Best crop in years! We are picking Red Havens all day today. Weather looks great this week so we'll get a lot done in the orchard. Great time to come and pick your own as well because it won't be so hot.
Sweet corn has arrived -- our local farmer delivers regularly. The corn is grown a few miles from here. You really can taste the freshness.
Lots of other produce as well as plants in the Utica farm market. And we are going strong at all the farmers markets throughout the week.
Busy season is the most fun season!
Wow, do we ever have peaches! So far we've picked Desiree, Early Star, Rising Star, Garnet Beauty and Summer Serenade. All yellow, sweet and juicy! FREESTONE (peaches that don't stick to the seed) peaches will be ready soon. EARLY RED HAVENS will usher it the freestone varieties.
Hope to see you in Utica or at a farmers' market!
We had a busy spring and are excited to move into the summer harvest season. Desiree, our earliest peach, will be ready in early July.
But first, the big news is that we finally finished thinning all the peach trees! It was a huge job and everyone pitched in. We are happy that the peaches we left on the branches are ripening up beautifully. We'll have peaches for sale in the Utica farm market by mid-July.
We'll be at the following farmers' markets starting in early July:
- Tuesday: Newark 4-7
- Wednesday: Westerville 3-6
- Thursday: New Albany 4-7
- Friday: Newark 4-7
- Saturday: Clintonville 9-12, Granville 8:30-12, Worthington 8:00-12
What started as a few friends asking us to bring peaches home to Columbus is now a thriving CSA (Community Supported Agriculture) program. We will deliver fruit to Clintonville and Upper Arlington on Monday afternoons and are hoping to expand to other towns as well. Let us know if you and a group of friends are interested in starting a drop-off in your area. The good folks at Bird's Haven Farms in Granville are including our peaches and apples in their CSA this year. Contact them for more information if you live in that area.
Stay tuned for regular updates as summer gets underway,
Marshall and the Staff of Branstool Orchards
Don’t worry about rushing to the farmers’ market for hand-picked peaches and apples this summer and fall! This year, for the first time, we are partnering with The Seasoned Farmhouse to offer a peach and apple CSA. Tricia Wheeler, the owner of the Farmhouse will include recipes and suggestions for using your fruit in delicious ways throughout the season.
What is a CSA?
CSA stands for Community Supported Agriculture. It is a way for farmers to get their food directly to consumers. You join by buying a share (box) and get food from the farm throughout the growing season. In our case it is a peck of peaches or apples delivered every two weeks.
How it works:
You prepay $144 ($18 per peck) for 8 weeks of fruit. We will deliver to The Seasoned Farmhouse every other Monday during the summer and fall. Deliveries start in mid-July, depending on the weather. We will keep you updated as the season approaches. You arrive between 4:30 and 6:30 to pick up your peaches or apples. It’s that simple. Because you prepay you don’t have to worry about bringing money.
If you can't pick up before 6:30 we'll leave your share on the back porch. If you have a neighbor or friend pick up please make sure they check your name off. We'll send an email the morning of the delivery letting you know what varieties are included. We’re sorry, but we cannot offer partial shares, only the full eight.
Tentative Delivery Dates (all Mondays):
If a natural disaster (such as a severe hail or wind storm) damages the crop we will do our best to provide peaches and apples. We hope that you will understand if we cannot bring the expected delivery. We will notify you beforehand and will substitute other types of our fruit if possible.
Space is limited to how many pecks we can fit on a truck. If you would like to participate send an email to email@example.com and we’ll get back in touch with you to confirm details and to arrange payment. Make sure to include how many pecks you’d like every delivery; one share = one peck = $144. NO NEED TO PAY NOW.
Please contact us with any questions. And, thanks!
As summer approaches Branstool Orchards is hiring some seasonal employees. We’re looking for hard-working people who can handle potentially long shifts (6-10 hours) standing on a cement floor. It's equally important to be able to provide friendly and engaging customer service. Retail experience is a plus, but is not required. We need people who are available a minimum of two days a week, during the following days and hours: Sunday 9a.m-5p.m, Monday-Saturday 8a.m.-6p.m. You do not need to be available for the entire day, but the longer you’re available, the better.
