
Heirloom Orchards
Eleven varieties of apple, four of pear, and a quiet corner of Italian plums — pruned by hand each February.
A working family harvest in Oregon — heirloom orchards, slow-grown vegetables, and quiet mornings spent in the rows. Come pick, come stay, come taste what patience tastes like.
Three generations have worked these fields. We farm by hand, by season, and by the weather the valley gives us — nothing forced, nothing rushed.

Eleven varieties of apple, four of pear, and a quiet corner of Italian plums — pruned by hand each February.

Kale, squash, beans, and tomatoes raised in cover-cropped soil. What you taste in August was planted in March.

Wildflower honey from our own hives, plus small-batch jams put up each week in the farmhouse kitchen.

Weekend mornings from June through October. Bring a basket, bring the kids, bring your grandmother.
It's the way the orchard smells after rain. The crunch of gravel under your boots. The pause between picking one row and starting the next. We've spent forty-seven years learning that the best part of a harvest is the company you keep while doing it.





"We've been bringing our kids here for nine summers. The apple cider on a foggy October morning is something they'll remember their whole lives."
"Their tomatoes ruined supermarket tomatoes for me. I drive forty minutes each weekend and I'd drive twice that."
"Joy walked us through the hedgerow and named every plant. You don't get afternoons like that anymore."
Twelve minutes west of downtown Salem. Look for the white farmhouse and the hand-painted apple sign at the gate.