During the growing season, look no further for a wide variety of not only fruit and organic vegetables but crafts, flowers, antiques, & one of a kind bird houses.
The following is a list of the fruit and organic vegetables we grow and sell in season. We pick daily from our orchard, making sure that our customers receive the highest quality of produce on the market.
We do accept pre-ordering! You can also visit our booth at Kelowna Farmers’ Market on Wednesdays and Saturdays.
What’s ready when?
Check out the list of fruits by harvest month in the sidebar and click on the name of the fruit to see the harvest dates.
We grow without any pesticides …nothing but love on our vegetables!
Please contact us to learn about crop availability and harvest dates etc.
Carrots – 5 Colors
Peppers – Sweet and Hot
Corn – BEST in Kelowna
Beans – 6 Varieties
Squash – 15 Varieties
We also have flowers!
Click on the fruit’s name for more information about the fruit and for harvest dates!
Rainier Blush Cherries
Early Italian Prune Plums
Late Italian Prune Plums
Elephant Heart Plums
Shiro Japanese Plums
June Blood Plums
Green Gage Plums
Yellow Egg Plums
Black Amber Plums
Royal Gala Apples
Golden Delicious Apples
Red Delicious Apples
Himrod Seedless Grapes
Venus Seedless Grapes
Fruits & Harvest Dates
Harvest Start Date (Mother Nature Permitting) mid-July
3 varieties available Goldbar, Tilton, Perfection
One of the earliest types of apricots, Goldbar apricots are a yellow to orange color with some red blushing over the skin. This variety is very large in size, with a sweet and zesty flavor to its flesh. The flesh is light orange, very firm, meaty and nicely juicy.
Goldbar apricots are excellent for fresh eating, but should not be canned. They are delicious when prepared in apricot desserts, or jams.
Perfection apricots are an older apricot variety, very good for eating fresh. They produce very large fruit and are a very attractive apricot, large and round with an orange color. Perfection apricots ship very well, so if you’re traveling, these are a good choice. Perfections are very good canned or dried. They even make delicious homemade syrups.
In the Okanagan, the Tilton is a favourite among apricot varieties. Tilton apricot is a large to very large apricot with orange skin and yellow-orange flesh. They are one of the most flavorful – sweet-tart, – of all apricots. They are tender and juicy, and best when used fresh. Stored in the refrigerator they will keep longer. Tilton apricots make delicious apricot preserves, apricot compote or chutney, are excellent in a fresh salad, baked cakes, or muffins.
Harvest Start Date (Mother Nature Permitting) mid-July
The flavour of home grown fresh picked raspberries can not be beat! We have both early and fall raspberries. Fragrantly sweet with a subtly tart overtone and almost-melt-in-your-mouth texture, raspberries are wonderfully delicious. Raspberries possess almost 50% higher antioxidant activity than strawberries, three times that of kiwis, and ten times the antioxidant activity of tomatoes
(shown in research conducted in the Netherlands and published in the journal BioFactors.)
Harvest Start Date (Mother Nature Permitting) mid-July
Tayberry is a cross between the Blackberry and the Raspberry. The fruit is sweeter, much larger and more aromatic than the Loganberry variety. Named after the river Tay in Scotland, It is grown for its edible fruits which can be eaten raw or cooked. Tayberries make amazing jam. They do not pick easily by hand and cannot be machine harvested. The little thorns on a Tayberry can not be
described properly (painful is not the right word), the canes have millions of little thorns which get into your skin and sting, not a nice berry to pick.
Harvest Start Date (Mother Nature Permitting) mid-July – 1st week Aug.
3 Varieties available: Ranier Blush, Lapin, Staccato
Harvest start date (Mother Nature Permitting) approx. July 15-20
Fans of the Rainier appreciate the creamy-yellow flesh, which gives the blush of the skin a sunny undertone. It is a cross between the Bing and Van. The Rainier cherry is the sweetest, prettiest and most pampered of cherries! It takes an orchardist who likes to gamble to coax the flavour, color and size from a Rainier. The sweetness is what keeps people coming back for more.
Approx. harvest start date (Mother Nature Permitting) July 20
Lapin cherries are one of the most popular fruits commercially grown around the world, and nowhere has it seen more success than right here in the Okanagan. This variety is dark red, large, firm, and tends to keep well. Very firm and sweet. Our cherries have been some of the largest sized in the Okanagan Valley. Developed by researchers at the Agriculture Canada Research Station in
Summerland, British Columbia, this dark-sweet cherry is a result of a Van and Stella cross. This variety was named after Dr. Karl Lapins, a pioneer in cherry breeding.
