early season. Medium in size, highly colored, firm flesh and freestone.
The fruit is highly colored and very firm with excellent dessert qualities. A sub-acid variety.
Medium to large fruit is firm and very attractive.
One of the largest white fleshed sub-acid peach varities. Exceptional color and firmness.
White flesh with yellow streaks. More acid than most white peaches. Large and freestone.
Also known as Peento or "donut" peaches, these peaches are a recent phenomenon in the fruit industry. Scientists believe that peaches growing in the wild originally had this flat shape! We currently only grow one variety, Saturn. Their delicate white flesh quality, flat shape and exquisite sweet flavor with a high sugar content is quite appealing. We've planted several additional varieties, which should be in production in a few years.
We currently only grow the standards - Bartlett and Bosc. Bartlett is a good all-purpose pear that is sweet and juicy with a smooth texture. The green skin turns yellow when ripe. Great for canning or eating fresh. Bosc is a large russeted pear with white flesh and a rich, delicious flavor. We planted a new pear orchard in 2010 with lots of varities like Red Barlett, Anjou, and Seckle pears. We hope to bring these new varieties to market in the next couple years!!
Also called Apple Pears. Originally grown in Japan, they're sweet, crunchy to the bite and amazingly juicy. We grow several varieties.....
Early season variety with yellow finish and little russet. The fruit is crisp and juicy.
Ripening in late August, the fruit is mildly flavored, sweet and juicy with solid russeted skin.
Fruit is large, orange-brown with a russeted finish and crisp, richly aromatic, firm flesh.
Round, large, heavily russeted brown pear has a crisp, juicy sweet taste. Stores well.
A sweet tart fruit. Japanese Plums are usually eaten fresh. Our favorite varieties include.....
A small early plum with purple red skin, and sweet flesh that is very juicy.
A sweet, juicy yellow plum. Fruits are round, clingstone, and medium to large in size.
A large, attractive, dark reddish purple plum with red flesh. The fruit is quite firm.
With an outstanding flavor, the fruit has reddish-black skin with a firm, red flesh.
A distinctive, dark red plum with red flesh. Fruit is oval shaped and very sweet.
Large oval plum, black with light amber flesh. Freestone with a small pit. Sweet and juicy.
Late season plum. Fruit is large, reddish-purple and very firm with yellow flesh. Our favorite!
European Plums (also known as Italian or Blue Plums) are small oblong fruits with a blue skin and yellow, juicy, fine grained flesh. Although mainly used for cooking and making prunes, though many people enjoy eating them fresh. We grow several varities.....
Early maturing variety with slightly ovate blue fruit.
Considered to be the ideal dessert plum in Europe. Green fruit with red mottling.
Fruit is large, with dark blue skin and flesh that is greenish-yellow, juicy and fine grained.
Dark blue, very large fruit of high quality.
Late harvest plum with oblong shape, developed in Ontario.
We grow a wide variety of fresh slicing tomatoes, cherry tomatoes, and Roma tomatoes on raised black plastic beds. Many of our tomatoes are "heirlooms", and the rest are the best of the more recent varieties. Unlike the baseballs you will find in a supermarket, we bring our tomatoes ripe to market, so you can savor that day! A few of our favorites...
The ultimate sauce tomato, sweet and meaty, large, red, heart shaped.
Beefmaster & Big Beef
Large fruit with outstanding flavor. The best to slice on top of a burger!
1 1/2" purplish fruits with a unique extra-sweet Concord grape flavor.
Medium red-brown fruit with black shoulders. Originates from Russia. Rich, juicy taste.
Popular heirloom. Prized for distinctively flavored dark reddish pink fruit.
Absolutely delicious, sweet and rich flavor. Large, purple pink fruit blushed brown.
Large, rough, pink fruit.
Small 2-3" fruits that are a rich golden green with forest green stripes. Zesty flavor.
Red grape shaped fruit that are sweet and perfect for salads and gourmet dishes. Superior storage.
Large, slightly flattened, pink-red tomatoes. They are meaty and very flavorful.
A Russian heirloom. A black beefsteak-type. Luscious, earthy, smoky flavor.
Beautiful, rose-orange fruits that are quite meaty, with few seeds, and a taste that's fruity.
Medium, juicy fresh pink fruit with a delightfully mild flavor.
