Pick Your Own



                                 GROWING FAMILY MEMORIES

A fall trip to Honey Hill Orchard just isn't complete without taking a little time to enjoy picking your own apples, raspberries and pumpkins.   It's a great way to enjoy a family tradition and to also get the freshest fruit possible.  On weekends, we offer free wagon rides out to the orchard and pumpkin patch.  During the week, you can enjoy picking within walking distance of the Apple Barn Country Store.  Make sure to check our Harvest Update prior to driving out for the most up to date picking conditions.

We have 17 different varieties of apples that ripen throughout the season. Whether you're looking for apples for baking, sauce or just plain delicious eating, w
e’re sure you’ll find a fall favorite.  

2014 U-pick prices: Our U-pick on apples is done for the season, however, we still have a great selection of apples available in the Apple Barn.
Here's a favorite Honey Hill Orchard recipe to try with some of the apples you take home to enjoy.
                                      CARAMEL APPLE BARS
                        Crust                                                     Filling
                       1/2 c. softened butter or margarine
      4-1/2 c. peeled, chopped apple        
                       1/4 c. shortening                                   3 tbsp. flour
                       1 c. brown sugar                                   12 oz. jar caramel ice cream topping
                       1-3/4 c. flour
                        1 c. rolled oats                         
                       1 tsp. salt
                       1/2 tsp. baking soda
                       1/2 c. chopped pecans

Cream butter, shortening and brown sugar until fluffy.  Add flour, oats, salt and baking soda.  Mix well.  Stir in pecans.  Reserve 2 cups.  Press remaining oat mixture into the bottom of 9x13 inch baking pan.  Toss apples with flour.  Spoon over crust.  Drizzle caramel ice cream topping over apples.  Top with reserved oat mixture.  Bake at 400 degrees for 25 to 30 minutes. 

These are delicious served warm with ice cream!

Our red raspberries are a fall bearing raspberry that begin producing at the end of August and continue until we have a frost. Peak picking times are the end of August through September.

2014 U-pick prices:  $5.95 per pound

Here is one of our favorite summer dessert recipes.  Enjoy


                        6 oz. pkg. raspberry gelatin                1 c. applesauce
1-1/2 c. boiling water                         1 c. raspberries, fresh or frozen                   
Dissolve gelatin in water.  Stir in applesauce and raspberries.  Chill until firm.  Super easy and delicious!

1. As soon as you get your berries home, prepare a mixture of one part apple cider vinegar and
ten parts water. Gently dump the berries into the mixture and swirl around. Drain well and
immediately pop them in the refrigerator. The vinegar kills any mold spores and other bacteria
that might be on the surface of the fruit. Your berries will last a week or more

2. Raspberries also freeze well for later use. After rinsing and draining the berries, place them
in a single layer on a cookie sheet and put in the freezer. When the berries are frozen, transfer
them to freezer bags. Berries will not stick
together and will be easy to remove from the bag.

PUMPKINS - We are running low and will be sold out this afternoon, Oct. 26.

2014 pumpkin price - .35 per pound. 

There is no better way to kick off the fall season than with a trip to our Pumpkin Patch to find that perfect pumpkin.  We have every kind you are looking for from mini to giant and cooking to carving.  We also have a great variety of gourds for decorating.  And, if squash is one of your fall favorites, we have several varieties to choose from.  The Pumpkin Patch opens at the end of September.

Celebrate fall with this yummy pumpkin recipe!


                                    2-1/2 c. flour                                1/4 tsp. ground cloves
                                  1/3 c. packed brown sugar            4 large eggs, separated
                                  2-1/4 tsp. baking powder              2 c. buttermilk
                                  1 tsp. baking soda                         1 c. pumpkin
                                  1/2 tsp. salt                                    3/4 stick melted butter
                                  2 tsp. ground cinnamon                 Cooking spray for waffle iron
                                  1 tsp. ground ginger

Preheat waffle iron.  Combine flour, brown sugar, baking powder, baking soda, salt and spices.  Whisk egg yolks in a large bowl with buttermilk, pumpkin and butter until smooth.  Stir in dry ingredients just until combined. 

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks.  Fold them gently into the waffle batter just until combined.  

Spray waffle iron lightly with cooking spray and spoon batter into waffle iron, spreading quickly.  Cook according to manufacturer's instructions.

Serve warm with butter, chopped pecans, whipped cream and maple syrup.