This year at the VFC we’re super excited to be getting our first 
regular direct deliveries from Hoch Orchard of LaCrescent, MN. As a primarily wholesale orchard without an on-farm store or U-pick, Harry & Jackie Hoch sell most of their apples to food co-ops in the Twin Cities (although you can find them at farmers’ markets in La Crosse).
In the past we’ve been able to get some of their apples and cider through a cooperative distributor in St. Paul, MN but this year Hoch offered us a once a week direct delivery, giving us access to dozens more varieties of apples than we could get in the past.
I (Dani Lind) hadn’t ever been to Hoch Orchard, so this fall I invited myself (as the VFC produce buyer) out for a tour. Harry had my husband and I come out on a Saturday in mid-October when they were having some potential interns for next year visiting. He plied us with hospitality, good homemade wine, and gave us an extensive tour of his home, packing, washing, and cider facilities, and ridiculously gorgeous expanse of fruit farm and orchards.
A family run affair, Hoch Orchard lies on a ridge top about nine miles out of LaCrescent and encompasses 25 acres of apple orchards (over 8,000 trees and 50 varieties!), over 2 acres of raspberries and strawberries, 2 acres of wine grapes, and additional acreage in gardens, other fruit trees (including cherries, plums, apricots, and peaches) and fruit nurseries. Most of the orchard is newly certified organic through MOSA, with the rest in transition. They use a variety of cultural practices to produce beautiful fruit organically, including planting disease resistant varieties, introducing beneficial insects, pest traps, applying clay-based, sufur and neem oil sprays, bird houses, and soil management. They’ve also experimented over the years with running geese, ducks, & chickens through the orchards & berry patches to assist with weeding and pest control.
Harry and Jackie also produce an impressive amount of value-added products made on-farm from their own fruit. Their delicious fresh cider is filtered and run through an ultraviolet light “pasteurizer.” Some kind of pasteurization is necessary for selling cider retail - traditional pasteurization uses high heat to sanitize the cider, destroying nutrients, enzymes and fresh flavor in favor of safety and a longer shelf life. In contrast, the Hoch’s method kills any pathogens that may exist while keeping the cider cool, thus preserving the enzymes and flavor that people desire from fresh cider. They also produce fruit sauces, jellies, & preserves, partially sweetened with their own apple cider.
With so much going on at the orchard, Harry and Jackie employ up to 7 interns - many of them through international programs - and a couple of employees. Interns live, work, and eat on the farm with the family and help pick, wash, sort, and pack the fruit and make the value-added products (and wine!).
We hope you enjoy Hoch’s local apples, cider, and other products throughout this holiday season! I’ve always enjoyed their apples, but after seeing their operation I am truly impressed by their ingenuity, hard work, and dedication to their product!
Try one of their red apple varieties in the following elegant Apple Almond Torte recipe.
Apple Almond Torte
Crust:
1/2 c salted butter, softened
1/3 c sugar
1 tsp. vanilla extract
1 c all-purpose unbleached flour
Filling:
8 oz. neufchatel/cream cheese, softened
1 egg
1/2 tsp almond or vanilla extract
1/4 c sugar
Topping:
4 medium sized red apples, cored & sliced very thin (don’t peel)
1/3 c sugar
1/2 tsp cinnamon
1/3 c sliced or slivered almonds
Grease a 9” springform pan. Preheat oven to 400 degrees.
Process butter, sugar, & vanilla for crust in a food processor. Add flour & pulse a few times. Press into greased pan, forming a 1” lip on the sides. Bake for 5 minutes. Remove & cool while you prepare the remaining ingredients.
Combine sliced apples, sugar, & cinnamon in a bowl, toss to coat, & set aside. Process filling ingredients to a smooth consistency. Pour filling into crust & carefully spread apple slices over it, overlapping in a spiral design. Reserve any remaining liquid in bottom of bowl.
Sprinkle almonds over the top. Bake for 10 minutes, pour reserved liquid over the top, reduce heat to 350 degrees and bake for another 15-20 minutes, until apples are softened & filling is firm. Cool before serving.
Written by dani lind, produce manager