At the Orchard

Summer in the Orchard

Farming at Pietree is special for so many reasons. The beauty here is definetly one of them. These shots were taken this week by Patrick McDonald, our Orchardist's Assistant. Take a peak at what he gets to do and see everyday! 

Here Patrick takes a break to enjoy the mountains in the background while harvesting NOP Vista Belle Apples. 

Here Patrick takes a break to enjoy the mountains in the background while harvesting NOP Vista Belle Apples. 

Here is our biggest crop of Vista Belle Apples from the NOP side. We grow according to National Organic Protocol on one side of the orchard. This the first year we have had a crop of NOP Vista Belles worth bragging over! YAY! Samples available in the farmstand this week! 

Here is our biggest crop of Vista Belle Apples from the NOP side. We grow according to National Organic Protocol on one side of the orchard. This the first year we have had a crop of NOP Vista Belles worth bragging over! YAY! Samples available in the farmstand this week! 

A dove nest was found in a Cortland Tree. We chose to work around it- avoiding the area and not putting applications on the tree that could harm the birds. The birds successfully hatched and moved along yesterday. 

A dove nest was found in a Cortland Tree. We chose to work around it- avoiding the area and not putting applications on the tree that could harm the birds. The birds successfully hatched and moved along yesterday. 

The mother dove taking care of the babies. 

The mother dove taking care of the babies. 

A beautiful end to the day. 

A beautiful end to the day. 

Great Grandmother's Southern Strawberry Shortcake

Make the the strawberry filling first as it needs to sit at least a few hours before using. Wash, hull, and slice two quarts of strawberries. Sprinkle with sugar just until coated, stir and allow to sit for a few hours or until juicy. 

For the shortcake mix 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt in medium mixing bowl until well blended. Cut 1/2 cup shortening into mixture. The mixture will be crumbly. Add 1/2 cup of milk and stir just until blended. Place the dough on a cutting board. Sprinkle with a little flour and knead 2-3 times. Divide into 4 equal balls of dough. Touching as little as possible, flatten each ball out with into a circular shape. We recommend using an 8 inch cake pan as a mold. Once you have four flat circles, brush with melted butter and bake in a pre heated 350 degree oven for 20 minutes or until golden brown.  

Once the strawberry mixture is juicy and the shortcakes are cool begin building your shortcake. Lay one shortcake on a cake plate or plate and gently scoop out enough strawberries to cover the cake. Take another shortcake and place on top, layer with strawberries, and repeat until all shortcakes and strawberries are used. Don't worry about the extra juices, they will seep into the shortcake in just a few hours. Allow the layered shortcake to cool in the refrigerator for few hours, top with whip cream, and enjoy!