Crush 2011

We mixed all the pear varieties this year and tried two types of yeast, champagne and one with a little less kick.  You may recall 2010, the champagne yeast really didn't die and some bottles became over-excited.  We measured the sugar content from the juice 18 percent.  That means 9% alcohol.  The drunkards in the family are really excited by that prospect.

Of the 30 gallons we pressed, about 10 didn't accept the yeast.  Perhaps it was too sugary, or the temperature was too low. We aren't really sure.  Hey, that means what we did bottle is worth that much more, right?

Flavor?  About the same as last year.  In winter they still have some sugar left, but by summer they will be nice and dry.  Both yeast's created an explosive amount of CO2, though slightly less than last year.  Next year, we will not "prime" the bottles with a sprinkle of sugar just before capping.  Because we want to press at Thanksgiving and bottle at Christmas, we might need to invest in a blanket to get that yeast moving.

Does anyone know if there is there a good/cheap way to grind the pears up.  The wash and prep process of these culls really slowed us down, so  our labor of love really started to feel like work.


Harvest 2011

Among famous traitors of history one might mention the weather...From sea to shining sea, we know something is up.  The birds knew it, the bees knew it.  Our crop was less than awesome this year.  We could blame it on the house renovation that took a few months longer that expected.  Ok, we might have missed the timing on the pruning, the early spraying, the late spraying and watering, but I think we will blame it on the weather since it can't argue the point.

Our crop was about 10% smaller than 2010.  The quality was on par with other seasons but with a larger percent of small fruit.  The largest and tastiest went right into the stores. What is left to sell?  Call Rich and see what he has left.

We experimented, east-of-eden fashion with bringing our crop closer to the consumer.  Loaded with a couple bins worth and a tank of gas, we took our wares to San Franciso in search of a market. You knew it, we knew it, but we had to prove it anyway.  Locally grown is not just a nice idea, there is a major savings in resources. What an expensive place to visit.  Let just say, the markets around Medford do not have to worry about losing out because of their neighbors to the south.

As the pear industry continues to shrink, cold storage has become harder to find.  We found space in the nick of time, thanks mostly to the good work of brother Steve Yancey.  Steve he has years of experience in horticulture. And, boy, can he sell insurance!





Pearadise by Any Other Name

Pearadise Orchards is family run farm located in southern Oregon specializing in the production of organic pears and wine grapes.  Our goal is to provide quality organic produce using sustainable and natural farming practices.


Looking Ahead

Because of the nature of farming and these current uncertain economic times, we've turned to our entrepreneurial roots in order to innovate and bring new products to our individual and wholesale clients.  Our goals are pretty simple:  Increase our local marketshare,  provide quality organic produce to local restaurants, make our produce available to individuals through farmers markets and other outlets.   Our long term goals include innovation through the optimal use of our resources to introduce more durable products.

  • In 2007 We planted several acres of pinot-gris grapes.
  • Fall of 2009 we hand pressed several boxes of our organic pears that were too small or blemished for public consumption in the hopes of producing a lightly fermented beverage.

Tomorrow?  Anything is possible.  Our goal is to balance quality production without depleting our natural resources.   We are considering complementary crops to plant between the trees. If you have any ideas, This e-mail address is being protected from spambots. You need JavaScript enabled to view it .


A Bit of Our History

We took over operation of our twenty acre farm in the fall of 2000. The orchard, though mature, had been neglected for several years.

After several years of encouragement, out trees grew healthy enough for us to discuss our dream of producing organic produce.  Several years of careful transition finally produced a small crop of certified organic produce in the fall of 2009.