Early, classic plum Italian tomato with meaty flesh that makes for good sauce and paste.
Huge, ribbed fruit. Yellow with internal red stripes. Striking slicer with fruity taste.
A bright orange sweet cherry tomato. High-sugar fruits have a yummy "tropical" taste.
Other Vegetable Products
Asparagus has a wonderfully distinctive flavor and a meaty texture. It's often served as a side dish, after being steamed or briefly boiled. We sell our homegrown Asparagus in bunches of tender "tips" with the tough base already removed! Choose firm bright green spears with closed, compact tips; fat and skinny spears are equally tender. To store, wrap ends of unwashed asparagus in a damp paper towel and place in a loosely closed plastic bag. Refrigerate up to three days.
We grow three delicious varieties - Candy, Red Zepplin, and Copra. Candy is a very mild and sweet Vidalia-type onion that stores well. Red Zepplin is a high-quality red onion with red and white flesh and a more pungent sweet flavor. Copra is a strong and pungent onion that we bring to market in early spring.
Related to onions, but with smaller plump bulbs wrapped in a papery skin. Shallots have a mild onion flavor that is favored by chefs, especially in French cuisine. Shallots can be eaten fresh or cooked, chopped or boiled, most often used for delicate creamy sauces or gravies.
Rhubarb is a perennial plant with large, long stalks ranging in color from greenish pink to dark red. Although a vegetable, rhubarb is eaten as a fruit, cooked and sweetened with sugar to offset its tart, lemony taste. Rhubarb makes a wonderful addition to strawberry pie and as the base for many jellies, desserts, sauces and condiments. Choose stalks that are firm and crisp, avoid stalks that are limp. Rhubarb leaves must be removed before cooking, and must never be eaten, raw or cooked, as they are toxic. Rhubarb will last up to two weeks when put in a plastic bag in the coolest part of the refrigerator, but we suggest you enjoy them within 7-10 days.
Also known as Sweet Anise. Sweet, mild licorice flavor. Popular European vegetables, especially in Italy and France. Not to be confused with herb anise, which is grown for its seeds and sold as seasoning. The feathery fronds can be used as an herb, like dillweed, to flavor soups and stews. The broad bulbous base is treated like a vegetable.
Ethiopian slaves originally brought this vegetable to America's South. The green pods have a rigid skin and a tapered, oblong shape. When cooked, okra gives off a sticky juice that will thicken any liquid to which it is added. The flavor falls somewhere between that of eggplant and asparagus. Okra is a favorite ingredient in gumbo. We grow the most tender "spineless" pods you'll ever have!
Not your traditional bell peppers! The specialty and ethnic sweet peppers we grow are thick fleshed, with a sweet full flavor. Many of the varieties are heirlooms from the East European countries of Hungary and Romania. Great for salads, frying, roasting and cooking.
We grow the more unusual long-fruited, burpless Asian varieties and sweet, crisp, tender, seedless varieties, many of which do not even need to be peeled!
Related to onions, but with a milder, more complex taste that is great for roasting and in soups. Long, white shafts with dark blue/green tops.
Picked when young and tender and bunched to include a rainbow of varieties including striped Chioggia, golden, cylindrical and traditional red. Roots are great for pickling, steamed or roasted. We leave the greens intact! Use thegreens in a salad or sautee/boil and squeeze a little lemon juice over the top.
Although they look like small green tomatoes with a papery husk, but these little fruits possess a lemony flavor. The secret indgredient of every good salsa. Be sure to dry roast to release their flavor before incorporating into the salsa.
Heirloom Pumpkins and Winter Squash
We grow a wide variety of jack-o-lantern, pie and heirloom pumpkins; decorative gourds, and edible winter squash. A few of our favorites...
Light tan-colored with small seed cavities. Flesh is smooth-textured with a unique sweet flavor.
Hybrid acorn squash with colorful yellow, green and gold flecked skin. Will store for months.
Sweet winter squash with elongated fruit that have a creamy background, striped with green.
French heirloom variety with a buckskin color. Large ribs contain thick flesh that is delicious.
Galues d' Elysines
Salmon pink with beige sugar bumps, that resemble peanuts, covering its surface.
Slate-gray color. A favorite of Australians because of its thick, sweet, orange flesh.
