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.  Please leave backpacks, purses and bags in your car, as we do not allow them to be taken into the orchard.  Strollers may be parked at U-pick while you are out in the orchard picking.  Thank you!

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.  

2017 U-pick prices:  1/2 PECK $15.00
                                  PECK - $30.00
Here's a favorite Honey Hill Orchard recipe to try with some of the apples you take home to enjoy
                                      FRIED APPLE SLICES
                          3 apples, cored and sliced                2 to 4 Tbsp. brown sugar
                        1/4 c. butter

Melt butter in skillet.  Add apple slices.  Cover and cook until tender.  Sprinkle with brown sugar to desired sweetness.  Continue cooking uncovered until brown. 

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.

2017 U-pick prices:  $5.95

Here is one of our favorite raspberry recipes.  It's a great way to enjoy those delicious berries all winter. 

                    3 c. mashed fresh raspberries          3 oz. liquid fruit pectin
                    3 c. sugar                                         2 Tbsp. lemon juice  
                    1 c. light corn syrup                        4 c. fresh whole raspberries                              

Combine mashed berries, sugar and corn syrup.  Let stand 10 minutes.  Combine liquid pectin and lemon juice.  Stir into fruit mixture.  Mix for 3 minutes to distribute pectin evenly. Gently stir in remaining whole berries.  Ladle into 1 pint freezer containers.  Seal and let stand at room temperature for 24 hours or until partially.  Store in refrigerator for up to 3 weeks or in the freezer for up to 1 year.  Thaw and serve over ice cream, shortcake or pancakes.  It is also delicious mixed with plain yogurt.

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.


2017 pumpkin price -  .39 lb.

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.