Pick-Your-Own Peach Season Is Here?

Currently there is a limited supply so it is best to CALL BEFORE YOU COME to assure availbility.

Current PYO Peach and Nectarine prices are $1.99 per pound.

Summer Hours

Sunday, Wednesday, Thursday and Friday 9:00 am to 6:00 pm *

*Extended Self-Serve Hours

For those familiar with the farm or are good at reading instruction and understanding maps

We allow picking, Sunday – Friday from 7 am till 8 pm.**

**You will have to pick in our provided containers and you will have to bring cash or write a check as their will be no one to run your credit card. We will be on the farm but will be working in the fields. There are maps and signs to help guide you but if you need help it will take us a while to make it to the stand. We strongly recommend you come to the farm during hours the stand is open until you are familiar with the farm. Once you know where everything is then the self serve system gives you the freedom to come earlier and stay later and come on days the farm stand is not open.

 Remember we are always closed Saturday, including self serve.

*We are open on July 4th and other weekday Holidays

Varieties

Yellow Fleshed Peaches

Harbinger - mid July
Early Redhaven - mid July 
Garnet Beauty - late July
Brighton - late July
Harson - late July
Sweethaven - late July
Harbrite - early August
Redhaven - early August
Harken - early August
Clayton - mid August
Cullinan - mid August
M. A. Blake - late August
Jayhaven - late August
Red Skin - early September
Harcrest - early September
Jefferson - early September

White Fleshed Peaches

Early White Giant - late July
White Lady - early August
Raritan Rose - early August
Mountain Rose - mid August
Wild Rose - late August

Nectarines

Junglo - late July
Sunglo - early August
Harko - early August
Flavortop - late August
Redgold - late August

Apricots

Deatrick - mid July
Hargrand - mid July

Plums

Methley - mid July
Santa Rosa - early August

Featured Recipe: Blueberry Nectarine Buckle

For the topping:

1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
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Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.

Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.

Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.

Farm Tip

The best way to tell if a peach is ripe is to judge by it's skins undertone color. A peach with green undertones is not ripe, and even though it will soften after picking it will never get as sweet as a ripe peach. On the other hand, a firm peach with a range of yellow, orange and red undertones can still soften and taste sweet! To speed up the process for firm peaches, place them in a brown paper bag and sit them on your windowsill rather than in the fridge.

Blueberries  |  Peaches  |  Apples  |  Pumpkins