By Mark Wiesser
Preparing a Texas Peach orchard for the next season’s harvest actually begins the moment the last peach is picked. At Fischer & Wieser’s Das Peach Haus, we believe the secret to the best Fredericksburg peaches lies in the care we provide during the off-season. Broken branches are removed and trimmed clean so wounds can begin healing. Grass and weeds are controlled as needed because they compete with trees for water and nutrients. Keeping the ground beneath each tree’s canopy clear has always proven beneficial. When started at planting, weed control becomes a matter of occasional spot treatment rather than a constant battle.
Orchard Maintenance and Transitioning to Dormancy
At the end of harvest, all picking crates are cleaned, stacked, and stored. Today, plastic crates have replaced the old baskets. They’re more durable and far easier to disinfect. Once stored, they sit ready for the next season.
Late summer and fall prepare the trees for dormancy, which is usually complete by early December. After the leaves fall, we apply a copper hydroxide fungicide to guard against diseases—fungal spores, bacterial blights, mildew, leaf spots, scab, and cankers that could affect the next crop. In late December, we apply dormant oil to eliminate overwintering insects hiding in the bark.
100% Organic Peach Farming at Das Peach Haus
At Fischer & Wieser’s Das Peach Haus, we’ve now been 100% organic peach orchard for ten seasons. As the peaches grow, we use only vinegar, neem oil, canola oil, and soap. We’ve long believed that using fewer chemicals is healthier—for both the trees and the people eating the fruit. Over time, more people have come to appreciate the difference between store-bought peaches and tree-ripened peaches. Appearance has become less important than flavor. A peach can only build sugar—become truly sweet—while still on the tree.
Years ago, we made a conscious decision to stop competing with grocery stores. Too often, those peaches were picked early for appearance and durability rather than taste. We chose instead to focus on flavor. Fortunately, customers have grown wiser. Many now understand that a few blemishes mean nothing compared to a perfectly ripened peach. That shift in thinking has made all the difference.
The Art of Winter Pruning and Fertilizing
Once trees are dormant, pruning begins—usually in January and February. We remove about one-third of the previous year’s growth. Peach trees are essentially shrubs shaped into trees, and pruning strengthens the branches so they can carry fruit without breaking. We also shape each tree so it can be harvested without ladders. Typically, four main branches are selected, each limited in length, with a few secondary branches allowed to develop.
Fertilizing is also necessary. Nitrogen continually escapes from the soil, so it must be replenished. Our sandy soils with deep clay require a balanced 13-13-13 fertilizer—equal parts nitrogen, phosphorus, and potassium. The amount applied depends on the trunk’s diameter, generally one pound per inch. It’s spread along the drip line, the outer edge of the tree’s canopy.
Chilling Hours: The Secret to Texas Peaches
Peach trees in Fredericksburg require about 800 chilling hours—temperatures between 30° and 40°F—before they will bloom. These hours accumulate from roughly October through March. Each variety has its own requirement. If a tree blooms too early, a late freeze can destroy the crop. If it doesn’t receive enough chilling hours, it may not bloom at all.
Growers often use the Elberta peach as a benchmark. Here, Elbertas typically ripen around July 15. Other varieties are measured by how many days they ripen before or after that. For example, a peach that ripens 75 days earlier would be labeled “-75,” putting it around early May. Later varieties might be labeled “+10” or more. This system helps stagger harvests and extend the season.
Protecting the Harvest
During the growing season, we continue spraying as needed using only neem oil, canola oil, and soap. These don’t kill insects outright but make the environment uncomfortable for them. Grass control remains important as well. Weeds steal nutrients the trees need.
Birds, surprisingly, have never been a major problem. They tend to pick only the ripest fruit, and the damage has always been minimal. We’ve also never had issues with raccoons. Our fencing is designed mainly to keep deer out. What has proven far more valuable is maintaining an environment friendly to bees, which are essential for pollination.
75 Years of Texas Hospitality
As spring approaches, preparations shift to the roadside stand. Supplies are reviewed—sacks, boxes, and packaging materials. Most are assembled as needed, now without staples. Staff is trained to create attractive displays each morning. Peaches are often pre-packaged for convenience, while smaller purchases are placed in printed peach sacks along with jams and jellies.
Just as important, our staff is trained to welcome every customer. They’re expected not only to answer questions about peaches but also to engage visitors—offering suggestions on what to see and do in Fredericksburg. If we don’t have what someone is looking for, we’re happy to recommend another orchard. That spirit of hospitality has always mattered.
Having sold peaches roadside for 75 years has brought countless memories. I started at age ten, sitting out front along Highway 87. Over the years, I’ve met extraordinary people—from the Goat King of Texas to housewives determined to can a bushel or two each summer. I’ve met mayors, judges, CEOs, even a First Lady. Some became lifelong friends.
One young man, Case D. Fischer, I hired at fifteen saw potential in making jams and jellies—something I hadn’t fully considered. That insight helped shape what we’ve become today.
Quick Tips for Peach Lovers
- Don’t Squeeze: Squeezing reveals nothing and hurts the fruit. A peach only sweetens on the tree; sitting on a counter makes it softer, but not sweeter.
- Storage: Don’t refrigerate a fresh peach for too long, or it will turn “wooly” (an unpleasant, mealy texture).
- Ripeness: Look for a deep color and a fragrant aroma rather than a lack of blemishes.
A ripe peach has a short shelf life and must be handled gently. Refrigerate it too long and it turns wooly—an unpleasant texture. Many people still think squeezing determines ripeness. It doesn’t. We once posted signs that read, “Pinching peaches hurts their peeling.” Most folks just laughed. But squeezing reveals nothing. A peach only sweetens on the tree. Sitting on a counter won’t make it sweeter—just softer.
Peach fuzz can irritate the skin, though newer varieties have less of it. Years ago, it could be a real nuisance. Long sleeves—sometimes two shirts—were necessary during harvest. You quickly learned not to wipe your face or arms. Thankfully, those days are mostly behind us.
In those early roadside years, some people would stop only to say peaches were cheaper down the road. I always let them go. Others stayed, visited, and returned year after year. Two couples I met after opening Das Peach Haus remained close friends for nearly fifty years.
That’s what this has always been about—more than selling peaches. It’s about visiting, welcoming people, and sharing something truly good. When someone tastes a peach that’s been allowed to ripen fully on the tree in the Texas Hill Country sun, they understand. And when they come back—and bring others with them—you know you’ve done it right.
Seventy-five years later, that simple idea still holds true.
Visit the farmstead
Can’t wait to explore the farmstead? Our doors are open Sunday 10 am-5:30 pm, Monday – Thursday 10 am – 5:30 pm, Friday & Saturday 10 am – 6 pm.
