I’ve described this day to people and watched their faces go through the same sequence every time. Mild skepticism, then genuine interest, then the particular look of someone recalculating what they thought they knew about a place.
Here’s the day. You start at Gilcrease Orchard in the northwest valley, a sixty-acre working farm that has been here since 1920, picking your own peaches or apples or whatever is in season, paying by the pound, and eating apple cider donuts made from fruit grown on the same property.





