Bays Family Farm LLC

Many varieties of peaches, plums, nectarines, apples, pears and Christmas trees, when in season. Call for prices, availability, open days and hours (503) 324-0261.   Most fruit is only available u-pick.  Picked fruit is only available occasionally.  Fruit trees can be mostly picked from the ground.  Do not use ladders.  We have boxes available, or you can use your own containers.

Update 10/23/2026 Friday

I will be open Saturday from 9 am until 2 pm.

I am out of Grapes, Nectarines, Peaches, plums and almost totally out of pears and Figs

APPLES

Apple prices are up a quarter from last month.  they cost me a bundle pruning and thinning this year.  First price hike in at least a decade.  Some of these apples have been ripe for quite a while.  I encourage customers to try an apple or two of each variety before deciding what to pick.  We have been picking on the following apples some may have disappeared last weekend or have gotten too ripe (?? I need to check these):

Ambrosia Tastes great slow to brown

Auvil Fuji   and Morning Mist Fuji Tastes like a fuji but weeks to a month earlier.

Ashmead Kernal (russeted) Initially a tart apple, tartness mellows out in storage or at room temperature over time and ends up tasting like a great apple.  Good in pies at any time. getting very ripe

Cameo (AKA Carousel) A sweet apple slow to brown, Good fresh, sliced, in salads and baked.  I personally prefer the Jonagolds, Pixie Crunch, Honeycrisp and Ambrosia apples for fresh eating over this one, but it's not bad.

Cox Orange Pippin Excellent Pie Apple also good fresh getting very ripe

Esopus Spitzenburg

Golden Delicious

Hazen fresh eating, baking, applesauce and apple cider or wine ??

Hidden Rose a bit of pink hiding inside good flavor but very small this year

Honeycrisp (sweet) It has its uses.  Starting to drop badly.

Hudson's Golden Gem very few left on 2 small trees

Jonagold and Rubinstar Jonagold I have been told this apple grows best of anywhere in the country west of the Cascades.  Excellent for Fresh eating, baking slicing with sharp cheese or caramel sauce or straight (It will turn brown but a little lemon juice or ascorbic acid [fruit fresh] will fix that.  same flavor as the Jonagold but ripens earlier with a redder skin.

Jonamac ??

Melrose

Mutsu Ripening slowly

Northern Spy Only a few get ripe at a time.  tree has ripe fruit over an extended time

Pixie Crunch Came from the same breeding program as the Honeycrisp.  My personal favorite for keeping.  Keeps on the tree, off of the tree at ambient temperature, I'm not sure how well it keeps in a moist refrigerated environment.  Not as flavorful this year.

Red Delicious

Royal and Scarlet Gala Sweet

Sansa (Similar to Gala best fresh eating, Cider, Salads light baking, drying). ??

Spygold

Yellow Newton

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I'm sorry but you are too late for the following varieties

Akane AKA Prime Red AKA Tokyo Rose (sweet-tart, small but good for fresh eating & relatively non-browning, baking, applesauce and juice)

Blondee (Very Sweet, Crisp, good for fresh eating, salads and baking, slow to brown) Last week's favorite apple of those who tasted it

Chehalis (A sweet greenish yellow apple for fresh eating and baking)

Cherry Cox did not set well this year

Frequin Rouge (Hard Cider, tricking people into tasting a bitter apple) I think this is ripe, I'm not about to taste it. Little if no sugar or apple flavor.

Gingergold (Sweet), used for fresh eating & also relatively non-browning, baking and applesauce.  Mostly on the ground and what is on the trees is mushy.

Karmijn de Sonnaville (russeted) Picked out in one day

Liberty 

Lustre Elstar

Pound Sweet

Pink Pearl some pink flesh, used for fresh eating, baking, cooking, sauces, and cider making. Excellent Apple Crisp Apple.  A Heirloom variety developed by Albert Etters 1944 in Northern California.  Only One tree

Pink Pearmain aka Pink Sparkle possibly Etters 14-9.  Either a variety developed by Albert Etters or a descendent thereof.  Only One tree

Queen Cox

Redfree (disease resistant deer feed -turns mushy way to fast ...  ahh, some people actually like it.) On the ground.

Red Gravenstein (tart-sweet, fresh eating, baking, applesauce and cider).  Gone

Red MacIntosh (one small tree) Picked out.

Stearns Fresh eating and good pie apple

Summerred (mild flavor, fresh eating, light baking, applesauce and juice) On the ground or Mushy.

