Another Dinner in the Orchard is in the books! As a follow up to our first-ever dinner event held last August, Dinner in the Blossoms was one of three intimate gatherings we hope to host on the farm this year. Bringing people together to share a meal and enjoy to beauty of Nature's Bounty is something we have come to thoroughly enjoy and plan to continue with the encouragement of our guests. Those brave enough to attend during an unusually cool spring were rewarded with the nicest weather we've seen so far this season, a gorgeous sunset, and of course an incredible menu brought to life by Chef Rene Brunet and his team. 

We tasked Chef Rene with showcasing a range of local ingredients in fun and flavourful ways and he certainly did not disappoint. As our guests arrived, they were greeted with fresh mini pizzas, bison sliders, maple candied walnuts, grilled lamb skewers, fresh fried Ontario perch and more. After sipping on a taste of 5 Paddles "Home Sweet Home", we toured the orchard blossoms which had emerged only hours before, as if on cue. For dinner, Chef Rene kept the fresh flavours coming as his team served up a spring salad with local asparagus and sprouts, bison carpaccio, apple wood smoked lamb stew, jerked chicken, quinoa salad and finished with a slice of chocolate raspberry torte.  And to help wash it all down, Ian Mills from 5 Paddles Brewing offered expertly paired craft beer which complemented every course. We capped off the night with a taste of his own bourbon barrel aged barley wine; a rare treat from the cellar.

We owe a huge thank you to Chef Rene and his team for the incredible food and service, to Ian Mills for taking us on a expedition of flavour, to Jan Balser for bringing an elegant touch to the evening with spring decor, and to all of our guests who supported us by attending. We would also like to thank Thunderridge Bison and Willowtree Farm for supplying some of the wonderful local ingredients used for the dinner. We hope everyone had as much fun as we did!

Curious to see what you missed? Check out our gallery from the evening! Don't want to miss out on our next event? Sign up for our email list so you'll be the first to know about future dinners, events and special offers!

It's hard to recall a growing season that has been as slow to get going as this one. Three months ago, an early thaw had us thinking we were in for an early bloom. With above average rainfall and unusually cool temperatures, our apple trees have been producing foliage, but the flowers have been slow to emerge. Finally, nearly 10 days later than last year, our orchard is in full bloom.

Our local pollinators have also been a little slower than usual on account of the weather. Most bees and butterflies like warm sunny days to do their work. Although it's been cool, there's no need to worry! Pollinators are so good at what they do, farmers can have a crop set in as little as one day if the conditions are favourable. Thankfully, we have had at least two good pollination days since bloom began. The long-range forecast still looks cooler than we would like but there are signs that warmer weather lies ahead. 

As we wait for things to pick up in the orchard, the timing was right to get our Pumpkin Patch planted this week. What used to be the Corn Maze will be home to over 25 varieties of pumpkins, squash, gourds and sunflowers this year. While our visitors may find it strange that we move our Maze and Pumpkin Patch around, rotating fields with different crops is an import technique used to prevent the build up of pesky pests and damaging diseases. We are looking forward to a few more changes at the farm this year. You'll have to visit this fall to find out what we've got in the works!

One of the ongoing tasks apple growers face in the winter is pruning. When temperatures are consistently below freezing, apple trees go dormant until the spring. Each of our 13,000 trees must be carefully inspected and trimmed back to help them produce a healthy crop. Apple trees tend to produce the best apples on wood that is 2-3 years old, so pruning out old and tired branches encourages the growth of new limbs where the fruit will develop size and colour the best. When the tree wakes up, it starts to send energy to the remaining branches where the fruit buds are waiting to swell and blossom. Ideally, all of our pruning is done before the sap starts to flow in spring which requires discipline and good winter gear to complete on time.

On days that are too cold or snowy to prune, we keep busy in the office; ordering supplies, catching up on paperwork, planning events, and mapping out the growing season. We also spend time attending conferences and meeting with other growers to share knowledge and explore new ways to improve our operation. Therein lies one of our favourite parts of horticulture: even after 40 years of growing apples, there is always something new to learn. 

