Over 200 Years of Family Fruit Growing since 1809

Our stores feature some of the best fruit our region has to offer, and we are proud to share some of our stories and recipes with our customers.

Storage Over Winter Months

Why do these apples picked last Fall taste so good today? Because our Crisp-Aire apples are "put to sleep" at the peak of Harvest!Storing Rogers ApplesRogers Orchards apples are stored under a controlled atmosphere process, where the oxygen is decreased and the carbon dioxide increased in air-tight refrigerated rooms which keep the apples fresher for longer!

Random Facts About Apples

  1. The average person eats 65 apples each year.
  2. There are more than 7,500 varieties of apples grown around the world. It would take you more than 20 years to try them all if you ate one a day!
  3. It takes two pounds of apples to make one nine-inch apple pie.
  4. Red Delicious apples are the most widely grown apple variety in the U.S.
  5. Apple trees take four to five years to bear their first fruit.
  6. It takes roughly 36 apples to make one gallon of apple cider. Wow!
  7. The average apple contains 10 seeds.
  8. Ever wondered why apples float? It’s because 25 percent of their volume is made up by air.
  9. Apples are actually part of the rose family, just like pears and plums.
  10. Apples contain no fat, sodium or cholesterol and are a good source of fiber.

Our History

In 1809, Chauncey Merriman, a veteran of the Revolutionary War, purchased a small farm on the south end of the Shuttle Meadow Lake and planted some apple trees.

His son Anson impulsively planted one thousand Baldwin apple trees by hand. This varietal was relatively unknown, but taking this risk proved to be successful. Baldwin apples were once the most popular apples in the United States but were surpassed in the 1930s with introduction of the Red Delicious.

The farm is now run by the great, great, great, great grandson, of Chauncey Merriman, John Rogers and his family. Each successive generation in the Rogers’ family has taken their chances with farming apples in Connecticut, where the weather can be as much of a risk as market forces. The farm now grows 20 varieties of apples, 10 varieties of peaches, as well as pears, plums, nectarines, and apricots. read more

Comparing Apples To Apples

Apple Varieties and Uses

With so many varieties of apples to choose from, it's no wonder how challenging it is to know which apple to use for what kind of recipe. Let’s compare our locally grown apple varieties to help you sort out which ones to use to get the best results in the recipe you want to make, whether you’re baking a pie or cooking applesauce.

Earth Friendly Apples and Peaches

  • We grow our fruit using natural, ecology-based methods with minimal spraying
  • We grow our fruit with an awareness of pollinators and pollinator health
  • We grow our fruit mindful of our roll as stewards of the land, water, and wildlife
  • We follow a rigorous Eco-Apple™ protocol, drafted by the Integrated Pest Management Institute of America. Certification needs to be renewed yearly.

Your Recipes

Cinnamon Apple Muffins

2 cups flour, plus 2 teaspoons for coating apples
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon plus 1/2 teaspoon for coating apples
2 cups diced apples
1/2 cup (1 stick) unsalted butter at room temperature
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
Topping Ingredients: 1/2 cup melted butter
1/4 cup cinnamon
1/4 cup sugar


Preheat oven to 375 degrees and prepare muffin tin with either liners or baker's spray.

Wisk together flour, baking powder, salt, and cinnamon. Set aside.

Toss diced apples in 2 teaspoons flour and 1/2 teaspoon cinnamon. Set aside.

Cream together butter, sugar and add eggs, one at a time, until combined. Add vanilla.

Add flour mixture to butter/sugar/eggs/vanilla slowly, alternating with milk.

Fold in diced apples.

Distribute batter into muffin tins and bake for about 25-30 minutes.

While the muffins are baking, melt butter for topping and add sugar and cinnamon.

When muffins are done baking, remove from oven and brush with butter/sugar/cinnamon mixture.

Apple Cider Donut Bread Pudding

1 dozen Rogers Orchards "famous" apple cider donuts
1 tablespoon unsalted butter
4 apples (we recommend a mixture of Cortland and Golden Delicious)
2 large eggs
2 large egg yokes
1 1/2 cups half and half
1 1/2 cups whole milk
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
dash of salt


Preheat oven to 350 degrees & grease a 9x13 baking dish with the butter.

Tear up the donuts into pieces. Peel, core and small dice the apples. Add the donuts and apples to the baking dish in an even layer.

In a large bowl, whisk to combine the eggs, egg yokes, half and half, whole milk, sugar, vanilla extract, nutmeg, cinnamon, and salt. Pour mixture over donuts and apples. Let sit for 10 minutes so the donuts soak up the egg mixture. (It might be necessary to gently press the donuts into the dish.)

Cover with foil and bake for 30 minutes. Uncover and bake for another 10-15 minutes, until the custard is set. Let cool slightly, serve with vanilla ice cream or a drizzle of warm maple syrup.

Apple Galette

1 1/2 cups of flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
1 yoke, beaten
5 tart apples, we recommend a combination of Granny Smith and Cortland
1/2 cup brown sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1 large egg, beaten w 1 tablespoon water


1. Pre-heat oven to 375 degrees.

2. In a food processor (recommended) or a large bowl, combine flour, sugar, and salt. Cut 1/2 cup of butter into pieces and add to mixture. Pulse food processor motor or, if not using a food processor, break the butter into smaller chucks with your finger until mixture resembles a course meal. Add egg yoke and 3-4 tablespoons of cold water (one tablespoon at a time), combine with more pulses of the motor or with a fork. Continue until dough comes together in a ball. Wrap in plastic wrap and let it chill for about an hour.

