Summer at Door Creek Orchard ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
Door Creek Orchard

Door Creek Orchard

 

Summer

Hello to our wonderful orchard community -

Door Creek Orchard’s 42nd harvest season has begun. I find myself becoming more and more thankful for our farm, land, plants, wildlife, and our fruit-loving community each year, and 2026 is no exception. My parents, Tom and Gretchen, created an extraordinary, some might even say magical, place all those years ago, and it is my great honor, along with my fantastic team, to continue stewarding it into the future.

My excitement about this particular season began last year when Chloe Benjamin let me know that her novel, Under Story, would be published in the fall of 2026. The book is partially inspired by our orchard and our family’s lives here during the 1990s. I never dreamed of such a meaningful connection to an artist I admire, and I am busting at the seams to have the world experience Chloe’s work. You’ll find much more about Chloe and Under Story in this newsletter, including an interview with the author herself.

Unfortunately my anticipation was somewhat tempered by losing about 50% of our crop this spring to freezes during bloom. The rest of the growing season has continued to be challenging as well. But we DO have enough fruit to have a relatively normal fall.

Here we go. We are excited to see all of you at the farm. Welcome to apple season.

Gratefully,

~Liz

 

Chloe Benjamin’s third novel, Under Story, publishes September 1st. Door Creek Orchard is the inspiration behind the orchard in the book; we are thrilled that readers will get to experience Chloe’s epic work very soon!

From the publisher:

The New York Times bestselling author of The Immortalists returns with an intimate yet epic love story—and a sweeping odyssey of scientific discovery. Under Story invites us to consider the promise of this life, what might lie beyond it, and how far we would go for more time with the people we love, cementing Chloe Benjamin’s place among our best, and most lasting, storytellers.

We will have Under Story for sale in our orchard shop after publication, but if you’d like to pre-order now, you can do so at these sources:

U.S. version

  • Penguin Random House

  • Bookshop.org (which supports indie booksellers)

  • Barnes and Noble (signed available)

  • Target

  • Amazon 

  • Libro.fm (audio)

  • Audible (audio)

U.K. version

  • Hachette

  • Waterstones

  • Bookshop.org

An Interview with Chloe Benjamin

1. When you first imagined Laurel’s childhood, what made you choose an orchard as the backdrop?

The initial spark of the novel came in 2020, when I heard about ANITA, a neutrino experiment at Antarctica’s McMurdo base. ANITA had detected unusual results, which were then speculatively linked to the (also speculative) idea of a two-sided, CPT-symmetric universe. In this model, the Big Bang created two universes: the one we know, and a second universe where properties like time are inverted. (The theory in Under Story, known as the Duoverse, is a heavily fictionalized version!) At the same time, I knew that I wanted to write about the universe of marriage.

I wish I could remember the moment when I connected those two points to the orchard. I know it happened early, and that it had to do with the way that the landscape of Door Creek Orchard mirrored the concepts I wanted to explore through the Duoverse. There are two orchards, Upper and Lower, a duality that echoes imagery in the novel. The idea of a tree itself—how only half of the tree is visible above ground, and how the roots roughly mirror the branches—felt similarly symbolic, a physical representation of various concepts in the novel: the Duoverse’s cosmology, but also the relationship between the consciousness and the subconscious (or, put differently, the relationship we have with ourselves).

2. What did spending time at Door Creek Orchard unlock for you that you couldn’t have invented from afar? Was there anything that surprised you about the orchard and/or our family’s life in the 1980s and 1990s?

Oh my gosh, so many things! Under Story is very much about the natural world, and to some extent, I still feel like an imposter when writing on that subject. Unlike you, or my husband, Nathan (a sustainability professional), I grew up as a city kid. I wrote Under Story while coming into relationship with nature for the first time. Door Creek Orchard was—no pun intended!—a door for me, as were you and your family. Imagination is obviously a crucial part of novel-writing, but fiction comes alive through detail. The stories you shared about the farmhouse in which you grew up were more fascinating than anything I could make up! (Some favorites: the wasp nest in the wall, the toilet that almost fell through the bathroom floor, and the multitude of cat doors that had been created by a former occupant.)

And in general, if I zoom out and think about what the orchard offers the novel, it’s a home base for the reader as well as for Laurel, the protagonist. Laurel’s emotional attachment to the orchard transforms it from object to subject. And I think that’s what has to happen for people to be motivated enough to protect the environment in real life. In order to care for it, we have to care about it, which happens through curiosity, learning, engagement. I was experiencing that in real time while writing the book, connecting with nature more broadly, and I also saw it in your family’s relationship with the orchard. That relationship is active and reciprocal. The orchard gives you food and livelihood, but you work just as hard to nurture it. Not infrequently you have to be out with the trees doing some procedure in the middle of the night. I find it very moving. Even for those of us who aren’t orchardists, I think your process is inspiring, a model for how to tend to our environments.

