Our afternoon continued into the world of horticulture and its connection to alcohol as we visited Davenport Fruit Farm Cidery and Winery.

Stepping onto the orchard property, the history of the farm is in plain sight. Among the rows of trees stand some that are over 100 years old, living testaments to the past. Over the course of a century, the farm has changed hands several times, yet it still bears the name of its original owners, the Davenport family.

In those early decades, the farm sold fresh apples and cider, attracting visitors from near and far. However, a sale in 2017 shifted the operation more towards agritourism, encouraging the public to experience agricultural life firsthand. The new owners envisioned visitors spending time and money in the orchard, quite literally tasting the fruits of their labor. The century-old barn was modernized into a tasting room for hard cider, and another structure was built next to the barn for private parties and events.

Just as the ownership has evolved, so has the variety of apples grown in the orchard. The orchard has a mix of cultivars, somewhat reflective of the century-old farm. Some cultivars are old, like Stayman Winesap and Yarlington Mill and, which originated in the mid to late 1800s. Known for their bittersweet and tart flavors, these varieties are excellent for cider making. Meanwhile, newer varieties have taken residence in the orchard like Honeycrisp, developed in the 1970s, are popular in the fresh market.

PHOTO PROVIDED The century old barn at Davenport Fruit Farm Cidery and Winery has been given a new life with agritourism.

Of course, the group had a chance to try several of their offerings. One standout was the ‘Black and Blue’, a hard cider blended with blackberries and blueberries. I thought it was pretty tasty and brought some back for my wife.

While the first three stops of the tour involved horticulture, the next stop was quite different: Bugle Point Elk Ranch. Owned and operated by Jim and Cynthia Brown, the ranch represents their venture into raising elk, diverging from traditional livestock operations (although they owned cows too). The ranch is named for the distinctive bugling sound that male elk make during mating season to attract females.

One of the more impressive aspects of their setup was the fencing required for the elk, which is much more robust and higher than that needed for most farm animals. To give some perspective, deer in central Pennsylvania can weigh a couple hundred pounds, whereas an adult male elk can reach up to 1,000 pounds. Fences need to be strong. In addition to managing the elk, the Browns also sell antlers, supply hunting preserves, and sell elk meat, adding another layer to their diverse operation.

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Tom Butzler is a horticulture educator with the Pennsylvania State University Cooperative Extension Service and may be reached at 570-726-0022.

PHOTO PROVIDED Antler racks are pictured in full display at Bugle Point Elk Ranch.

A sign indicating Bugle Point Elk Ranch in Mercer County is pictured. PHOTO PROVIDED