What is it like working at Branstool Orchards? We love having our share of fun at the orchard, but it’s very important that we stay focused and work hard. It can be fast-paced, especially on the weekends, but it is never boring. We are looking for people who are enthusiastic, friendly and genuinely enjoy working with the public. There is always plenty of work to go around, from sorting peaches and making boxes to unloading and displaying produce from auctions.
Interested? Great! Send an email to Marshall at firstname.lastname@example.org and provide your name, your general availability between April and October, and a brief paragraph explaining who you are and why you're interested in working for us. We will then reply to your e-mail should we decide we’d like to further discuss bringing you on board.
We are located 35 miles east of Columbus, about 30 minutes from the intersection of Routes 161 & 62. We look forward to hearing from you.
The orchard is definitely waking up. We had a great winter are ready to get back to work on the farm. The first week of the season flew by! We planted, pruned, organized and solidified farmers' market schedules. We planted 600 apple trees: Crimson Topaz, Goldrush & Pixie Crunch and three new peach varieties. Their names alone are beautiful: Red Globe, Roza & Veteran. Can you imagine what the blossoms and fruit will look like? We're looking forward to seeing how they will do. We are planting 1400 more apple and peach trees in the coming weeks.
While we've been able to get a lot done in the warm weather we are still hoping for seasonal, cooler temperatures to close out March. The peach crop looks good so far, but we still have some cold nights and mornings to get through. We will let you know as soon as we have more news.
Jack, our resident farm dog, is going to celebrate his first birthday soon. He chases nonstop after birds, tractors and Marshall unless he is digging, digging, digging! If only we could get him to dig consistently-spaced holes in straight lines ... he would be such a great addition to the crew. Check out this short video of how we dig and plant.
Looking forward to a great 2017 season! Get in touch; we love to hear from you!
It's March! That means that warmer weather is on the way.
Winter in the orchard is the time to take a deep breath, go on long-anticipated vacations, catch up on sleep and enjoy the snow. It's also the time for vehicle maintenance, ordering trees, prepping fields, clearing branches and apples from the grass, and attending meetings with other growers. Of course, these jobs are made all the more fun with the help of Jack! He's almost one and he has been a great help digging holes, chasing deer and always being at Marshall's side. Well, except for when he is running laps around the orchard.
Once April gets here we'll be busy pruning, planting and getting the market ready for the 2017 season. Watch for lots of news then!
That's right, it's finally a Honeycrisp weekend!
We will have them in the market and for U-Pick starting Saturday morning, and we will have a lot of them at Saturday morning's farmers markets in Clintonville, Granville and Worthington.
Also ready this weekend for U-Pick are Gala, Tsugaru, Zestar and Cortland.
These varieties will be available in the market too, along with Ginger Gold, Blondee and Swiss Gourmet.
We will have a combination of these apples at the farmers markets with the Honeycrisp.
We are in between varieties with the peaches, but the season isn't quite over yet. But because they aren't quite ripe enough, we're going to let them hang a few more days. It's looking like it will be mid-week before they're ready to be picked. That means we should have more U-Pick peaches ready within the next week - fingers crossed!
In the meantime, we will likely sell out every day so please call ahead the day you plan on coming out if you're coming specifically for peaches.
Don't forget - we're going to be closed on Labor Day to give our hardworking staff a much-deserved day off.
We're also going to be closed on Mondays for the rest of the season. Our hours will remain the same for the rest of the days.
Enjoy your holiday weekend!
It’s that time of year again when our summer kids head back to school and we’re looking for some extra hands to step in and fill their shoes.
Who are we looking for? We’re looking for hard-working people who can handle potentially long shifts (6-10 hours) standing on a cement floor. It's equally important to be able to provide friendly and engaging customer service. Retail experience is a BIG plus, but not required. We need people who are available a minimum of 2 days a week, during the following days and hours: Sunday 9a.m-5p.m, Monday-Saturday 8a.m.-6p.m. You do not need to be available for the entire day, but the longer you’re available, the better.
What is it like working at Branstool Orchards? We love having our share of fun at the orchard, but it’s very important that we stay focused and work hard. It can be very fast-paced, especially on the weekends, but that just makes the day fly by faster! There is always plenty of work to go around, from sorting peaches and making boxes to unloading and displaying produce from auctions – you won’t get bored!
