Steve Moore Orchards
Italian Prune Plums Carve a Nostalgic and Tasty Niche in the Market
Located outside of Newberg, Ore., Steve Moore Orchards occupies land in a historic area of the Willamette Valley that has long been home to agriculture of all kinds. Dotted with sleepy old farmhouses and remnants of land trusts dating back to the early 1800s, its modern pastoral setting still hints at its origin story.
Bob and Millicent Moore purchased the land back in the late 1960s, a former Parrish Family Land Claim site, and with it adopted acres of old Royal Lynn cherries, walnuts and Italian Prune plum trees. Empty nesters looking for a place to live out their golden years, Bob and Millicent eventually began construction of a charming but humble one-bedroom home and out-building that would allow them to live on and maintain the historic property.
“The house is very small,” their son Steve shared “and that’s really all they wanted.”
The couple moved to the property to live full-time in 1982, but sadly, Millicent passed away just six months later. Bob remained, living and working on the orchard for nearly two decades, until 1998 when he suffered a stroke.
“Though the orchard had really deteriorated and the trees had gotten older, when I look back at it now,” Steve says “I don’t know how he did so well.”
Steve and his wife Peggy, along with his sister and her husband, inherited the orchard and began the work of reviving old trees, and preparing the land for new plantings.
They found the cherries and the walnuts mostly a lost cause, but the Italian Prunes just kept fighting for their lives. And so, the decision to incrementally plant more of the plums was made.
Nearly 30 years later, and with the help of his four sons and their wives, and Steve and Peggy’s nine grandchildren, the work of running an orchard is a family effort. From small jobs like picking up debris and burning old wood, to more challenging tasks like maintaining trees and harvesting, everyone pitches in where they can.
The work has been slow and steady, and a true labor of love. Steve estimates they’ve been planting about 40-50 new trees each year and are working to fill their 11 acres with Italian Prune plums.
“The goal is that we continue to keep this land in the family, and try to upgrade it as we go,” Steve says. “A little bit each year, stay on top of it, and continue on with the Italian Prunes.”
To some, the question begs: why Italian Prune plums? While this seemingly obscure stone fruit is more commonly known in its dried form, those who know the joy of a fresh prune plum are enthusiastic about its texture and flavor. Whereas previous generations of Oregon farmers planted acres of them, there are fewer and fewer growers offering them each year. This large, freestone plum variety with its rich dense yellow flesh and deep purple skin seems to have truly captured the Moore family’s heart.
“It’s an unusual fruit,” Steve laughs. “They seem to sell to consumers that understand them.”
The Moore family certainly understands them, and Steve admits that while they sell most of what they harvest, a good number of the plums end up in their own kitchen or sampled straight off the tree. Peggy can be found in the kitchen during the late days of August canning Italian Prunes in their own juices, with just a little added sugar for flavor, for pouring over ice cream during the winter or incorporated into baked goods.
“Prune upside-down cake,” Steve shares “is a good treat.” Though, Steve admits he’ll just as happily eat them straight out of the jar.
The orchard is having a great season this year, and Steve anticipates a yield of about two tons of Italian Prunes, which they’ll sell exclusively to Organically Grown Company.
He also notes that they’re a tricky crop; some years are strong and others can be quite slim. He credit’s OGC’s Brian Keogh as instrumental in their year-over-year success. Brian’s planting and harvesting tips, certification guidance, and steady stream of assurance have helped to make the Moore family passion project a profitable one.
Steve and his family cautiously wait for just the right moment to harvest each year and the forecast for this season’s picking is down to single-digit days for the sweetest fruit possible.
Give this special plum a spot in your stone fruit display. It’s great for snacking, baking and drying.