Orr's Farm Market Peaches

Mark your calendars, folks. There’s a sweet celebration coming up: July 17 is National Peach Ice Cream Day!

Peach ice cream is not your usual find at ice cream parlors, festivals, or restaurants. So when you do find it, you know you’re somewhere special. Of course, you could always make your own batch. And since we would never leave you hanging, we happen to have a contest-winning recipe right here for you to try.

Peach Ice Cream

2 cups half-and-half cream

3-1/2 cups sugar

3/4 teaspoon salt

6 eggs, lightly beaten

4 cups heavy whipping cream

2 teaspoons vanilla extract

6 to 8 medium peaches, peeled and sliced or 4 cups frozen unsweetened peach slices

In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.

Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 3 quarts.

*Courtesy of Taste of Home online

Homemade peach ice cream sounds like a real hot-weather hit. Can you almost taste the smooth and creamy sweetness from here? We think that recipe needs one simple improvement, though. What’s the perfect partner for ice cream? Pie, of course! With flaky crusts and luscious fillings, our homemade pies will make your day. Try doubling up on the sweetness with peach ice cream and our Peachberry Cherry pie. You could get creative and pair it with pecan pie, or one of our many other flavors. Check out our Online Market page for a complete list.

Before you run off to bask in the summertime glory of pie and ice cream, we’d like to share some fit facts with you about our good friend the peach:

  • The skin contains cancer-fighting antioxidants as well as the digestive aid, fiber.
  • A large peach provides 333 mg of potassium, which helps regulate blood pressure.
  • It’s a low-calorie choice, at about 68 calories for one large peach

We hope your week is peachy keen!


Mid summer already? Where did the time go? We hope you all had a great Fourth of July holiday. Surely your celebrations involved a berry or two, right? Share your cookout standouts on our Facebook page! We love seeing the unique ways our friends and fans use our fresh berries in their summer dishes.

Now that July is here, so is National Blueberry Month! Last week we touched on blueberries, and this week we want to give another shout out to our favorite plump pops of purple.

Did you know blueberries are a great source of dietary fiber? Fiber can reduce the “bad” cholesterol, called LDL, which can cause problems for your heart. So let’s get this straight: Blueberries are not only sweet and delicious, but they help keep your ticker in tiptop shape! Good health in a tasty package—that’s a win-win.

Speaking of winning combinations, the sweetness of our berries is a nice complement to savory dishes. If you’ve never used berries in a savory dish, what better introduction than a sweet and savory pizza? This dish is just begging to be the star of your next summer get-together. Here’s an easy recipe that’ll be sure to win over everyone’s tastebuds:

Savory Blueberry Pizza


  • 1 pound pizza dough
  • 1-1/2 cups grated mozzarella cheese, divided
  • 1/2 cup crumbled gorgonzola cheese
  • 4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
  • 1/4 cup thinly sliced red onion
  • 1 cup fresh blueberries
  • 1/4 cup thinly sliced fresh basil
  • Freshly ground black pepper


  1. Preheat oven to 450°F.
  2. Lightly flour a work surface.
  3. Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
  4. With a fork, pierce dough in several places.
  5. Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
  6. Bake until crust is golden brown, 12 to 14 minutes.
  7. Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
  8. Remove from oven; top with basil and pepper.

*Courtesy U.S. Highbush Blueberry Council

Check out more delicious blueberry recipes on our Pinterest page!

July is full of juicy goodness at the farm. Remember, we’ve got pick-your-own blueberries for a few more weeks. Fill your baskets to the brim, and try not to eat them all before you get home. Save a few for your newest favorite—savory blueberry pizza. Let us know how yours turned out!





June has been a berry busy month at the farm! The pick-your-own turnout has been great, and we hope you’ll continue to visit us throughout the season. So far our customers have enjoyed strawberries and cherries. Now we’re putting the spotlight on two more delicious summer favorites: blueberries and black raspberries.

First things first: Do you know that black raspberries are not the same as blackberries? It’s hard to tell unless you know what to look for: Like red raspberries, the black variety are hollow in the middle, unlike blackberries, which have a white core.

Blueberries and black raspberries are unique. They have definitive flavors in delicate packages. With these berries, the skins aren’t as sturdy as you’ll find in a strawberry or cherry, and this makes a difference in how we handle and eat them. For example, you don’t slice or cut blueberries or black raspberries. That’s okay, because who has time for that when you can pop them in your mouth and chomp away! All in all, every berry is delicious in its own right, and we like to highlight the special characteristics of each.

When it comes to blueberries and black raspberries, the first recipes that come to mind are muffins and cobblers. They’re the go-to choices for a reason: the recipes are simple and the results are crowd pleasers. But these berries are too bold to be held to tradition. You’ll find them in all sorts of preparations, like compotes and sauces, both sweet and savory; granola; scones; salads, and more. To give your berry-eating a boost this summer, we found a couple recipes with a twist:

Blueberry and Buttermilk Tart: Get the recipe here!

