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WELCOME TO KUHN ORCHARDS

A fifth generation Pennsylvania orchard serving the Northern Virginia and Washington D.C. area.
Learn more about our orchard and visit us at a farmers market near you!

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2015 FARMERS MARKET SCHEDULE

Crystal City

Crystal Dr. between 18th & 20th streets
April 7 – November 24
Tuesdays, 3:00 PM – 7:00 PM

Oakton

Oak Marr RECenter, Jermantown Rd.
May 6 – November 18
Wednesdays, 8:00 AM – Noon

Wakefield

Annandale – Wakefield Park, Braddock Rd.
May 6 – October 28
Wednesdays, 2:00 PM – 6:00 PM

Fairfax

Adjacent to Historic Fairfax County Courthouse
May 9 – October 31
(Closed: July 4 – Parade and Oct 10 – Fall Festival)
Saturdays, 8:00 AM – 1:00 PM

Vienna

Faith Baptist Church Parking Lot, 301 Center St. S.
May 2 – October 31
Saturdays, 8:00 AM –Noon

14th & U

Reeves Center, 14th & U Street, NW
May 2 – November 21
Saturdays, 9:00 AM – 1:00 PM

Petworth

Upshur & 9th St. NW, at Georgia Avenue
May 2 – October 31
Saturdays, 9:00 AM – 1:00 PM

Glover Park-Burleith

Hardy Middle School Parking Lot, 1819 35th St., NW
May 16 – November 21
Saturdays, 9:00 AM – 1:00 PM

Lorton

VRE Parking Lot, Lorton Station Rd.
May 3 – November 1
Sundays, 9:00 AM – 1:00 PM

Fairlington

Fairlington Community Center, 3308 S. Stafford St.
April 19 – November 22
Sundays, 9:00 AM – 1:00 PM

Palisades

48th Place NW at MacArthur Blvd.
Year Round
Sundays, 9:00 AM – 1:00 PM 

OpenHouse_EventInfo2

OPEN HOUSE, April 23, 2016

Kuhn Orchards is hosting an open house in the Spring of 2016.  We are inviting all of our Farmers Market customers from Northern Virginia and Washington, D.C. to visit the farm.  Enjoy the orchards and see where your favorite tree fruit, berries and veggies are grown.

OPEN HOUSE INFO

Farming practices at our Pennsylvania orchard

FARMING HISTORY & PRACTICES

Learn how our fifth-generation family farm began in the 1840s and grew into a 340-acre orchard that cultivates diverse crops and commits to sustainable farming practices and land conservation.

FARMING HISTORY & PRACTICES

WATCH OUR YOUTUBE CHANNEL

WATCH MORE VIDEOS 

What's ripe at our Pennsylvania orchard

WHAT’S FRESH NOW

Learn what we’ll be bringing to the farmers market from our Pennsylvania orchard.  We specialize in cultivating hundreds of varieties of fruits, plus vegetables and herbs, and we bring it all fresh to you at farmers markets in the Washington, D.C. and Northern Virginia area!

SEE WHAT’S RIPE NOW

Recipes fresh from our Pennsylvania orchard

FARM-TO-TABLE RECIPES

Find farm-to-table recipes using fresh, in-season produce from our Pennsylvania orchard. New to certain fruits or vegetables? We have hundreds of recipe ideas to use all that fresh produce you picked up at the market or through our CSA!

FIND FARM-TO-TABLE RECIPES

VIDEOS FROM KUHN ORCHARDS


FARMERS MARKET MAP


FEATURED BLOG POSTS FROM KUHN ORCHARDS

Whatcha Munchin', Anthony?

AnthonyWhatchaMunchinAnthony enjoys munchin' on Mary Margaret's Pickled Garlic Scapes.  A customer from our 14th & U Farmers Market shared the recipe with Mary Margaret last summer, and Anthony has been enjoying the Pickled Garlic Scapes all winter long. Garlic Scapes also make great pesto.   Add some basil, parsley, some nuts (pine nuts, almonds or pistachios all work well), a good douse of olive oil and some Parmesan cheese.  Put in the food processor until smooth.  The Garlic Scape pesto freezes wonderfully, so divvy out the batch into small containers and store for quick and unique pasta nights. Here are some other good ideas for using Garlic Scapes: Serious Eats, The Crisper Whisperer:  7 Things to do with Garlic Scapes (I ditto the suggestion for grilling them!) And this compilation from the Huffington Post:  Recipes that Make the Most of Garlic Scapes, makes me want to get in the kitchen and cook all night! Garlic Scapes are super fun, so experiment and try some new summer dishes!  You're sure to discover a favorite! Here's more information about Garlic Scapes from a previous Whatcha Munchin' post.   Read More...

Pickled Garlic Scapes

20150603_171804 Pickled Garlic Scapes This recipe was shared with Mary Margaret by a customer at the 14th & U farmers market in Washington, DC. Ingredients 1 lb. garlic scapes 1/4 lb. pickling or canning salt 2 tsp. mustard seeds 1 tsp. dill seeds 2 3/4 c. white vinegar 2 3/4 c. water Instructions Trim ends from scapes. Cut into 4-6 inch pieces. Set aside. Prepare canner, jars and lids. In a pot combine salt, mustard seeds, dill seeds, vinegar and water. Bring to a boil over medium head until salt is dissolved. Boil 1 minute. Reduce heat to low and keep pickling liquid hot. Pack cut scapes into hot jars, leaving room for liquid, leaving 1 inch headspace. Pour in hot pickling liquid leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary. Wipe rim and place hot lid disc on jar, screw band until fingertip tight. Place jars in canner and return to boil. Process for 10 minutes. Turn off heat, remove canner lid and let jars stand in hot water for 5 minutes. Transfer jars to rack or towel lined surface and let cool for 24 hours. Check lids and refrigerate any jars that are not sealed. 3.3.3070   Read More...

Whatcha Muchin' Dave? Crimson Topaz!

Crimson Topaz600Dave's munching Crimson Topaz AND applesauce! Crimson Topaz is a new apple variety that we are growing and Dave thinks highly of it.  Dave's usual go-to-apple is Braeburn, which is a sweet-tart apple with a really hard flesh.  And that's why he likes the Crimson Topaz.  It has a firm flesh and with a not too sweet-not too tart flavor. Dave LOVES applesauce.  He will eat it with every meal, and a big bowl of it too.  He especially likes it with ham.  Mary Margaret has said a couple of times "I'm finished making applesauce this year."  And then a week later, she'll say "Will you save a bushel of culls for me?  I need to make some applesauce."  What happened to the applesauce you already made?!  Apparently, Dave will eat most of the applesauce, practically before it goes in the freezer! Read More...