Interested? Great! Send an email to Tessa at email@example.com (do not reply to this e-mail) and provide your name, your general availability between now and the end of October, and a brief paragraph explaining who you are and why you're interested in working for us. We will then reply to your e-mail should we decide we’d like to further discuss bringing you on board.
We look forward to hearing from you!
It's been two long years since the last time we've had enough peaches for U-Pick. Our orchard will officially be open for picking for the 2016 season on July 26. The peaches will be $1.50 per pound, with a $10 minimum. Picking hours will be 10am-4pm on Sunday and 9am-5pm Monday through Saturday. We will have boxes on hand for you to pick in, but you're more than welcome to bring your own containers. Below, Marshall has a picking tip for you to make sure you're choosing the best peaches:
It's been a very busy spring for us here at the orchard, and we've got some pretty exciting bits of news to share with you.
First and foremost, the peaches are lookin' gooood. We've had our hands full thinning them all - a very good problem to have and one we've certainly missed. But all this thinning will allow the peaches to size up to fist-size, just how we like 'em!
At this point it looks like we'll be opening in just about a month. Woo hoo! Our first peach variety, Early Red Haven, should be ready to pick the middle of July. We'll have more updates coming your way as we get closer to opening.
In the meantime, check out these very exciting updates:
Please meet our newest (and cutest) employee, Jack:
Jack is about three months old now, and he's getting very used to hanging around Marshall's feet out in the orchard. We're going to try to have him down at the market as much as we can for you all to see, but being situated so close to such a busy highway means we're going to be very cautious about when and how often we have him down there.
We're getting a facelift...
We're going to have a new look this season, as we're adding on and renovating our market. You'll see a slightly new design, some more natural lighting, and a few new colors. We're very excited to reveal our new and improved market to you in just about a month.
Hopefully you're as ready as we are to finally enjoy some sweet, delicious, home-grown peaches again, because we're gearing up for an excellent season! We'll be in touch again soon, and it won't be much longer before we get to see all your smiling faces again.
We're very excited to announce the addition of two new farmers markets to our schedule this summer: Canal Market District in Newark and the Worthington Farmers Market. The Canal Market District farmers market is held on Tuesdays and Fridays, and Worthington is Saturday mornings. Here's what our weekly lineup looks like:
- Tuesday: Canal Market District (4pm-7pm)
- Wednesday: Uptown Westerville Farmers' Market (3pm - 6pm) || Clintonville Farmers' Market (4pm - 7pm)
- Thursday: New Albany Farmers Market (4pm - 7pm)
- Friday: Canal Market District (4pm - 7pm)
- Saturday: Clintonville Farmers' Market (9am - noon) || Granville Farmers Market (8:30am - noon) || Worthington Farmers Market (8am - noon)
We are really looking forward to meeting lots of new customers at our newest markets, and of course seeing the familiar faces at all the others!
We appreciate all your patience in waiting to hear how the peaches made it through the winter! Up until about a week ago we were still very nervous with all those cold nights we were seeing. But we've decided that you have waited long enough and deserve the latest...
Are any of our favorite peach- and apple-lovers looking for some seasonal work?
We are currently hiring employees to work in our market from roughly August 1 - October 31. If you're interested, please shoot us an email (firstname.lastname@example.org) including the following information:
- Your full name
- Your current city
- Your hours of availability
- A brief paragraph explaining who you are, and why you'd be a great fit.
- Able to lift 35+ pounds
- Capable of standing on cement floors for 5-10 hours
- Comfortable and friendly with customers
- Able to operate an iPad
- Must be available to work weekends
- Retail experience a plus
We look forward to hearing from you!
Last week we had some pretty exciting action take place at the orchard. Local news channel Fox 28 sent out a live reporter on Friday morning to do a few live segments. Here's a recap of how our morning went:
I met Marshall at the market at 7 a.m. for some last minute preparation: tidying the shelves, setting up the weekend displays, cleaning, etc. The amigos got there around the same time to start grading and bagging apples.
A little after 8 a.m., Dana Turtle and Edwin Wilson of ABC 6/Fox 28 arrived, and after a quick briefing, we were off and running with the first live feature (but not before having a little bit of fun...):
The first segment was about the apple-grading process and featured the amigos running Golden Delicious apples across the grader while Marshall talked about all the weekend preparation that goes into a Friday morning.