3. Peel, core and slice apples. Heat 2 tablespoons of butter in frying pan and add apples until slightly softened, 10-12 minutes. Add brown sugar, nutmeg, cinnamon, and stir until sugar is melted an bubbling.

4. Roll out chilled dough on floured surface into a circle, roughly 15 inches in diameter. Line a baking sheet with parchment and transfer to sheet. This doesn't need to look perfect.. remember this is supposed to look rustic!

5. Pour apple/sugar mixture into center of dough. Fold edges of dough over the apples, leaving an opening in the center. Brush dough with beaten egg.

6. Bake at 375° until galette is golden and apples are tender when pierced with fork, about 40 minutes.

7. Let cool before serving. Enjoy!

Apple Brown Betty

10 -12 Rogers Orchards baking apples, peeled, cored and sliced
2 teaspoons cinnamon
1 1⁄4cups flour
3⁄4cup brown sugar
1⁄4lb butter

Syrup Ingredients:

2⁄3cup brown sugar
1⁄4cup hot water
1⁄2 juice of lemon



1. Pre-heat oven to 350 degrees.

2. Arrange slices in the bottom of a lightly greased 12x9 pan.

3. Sprinkle with cinnamon.

4. Mix flour and brown sugar.

5. Cut in butter until crumbly and set aside.

6. Syrup: Combine ingredients and stir well.

7. Drizzle half of mixture over apples.

8. Cover with flour mix.

9. Pour remaining syrup over top.

10. Bake at 350 for one hour.

Grilled Apples with Cheese & Honey From: EatingWell Magazine


1. Preheat grill or grill pan to medium heat. Toss apple slices with oil and sugar in a large bowl. Grill the apple slices until just tender and lightly marked, turning once, about 6 minutes total. Shave cheese into thin strips with a vegetable peeler. Top the apple slices with a sprinkling of cheese and nuts and drizzle with honey.

2. Make Ahead Tip: Let your cheese come to room temperature before serving for the best flavor.

Apple Cider Pound Cake

Cake Ingredients: 3 cups sugar
1-1/2 cups butter or margarine
6 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup fresh Rogers Orchards apple cider
1 teaspoon vanilla extract
Icing Ingredients: 1/2 cup sugar
1/4 cup butter or margarine
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda


In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine Rogers Apple Cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan. Bake at 325° for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/2 of the icing over cake. Serve remaining icing over individual cake servings, if desired.

Makes 12-16 Servings

Pear Butter

Makes a Wonderful Homemade Gift!

4 pounds Roger's Orchards pears, quartered and cored
2 cups sugar
1 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1/4 cup orange juice

PLACE pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.

POUR the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.

LADLE the pear butter into hot sterile jars, leaving 1/4 inch of space. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.

Traditional Pumpkin Pie

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
(15 oz.) Roger's Orchards Fresh Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 2 hours. Serve immediately or refrigerate.

Apple Crisp

The perfect dessert for those special family dinners.

6 apples - peeled, cored, and sliced (We recommend using Ida Reds, Gold Delicious or Mutsu apples
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 cup brown sugar
3/4 cup old-fashioned oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup cold butter


1. Preheat oven to 350 degrees.

2. Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.

3. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.

4. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

Easy Crock Pot Apple Sauce

The perfect compliment for your Thanksgiving dinner.

4lbs tart apples, cored and sliced thin
1⁄2cup sugar
1⁄2teaspoon cinnamon
1cup water
1 tablespoon lemon juice


1. Mix apples (about 12 cups) with cinnamon and sugar and put into crock pot.

2. Pour water and lemon juice over apples. Cook on low for 6 hours or high for 3 hours.

Apple Cider

1. In 6-quart saucepan, heat Roger's Orchards Cider with cinnamon sticks, allspice, cloves, orange slices, and lemon slices to boiling over high heat. Reduce heat to low; cover and simmer about 45 minutes.

2. Add rum (optional); heat through. Do not boil. Pour cider through sieve into heat-safe punch bowl. Discard spices and fruit slices.

Caramel Apple

In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.

Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set.

Fresh Pumpkin Cake

Prep: Preheat oven to 350 ℉ F. Using cooking spray or oil, grease a 9×13 non-stick baking pan

In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.

In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 15 ounces fresh pumpkin, until well combined.

Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350 ̊F for 35-40 min or until a toothpick or fork poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below).

Ingredients for the Cream Cheese Frosting:

1 package (8oz) Cream Cheese, room temp, cut into quarters
1 stick (8 Tbsp) unsalted butter - room temperature
1 cup powdered sugar 2 tsp real vanilla extract

Directions for Cream Cheese Frosting

Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.

Rogers Orchards Family Apple Pie

Thinly slice a combination of apples:
McIntosh and/or Macoun- for flavor. Cortland and/or Ida Red- for texture

Upon each layer of sliced apples sprinkle a cinnamon/sugar mix to cover
Add a little salt, and a few dashes of nutmeg and lemon juice
Keep layering and sprinkling between layers until you have a big dome of apples
Top with a pat of butter and cover with dough for the top crust

Homemade Peach Jam


4 cups finely chopped peaches (3lbs or so)
2 tablespoons lemon juice
1 box fruit pectin
1 pat of butter
5 ½ cups sugar

Note: It’s important that measurements are exact, except for the small amount of butter.

Stir the peaches, lemon juice and pectin thoroughly in a 6-8 quart pot. Bring to a full rolling boil (one that doesn’t stop when stirred) Add the pat of butter if you want to keep it from foaming a lot. Stir in the sugar all at once then boil (full rolling) for exactly 1 minute. Ladle into clean jars, seal and process. Makes about 7 cups of Jam.