Black Raspberry Oat Scones: Take a look at the recipe here!

We saved the best for last: Don’t tell the kids, but eating blueberries and black raspberries is good for your health! Both types of berries are high in cancer-fighting antioxidants and have beneficial effects for managing diabetes. Blueberries have been shown to support bone health with iron and zinc and they can help lower blood sugar due to their potassium, calcium, and magnesium content. Because of anthocyanins, which are compounds that give them their nearly black color, black raspberries help maintain eye health and help prevent colon cancer.

Now that we’ve told you how our berries are delicious, versatile, and healthy, there’s nothing left except to enjoy. Come on down to the farm and fill your buckets and your bellies!


Welcome to the second week of June! Here at the farm, we’re gearing up for the cherry harvest. Mid June is time for sweet cherries. Later this month, tart cherries will be ready to roll. Due to the frosts this spring, we will have our cherries pre-picked in the market to sell. There will not be enough for the pick-your-own season. Mark your calendars; sweet cherries are expected around June 10 and tart cherries should be here by June 20.

 Get ready to chomp on cherries!

$6.75/quart   $3.49/pint   $47.99/8 quart flat

How do you use our produce?

From spring through summer and early fall, our fields and market are filled with farm-fresh goodness—berries, fruit, and select veggies. Do you gobble up your stash in one sitting, or do you pace yourself to make it last longer? While we know our goodies—the juicy fruits especially—are hard to resist, we figure you occasionally end up with leftovers. If you use the appropriate methods, you can keep your produce from spoiling too quickly.

When you buy produce, it’s good to plan ahead how you’ll use it. This way, you can use the most perishable items first. With the items that last longer, you have more freedom with usage. So, for example, if you decide you don’t want sweet potatoes for dinner Wednesday, you’re in the clear because sweet potatoes last a long time.



All fruits and veggies aren’t created equal in terms of how long they’ll last. Storage method affects spoilage rate. Some fruits and veggies thrive in cool, dry areas, like the fridge or a dark cabinet, while others need to be kept at room temperature. Then there’s something called ethyline gas, which is emitted by some types of produce and creates sensitivity in others. Make sure to keep these groups of produce apart. And never keep produce in a sealed bag—let ‘em breathe!



Storing your fruits and veggies isn’t just about spoilage prevention. It also prevents food waste. Did you know that 30 to 40 percent of what is grown and raised in the U.S. rots or is thrown away? That means we essentially toss in the trash a large amount of our food. As farmers, we know the hard work that goes into producing food. We consider it part of our job to help educate our friends and neighbors about the importance of agriculture. So we hope we’ve helped you learn how to keep your food fresh longer. Here’s to more in your belly, and less in the trash!

There’s a lot to be happy about in June. Our strawberry fields are filled with smiling faces and a new berry crop is ready to roll. Did you know June is Great Outdoors Month? It seems fitting that the month with the first official day of summer is also a time to celebrate all the fun that can be had under the sun.

Here at Orr’s, we have a great love for the outdoors. After all, that’s where we spend most of our time and where our crops grow. Since food is our livelihood, it’s no surprise that our favorite summer combo is food+fun. No matter what you’re doing, you have to eat, and in the summertime it’s so easy to incorporate food into your outdoor plans. Where you live and even your mood will guide your choice of outdoor activities. If you’re near a river or a lake and want a relaxing afternoon, pack a picnic lunch and a book and find a quiet spot on the bank. Turn off your phone but keep the camera ready: With a quick look at your surroundings, you’re bound to discover photo-worthy bits of nature. Once you get home, go back through your photos and choose one to print and frame.

If you’re landlocked and looking to get your blood pumping, grab a friend or two, fill your backpacks with drinks and snacks, and head to a park, the forest, or a trail on two feet or your favorite set of wheels—bicycle, four-wheeler, skateboard, roller skates—whatever gets you moving! Since you’ll be on the move for a couple hours, you’ll need to boost your energy with healthy foods. Good choices include nuts, berries, avocados, whole-wheat crackers, hummus, or nut butters.

While celebrating the great outdoors, it brings to mind the heart of our operations here at Orr’s Farm Market: Being good stewards of the land. Since our founding in 1954, we’ve continued to educate ourselves on the best farming methods. Along the way, we’ve implemented changes to help us farm in a sustainable manner. Sustainability allows us to continue farming on land that provides nutrients and with pest-management practices that impart minimal impact on the soil and crops. In turn, this allows us to continue providing you the best berries and meats. We consider it our responsibility to maintain a farm that takes into account the health of the land, the workers, and the consumers.

Whether it’s farming or enjoying your favorite activity, one thing’s for sure: The outdoors is truly great. Here’s to a fun-filled, berry-stained June!