The 2024 Season Opens on September 13th!

Dear Valued Customers –

I am thrilled to announce the opening of Hill Creek Farms this upcoming September! We’ve added some really exciting highlights and attractions to ensure you have a fantastic time on the Farm! 

We will be opening our doors to the public from September 13th through November 3rd, for a short (but sweet!) season! The shorter season is because apples require cold winters to thrive and unfortunately we had a mild winter. So since we are expecting to have between 40-45% of our typical apple crop a shortened 8-week season will ensure we have enough apples for all our U-pickers, our Market, and our Bakery. 

Chef Jennifer Muldoon, the creative culinary powerhouse behind Haddon Culinary, will be returning to the farm, bringing incredible Farm to Fork eats to the Market and Loft. Our friends at Auburn Road will be serving their award-winning, locally produced wine at our Wine Garden. The Bakery will be open, featuring fresh apple goodies, including our famous Apple Cider donuts! We are also introducing our first-ever U-pick Herb Garden along with U-pick Sunflowers, Pumpkins, Eggplants, and Peppers. Plus we will have live music on Saturdays and Sundays, barrel train and hay rides, a playground, ice cream trucks, water ice trucks, and so much more. 

U-Pick farming will be open every Friday through Sunday (including Columbus Day) during the season. On Saturdays and Sundays, there is a U-Pick admission fee of $20 per vehicle (not per person, but per VEHICLE). This fee includes a hayride for your family. We supply a picking bag and once you’ve gotten your fill of apples and/or produce, you simply will pay for what you picked at checkout. On Fridays, there is no admission fee; you only pay for what you pick!

Please note: there is never an admission fee to visit the Market, Bakery, Wine Garden, or Loft. Admission fee is ONLY for U-pick on Saturdays and Sundays. 

Next year, weather permitting, we plan to return to a full-length season. We welcome your feedback as we prepare for an expanded season in 2025.

Thank you,
Farmer Fred