Savor Fresh Fall Flavors at Camps Orchard

By: Hannah Chatterton

Tammy's favorite apple, the Arkansas Black.

The moment visitors walk into the Camps Orchard shop, they’re greeted by the sweet, earthy, and enticing aroma of apples being crushed for cider and doughnuts. On the day of our interview, Rick Camp was behind the cider press, working with a steady rhythm while his wife Tammy graciously gave us a tour. The Orchard, located just southeast of Roseville, has become a beloved staple in the surrounding community, offering everything from a myriad of crisp apples, fresh cider, cinnamon/sugar and glazed doughnuts, salsas, popcorn, and the fan favorite - apple cider slushies!

Though much of the non-apple products are sourced from other small businesses, all of the apple products are made right in shop. “We used to wholesale, but we can barely keep up with demand for cider now,” Tammy says with a laugh. The community’s affection for Camps Orchard is clear as the business continues to grow, both in size and reputation, since the Camps family purchased it in 2006. Originally known as Babcock Orchard, the Camps bought the property as a recreational venture. “We had no experience when we got into this,” Tammy recalls. “The townspeople wanted to know if we would open it back up, and here we are.” 

One of their first challenges was finding a place to live while they revitalized the orchard. For a few days they lived in the shed that is now used for storage– without a door! While waiting on the garage door to arrive, which makes up an entire side of the building, Rick and Tammy embraced the open-air concept, taking turns staying in the open-air concept shed to keep an eye on their belongings while the other went to work on the orchard. Now fully sealed with a garage door, Tammy shared the memory with humor and fondness. 

At the beginning, the Orchard operated with a small cider press that could only produce 100 to 150 gallons of cider in a full day. After upgrading, their current press can churn out 400 gallons in 4-5 hours. “The longest process now is just the cleanup,” Tammy adds. This growth in efficiency allows the Camps to focus on what they love most: making high-quality cider and creating a family-friendly environment.

The Orchard boasts 25 different kinds of apples, including unique varieties like the EverCrisp, Firecracker, and Sweet Zinger, thanks to their membership in the Midwest Apple Improvement Association (MIAA). But Tammy’s favorite apple? “The Arkansas Black,” she says with a smile, noting that this heirloom variety, which has been on the property since the Babcock era, ripens in late October and can be stored in the fridge until June. “They get sweeter as they age,” she explains, reflecting the patience and care that define their orchard practices.

The Orchard is also home to a special heritage plot where they grow about 100 different apple varieties. Their youngest son, who has learned the art of grafting, helps ensure these heirloom varieties stay alive for future generations.

While the Camps stay true to the traditions of apple farming, they’ve also adapted to modern demands and efficiency. Most of their apple trees are now high-density dwarf trees supported by wires to prevent damage from high winds. This method allows for more trees in less space and makes the trees easier to harvest. 

“We cram as much as we can into the limited space,” Tammy says, describing their efforts to maximize productivity. One of their key pieces of equipment is a washer-sorting machine acquired from a nearby orchard that went out of business. The machine washes the apples and sorts them by size, ensuring only the best apples make it to bag in the store or to cider production.

Their cider isn’t the only star product at Camps Orchard. The apple cider doughnuts are a beloved fall favorite every year. Their traditional cinnamon and sugar doughnuts are available every day of the week, and on weekends, they offer freshly made glazed doughnuts. “There are times we’ll be making 20 to 30-pound batches all day long, and they sell out as soon as they come out,” Tammy says. 

In the fall, they employ around fifteen to twenty people to keep their visitor attractions running. The staff is focused on keeping up with apple cider demands and their U-pick pumpkin patch, which offers a variety of jack-o’-lantern pumpkins, ornamental pumpkins, and gourds. For the more playful visitors they also have a corn cannon that blasts ears of corn towards a target set off in the distance. For kids, they have a bouncy obstacle course, basketball tosses, adorable face cut-outs, and a tractor-pulled barrel train that tours the farm.

The Orchard also serves as an educational resource for local schools, hosting field trips where students learn about apple farming, cider making, and the importance of bees in pollination. Apple trees are not self-pollinating, so Camps has welcomed bees onto the farm to help with the job. 

Rick & Tammy Camp

As Camps Orchard continues to evolve, its owners continue to feel a deep connection to the land and the community. From their humble beginnings sleeping on air mattresses in a shed while building their home on the property to running one of the most beloved small businesses in the area, the Camps family has come a long way.

Don’t forget to celebrate the turning of autumn leaves at Camps Orchard with a glazed doughnut and apple cider in hand!