UpCountry Ranch

Since 1986, the Boggess Family has proudly provided residents and visitors of El Dorado County, California with locally grown peaches, plums and cherries.

O’Henry Peaches and several varieties of plums are traditionally available from

Labor Day through most of the month of September

Our Fruit

Our Peaches

Since 1986 Upcountry Ranch has been growing O’Henry peaches here in the foothills of California where the soil and climate is perfect for this late season variety, which means harvest is right around Labor Day. Our tree ripened peaches are picked daily to give our customers the sweet, juicy, drip down your chin kind of peach they dream of. This is a firm, freestone, yellow-orange peach that is perfect for fresh eating, canning, freezing and dehydrating. Stop by the ranch peach stand and taste for yourself. You won’t be disappointed.
Our Plums

We have 3 varieties of plums here on the ranch that we share with our customers at harvest time around mid September.
Rosemary Plum is an outstanding large, reddish black freestone, sweet plum that ripens early-mid September.
Royal Diamond Plum is a medium-large dark red to black plum.
Elephant Heart Plum is a large heart shaped fruit with bronze green skin that turns reddish purple when completely ripe. Juicy, blood red freestone flesh with distinctive rich flavor
Supply usually doesn’t outlast the demand since our plum orchard is small.
Our Cherries

Montmorency cherries grown here at UpCountry Ranch are a rare find and harvested mid June. These sour cherries have a brighter color and a much bolder taste than sweet cherries, such as Bing. They are called “Nature’s super fruit” due to their high antioxidant content that benefits conditions involving inflammation and pain such as rheumatoid arthritis, gout, osteoarthritis, diabetes and even can help with insomnia. Tart cherry juice also improves athletic performance and helps with muscle recovery. Since it is an excellent source of potassium, it also helps with blood pressure health. These cherries aren’t just for pie baking anymore. They pack an antioxidant punch that can benefit us all.

Ma Boggs’ recipes start with UpCountry Ranch grown fruit and end with a satisfied smile.

RECIPES

RUSTIC PLUM TART

CRUST: 1 1/4 cup all purpose flour, 2 Tbsp sugar, 1/4 tsp salt, 1.2 cup chilled unsalted butter cut into 1/2 " pieces, 3 Tbsp (about) ice water

TOPPING: 1 1/2 lbs plums halved-pitted-each half cup into 6 slices, 6 Tbsp sugar, 1/2 tsp ground ginger, 1/4 tsp cinnamon, 1 Tbsp all purpose flour, 2 Tbsp unsalted butter (melted), 1 egg beaten to blend for glaze. 1/4 cup apricot preserves.

For crust: blend flour, sugar, and salt in processor. Add butter and cut in using on/off until mixture resembles coarse meal. Add 2 Tbsp ice water, blend until moist clumps form, adding a little more water if mixture is dry. Gather into ball, flatten into disk and refrigerate at least 1 hour.

Preheat oven to 400°F. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border. Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter. Fold dough border in toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until plums are tender and crust is golden, about 45 minutes.

Stir preserves in saucepan over low heat until melted. Brush over plums. Cool tart 1 hour on baking sheet. Run long thin knife under tart to loosen. Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.

O’HENRY PEACH & TOMATO SALAD

DRESSING: 1/2 cup balsamic vinegar, 1/4 cup olive oil, 1 Tbsp honey

SALAD: 6 medium ripe O’Henry peaches cut into wedges, 2lbs tomatoes, cut into wedges, 1 cup thinly sliced red onion, 1 cup crumbled feta cheese, 1 cup pecan halves, toasted, 1/2 cup torn fresh basil, lettuce and arugula.

In an extra-large bowl whisk together vinegar, oil, honey and 1/2 tsp each salt and black pepper. Add peaches, tomatoes, red onion, cheese, and pecans, toss to coat. Top with basil. Serve immediately on bed of fresh lettuce and arugula.

GRILLED O'HENRY PEACHES WITH VANILLA ICE CREAM

This recipe is SO easy and SO good. You’ll be wishing peach season lasted all year long!

1. Prepare your BBQ grill fire.

2. Halve and pit peaches.

3. Brush cut sides with melted butter.

4. Grill, cut side down over indirect heat until softened, 3-4 minutes, moving the peaches directly over the coals for the last few minutes to caramelize them.

5. Put a spoonful of rum in the peach cavities and serve with vanilla ice cream. Enjoy!

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