For eight generations, the Eckert family has been an integral part of the St. Louis region’s agricultural scene, first as a subsistence farmer for the family, eventually as a source of fresh retail produce, and as a source of support for local and regional communities. We have provided a choose-your-own experience that connects people. local food systems; Angie Eckert takes this seriously.
“For generations, we have had a passion for farming and wanting to be good stewards of the land,” Eckert says. “That is the core belief that lights up our family, how farming is done in our local environment, exposing our families to food, seeing where it comes from, and learning from plants. We love being able to share our passion for what we can harvest. Our passion lies in the food experience.”
With picking season in full swing, the farm’s first year’s Cider Days celebration approaching in June, and a successful cookbook publication, Eckert is excited to be part of this historic production in St. Louis. I told him how it felt. Louis area food community and why she believes her family’s work touches people so deeply.
This year marks the 60th anniversary of apple picking at Eckert’s. This business is part of what started this beloved business. How did it come about and how has it grown over the years? My husband, his two sisters, and I are considered part of the seventh generation in this industry, and in fact two members of the eighth generation, my niece and nephew, are also currently working full-time. Are working. The very early generations grew up looking for more food. We credit Alvin Eckert with helping our family enter the retail market in 1910. Alvin is where our passion for retail really started and we tried it out in different types of agriculture. We raised chickens, we had a slaughterhouse, and we tried growing everything we could over the years to see how people would react. Last year we celebrated his 60th anniversary of apple picking, which started in Grafton. [Illinois] farm. I don’t know how we decided to try this, but it has become such an important part of our business that we have expanded it to other locations over the years. There have been some changes in the industry that have made it more accessible and really popularized. That spark of an idea made this type of experience available for a variety of agricultural products.
What is a typical season that you would choose for yourself? The strawberry season, which started in late April this year, is coming to an end. Usually it’s the second week of May, but this year it was early because April was the warmest month and May was the wettest month. Then there is a small gap and we move on to black raspberry, which is very fleeting. Usually it lasts only a week, then blackberry season begins, and usually it lasts 6-8 weeks. They are all thornless so they are very easy to pick. And we have a cool trellis system for that, so it makes sure all the ripe fruit gathers on one side, so it’s easy to harvest. Peach picking is from early July to mid-August. Apples begin in early August and continue until the end of October. Pumpkins are available from the end of September until Halloween, and then there’s a three-week gap where we go and cut our own trees.
Obviously you are very grateful to Mother Nature. How difficult is it to be so dependent on something you ultimately cannot control? We joke that no one in the Eckert family likes gambling because we gamble with Mother Nature every day. That’s something you really have to use your head for. We can try our best, but at the end of the day, Mother Nature has the final say on what she produces and how she produces it. We are at her mercy and you take it personally at first, but I’m getting better at it. You need to realize that this is the most natural thing. You can’t stop it from happening, so you have to deal with it and take advantage of the opportunity. The scariest thing for me is winter. If it affects your peach crop, there’s not much you can do to make up for it, so you have to do everything in your power to make the most of what you’re given. Sometimes I have to remind myself that it wasn’t the tornado that wiped out the entire crop. As you watch things grow, you realize that they are dynamic and never behave exactly the same way. Technology has been very helpful in simplifying some functions on the agricultural side. Because we can track weather data and correlate it with information that informs insect disease risks. We are now dealing with the damage caused by cicadas and working to reduce it. These tools can at least help alert you to pressures that may be occurring in nature.
one you can Control comes from the kitchen.Please tell me about the latest version Eckert’s: Our Favorite Spring and Summer Recipes A recently published cookbook. This is the 9th edition of the cookbook. The first one was released in her 1960 or her 61 and was assembled by her husband’s grandmother and aunt. Looking back, it’s funny to find materials that people don’t really use anymore. It’s a fun and cool evolution of our family meals. Because these are the meals our family makes for birthdays, holidays, and special occasions. Through our cookbooks, you can see how the Eckert family table has evolved. The one I released this time uses a lot of photos, and I wanted it to be something that you can get at a low price, so it’s more like a zine. Recipes are taken from previous spring and summer cookbooks. My sister-in-law Jill and Sarah and I went through and highlighted all of our personal favorites and tallied them up. It was fun to see everyone making almost the same thing.
What do you think makes this cookbook special? The recipe is not complicated. These aren’t complicated and aren’t meant for chefs to make something from scratch. These are for everyday busy people who want to eat fresh food and enjoy the flavors of fruits and produce without masking the fresh flavor. If your recipe calls for peaches, you’ll be tasting the peach as a flavor. Even if you work and have a busy life and don’t have time to spend hours making dinner every time, it’s easy to put together. Another differentiator is the inclusion of cocktails. Some of them are made with our hard his cider. We started producing cider and opened the Cider Shed two years ago. We also work with Brick River Cider, who make cider according to our recipes. The best thing about cider, and what people might want to know, is that families and school groups come and pick apples and a lot of apples fall on the ground. Although it cannot be sold in stores, it can be fermented and made into hard cider. This provides a more efficient way to use crops and is great and sustainable for us.
Do you have a favorite cookbook? Of course, Blackberry Peach Crisp is a delicious Eckert flavor perfect for summer. (See the recipe below.) Also, I love orzo salad with tomatoes. With lots of fresh flavors and lovely dressings, it’s perfect for potluck recipes. Another thing I’ve been making lately is sweet strawberry bruschetta with goat cheese. I’m a big fan of fruits as well as desserts. This strawberry salsa is one example. Our goal is to challenge people to use produce in different ways they haven’t tried before.
Recipe: Eckert’s Blackberry Peach Crisp
Angie Eckert and her sister-in-law were putting together the latest edition of their cookbook. Eckerts: Our favorite.spring and summer recipes, they all came to the same realization that peaches had to be on the cover. “We think the recipe is delicious, but we also think it’s a great representation of Eckert’s summer vibe,” Eckert says. “Peaches and blackberries are the biggest part of our summer. People just associate Eckert with peaches.” The intention was to make the recipes accessible to everyday cooks with busy schedules. Her hope is that you will find this recipe easy to follow, delicious, and a source of joy for your family.
material
- 2 cups blackberries
- 2 pounds ripe peaches, peeled and sliced (6 cups)
- 1/2 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 cup quick cooking oats
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1/8 teaspoon nutmeg powder
- 1 stick + 1 tablespoon cold unsalted butter, diced
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, mix together the blackberries, peaches, granulated sugar, and lemon juice. Pour into an 8-by-11-inch glass baking dish.
- In a medium bowl, combine oats with flour, brown sugar, salt, cinnamon, and nutmeg.
- Using your fingers, mix in the butter until the topping is crumbly.
- Sprinkle the topping over the fruit and bake for 50-60 minutes or until the topping is golden brown.
- Let rest for 30 minutes before serving.
Makes 8 servings