Approx. harvest start date (Mother Nature Permitting) August 5
Staccato cherries are an extremely late maturing variety and are usually picked in the month of August. The fruit is firm, large, sweet, and attractive. The skin color is a very striking red to dark deep red, as is the flesh.
Harvest Start Date (Mother Nature Permitting) July 20
The early Italian prune is one of the first Okanagan prune plum varieties harvested in the valley. They have a deep purple skin and a yellow-greenish flesh that turns a dark wine color when cooked. The fruit is large, has a rich flavour, and is very sweet when fully ripened, but is less juicy than other types of plums. It is excellent eaten fresh, dried or as canned prunes.
Very similar to the early Okanagan plum varieties, Late Italian prunes seem to be the most popular plum prunes around. Late Italians are a large size prune plum, and have a dark purple skin with a greenish yellow flesh. They have an excellent sweet flavour. They are well used for fresh eating, canning or drying. Italian prune plums also keep fairly well because they contain less water, and
more natural sugar than other plum varieties.
Redheart is a magnificent Japanese plum with deep-red skin you open to a fine-grain, blood-red flesh that can’t be topped. Great right off the tree, superb preserved or canned.
If the slightly macabre name does not give you pause, the fruit’s appearance might: a rather mottled and dusty variegation of greens and purples, making one wonder if they’ve been pulled, half-ripened, out of a kitchen drawer, or, perhaps, if they are something rich and strange from the depths of some sundappled forest. Cut one open, and they indeed resemble something from a fairy
tale: a jewellike, blood red interior that is softly, sweetly fragrant and begs to be bitten into, Snow-White style. Don’t resist; the flesh is firm and burstingly juicy, the flavour sublimely sweet and tangy at once, redolent of honey and vanilla with tart berry undertones.
Shiro plums are known for their large, round bright yellow fruit and have a mild sweet flavour. Excellent for fresh eating, cooking, canning, preserves and desserts.
They are one of the earliest ripening plums.
The Duarte Plum is a very large fruit that is heart shaped and blood red in color. The flavour is excellent and widely regarded as one of the best tasting plums on the market. The fruit is firm and juicy, dries well and has a long storage life. It has a slightly tart taste when cooked and is excellent for all purposes such as bottling, jams, and eating. A fine quality plum.
This is a very popular blood plum, excellent for fresh fruit, stewing, and juice. It is rich, juicy and dark red from skin to stone and is sweet and flavoursome. Red to purple flesh with a freestone. The firm juicy flesh has a sweet spicy flavour, excellent for all purposes such as bottling, jams, and eating. Another fine quality plum.
Green Gage plums are a European variety, and are a favourite plum for cooking, canning and making homemade plum jam. They are a small to medium oval fruit, yellowish green in color, with a rich, golden flesh. These plum types are sweet and aromatic, and have an excellent full-bodied flavour. When cooked, Green Gage plums change into a preserve that is pink with an orange tinge. They make the most beautiful red jelly with a wonderful distinctive taste.
Yellow Egg is an outstanding European plum with large, oval, golden fruit. The plum is a rich golden yellow colour, and the flesh is yellow and very juicy, popular among Okanagan plum varieties.
These are tart when first picked, but a rich, sweet flavour when fully ripe. Yellow Eggs are good for fresh eating, especially when tree ripened, and they also make nice canned plums, plum sauce and are delicious in a plum pudding recipe. They also break down quickly during cooking, and therefore make a wonderful homemade plum jam.
Black Amber is a large beautiful black plum, which is primarily used for puddings, pies and in plum sauce recipes. These are also superb for eating fresh, and in homemade pies.
Black Ambers are one of the best Japanese purple plum types. Tree ripened Black Amber plums have a beautiful fragrance with a slightly floral bouquet. Black Amber Okanagan plum varieties are a round fruit, black on the outside, and firm dark amber purple on the inside. A very high quality of all Okanagan plum varieties, with a sweet delicious flavour.
Harvest Start Date (Mother Nature Permitting) July 28
These are so named because the flesh clings stubbornly to the stone or pit. They have a soft texture, and are juicier and sweeter — perfect for desserts. This is the preferred variety for jellies, jams, and canning. Clingstones are tasty eaten fresh!
As its name implies, the stone is easily removed from this variety, making it a good choice for eating fresh. These tend to be larger than clingstones, with a firmer, less juicy texture, yet still sweet. They are excellent for canning and baking purposes.
This newer type is a hybrid of the clingstone and freestone. It is good for general purposes, both fresh and canned.
