We arrived at Honey Bear Ranch #24 for lunch. Jody treated me to homemade chicken strudel and Barb had the pulled pork sandwich. Each plate came with a side of Waldorf salad...apples, walnuts, celery and mayo..and a slice of apple pie. Mmmmm...more apples. The chicken strudel was amazing and very delicious with its thin pastry-like dough.
Honey Bear Ranch (HoneyBearRanch.net)is known for its roasted pig that's slowly turning on the rotisserie outside on the grounds near a Koi pond and water wheel. Pretty fishies. I met Chips whose job is to stay outside during the entire roasting process and make sure it cooks evenly. Today's pig is for tomorrows pulled pork sandwich. One pig can roughly feed 125 people.
I was appreciative of Christopher who showed me an operating late 1800s apple peeler/core remover. Since Honey Bear Ranch bakes around 600 pies a day they surely need a fast way to get those apples prepared for the pies! Besides this antique machine in the backyard they also have an apple polisher and sorter on display.
I noticed a lot of children activities that included a crafting table, wagon and pony rides, pumpkin patch, Zippy The Clown and her balloon animals, along with Barkley the Honey Bear.
For my second dessert of the day we stopped at the Fudge Kitchen and that is where I met one of the owners Dorothy Franklin. I tried two samples of fudge pumpkin spice and maple walnut. This tasting led me to purchasing slices of those mentioned plus a caramel apple. With a wonderful food tasting experience we were off to visit two wine destinations.
Photos by Nancy Kozicki. Tech by Barbara Coletta
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