Passion for fruits is deep-seeded in Bachman Family roots

As your eyes gaze across the 200 acres of the Bachman Sunny Hill Fruit Farm, you are looking at nearly 100 years and five generations of dedication and hard work.

Their great-grandmother had a passion for orchards. The first trees were planted by her, with Howard Bachman following in her footsteps.

The guys are so passionate on how they take care of everything.” Joann Bachman, said. “They make sure that every package that goes out is perfect.”

To grow a perfect apple, all four seasons are needed:

  • Winter is needed because it is a critical resting period for the trees. They need nearly 1,000 hours below 45 degrees Fahrenheit in order to produce fruit buds for the next season. While trees are resting, pruning takes place to keep them healthy and to allow sunlight to reach the leaves in the spring.
  • Spring orchards a buzz with life. Usually by mid-March all orchards become a sea of blossom clusters.
  • Summer protects the growing fruit because apples are closely monitored during pre-harvest.
  • Fall is the harvest to storage stage. There are more than 15 billion apples picked by hands beginning in mid-August through late November.

Joann said that people have to realize that apples are valuable to our system, so they have to keep eating them. *Did you know that two pounds of apples make one 9-inch pie?

*Americans eat 19.6 pounds or about 65 fresh apples each year.

“It doesn’t look like anything is slowing down here,” she said. “There’s a lot of hope in the next couple of years.”

The Bachman family is excited that this fall they are planting a new apple, EverCrisp, which should be ready to eat within the next couple of years.

Locally sourced apples begin to be available in August.
#freshharvestmarket #buehlers #farmersmarket #organic

©2016 Baker Creative

Inspecting orchards year around to ensure a great harvest starting in August.

Grandma’s favorite apple dumplings recipe


5 or 6 apples (We prefer Ohio Golden Delicious.)

white and brown sugar (1/4 c. each)

¼ tsp. cinnamon
¼  tsp. nutmeg

4 Tbs. butter or margarine

1 large baking pan with sides

Peel, remove cores from apples. Mix sugars and nutmeg together and set aside.
Roll pastry (see recipe below) on floured board, about 8″ x l2″ to fix one at a time. Set apple in the middle of dough and fill apple cavity with sugar mixture, then dot with butter or margarine.
Bring dough up, one side at a time, and fold over. Save a strip of dough about 1” wide to put across the top to make them look nice.

Chill in refrigerator while you make the sauce. Start your oven at 475° or very hot. Cook 1 c. white sugar, ½  tsp. cinnamon, 2 Tbs. butter or margarine and 2 c. water in a saucepan. Boil for 3 min. Pour syrup around dumplings and bake 5 min. (We like more sauce so we double the sauce recipe per batch.)

Reduce heat to 350°, or moderate oven, and bake 35 min. longer. Serve warm, spoon hot sauce over top. A scoop of vanilla ice cream or some milk tops the dumpling off. You can make these up early in the day, refrigerate and bake later.

Pie Crust:

4 c. plain flour
2 tsp. salt .

Mix with 1 ¾ c. Crisco shortening until crumbly. Beat in 1 egg, 1/2 c. cold water and 1 Tbs. vinegar. Add to first mixture. Refrigerate for about 30 min. or longer before rolling. Dough will keep for about 3 days. Pie crust will make or 6 apple dumplings if you use the whole apple per dumpling. Cut apples in half and reduce the dough you roll out per dumpling and recipe makes 12 smaller dumplings.