My favourite is still the Early Redhaven classified as a semi-free stone. I do canning every year with them, so do not be fooled by all the ‘freestone’ hype! Try it if you like it and ask me more about canning, etc.
Harvest Start Date (Mother Nature Permitting) Aug 5 – Sept 5
We have a wide variety of apples – 10 different kinds!
First to come out are the wonderful and underrated Transparent apples. If you like a tart apple, these are for you! They are the best apples to make apple pie with – a secret that few people know. Apple sauce is excellent with these too. The shelf life of the Transparent apple is very short – they turn soft within a week, but that is when apple sauce can be made or a pie. Make sure if you have not tried these, to make this the year you do! They’ll be a treat you will be very happy with.
Harvest Start Date Sept. 1
Nothing evokes fall better than the aromatic fragrance of McIntosh apples. People have enjoyed this apple since 1811 when John Mclntosh discovered the first seedling. A McIntosh is sweet with a tart tang, very juicy, with a tender white flesh. They are excellent for eating and sauces. Great for in salads and pies or apple sauce. A crisp red apple with bright white flesh and refreshing
Harvest Start Date Sept. 3
The first Gala apple tree was one of many seedlings resulting from a cross between a Golden Delicious and a Kidd’s Orange Red planted in New Zealand in the 1930s by orchardist J.H. Kidd. Gala apples are small and are usually red with a portion being greenish or yellow-green, vertically striped. Gala apples are fairly resistant to bruising and are sweet, grainy, with a mild flavour and a
thinner skin than most apples. Quality indices include firmness, crispness, and sweetness. This is still a high quality apple with the potential to deliver really good flavour, particularly when home grown.
Harvest Start Date Sept. 5
Few new apple cultivars have created as much excitement or challenge as the Honeycrisp apple. It is a large apple with a thin skin. It is a bi-color apple developing more red in cooler regions. The flesh is cream coloured and like ‘Cortland’, it does not oxidize or brown readily when the apple is sliced. The fruit has a unique, distinctively crisp texture which, combined with the thin
skin, adds to its high palatability. It maintains this texture in storage and has a relatively long shelf life when stored in cool dry conditions. It has a good balance of sugars and acids. Its sweetness, firmness, and tartness make it an ideal apple for eating raw. It is our number one seller – we have people come from all over to get this gem!
Harvest Start Date Sept. 15
Some people think that Golden Delicious is simply the yellow cousin of the popular Red Delicious apple. But, in fact, they are related in name only. This honey sweet apple is a special treat all on its own. You can cut down the sugar in pies and sauces made from Golden Delicious apples. They have a mild, sweet flavour. They are both juicy and crisp, with a light yellow flesh. They are excellent for eating, low in acidity or good for pies, baking or freezing.
Harvest Start Date Sept. 21
Spartan is a sweet apple, and a favourite with everyone. It is very much a ‘McIntosh’ style apple, bright crimson skin and whiter-than-white flesh. These are left on the tree as long as possible until they are crimson all over, as this allows the flavour to develop. Straight from the tree the flesh is very crisp and juicy. This is also a good variety for juicing – the juice colour is not especially remarkable, but the flavour is sweet and pleasant. Straight from the tree on a cold autumn morning, the vinous sugar-rush is hard to beat!
Harvest Start Date Sept. 28
Jonagold is high quality apple, developed in the 1940s. As its name suggests, this is a cross between a Jonathan and a Golden Delicious. Jonagolds are a large apple. If you are struggling to eat your 5 portions of fruit per day, this can help! The large size is a good clue that this is a triploid apple variety, with 3 sets of genes. The colouring is yellow of Golden Delicious, with large flushes of red. This is a crisp apple to bite into, with gleaming white flesh. The flavour is sweet but with a lot of balancing acidity – a very pleasant apple.
Harvest Start Date Sept. 28
Red Delicious is a medium-sized to large apple, with a tall conical shape. The dark and intense crimson color makes it the quintessential red apple, and it is has strong shelf appeal. Red Delicious has a sweet but very mild flavour. The flesh is juicy and has a light crispness. Overall, Red Delicious can be quite a refreshing apple to eat. Excellent for fresh eating or salads.
Harvest Start Date Oct. 1
Ambrosia is an attractive medium-sized apple, with a pink-tinged orange/red flush over a yellow background. As such, it is very much in tune with the modern preference for bi-coloured apples. The flavour is pleasant and sweet. The texture is essentially crisp, but not as crisp or hard as a Braeburn or Jazz – it is more the slightly softer crunch you might find in a Golden Delicious. Ambrosia benefits from being kept chilled and eaten from the fridge. Certainly anyone who likes Golden Delicious but wants something a little bit different will like Ambrosia.