After the grading segment, we hiked out to the orchard northeast of the market. Our next segment was shot between two rows of our newer apple varieties: Florina and Topaz. Marshall discussed these apples in depth, and also offered pointers on what to look for when picking your own Topaz.
For the third segment, we moved over to the west side of the market near our super popular Suncrisp apples and one of our pumpkin patches. Marshall covered picking tips for Suncrisp and why it's one of our most popular varieties, and he even demonstrated the proper way to crunch into an apple. Dana even had a pumpkin from our patch on hand for a quick cameo.
To finish up, we headed back into the market to talk about the various produce we sell and all the goodies we bring in from local foodies, like Goumas Confections and ToddleSquat Bakery. A couple minutes before Edwin was set to start rolling the camera, Marshall decided he was just going to sit this one out [read: throw me under the bus]. HOWEVER.. I totally lucked out. Just as my live television debut was getting started, there was an equipment malfunction, and I only had to suffer for a few seconds. I was bummed that we didn't get those extra couple of minutes of exposure for Branstool Orchards, but I was plenty happy to get out of my segment.
Overall this opportunity was great for us. We had a good time with Dana and Edwin, and Marshall did a fantastic job on the air - he was charismatic, comical and informative. Check out the videos for yourself!
Here's a quick overview of our cider-making process. Come in Saturday morning to see all the action live!
Would you like to win a free peck of apples? Here's the scoop:
A couple years ago, we planted a few apple trees, and it turns out that they are not the variety they were supposed to be. We aren't quite sure what variety they are, we just know they taste delicious (dare we say - similar to Fuji?).
So this is where you come into play. Come on out this weekend, give the apple a try, and help us give it a name. *It's important to know that we do not have a large supply of this variety, so I would highly suggest getting out this weekend.* You will be able to submit you suggestions via Facebook (post on our wall or send us a message), via Twitter (#BranstoolAppleNaming), or via email. The person who submits the most creative, most appropriate name (decided by Marshall) will get a free peck of apples.
You have until next Friday (09/19) to get your name suggestion submitted. Good luck!
Oh. My. Goodness. It's a sin how good it was. So I decided to reprise it this year, and share it with all of you.
I enlisted the help of my 4-year-old and 20-month-old nieces, and had an absolute blast making such a scrumptious afternoon treat.
APPLE SNICKERDOODLE COBBLER
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup flour
- 1/4 cup unsalted butter, softened
- 1/3 cup, plus 1/2 cup sugar
- 1 egg (farm fresh is always best)
- 3/4 teaspoon cinnamon
APPLE FILLING INGREDIENTS:
- 8 cups apples (I used six: 1 Ginger Gold, 1 Elstar, 3 Honeycrisp, 1 Swiss Gourmet)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- Mix together the first four cookie ingredients (cream of tartar, salt, baking powder, flour) and set aside.
- Using a hand mixer or stand mixer, cream the softened butter and the 1/3 cup sugar.
- Add the egg. Combine.
- Mix in the combined dry ingredients (from Step 1) until fully incorporated.
- Refrigerate the cookie dough for several hours. (Mine chilled for four hours.)
- Relax: take a nap, walk the dog, bingewatch Netflix, come visit us at the Orhcard (and get your apples for the next step). Do whatever tickles your fancy to kill time until the dough is easy to handle.
- Once the dough has been chilling a while and you're ready to continue, grab it out of the fridge and preheat your oven to 350 degrees.
- Combine the 3/4 teaspoon cinnamon and 1/2 cup sugar (from cookie ingredients) in a small bowl and set aside for later.
- Mix the brown sugar and 1/2 teaspoon cinnamon in a large bowl. Peel, slice and core the apples and add them to the bowl with the brown sugar/cinnamon mixture; toss to coat.
- Place the apples in an 8x8 baking dish.
- Return to the cookie dough: roll into 1-inch balls and coat with the cinnamon/sugar mixture. Using your hands, flatten the balls slightly and place on top of apples. (I had a lot of the cinnamon/sugar left over, so I sprinkled some of it on the top.)
- Bake for about 45 minutes, or until the topping is a nice golden-brown.