Vivid rainbows of produce fill the farm-fresh bins of Salem, Oregon’s E.Z. Orchards Farm Market while aisles are stocked with artisan and specialty products from imported pasta and sauces to local dairy cheeses and backyard butchers’ lamb chops. The compelling scents of cider donuts hit customers like a train as they come through the door, forcing them to indulge and become the distracting wreckage that draws other viewers to follow in suit with the sweet satiation. Founded by Edward Valentine Zielinski (born February 14, 1905 to Polish immigrant parents), the farm is now in its fourth-generation and ran by Ed’s grandsons John, Mark and Kevin. Amongst their culinary delights of pears, apples, peaches, hazelnuts and pumpkins, they also farm cider apple and perry varieties under the guidance of cider maker Kevin Zielinski.
All ciders and perrys are made in the traditional French method—pressed in a rack and cloth press, fermented by wild yeast in temperature-controlled stainless steel tanks for four to six months then bottled before fermentation is complete to allow secondary fermentation to take place in the glass. The Poire, French for “pear,” is comprised of Forelle, Comice and Bosc pears from the family orchard and brings that aroma with it. Earthy, funky and bready with essential fresh pear scents, the palate of this perry is pronounced and powerful, with juicy pear flavors and a mildly buttery texture with affable carbonation, easy tannins and crisp, vibrant acid lingering in its exit. Inciting hunger, this perry is poised for some buttercream-heavy cheese. Or cider donuts.
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