Wynooche Early 

Yellow Transparent

Zestar (good flavor) Picked out.

There are other apples ripe now, but I have not had the time to check them all.  I think I might have some Arkcharm, Arlet, Famouse and a few misc. Hard cider apples

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The Following apples are NOT RIPE yet

Braeburn

Calville Blanc d'Hiver French cooking apple. "a historic French heirloom apple dating back to 1598, renowned as the ultimate culinary and baking apple for classic tarts like tarte Tatin... Texture: Very tart when first harvested, but mellows in cold storage after a month into a rich, spicy, champagne-like flavor with notes of pear and pineapple" Google AI -Fedco Seeds Getting close, small crop

Criterion (pinkisk blush forming but still yellow green not thinned well and larger apples showing sign of bitter pit 10-23/26)

Granny Smith

Winesap

Figs

Almost totally gone. The yellow Oregon Prolific and a smaller unknown purplish red fig.  They ripen slowly but I have more each week until the fall rains really set in.  Unfortunately, honeybees, yellow jackets and ants love them.  Best picking is first thing in the morning when the bees are not to bad.

Grapes

The Grapes that are left are overripe and shriveled - basically done for the season.

Quince (the fruit not the clothing brand)

The Pineapple Quince are ready to pick.  QUINCE is a remarkably dense and hard fruit. I would recommend a butcher's knife or a large chef's knife to cut it instead of a paring knife. Fruit is also very sour and astringent but when cooked develops a very floral flavor.  Mostly used for making Jams or cooked in some fashion with sugar.  You might do an internet search for "How to Eat Quince, A forgotten Fruit" or just search for "Quince Recipes".  Takes a lot of cooking to soften the fruit eliminate the tannins and the flesh will turn pink.

The Paw Paws done for the year.

Pears

At least one D'Anjou and Comice pears are still available.  May be a small Moonglow pear or two.  Not worth the trip, but if you are getting apples...

A few people have asked about Walnuts, the squirrels and bluejays have been busy packing them off for the last couple of weeks.  Occasionally a few can be found on the ground before the squirrels pack them off.

HOURS

Open Saturday 9 am until 2 pm

I cannot stand temperatures higher than about 90 degrees for long and in some cases neither can the picked peaches when placed into a hot vehicle in the sun.  I encourage people to remove peaches from their vehicles for cooler locations before they can heat up in the sun. I tend to modify my hours based on the weather forecast to open and close an hour earlier on those hotter days.

Christmas Trees (section still under construction)

I raise mostly 4 varieties of Christmas trees

Douglas Fir Fast growing readily survive in this climate have a fragrance, weak branches,.

Grand Fir Strong Fragrance, dark green foliage but can at times drop needles and also stop taking up water after a few weeks.(have had a great deal of difficulty the last several years getting seedlings to survive) Selection limited to larger trees

Noble Fir Has a fragrance, stiff strong branches, takes up water longer than Douglas  or Grand,  is considered the number 1 Christmas tree in the Pacific Northwest (have had a great deal of difficulty the last several years getting seedlings to survive) Selection is slightly weak on mid-sized trees.  A lot coming for the next couple of years

Nordmann (and Turkish fir) Mostly odorless, strong branches, it keeps taking up water longer than any other common Christmas tree.  Looks good usually long after the other trees dry up.

Soapbox time

[ I consider Nordmann and Turkish fir to be the same species, they readily interbreed with each other and by my definition of species, they are just subspecies of the same species.  All of the so-called edumacated professional experts and stuck-up pointy headed scientists are wrong, in my back-woods farmer's opinion.  I think somebody in the past just wanted the honor of naming a new species. Okay there may have been some debates about it, but what is your definition of a species?  I normally respect scientists except when they are clearly pushing an agenda and cherry-picking or fudging data and attempt to sue or silence critics with words rather than further research defending claims.  Science is advanced by vigorous debate.  Personal attacks do not belong in science rather challenges about methodology, replication and conclusions definitely do belong.

I do not typically post prices on this website because the information is often copied to other sites which may not get updated.  I had a neighbor who posted prices of 40 cents per pound for peaches.  They were copied to another website and were still there 10 years after the grower had died and the then current prices were well over a dollar. Call for prices.

WE ACCEPT CREDIT & DEBIT CARDS AS WELL AS CASH & CHECKS.

I blame robocalling crooks and telemarketers who can't read the federal do not call list, surveys and politicians for the reason I no longer drop what I'm doing and rush to answer the phone. Thankfully most of them do not leave messages.