Are you interested in learning how to prune that old apple tree in your backyard? Have you planted some trees but aren't sure how to prune to keep them healthy? Let us know if you are interested in attending a pruning workshop this March! Better yet, sign up for our newsletter so you'll never miss an update on upcoming workshops and events.
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It seems as quickly as it arrived, the apple picking season is coming to an end. Our Red Delicious, Empire and Fuji trees still have a bit of fruit left to pick and our market is stocked with Honeycrisp, Ambrosia, Cortland, McIntosh, Russet and Pears, however, this will be the last weekend we are open to the public. We will remain open until Halloween with a selection of carving pumpkins, squash, and ready-picked apples. Visitors are free to enjoy a walk around the property, explore the corn maze and take in the sights of the season. We hope to see you at the orchard!

Today is the last official day for apple picking at Nature's Bounty. Much of this year's crop has been picked by our visitors and the crew is spending the day cleaning up what's left. For the rest of the season, you may find a few odds and ends in the orchard if you don't mind a bit of walking. For those interested in pre-picked apples, we will have Honeycrisp, Empire, Cortland, Spy, Golden Russet and McIntosh in stock at the market.

The pumpkin patch will be open until closing day on October 31, with plenty of carving pumpkins left to choose from. There is also an assortment of colourful squashes pumpkins available at the market. We even have a few giant pumpkins left if you're looking for a showstopper for your Halloween display!

Much of the GTA got its first taste of winter this week with cold temperatures and a light dusting of snow. The frost hasn't affected the apple crop and we are still picking many varieties. As the season winds down, we hope to get as many apples off the trees as we can and expect our committed customers to be out in full force this weekend! Here's a guide to what's picking this weekend:

• Ambrosia: We still have a bit of Ambrosia left but they won't last much longer.
• Northern Spy: Spies for Pies! The classic baking apple is now available at the farm market and on the trees.
• Empire: These crisp, juicy apples appear deep purple on the trees but polish to red when picked. Bursting with flavour, Empire can also be used for baking
• Red Delicious: A perennial favourite, Red Delicious are best enjoyed freshly picked! Their impressive size and dark red colour are stunning.
• Idared: This late season variety stores particularly well. Keep them in your cold room and bring them out in December. Their flavour mellows with time.

We have pre-picked Honeycrisp, McIntosh, Northern Spy, Ambrosia, Cortland and Russet available at the market. Also picking this week is the last of the Honeycrisp, Crimson Crisp, Red Delicious, Crispin (Mutsu), and Fuji! Ask us where to find them.

The last vestiges of summer are fading away and autumn is in the air. As the days get shorter and the cooler, nothing completes the feeling of fall like a visit to the orchard. Take a drive along a country road and soak in the vibrant colours of the changing leaves. Stop by Nature's Bounty for the season's best apples, a cup of warm cider and enjoy the crisp fresh air before the moment passes. There is plenty left to pick this weekend, including a few of our favourites:

• Ambrosia: One of the best eating apples of the season, we have plenty of Ambrosia available for picking.
• Northern Spy: Spies for Pies! The classic baking apple is now available (pre-picked only) at the farm market and the front gate this weekend.
• Gala: Nearly gone but still beautiful, Gala are a great eating apple.
• Jonagold: Those who know them love them. Jonagold are a sweet/tart apple with stark contrast between green and bright red skin. 
• Empire: These crisp, juicy apples appear deep purple on the trees but polish to red when picked. Bursting with flavour, Empire can also be used for baking
• Red Delicious: A perennial favourite, Red Delicious are best enjoyed freshly picked! Their impressive size and dark red colour are stunning.
• Cortland: A popular choice for salads, fresh eating and baking, Cortland are a powerhouse in the kitchen. Their large size mean less peeling and coring, and the their texture is a welcome addition to a crisp or pie.

We have pre-picked Honeycrisp, McIntosh, Northern Spy, Ambrosia and Russet available at the market. Also picking this week is the last of the Cortland, Macoun, Crimson Crisp, Blondee and Spartan. There are plenty Red Delicious, Golden Delicious, Crispin (Mutsu), Idared, Shizuka.

Thanksgiving just wouldn't be complete without a trip to the orchard. That's why we are open all three days of the long weekend! At Nature's Bounty, we love that so many families make apple picking a part of their annual fall tradition. This week and weekend offers some of the best selection for apples and pumpkins as nearly everything is ready for picking. Check out the list below for some of the top picks for this weekend.

