Like many peach farms in the Northeast, we unfortunately experienced a loss of our entire crop during the winter months. This not only affects the economic well-being of our farm but also disappoints our customers who eagerly anticipate our low-spray peaches. We sincerely apologize for any inconvenience this may cause.

Fall hours:

 

Sunday  9:00am - 6:00pm

Tuesday - Friday 9:00am - 6:00pm

 

CLOSED Saturday and Monday*

*Monday (Columbus day) Oct. 11 we are open.

 

 Remember we are always closed Saturday, including self serve.

 
 

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

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Did you know?

Did you know that peaches are actually a member of the rose family? A large peach has fewer than 70 calories and contains 3 grams of fiber. It's also an excellent source of vitamins A and C! For more information about peaches and their history, click here!

Featured Recipe: Blueberry Nectarine Buckle

For the batter:

1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon double-acting baking powder
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
2 cups blueberries, picked over and rinsed
2 nectarines, pitted and cut into 1-inch wedges
whipped cream or ice cream as an accompaniment

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.

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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