Bright, orange-red skin, is moderately ribbed. Medium-sweet taste, with extremely creamy flesh.
Long Island Cheese
Fruit is flattened, suggesting a wheel of cheese. Smooth, tan skin.
White pumpkin. Globe shape with flesh that is bright orange, excellent contrast for carving.
Marina de Chioggia
Blistery, bubbled blue-green rind. Italian seaside specialty described as deliziosa.
One Too Many
Unique novelty pumpkin. Skin has red "veins" that crawl across a white background.
Large red pumpkin with excellent eating quality and decorative value.
Rouge Vif de Temps
French Heirloom. Shaped like a red cheese wheel. Moderately sweet orange flesh.
Good keeper with great tasting flesh & blue skin. Makes superior pies. A Northwest favorite.
Italian butternut type heirloom. Shaped like a violin. Rough tan skin. Deep orange, sweet flesh.
Elongated pink/orange squash with thick, fine-grained, light flesh. Delicious flavor.
Small blue skinned ancient variety, recovered by the USDA seed bank. Claimed to be the item that provoked the thought for topaz colored jewelry for early native people.
Farmers Market Schedule
We are excited to be starting a new farmers market season!! This winter was way too long and we are looking forward to seeing you in Northern VA and Washington, DC. There are a few changes and additions to our market schedule; they are highlighted in orange. We'll See You at Market!!
New/Old Location!! Crystal Drive between 18th & 20th Sts; Tuesdays, 3pm - 7pm; April 1 - November 25
OakMarr RECenter on Jermantwn Road; Wednesdays, 8am-12pm; May 7 - November 26
Wakefield Park on Braddock Rd.; Wednesdays, 2 - 6pm; May 7 - October 29
New Day!! 9th St. NW between Upshur & Taylor Saturdays, 9am - 1pm; May 3 - Oct 25
Behind old Fairfax Courthouse; Saturdays, 8am - 1pm; May 10 - November 1
301 Center Street South behind Faith Baptist Church; Saturdays, 8am - noon; May 3 - October 25
14th & U St., NW Washington, DC; Saturdays, 9am - 1pm; May 3 - Nov 22
New Market!! Hardy Middle School Parking Lot; 1819 35th Street, NW; Washington, DC; Saturdays, 9am - 1pm; May 10 - November 22
VRE Parking Lot on Lorton Station Road; Sundays, 9am - 1pm; November
New Times!! 1309 5th Street, NE Washington, DC; Sundays, 11am - 3pm; May 4 - October 26
48th Place, NW at MacArthur Blvd. Washington, DC; Sundays, 9am - 1pm; Year Round
We are proud to offer the highest quality and a wide variety of fruits and vegetables for the farmers markets we participate in from May to November in Northern Virginia and Washington, DC. We also grow top quality fruit for wholesale to customers who have their own farm markets. Kuhn Orchards is located in Adams County, Pennsylvania, about seven miles west of Gettysburg. The farm is family owned and operated by David and Mary Margaret Kuhn. David is the fourth generation of his family to farm the same land, and Sidney, the fifth generation, is also involved in the operation. We have a little over 100 acres in production that consist of the following crops:
30 acres apples
70 acres peaches and nectarines
1.5 acres of strawberries
1 acre of asparagus
1/4 acre of red raspberries
Small amounts of blueberries, blackberries, rhubarb, apricots, plums, cherries, etc.A
1/2 acre of fresh market tomatoes, various vegetables, and cut flowers
Kuhn Orchards is located in Adams County, Pennsylvania, about seven miles west of Gettysburg. The farm is family owned and operated by David and Mary Margaret Kuhn. David is the fourth generation of his family to farm the same land, and Sidney, the fifth generation, is also involved in the operation. We have a little over 100 acres in production that consist of the following crops:
* 30 acres apples
* 70 acres peaches and nectarines
*1.5 acres of strawberries
* 1 acre of asparagus
* 1/4 acre of red raspberries
* small amounts of blueberries, blackberries, rhubarb, apricots, plums, cherries, etc.
* 1/2 acre of fresh market tomatoes, various vegetables, and cut flowers
We are proud to offer the highest quality and a wide variety of fruits and vegetables for the farmers markets we participate in from May to November in Northern Virginia and Washington, DC. We also grow top quality fruit for wholesale to customers who have their own farm markets.