• Ambrosia: Move over Honeycrisp, Ambrosia is back! One of the best eating apples of the season, we have plenty of Ambrosia available. 
• Northern Spy: Spies for Pies! The season's best baking apple is now available (pre-picked only) at the farm market through the week and the front gate this weekend.
• Gala: There are still Gala for picking and what's left has developed beautiful colour and incredible sweetness. Get them before they're gone.
• Jonagold: Those who know them love them. Jonagold are a sweet apple with stark contrast between green and bright red. 
• Empire: These crisp, juicy apples appear deep purple on the trees but polish to red when picked. Bursting with flavour, Empire can also be used for baking
• Red Delicious: A perennial favourite, Red Delicious are best enjoyed freshly picked! Their impressive size and dark red colour are stunning.
• Cortland: A popular choice for salads, fresh eating and baking, Cortland are a powerhouse in the kitchen. Their large size mean less peeling and coring, and the their texture is a welcome addition to a crisp or pie.

Also picking this week is the last of the McIntosh and Silken, as well as Golden Delicious, Macoun, Crispin (Mutsu), Crimson Crisp, Spartan, and Blondee. For your convenience, we will also be offering bagged McIntosh, Honeycrisp and Northern Spy apples at the cash.

It's that time of the season when so many incredible varieties are available, it's hard to choose which apples to take home. You may be looking for a sweet, juicy eating apple or something tart and firm. If you're planning on baking your Thanksgiving pies, you may want a variety with a balance of flavour but a texture that holds up in the oven. Here's a guide to what's picking at Nature's Bounty and our recommended uses:

• Honeycrisp: We still have plenty of Honeycrisp available, but they won't last much longer. Large, crunchy and busting with sweet juice, Honeycrisp might make you forget there are other apples in the orchard.
• Gala: Perfect for eating or mixed with other apples for a crisp, Gala have a sweet, mellow flavour. The remaining Gala have a vibrant red colour.
• McIntosh: You may have to dig into the trees to find them but there are still McIntosh left in the orchard. If you miss the Macs this weekend, we will have pre-picked bags starting next week. Great for eating and cider.
• Crimson Crisp: New this week! Firm, deep red, and strikingly tart, Crimson Crisp help to balance the sweetness of other apples in sauce, pies and other goodies. For home cider makers, try these in the mix.
• Blondee: Similar to a Ginger Gold in appearance, but with more complex flavour and slightly more crunch, this sweet yellow apple is an up-and-comer. Try one this weekend!
• Cortland: The classic choice for salads and sliced for lunches (because it is slow to brown) these sweet/tart apples are extra large this year. An excellent choice for baking.
• Empire: New this week! Empire are smaller, sweet apples that offer a satisfying crunch and a gush of juice. Their deep plum-red colouring is beautiful on the trees.

Also available this weekend is Macoun, Silken, and Spartan. Hope to see you at the orchard!

As the season progresses, some varieties finish and give way to others. Those who fell in love with Ginger Gold and Wealthy may find a few left in the trees but both varieties have been thoroughly picked. Not to worry; we have a few new additions to the picking list. Here's a look at what will be ready for this coming weekend:

• Honeycrisp: The season's most anticipated apple is finally here! Large, crunchy and busting with sweet juice, Honeycrisp might make you forget there are other apples in the orchard.
• Gala: At their peak, make sure to get your Gala picked this week or next. 
• McIntosh: Ontario's apple! Now more sweet than tart, we still have a few rows of Macs available. 
• Blondee: Similar to a Ginger Gold in appearance, but with more complex flavour and slightly more crunch, this sweet yellow apple is an up-and-comer. Try one this weekend!
• Cortland: The classic choice for salads and sliced for lunches (because it is slow to brown) these sweet/tart apples are extra large this year. An excellent choice for baking.
• Spartan: Possibly the best baking variety currently available, Spartan will maintain a slight crunch when cooked and the subtle tang mellows with heat. For sauce, try cooking with skins on and puree for a deep redish-brown colour.

Keep an eye out for updates on Macoun and Empire as they will be ready soon!