Hobby Turns Into Fruit-Producing Career

Finally, the weekly farmers market vendors didn't have to deal with rain Thursday, and sunshine brought so many customers to the market that the parking lot was overflowing.

Each week, I watch children practically stuff their faces with fresh fruit from Harris Orchard. It's the one produce stand in the market that sticks to selling fruit. By looking at all those little kids' faces with blackberry juice smeared around their mouths and running down their arms, I thought it was finally time for me to give the fruit stand a try.

Although berry season is almost over, the fruit stand was filled with some juicier fruits, like plums, peaches, pears and apples. Various varieties are available, but the more popular items run out quickly.

Owners Bill Harris and Peggy Campanella started their Anne Arundel County orchard 20 years ago when Campanella said a fun hobby got a little out of hand.

After buying a 50-acre plot of land down the street from the Jug Bay Wetlands Sanctuary, it was time to get into business, she said.

The 2,000-tree orchard produces a variety of berries early in the season, including black raspberries, blackberries, blueberries and cherries. In June, they harvest the peaches and plums and move onto apricots, white peaches and nectarines as the summer begins.

Now in August, they carry a variety of apples, including gala and gingergold. Their yellow barlett and Asian pears are also available.

Campanella said in the fall they sell apple cider and apple butter as well.

She said most customers buy a variety of items each week, so it's hard to tell what's the most popular. But the blackberries and peaches go easily.

The orchard has also been the Maryland State Fair Fruit Champion for the last 13 years.

Even though the orchard does grow some vegetables, they don't harvest them, and Campanella said they stick to what they are good at – fruit.

She said many customers eat the fruit out of hand, but others use the fruit for classic cobblers and pies. Some use them for smoothies, too.

Harris Orchard also sells produce at the Hyattsville farmers market on Queens Chapel Road on Tuesdays, and Campanella said they sell a 2-quart bin of gala apples for $3 as a special there.

With my allergy to apples, it's a little hard for me to eat them unless I want to be super itchy all evening, so I stuck to their peaches.

I'm a huge fan of peach cobbler and vanilla ice cream – and so I decided to feature a cobbler recipe this week.

This one is from the famous Food Network chef Paula Deen, and it's one I use frequently at holidays or when I have a hankering for a peach cobbler.

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

1. Preheat oven to 350 degrees.
2. Combine the peaches, 1 cup sugar and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from heat.
3. Put the butter in a 3-quart baking dish and place in oven to melt.
4. Mix remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
5. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.