Cornell never seems to disappoint with the numerous facilities on campus. Although it is a trek up to the Cornell Orchards, the operation includes storage and packing facilities, cider press, research lab, and 37 acres of fruit plantings. From the latest selections to century-old antiques, the Orchards grow more than 50 varieties stretching out the fresh-apple harvest season. There are numerous apples for fresh eating but others are grown for use in custom-blended ciders, soon to be found in the dining halls!

In addition to apples, the Orchards grow peaches, plums, cherries, pears, grapes, blueberries, strawberries, raspberries, blackberries, among many others.

The apples are stored in a cool, low-oxygen environment to help keep the grown fruit fresher, longer, practices pioneered at Cornell.

Also pioneered in Cornell’s breeding program is a new variety of apple, RubyFrost. RubyFrost is the offspring of Braeburn and Autumn Crisp. In addition, the SnapDragon which is the offspring of Honeycrisp and an apple in the breeding program with fruit similar to Jonagold.

Seeing what goes into the production and growth of food, gives one a new perspective and appreciation for the food that we can easily access.