Our Products
Our organic apple cider vinegar was included in Down East magazine, "Best Of Maine" issue ( January 2008)!
Organic apples and our famous apple cider (all in season) Organic apple cider vinegar (year round) made from our cider. Our cider is made on our farm using an Orchard Equipment press and fresh, organic apples. We do not pasteurize, nor do we add preservatives, chemicals, sweeteners or artificial flavors. In fall of 2020 our cider won "Most Maine Drink" of Waldo County (Down East Magazine).
For inquiries concerning our products, email farmer@sewallorchard.com.
Organic apples and our famous apple cider (all in season) Organic apple cider vinegar (year round) made from our cider. Our cider is made on our farm using an Orchard Equipment press and fresh, organic apples. We do not pasteurize, nor do we add preservatives, chemicals, sweeteners or artificial flavors. In fall of 2020 our cider won "Most Maine Drink" of Waldo County (Down East Magazine).
For inquiries concerning our products, email farmer@sewallorchard.com.
Vinegar - Our vinegar has all the attributes mentioned for the cider, and people enjoy it as a cooking ingredient, central ingredient for fruit shrubs ( also known as drinking vinegar) and folk remedy. It is made without additives and is not heated (pasteurized).
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Cider - Our cider, like yogurt, is a raw, "living" food. Refrigerated cider keeps 7 to 10 days before it begins to "turn" (grow fizzy, become alcoholic) It freezes well, and needs to be shaken (not stirred) when thawed for use. It is high in vitamins and mineral-rich.
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Where To Find Our Products
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Back in 2008, Federal regulations regarding pasteurization of cider brought about changes in where we are able to wholesale our cider. You can buy cider from the farm in season, or participate in "Cider Club." For Cider Club one must order in advance via email and commit to a five-gallon minimum order, which gives a dollar per gallon discount. When ordering, you specify if you want the containers full or "freezer-ready" and arrange to pick up at the farm by a certain time Friday. We will confirm your order details by email. There is always a way to get the whole, living cider you love!
Historically we provided much of the cider at the annual Common Ground Fair in Unity, Maine, the permanent site for Maine Organic Farmers and Gardeners. Come check out the fair and celebrate rural living. After about 30 years of participation, 2016 was our last year at the fair. Our award winning apple cider vinegar can be purchased (or is used at) the following places:
Chef/Owner Sam Hayward of Fore Street Restaurant in Portland nominated our vinegar for inclusion in the Down East Magazine "Best of Maine" issue (2008) and uses it at his restaurant. It was touted by Chef David Levi in his demonstrations and talks at Common Ground Fair (2012) and was used at his restaurant, Vinland. It is also used by Chef Melissa Kelly at Primo Restaurant, Chef Frank Giglio at Ararat Farm, the chefs at Lincolnville General Store, wolfpeach in Camden and Nina June in Rockport. The cookbook Vinegar Revival, by Harry Rosenblum, thanks Bob in the acknowledgments and pictures our vinegar. Some of our wholesale customers have included Herbal Revolution, Rusty's Hot Sauce, Cheryl Wixson's Kitchen, Sheepscot General Store, Avena Botanicals, and Salt Water Farm. Our customers enjoy using our vinegar for marinating meats, use in sauces, fruit shrubs, herbal tinctures, pickling, to drink in water as a preventative folk medicine and to use in compresses for burns, bites and stings and to aid healing of stitches. There is good research out now---and more is being published all the time---on the efficacy of apple cider vinegar to regulate blood sugar and for its use to treat disorders such as acid reflux. 
We regularly offer talks about our three-year, cold-aged apple cider vinegar at libraries, garden clubs, brew pubs---anywhere we are invited that seems appropriate! We require no speaker’s fee but we do ask that we be allowed to sell vinegar at the conclusion of the talk. Below is the blurb venues use to publicize the presentations.
Vinegar Talk Bob Sewall is a long-time organic apple grower and former President of Maine Organic Farmers and Gardeners. After preparing his fields organically for two years using the Rodale method, he planted 550 trees to create what is now the oldest certified organic orchard in Maine still in operation. Besides farming, consulting and mentoring young farmers, he speaks to groups around the state about his organic apple cider vinegar, which was voted ‘Best of Maine” (Down East Magazine) in 2008, the only year they had a vinegar category. A few of the notable Maine restaurants which use ( or have used) Bob’s three-year-old, ( at the minimum) cold-aged vinegar include Fore Street and Vinland in Portland, Joshua’s in Wells, Primo in Owl’s Head, Wolfpeach in Camden and Nina June in Rockport. It is also sold in many stores and co-ops in the mid-coast and in Portland. In the cookbook Vinegar Revival (Harry Rosenblum, 2017) Bob is mentioned in the acknowledgments. He has been written about in the Boston Globe, (“Blueberries for Sal and Some for the Crisp”) Bangor Daily News and was featured in the October, 2017 Down East Magazine. He has also been written about in Michael Phillips’ book The Apple Grower. Bob and his wife, Mia Mantello, will explain how vinegar is made and speak about the many uses for vinegar from cooking to using for its multiple medicinal benefits. There will be aged vinegar to sample and vinegar for sale. |
Here's what some of our customers have to say: |
