2013 Special Events Calendar

When will the fruit be ready?
See our time table estimates below.

Special Events - Free Hay rides to see Jack the horse, two goats, hens & rooster, Carlos the steer, two Shetland Lambs!

NEW! We now accept Oregon Trail Cards, WIC, Senior Cards, VISA, etc.

October 18-20th, Harvest Fest - Applesauce & Dessert Day, noon - 5pm
The entire valley celebrates the harvest. We serve over 15 kinds of applesauce and desserts. Free samples! Noon - 5pm. Ruthie serves her applesauce cinnamon rolls, pies.


October 26th - Swiss German Party - "Edelweiss Day", 11am - 4pm
This festival is becoming a tradition on our farm. Live music, sausage, Swiss apples, hay rides. Good food! Wine & Beer available.

Rain or shine we will have this party. People may squeeze their own apple juice on our apple press for a small fee (limit 5 gallons/family). $10.00 per plate or by the piece. Beer & Wine.


Nov 1-3rd - Last Day Sale
This will be the bargain day of the year - stock up for winter. Everything reduced!


November - December
Fruit Available - Self serve. Come, help yourself - leave check or cash.


Guided Tour: An educational guided tour for groups is also available for $2.00 per person. The tour can be tailored to your group's needs. Each person takes home 10-15 fruits. Please call for more information.



Lyle and Katrina
Lyle and Katrina, our daughter,
on Swiss Day

Swiss Day
Our Swiss Day musicians led by
Shelby Imhott

Son Tim
Son Tim

We have several farm animals.
"Jack" the Horse is 40 years old!
(Dogs welcome on leash)


Pearadise Pecan Bars Kat's Swiss Pearadise Bars
Preheat oven to 350. Have all ingredients measured and prepared.

Crust ingredients:
3/4 C. brown sugar
1 C. butter
3 C. white flour
1/2 tsp. salt

Filling ingredients:
1/2 C. butter
1/2 C. honey
1/2 C. maple syrup
1 C. chopped pecans
1 C. chopped, dried comice pears
1 tsp. salt

Mix crust ingredients together & press into a 9x13 pan. Bake 10 minutes. Remove from oven & prepare filling. Combine butter, honey, maple syrup, corn syrup and salt in a large saucepan. Boil until they reach the soft ball stage, 240 degrees. Remove from heat and stir in nuts, pears and vanilla. Spread evenly on crust and bake 10 minutes. Cool and cut into squares.


Please note! We are out of fresh peaches for 2013.



Pears Prunes/Peaches Cherries
7/10/13       Bings, Vans, Skeenas, Lapins & Sweetheart
Aug -Wk 3     Red Haven Peaches Bings, Vans, Skeenas, Lapins & Sweetheart
Aug- Wk 4 Gravenstein Red & Green Bartletts, Star Crimson Red Haven Peaches Lamberts, Lapins, Sweetheart
Sep-Wk 1 & 2 Gravenstein - Akane Bartlett + Asian, Flemish Beauty, Comice Hale Haven Peaches Vegetables
Sep - Wk 3 Above + Gala & Jonagold Above + D'Anjou, Abate Fateale Above + Prunes, 5 kinds of Peaches Cukes, Green Beans, Corn, Beets
Sep - Week 4 Above + Honey Crisp, McIntosh, Goldens All above + Seckels, Forelle, Concorde, Bosc Italian Prunes, 5 kinds of Peaches Corn, Beets, Squash
Oct - Week 1 Above + Red Delicious, Mystery Apples Above Prunes, 5 kinds of Peaches Corn, Carrots, Cukes, Squash
Oct - Week 2 Above + Sparten, Fuji, Spitz, Newton, Pippen Above   Beets, Corn, Garlic, Squash, Carrots
Oct - Week 3 Romes, Elstars, Criterion, Winter Bananas, Eve's Above   Corn, Garlic, Pumpkins, Squash, Carrots
Oct - Week 4 Granny Smith, Newton, Liberty, Pink Lady, etc. Above   Garlic, Pumpkins, Squash, Carrots
Nov-Dec Above (no Gravenstein or McIntosh) We're open late into Winter - Come before your Holiday meals!

* Dates are estimates


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