My mind was numb from the arrays of pumpkins and squash on display as I made my way along Utah’s Fruit Way. At Paul’s Patch in Perry, I marveled at a gigantic pile of cylindrical banana squash — most of them two-feet long or more — heaped up in a cardboard box. Next to it were the ugliest looking gray squash I had ever seen, equal in size and stature to its winter squash cousins in the next bin but with a warty, unappetizing skin.
“Oh, that’s a Hubbard squash,” said the helpful salesgirl. “Yah, they’re huge. Some folks just like to smash them into the floor to split them, then toss ’em into the oven to roast. Delicious!”
The Fruit Highway between Willard and Perry, south of Brigham City, is always a delightful road trip. While mid to late summer may be an optimum time for many fruits or vegetables, we prefer the vibe in autumn as pumpkins, squash and peaches move from the orchards and fields of Box Elder county and into the farm stands that literally line the seven-mile stretch of U.S. 89.
Pulling off I-15 just past North Ogden, you dive quickly into farm stand culture. The Pettingill stand comes first, beckoning fast-moving cars to stop. Even on a hot midweek afternoon, the lot was packed — visitors clamoring around row after row of fresh peach cases. You’re immediately enraptured with sensory overload.
Wandering the bins, I somehow gravitated toward a cooler in the back, picking out a nice freezer pack of beef tenderloin for two. OK, I know I’m on the Fruit Way where veggies and fruit rule. But a dinner needs an anchor item, right?
Way back in 1947, a young Navy sailor freshly back from World War II bought a few acres in Box Elder County. Today, Gay Pettingill’s investment is part of a fertile landscape between the Great Salt Lake and the Wasatch Range where cold winters and long warm summers, combined with rich soil, makes for a fabulous growing season.
Heading up U.S. 89 I almost zoomed past the Woodyatt Cherry Farm, hitting the brakes and hanging a left down a cherry tree-lined pathway to a barn. My mission was simple: Pick up a homemade cherry pie to go with dinner. I grabbed one out of the freezer and was on my way.
Just a minute further, I pulled into Grammy’s Fruit & Produce, an eclectic stand with bright red awnings on turquoise pillars. I wandered quickly into the peppers, grabbing some jalapenos, anaheims and serranos. On the wall as Grammy’s Peach Ripening Chart — who knew there were 22 varieties of peaches ripening from early July up to mid-October with the Autumn Lady?
Heading north towards Perry, Gray’s Fruit had a hand brushed sign with bushels of peaches and apples outside. This was a favorite for me, taking me back to the ’50s. It’s also where I started wondering, ‘who really buys a 50-pound bag of Idaho potatoes?’
The old Dodge pickup truck in front of Tagge’s was surrounded by dozens of orange and white pumpkins. Bins were frimming with squash. Inside I grabbed some raspberry preserves and some mango salsa from a shelf before heading up to catch a few more stands before closing.
It was close to closing time and I still didn’t have the right vegetables for my steak dinner. Nielsen’s was my last chance, grabbing a pound of fresh green beans to complete the meal.
Now it was time to cook.
DETAILS
Getting there: It’s about an hour and 15 minutes from Park City to Fruit Way. Choose the back way on I-84 to I-15 in Ogden, then take exit 351 and let the fun begin.
When to go: This is another Sunday drive that is better done on another day. On Sundays, a few stands like Tagge’s and Grammy’s are open but most are closed.
Dining: For a throwback to the ’50s, car hops still come out to your Tesla and shakes are only $3.50 at the Calls Drive on 89 in Perry. Or get an amazing chicken dinner at Maddox (both closed on Sunday). The Rusted Spoon, located midway along the Fruit Highway, is a legendary stop and it is open Sundays.