Harvest Start Date Oct. 5
The fruit has sweet, crisp, juicy cream-colored flesh. It has a yellow ground color and red blush over colour, covering about 85% of the fruit skin. It retains good texture and juiciness for at least 5 months in air storage at 1°C, and has excellent shelf life. The Nicola is a cross between the apples ‘Splendor’ and ‘Gala’ made at the Pacific Agri-Food Research Centre (PARC), Summerland, BC. Nicola is a late season apple. The fruit is bi-colour, large in size and typically a solid fire engine red over colour. Fruit is crisp, juicy, and sweet and stores well, with full aromatic flavours developing after several weeks of storage. We agree the apple gets better with age, we keep these all winter. A must try!
Harvest Start Date (Mother Nature Permitting) August 10
Big and beautiful. One of our most sought out fruits, they are large and so sweet. Not many get to make jam, but for a recipe on how to create a blackberry sauce for cheese cake or ice-cream, ask me! It is unbelievable.
Harvest Start Date August 15,
Harvest start date (approx) Aug. 15
The Bartlett pear is generally a lighter green to yellow color. Most people prefer to eat this fruit when it is solid yellow and smells sweet, which signifies that it is ripe. Rest assured that minor marks on the peeling are common for these pears and should not keep you from eating them. They are often eaten raw, but hold their shape well when baked, and are a common choice for canned or
other processed pear uses. The fruit has a bell shape, its green skin turns yellow upon later ripening. It is considered a summer pear.
Harvest start date (approx) Sept. 5
Bosc are an elegant variety, with distinctive characteristics that set them apart from other pears. Those who are familiar with Bosc appreciate their crunchy yet tender flesh and their sweet-spiced flavour. A common misconception is that Bosc pears need to be peeled or cooked before being eaten, and that’s simply not true. Those who have not tried a Bosc would most likely be surprised… and pleased that the brown skin hides a delicious, spicy and slightly firmer flesh. I have amazing recipes for these and also eat them fresh. They can really nice as well, and hold their firmness.
Harvest start date (approx) Sept. 15
The d’Anjou is considered a medium to large pear. The flesh is described as ‘creamy white, aromatic, juicy, sweet, slightly acidic, with buttery and slightly gritty texture’. In salads and eaten raw by themselves or paired with cheese. Sweet juicy Anjous are perfect for baking into desserts like tarts.
Harvest Start Date (Mother Nature Permitting) August 20
Nectarines are virtually identical to the peach except for one noticeable feature, the skin of the nectarine is smooth no fuzz on it like the peach. Nectarines can have a spicier taste and may be slightly smaller in size than a peach. Nectarines can be traced back to ancient China, where peaches and nectarines were very symbolic and revered fruits.
Harvest Start Date (Mother Nature Permitting) August 28
Harvest Start Date Aug. 28
The fragrant flavour and vibrant colour of Coronation grapes make them a perfect ingredient for desserts, sauces, jams, jellies and juice. The crisp, juicy flesh and mild sweet taste of the semi-seedless Coronation grape is ideal for eating fresh out-of-hand. They are also a favourite for garnish, a sweet addition to cheese and fruit platters and a superb ingredient for baking and
preserving. A descendant of the deep-blue Concord, they have their ancestors’ characteristic sweet-and-sour taste that bursts in the mouth. Unlike the ancient Concord, expect an uncharacteristically thin skin, no seeds and, some say, a sweeter finish.
Harvest Start Date Sept. 5
The hardiest and finest quality of the white grapes. Himrod’s flavor is excellent with sweet, juicy fruit that dries well for sweet raisins. The vine is vigorous, bearing large loose clusters that ripen early and keep well.
Harvest Start Date Sept. 10
The skin of a Concord grape is typically dark blue or purple, and often is covered with a lighter coloured “bloom” which can be rubbed off. It is a slip-skin variety, meaning that the skin is easily separated from the fruit. Concord grapes have large seeds and are highly aromatic. Great for in jams and jellies. Also very good for fresh eating.
Harvest Start Date Sept. 15
Venus has large deep purple-to-black seedless grapes borne on large clusters. A fine quality for fresh eating, juice and jellies. Its flavour is a wonderful sweet fruitiness with a suggestion of muscat. It is the most wonderful grape you will ever eat, you can not just eat a few these…you will keep you eating until they are all gone. By far my most favourite grape!