Fall in Kennebunkport
a lighthouse on a rocky beach

Fall in Kennebunkport

Harvest Moments

Autumn in Kennebunkport is a cornucopia of harvest hues, where the air is crisp and the flavors rich. Immerse yourself in the season with cider cocktails, hearty fall recipes, and apple-picking adventures, all set against the bright backdrop of the transforming foliage.

Your Guide to the Fall Foliage

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Your Guide to the Fall Foliage

Fall is one of the best seasons to visit Maine, with its fairs, peak apple picking, corn mazes, and pumpkin pie. The crisp, cool temperatures make for beautiful hikes and strolls through town. The uncrowded roads are lined with bright colors everywhere you look. Take a look at the best leaf peeping and picking spots in the area, mapped out by our team of local experts.

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Peeping
This 66-mile loop (plus the 18.2 miles from Kennebunkport) will take you through the most spectacular foliage and some of the most picturesque towns in Southern Maine.

Directions to the Loop from Kennebunkport

  • Take ME-9 South from Dock Square to Kennebunk Lower Village
  • Turn right on ME-35
  • Take ME-35 for 3.8 miles to Main Street in Kennebunk, and turn left at the lights
  • Proceed 259 feet and turn right onto ME-35
  • Proceed 12.3 miles and turn left onto ME-111
  • Proceed 6 miles to ME-202 in Alfred
  • Head north or south on ME-202 and enjoy the scenery!

Picking
Spiller Farm
85 Spiller Farm Lane, Wells, ME
(207) 985-2575 | spillerfarm.com
Pick your own apples and vegetables. Pumpkin picking wagon rides on weekends. Cash only.

McDougal Orchards
201 Hanson’s Ridge Road, Springvale, ME
(207) 324-5054 | www.mcdougalorchards.com
Pick your own apples and raspberries. Enjoy wagon rides and cider donuts on weekends.

Kelly Orchards
82 Sanborn Road, Acton, ME
(207) 636-1601 | kellyorchards.com
Kelly Orchards is a family farm specializing in tree fruit, berries, pumpkins, and fall squash.

Brackett’s Orchards
224 Sokokis Avenue, Limington, ME
(207) 730-9169 | www.brackettorchard.com
A family-operated farm since the 1780s offering all common apple varieties and fresh cider. Pick-your-own or already picked.

Randall Orchards & Cider Mill
1 Randall Road, Standish, ME
(207) 642-3500 | www.randallorchards.com
Family-run since 1906, offering over 20 varieties of apples and preservative-free cider.

Snell Family Farm
1000 River Road, Buxton, ME
(207) 929-6166 | snellfamilyfarm.com
Open since 1926, the orchard is also home to peach, pear, plum, and tart cherry trees.

Eden Acres Family Farm
255 Ossipee Hill Road, East Waterboro, ME
(207) 808-0760 | edenacresfarm.com
Eden Acres Family Farm offers over 30 varieties of heirloom apples and raw organic cider.

Apple Cider Mimosa

The perfect, simple cocktail for fall!

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Wild Night Margarita

The Boathouse Waterfront Hotel + Restaurant shares the secret to their famed fall margarita (aptly named after the song by Van Morrison).

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Hot Figgin’ Cidah

The Tides Beach Club Bar Manager Ben Lohnes says, “there’s nothing like a hot cocktail after a sunny fall day by the beach in Maine.” And we couldn’t agree more!

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Rye Whiskey

A great ending for a fall day!

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Fun Facts

Fact #1
It takes about 36 pieces of fruit to make one gallon of apple cider.

Fact #2
November 18th is National Apple Cider Day

Fact #3
At one time, 365 different varieties of cider apples were grown

Fact #4
There are over 10,000 varieties of apples

Fact #5
At one point in the 1800s, the average resident of Massachusetts was consuming 35 gallons of cider a year.

Fact #6
Cider was the drink of the pilgrims since groundwater was potentially dangerous.

a person holding apples in their hands

Simply add ¼ cup of your favorite Champagne or Prosecco to ½ cup of apple cider. Get a little fancy and add a cinnamon sugar rim to your glass for a sweet treat.

1 ½ oz Tequila
1 oz apple cider
½ oz triple sec
½ oz lime juice
½ oz agave

Combine all ingredients, shake and strain over clean ice into rocks glass with a cinnamon sugar rim. Add a lime wedge garnish.

2 oz cognac
½ oz black mission fig shrub
4 oz apple cider

In a hot cocktail mug, mix the shrub and cognac together and top with cider. Garnish with a lemon twist.

Give your cider a smooth and spicy kick by adding 1 ounce of rye to 4 ounces of cider.

Our Favorite Fall Flavors

Braised Thai Pork Belly

Brought to you by The Tides Beach Club’s Executive Chef Joe Schafer, this recipe mixes hearty autumnal vibes with Asian influence. Serves four.

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Our Favorite Fall Flavors

Harvest Roasted Chicken

As the weather gets colder, this hearty dish can go a long way to warm the soul. This fantastic recipe from Via Sophia by the Sea is whatever you make of it; fancy, casual, but always delicious. Serves four.

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2lb Pork Belly

Braising liquid

  • 2 quarts of water
  • 2 oz fresh lemongrass, chopped
  • 2 oz fresh Thai basil, chopped
  • ¼ cup of whole garlic cloves
  • 5 oz ginger
  • Zest and juice of ¼ lemon, lime, & orange
  • 1 Thai chili

Glaze

  • ¼ cup of sugar
  • 2 oz tamarind paste
  • 1 cup pineapple juice
  • ¼ cup Thai basil leaves
  • 2 tbsp fish sauce

  • Bring your braising liquid to a boil in a pot. Place your pork in an oven safe dish, pour in your boiling braising liquid and cover your pork belly. Cover the dish with aluminum foil and place in a 300° F oven for 2-3 hours, or until internal temperature reaches 155° F.
  • Combine your glaze ingredients, bring to a boil, reduce to ⅓ then set aside.
  • Once your pork belly is finished, remove from the oven and glaze over the top.
  • Hop over to your local Asian grocery store for Thai pickled vegetables and red curry paste. Mix your curry with mayonnaise and use it as a garnish for that extra bit of spice.

Half Chicken

Brine

  • 2 ½ cups brown sugar
  • ½ cup Kosher salt
  • Thyme
  • Rosemary
  • Bay leave
  • Garlic
  • Whole peppercorns
  • 2 quarts water

  • Prepare your brine by mixing dry ingredients and water in a large pot or bowl. Make sure your salt and sugar have dissolved in the mix and add in your chicken. Let rest in the fridge for 24 hours.
  • Remove chicken from brine and pat off any excess moisture with a towel. Sear skin side down in a hot pan to achieve a good color. Then place chicken in a 425°F oven for 15-20 minutes or until internal temperature reaches 165°F.
  • Plate the dish with your favorite fall vegetables, a cheesy polenta, chicken jus, and crispy prosciutto if you want to take your cooking to the next level.