3. Madison and the UW play a large role in the book as well. You could have written about any university town as a setting – Why Madison specifically?

Madison is the one I knew! I do so much research for my fiction and yet I find place one of the hardest things to write about without lived experience. I came to Wisconsin from California, and as a transplant, I noticed all kinds of things that fascinated me. I also love to write about San Francisco, where I’m from, but I think that when I’m in a place where I didn’t grow up, I observe in a different way.

4. Trees are patient, long-lived organisms. Did writing about them change your relationship to time while writing this novel?

I mentioned earlier that I grew up as a city kid, but I have always loved trees. Their solidity, their magnificence, their constancy… the ability to find solace in a tree, to feel it pressing back against you or sheltering you, can be a really profound, even spiritual experience. And as you say, they live so much longer (or at least, they can) than we do. I think human beings often look down on plants as simpler life forms because they can’t speak or move, but when it comes to lifespan and resilience they sort of have the last laugh. While writing this book, though, I learned even more about the ways that trees communicate, survive, and collaborate with other organisms. So I think my admiration for them was previously more intuitive or emotional, and now it’s more informed.

5. Fungi, roots, water — the hidden systems beneath visible life play a huge role in the book. Were you consciously writing about unseen networks from the very beginning, or did that emerge naturally?

I love how you’ve put that: this hidden systems, or unseen networks, beneath visible life. That came from the beginning, along with this idea of above and below, conscious and subconscious. But it definitely deepened and broadened throughout the years of work on the book. I think I go into a book with certain things I’m interested in, or hoping to explore, and then I search for them in my research and experiences throughout the process.

6. What do you hope readers take with them after finishing the book?

I hope it might invite readers to look beyond the self and think about the interconnectedness of all life forms, especially in this time of climate crisis. If Under Story spurs anyone to fight for the protection of our world and all of its inhabitants—or for the importance of physical experience and connection in our increasingly virtual lives—that would be really meaningful to me.

As we barrel into the future, I would also love to encourage people to consider what is valuable about the past. Looking backward isn’t always healthy: nostalgia can be obscuring, and thankfully, social progress is generally linear. But I think that the pace of change—technologically, for example—can feel frighteningly mindless right now; it’s becoming more and more difficult to opt out, to choose to do things differently. We’re not given the time to pause and think about whether some of these innovations are actually beneficial or healthy—or for whom. I’d love to offer readers the opportunity to reflect on how they’d like to live, to take choice back.

7. What is your favorite apple?

Now we’ve gotten to the hard-hitting questions! I’m going to go with the Pink Pearl, just because I find it magical. What is yours?

Liz: Ashmead’s Kernel. Now and forever.

8. Do you have any favorite apple recipes?

Nathan’s family apple pie. [Find the recipe below in the Recipe Corner!]

Author Event November 8th!

We hope you will join us for an afternoon of elevated snacks, an orchard walk, and a conversation about Under Story with orchardist Liz and author Chloe Benjamin.

The menu will be created by Adam Struebing, Executive Chef of The Madison Club, and the conversation moderated by local theatre professional and educator, Emily Glick.

Each ticket also includes a signed copy of the book.

The event is limited to 40 guests due to space.

Get your tickets HERE!

 

Guidelines for the 2026 season

Pre-picked fruit—Available as usual inside our retail shop. You load your own bag and then bring it to the counter to be weighed. You may bring your own bag/container. We will also have bags of varying sizes available for 30 cents per bag.

Pick-Your-Own (PYO)—We will offer Pick-Your-Own apples as they ripen and become available.

Grapes will not be offered for PYO—with the exception of Concord (stay tuned for timing on this).

Pears, Quince, Plums, American Persimmon, and Paw Paw are not offered for PYO.

On fall weekends, we will only allow entry for PYO to those who have made a reservation for a (free) time-slot. No reservation is needed for PYO in August or during our weekday hours.

Time slots allow us to:

  • Spread out the number of people arriving at the farm

  • Control the total number of people at the farm

  • Be better able to handle our limited parking without adding extra staff

We will post the link to register for a time-slot each Wednesday before the upcoming weekend. When able, we will also offer PYO on weekdays when we are open. Reservations are not required for weekday PYO.

 

August Events

Insect Walk - 8/22, 10am

FREE. Join orchardist Liz and UW-Madison Extension Statewide Fruit Outreach Specialist Josie Dillon for a walk through the varied Door Creek Orchard ecosystems observing our diverse population of insects. We will also be playing Bug Bingo!

