Smith Orchards

Smith Orchards We wait until our fruit is (no, not yet...okay--now!) just-right ripe, so our customers get the tast

When the colors of the leaves in the foothills start to mirror the colors of the fruit we're harvesting in the orchard, ...
09/21/2023

When the colors of the leaves in the foothills start to mirror the colors of the fruit we're harvesting in the orchard, there's no need to check the calendar: it's Fall in Utah. Happy first day of Autumn! May it be long and luxurious.

When folks ask where we grow our fruit we proudly say "Provo", but that's not technically true. While our farm's address...
09/18/2023

When folks ask where we grow our fruit we proudly say "Provo", but that's not technically true. While our farm's address is in Provo we have been actually located in unincorporated Utah County, adjacent to Provo. Until now.

In November 2022, in a conversation with Mayor Michelle Kaufusi, councilman George Handley, community development director Bill Pepperone, and other city leaders, we were asked why we didn't annex our farm property into Provo City. The answer was simple. In Utah County our farm was protected by our status in an Agriculture Protection Area. There was no such designation for farms in Provo.

In brief, APAs provide legal protection for agricultural land uses and activities, providing notice to neighboring land owners that they border an APA and should expect normal agricultural activities to take place. APAs in Utah are governed by state code, but individual counties and cities can choose whether to allow them in their area. We have greatly valued the protections we enjoy because of our farm's APA status the past 19 years. It has given us peace of mind and security while we swim upstream against the tide of development.

Following our November 2022 discussion, the wheels in Provo City began to roll. Community development leaders worked with the city legal department to unpack the state APA law and craft a version that fit Provo. The state law requires a farm to have 40 acres of land to qualify. Provo's law would require 20. The planning commission suggested that a 10 acre minimum would be more agreeable. The city council pared that down to 5 acres in the final version, understanding that intense agriculture on smaller acreage is viable and appropriate in an urban setting like Provo. They wanted to encourage young entrepreneurial farmers to join and stay in the fight we call farming. Pretty darn amazing.

In June Provo City adopted their APA law. In July they annexed the lower 5 acres of our farm. We will soon begin the annexation process for our foothill property.

This morning we hosted Brandon Larson-- the Provo City planner who guided us through the annexation process--and a camera crew in our orchard to talk about agriculture in Provo City.
It's ironic that the oldest farm in continual family ownership in Utah County is now the newest farm in Provo. We feel like we are being welcomed home, and we haven't moved an inch.

Peaches on the menu...yes, please.While fresh off the tree in the middle of the orchard is always our go-to, peaches wig...
09/16/2023

Peaches on the menu...yes, please.

While fresh off the tree in the middle of the orchard is always our go-to, peaches wiggle their way onto our sit down meals nearly every day. A few favorites from this week:

-a new fresh salsa recipe from natashaskitchen.com
-grilled Suncrests with a touch of maple syrup, nutmeg & cardamom
-peach-blueberry crisp thanks to .berries
-halibut cooked with salsa verde in a tinfoil pouch on the grill topped with peach chunks (thanks to Sarah from for the halibut and the idea!)



We're pretty stoked about our showing at the 2023 Utah State Fair: 1st place Early Elberta peaches1st place plums: Dappl...
09/14/2023

We're pretty stoked about our showing at the 2023 Utah State Fair:

1st place Early Elberta peaches
1st place plums: Dapple Dandy
1st place Commercial Peaches: Suncrest
1st place miscellaneous peaches: Angelous
Best of Show in Agriculture: Angelous peaches

Try our award-winning fruit at the this Saturday!

It's full-on PLUOT season!We've harvested four varieties this week and eaten far more than we probably should (not sorry...
09/13/2023

It's full-on PLUOT season!

We've harvested four varieties this week and eaten far more than we probably should (not sorry!). The unique flavor profile of each pluot makes them irresistible and addicting. Come taste them at the
or to find your favorite!

Flavor Gr***de
Dapple Dandy
Crimson Royale
Flavor Queen

This morning we harvested our Early Elbertas. Such a lovely classic peach, it is often underappreciated and short-change...
09/11/2023

This morning we harvested our Early Elbertas. Such a lovely classic peach, it is often underappreciated and short-changed because it is harvested before its prime for home canners, denying the taste buds of its ideal flavor.

Let’s debunk three popular misconceptions about this marvelous yet misunderstood peach.

