Mt. Hood Organic Farms is a wild place at the foot of Mt. Hood. A century old farm transformed by Brady and John Jacobson over the last 42 years into a biologically diverse orchard of nearly 100 varieties of heirloom and specialty apples and pears, Mt. Hood Organic Farms was the first certified organic orchard in Oregon and is the largest Demeter certified Biodynamic farm in the country.

Translation: the people are doing amazing work. And they’re growing the crops that just don’t want to thrive in Central Oregon (literally not a single apple formed on our trees this year).

Over the next few weeks you’ll be seeing several varieties of pears and apples at our Farm Store. Some are the classics and some are so unique that the only place in the United States that you can only acquire them from Mount Hood Organic Farms. Literally.

Let’s chat about harvest and storage techniques. Pears are picked when firm and unripe, apples are picked when firm, sweet and a little bit unripe. Both types of fruit are picked, sorted, boxed and then placed into cold storage. Like really cold. Just above freezing. This is practice called “conditioning” and is an intentional post-harvest process that is used to trigger uniform, predictable ripening and prevent potential damage.

Once they’ve spent three weeks being conditioned, John begins to sell pallets and pallets of apples and pears. The apples are a bit more predictable, you buy and you can eat it. The pear is more particular, once the pear makes its way from Johns farm, to our farm, to your home you have a little bit of work to do. Take the pear and leave it on your counter for 2-3 days then check for ripeness by gently pressing near the stem. If it gives easily it is ripe and sweet and delicious, if still firm wait another day.

Here are the varieties that we will have over the next few weeks:

Starkrimson Pear: A distinctive, vibrant red summer pear known for its mild sweetness, juicy texture, and subtle floral aroma (ready to eat).

Red Bartlett: Offers the same sweet, honeyed, and aromatic flavor profile as a standard Bartlett, with a buttery, juicy, and melting texture when fully ripe. (ready to eat).

Passe Crassane Pear: This is an exceptionally rare pear with origins in Belgium. Typically a large fruit with greenish-yellow skin with brown russet patches. The inside flesh is ivory, granular, and exceptionally juicy with a sweet-tart flavor (need to ripen on your counter).

Bosc Pear: Yields dense, crisp, and juicy flesh with a sweet, honeyed, and subtly spicy flavor profile (need to ripen on your counter).

d’Anjou Pear: A popular egg-shaped pear, with a creamy, dense, and buttery white flesh with abundant juice and a brisk, refreshing taste (need to ripen on your counter).

Gravenstein Apple: Best for baking, these will run out quickly, so grab em while there here.

Swiss Gourmet Apple: A crisp, sweet-tart dessert apple developed in Switzerland.

Elstar Apple: Medium-sized with a golden-yellow skin overlaid with bright red marbling or flush. The flesh is creamy-white, crisp, and juicy with a sweet-tart, honeyed flavor. Excellent for fresh eating (dessert apple), as well as for baking, sauces, and juices

Honeycrisp Apple: Exceptionally crisp and juicy. Ideal for raw snacking, lunch boxes, and cheeseboards