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. 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. 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 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 see us at our booth at the fair and help us celebrate rural living. After about 30 years of participation, 2016 was our last year at the fair, though we will sell our apple cider vinegar through our friends' booth, Eden Acres Family Farm. Please come to our booth and talk to us about exciting new ventures at our farm and our increased focus on vinegar! And come to the farm to see where it all grows! Our award winning apple cider vinegar can be purchased 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 is used at his restaurant, Vinland. It is also used by Chef Melissa Kelly at Primo Restaurant, Chef Frank Giglio at Three Lily Farm and Brian Beggarly at Boyton-McKay Food Company. 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, Luce's Meats, Sheepscot General Store, Avena Botanicals, Lalibela Farm and Salt Water Farm. Our customers enjoy using our vinegar for marinating meats, use in sauces, 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 Bob’s three-year-old, cold-aged vinegar include Fore Street and Vinland in Portland, Joshua’s in Wells, Primo in Owl’s Head, Nina June in Rockport and Boynton-McKay in Camden. 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: |