1. First of all, the Elberta was NOT named after or originated in Elberta, Utah. Actually, the town was named after the delicious peach, which was grown extensively and successfully in this Utah County town back in the day. The Elberta is an heirloom peach, developed in 1870 by Samuel Rumph, a Georgia native who is considered the father of the southern peach industry. He named it after his wife, Clara Elberta. Isn’t that sweet? (See their photos) The original Elberta peach is the parent of a number of other wonderful varieties we all love.

2.Speaking of sweet, the idea that the Early Elberta is a tart peach is owed to its nickname —Lemon Elberta. It’s flavor is not sour, tart or lemony. It is sweet and mellow. The “lemon” reference is to its yellow color. A ripe Early Elberta should be a lemony-yellow with a red blush.

3.While the Early Elberta is THE premier canning peach because it maintains its fine grain and texture when cooked, and its skin slips off like a dream with a 20-60 second blanch (depending on its ripeness), this peach is not a one-note wonder. Its succulent flesh is great for fresh eating, and making pies, jam & cobbler. Like the Suncrest and O’Henry, it’s a “utility peach”: it can play in any position!

Come taste a fully ripe Early Elberta peach at the or and see what you've been missing.

So much September deliciousness heading your way at the tomorrow!Peaches: Suncrest, White Lady, Early ElbertaPears: Bar...
09/08/2023

So much September deliciousness heading your way at the tomorrow!

Peaches: Suncrest, White Lady, Early Elberta
Pears: Bartlett and Asian
Pluots: Flavor Queen, Crimson Royale, Dapple Dandy
Plums: Satsuma & French
Grapes: Glenora
Apples: Snow & Honeycrisp

It's so tasty to live in Utah!


Satsuma plums are ripe! Come make their acquaintance at the on Saturday. These juicy, sweet plums have a skin that is m...
09/07/2023

Satsuma plums are ripe! Come make their acquaintance at the on Saturday.

These juicy, sweet plums have a skin that is mottled maroon over green, and a dark red, meaty flesh.

Luther Burbank, the renown US horticulturalist, developed the Satsuma during the 1880s from seedlings he received from Japan. He originally named the plum “the Blood Plum of Satsuma” after a Japanese province. The Satsuma quickly became popular in California and beyond, and has become the mother variety for other favorite plums over the years.

Satsuma plums are versatile. They can be enjoyed fresh and added to fruit or green salads. Pureed, they are ideal for jams and sauces and sorbets. They can be added to baked goods like muffins, pies, upside-down cakes, scones, and tarts. They are wonderful in savory recipes with pork or chicken. They will keep for up to 2 weeks in the refrigerator.

Home-made Satsuma plum jam is one of our family's favorites, and often evokes a "wow!" from those we share it with because of the amazing intense flavor that develops when the plums are cooked. We cooked up a batch on rainy Labor Day Monday along with some nectarine jam and White Lady jam.
We sampled all three on French toast made from multi-grain bread. Woowee! What a hit!

Sunrise in the Satsumas and SuncrestsAfter a stormy Monday we're hearing the Beatles' "Here Comes the Sun" in our heads....
09/05/2023

Sunrise in the Satsumas and Suncrests

After a stormy Monday we're hearing the Beatles' "Here Comes the Sun" in our heads.

We may have gone a little overboard this weekend with peach desserts, but isn't that what a holiday weekend is for?A Sun...
09/05/2023

We may have gone a little overboard this weekend with peach desserts, but isn't that what a holiday weekend is for?

A Suncrest peach pie with a buttery crust to celebrate Michael's birthday, a Berenda Sun peach melba with out-of-this-world raspberry sauce thanks to .berries to celebtate sister Becky's birthday, and a delicate White Lady peach tart with a cake-like crust to celebrate a slower rainy Labor Day--our tastebuds and waist-lines may never recover 😋!



The White Lady peach lives up to its name.It's rose-colored, nearly fuzzless skin covers white, juicy flesh (magenta at ...
08/29/2023

The White Lady peach lives up to its name.

It's rose-colored, nearly fuzzless skin covers white, juicy flesh (magenta at the pit) that has a smooth grain and a sweet, delicate flavor that will melt in your mouth. It is every inch a lady.

08/28/2023

When are peaches and cream NOT a good idea?

It's a winning combo for breakfast with oatmeal or toast; a great afternoon snack; wonderful for dessert.

It's a scrumptious celebration treat or a simple comfort food.

Two ingredients: one taste that never disappoints.

Address

5440 North Canyon Road
Provo, UT
84604

Telephone

(801) 226-3464

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