Savanna Institute Tour - 8/29

TICKETED. Please use this link to register. DCO is one of the three stops on the “WI Demo Farm Network Diversification Focused Field Day”. Join the group to tour “Little Heathens Farm”, “Door Creek Orchard”, and “The Flower Factory” to hear about our diversified crops and farm transitions.

 

2026 Heirloom Apple Dinner

The start of our 2019 dinner. Photo by Jenny Palmen

We will be hosting our Heirloom Apple Dinner again this November 13th and 14th. Due to popular demand, we’ve added a second evening. Please check back with our social media or website later in the fall for details and tickets!

 

Honey Update

Our beekeeper, Mike, has already brought over honey and we have it for sale in our shop now! Mike is selling his honey under the name “Happy Acres Homestead”.

Mike has taken over Al’s spot in the Lower Orchard in addition to his Upper Orchard Prairie hives. He reports that the bees have had a great year thus far.

 

RECIPE CORNER

From Chloe: This is Nathan’s Nana’s recipe, and it’s unique for two reasons. It calls for McIntosh apples—an unusual choice—and the crust is both very yummy and easy to make, since it’s made with oil and milk instead of butter.

Nana’s Apple Pie

Ingredients:

Crust

  • 2 cups flour

  • ½-¾ tsp salt

  • Measure ½ cup vegetable oil into cup, then pour milk to ¾ cup mark

Filling

  • 7-8 cups sliced McIntosh apples

  • 2/3-3/4 cup sugar (depending on apples)

  • 3/4tsp cinnamon

  • 1/4tsp nutmeg

  • dash salt

  • squeeze of fresh lemon juice (depends on apples)

  • small pieces of butter

Directions:

Sift flour and salt together into a big bowl. Measure oil and then milk into a measuring cup, then dump into flour and stir until combined. Gather and make a ball, then cut in half. Wrap one half in plastic wrap while you’re rolling out the other.

Roll each part of the crust between two sheets of wax paper. It helps to use a wet sponge on the counter before you lay down the first sheet of wax paper, so it doesn’t slide as much. Lay down one half of the crust in a pie plate (it should hang over the edges a little). Fill with filling, dot pretty liberally with butter, then lay the other crust over the top.

Crimp the edges using your thumb and two fingers. Slice a couple of holes in the top of the pie to allow air to escape.

Bake at 400F for 10 minutes, then turn the oven to 350F for 40-45 minutes. Put strips of foil over the crust edges if they are getting too brown. Test with knife – it should slide through the filling easily.

Let rest for at least an hour before cutting.

 

2026 Crop Report

2026 has proven to be another very challenging year for fruit growers across the country. We, like many growers, lost a significant amount of our crop to freeze events during bloom in April. The impact of this will be most felt in our Pick-Your-Own rows in the lower orchard; we just don’t have enough fruit in most of the lowest rows to be able to offer PYO in them this year. You will also find frost-rings and hatches on much of our fruit from the lower block. This russeted skin is just fine to eat and doesn’t affect the inside of the apple at all.

Rain has been spotty, and we’ve had to do multiple rounds of hand watering (we don’t have irrigation) on our trees under four years old to keep them alive.

In addition, the intensely hot days in July damaged quite a bit of fruit with sunburn, especially on some of our more thin-skinned varieties (i.e. Honeycrisp). Insect pressure has also been high again this year. In general, things are ripening about 5-7 days early, so please keep this in mind.

We are grateful to have a crop at all this season, and we are excited to bring you the literal fruits of our year-long labor.

If you have any specific questions about our management this season (for example, what are those red sticky balls hanging in the trees?), please don’t hesitate to reach out.

 

Final Summer Apple Hours:

Saturday 8/22 and Sunday 8/23

10am to 4pm

~

Hours starting August 29th:

Closed Monday and Tuesday

Wednesday - Friday: 10am to 6pm

Saturday & Sunday: 9am to 5pm

 

Images of summer in the orchard:

Mourning Dove nest in one of our apple trees.

First variety to ripen every year in July—Lodi!

Example of frost damage on skin.

Red Spotted Purple butterfly joining the Whitney Crab harvest.

 

Please let us know what you thought of this newsletter! We’d appreciate your feedback. Thoughts on what you’d like to see included in the future are especially valuable.

Thank you!

 GET IN TOUCH 
Door Creek Orchard

Door Creek Orchard, LLC, 3252 Vilas Road, Cottage Grove, WI 53527, USA

Powered by Squarespace

Unsubscribe