“Grape” Crop of Grapes – It’s Harvest Time! 10-2-25

Closed      Monday
9 to 6       Tuesday
9 to 12     Wednesday
9 to 4       Thursday
9 to 4       Friday
9 to 4       Saturday
9 to 4       Sunday

NOTE: Seasonal Hour Changes
Please note our extended market hours through Sunday, Oct. 12 to better accommodate those who are picking grapes.

There are still many grapes to pick so make your picking reservation now for the week ahead (see below).  We invite you to step into the grape outdoors and breathe in the crisp autumn air while you smell the wonderful aroma of sweet grapes.

Below, a beautiful load of grapes picked by our customers departs this week!

Please keep your items ventilated, as cool as possible, and away from direct light.  Hopefully our seasonal fall weather will return soon.

If you are looking for something specific on the market, please ask.  We are keeping our produce refrigerated as much as possible and will gladly get the item(s) for you.

How long will the season last?  We expect both grapes to last through early October.  They may last longer depending on the weather and how well they hold.  We have many acres of grapes and do not anticipate being picked out.

Please check for updates on the website or call us.

We measure the grapes by 5-gallon buckets or a half bushel basket, which weigh 20 pounds.  Minimum quantity to pick is 20 pounds (one 5-gallon bucket).  Discounts when picking 100 pounds or more (5 buckets).

Link to the u-pick grape page – pricing, days and hours open, what to bring, and more
Link to the reservation system page – call us if you need assistance, 269-244-5690

Through Sunday, Oct. 12 we are extending our hours for grape picking.  Please check our website for the vineyard days and hours and reservation schedule.

• Tuesday late afternoon/early evening
• Wednesday morning
• Sunday, extended hours

Below, two customers picking Concords.

Current Apple Specials: Cortland, Gala, Jonamac – buy any two bags, get a third same sized bag free

• Apple “seconds” or processing apples – Discounted apples with small blemishes, rust marks or are misshapen.  They are perfect for making pie filling or applesauce.  Sold by the half bushel, apple varieties can vary each day.
• Animal apples –Good for feeding your furry friends or to make cider.  Sold by the half bushel, apple varieties can vary each day.
• Bag you own special – Look for specially marked bins straight from our orchard.  Bag your own half bushel or peck from the varieties available for a discounted price.

U-Pick Apples
Cameo.  A firm, crisp, and sweet apple that resists browning.  Great for fresh eating, applesauce, or baking.  Keeps well in your refrigerator.
Cortland.  A hint of tartness makes this a great eating, cooking, and baking variety.  It’s a descendent of the McIntosh, but a bit sweeter than its ancestor.  Juices really well.
Crimson Gala.  An intense-coloring strain of Gala with a bright, cherry red color.  Has the characteristics of a Gala; great for eating and cooking.
Early Fuji.  A fantastic sweet flavor with a low acid content.  Excellent all purpose use like snacking, baking, and cooking.  Use within several weeks, these Fuji do not keep.
Empire.  Red with a few white tints, creamy white interior.  They are juicy and sweet.  A cross between Red Delicious and McIntosh.
Golden Supreme.  A medium sized apple with a sweet juicy flavor. It is good for drying, baking, and making cider.  Keeps for months in refrigerated storage.
Ida Red.  Suits your every use!  Eat fresh or for cooking.  Taste is both tangy and tart.  Flesh is white, crisp and juicy.  Favored for sauces, pies and desserts.  Texture holds up well when baked.
Jonathan.  Pretty and popular, used for fresh eating and cooking, a favorite for apple butter and taffy apples.
Northern Spy.  The ‘professional baker’s dream’, cooks up well in applesauce, pie and other dishes. Stores well, easy to remember by saying “Spies for pies”.
Red Delicious.  America’s most popular apple, known for the “five little bumps” on the bottom.  Best for fresh eating and snacks.  Sweet taste, yellowish flesh, and crisp texture.
Red Jonagold.  Large, tangy/sweet taste, firm and crisp, good for fresh eating or baking.
Snow Sweet.  Has a bronzed red blush and crisp crunch.  Rich sweet, buttery flavor with a bit of tartness.  Slower to oxidize than many varieties, so it can last a bit longer when raw.  Best used for fresh eating.
Spartan.  A cross between a Macintosh and an unknown variety.  It is a bit smaller in size, has a crisp white flesh that is aromatic and juicy.  Good for fresh eating, cooking, and juicing.
Yellow Delicious.  A gingery-smooth, sweet taste under a thin skin. It is the most popular yellow apple, good eaten fresh, baked or cut in salads.  Makes a nice applesauce and canning pie filling.

Apple Cake
This cake is a bit of a choose-your-own adventure.  Make it as is, without any topping at all, for a simple apple-packed treat, or pump up the flavor with a coating of cinnamon sugar that bakes up into a crunchy crust in some spots and gooey glaze in others.  If you really want to take it to another level, add a drizzle of cream cheese icing that takes this cake into cinnamon roll territory.  Use tart, firm baking apples: Mutsu, Cortland, Braeburn, Northern Spy and Stayman Winesap are all great options.  We’ll leave it to you whether to peel or not to peel.
Time: About 1 hour 10 minutes, plus cooling
Yield: 1 (9-by-13-inch) cake

• 1/4 cup olive oil
• 3 tablespoons fresh apple cider
• 3 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon thyme

Combine ingredients.  Whisk to emulsify the dressing.  Refrigerate until ready to serve (whisking again to ensure dressing is emulsified).  It can be made a couple of days in advance.