Green’s Fruit Farm

Sara and Bobby Hricko, generational managers of Green’s Fruit Farm, in east-central PA, were researching innovations  on sustainability.  After hearing about the Eco-fruit program from Schlegel Fruit Farm, intensive internet  research and with hopes of joining, they contacted Red Tomato in spring.

Although it takes years to become  EcoCertified, the Hricko’s farming approach was so compatible, they decided to certify within their first year. 

“Sustainability and Integrated Pest Management ( IPM ) practices are very important to us. We have been looking for a program to  properly market our fruit and provide a higher level of credibility,” says Sara.  “After  a self-assessment of the Eco-Apple protocols, we realized our current farm culture and practices, align extremely well with the goals and vision for the Eco program.”

The farm involves four generations of the Green and Hricko families. In 1944, Robert Green Sr. purchased a foreclosed farm. Rebuilding with his son, Bob and daughter-in-law Joan, they experimented with many enterprises including tomatoes, chickens, apples  and row crops. Eventually apples grew from a side venture into the primary focus. The farm then passed onto Mike and Julie Hricko (Green) and now onto their son Bobby and wife Sara.  

Sara and Bobby are equipped to accept  this challenge of daily farm management.  Both from Pennsylvania, they developed a strong love for its rolling hills, winding rivers and picturesque farmland which carpets its countryside. They met in college at Penn State while pursuing similar paths.  It was through their love of plants and farming that they discovered ways in which they could positively impact their communities and environment.

Bobby holds a BS degree in Horticulture, with expertise in plant nutrition, pests, pruning practices and IPM. He manages the farm’s wholesale business, focusing on food safety and quality.

Sara holds a BS in Agroecology, minors in Plant Pathology, Entomology, Mushroom Science and Technology, and an MS degree in Plant Pathology. Her expertise includes data processing and analysis, which aids their customer service and marketing skills in the farm’s retail side.

Their location is one of the best  in the state to grow tree fruit. Historically, the farm sold most of their fruit to a packing company. Now, they are concentrating on local sales to stores and farmers markets. 

On their 100 acres, they grow a variety of fruit, including over 35 varieties of apples. With new varieties like Gala, McIntosh, Honeycrisp, Ludacrisp, Cortland, Empire and heirlooms like Winesap, Rome, Arkansas Black and Nittany.

“For us, building healthy, resilient agroecosystems and communities is the driving force. Sustainability is in the forefront of our minds when making decisions. When faced with various pest and disease pressures, our goal is to use a combination of management strategies instead of relying solely on conventional chemical controls,” Bobby explains.

Combining concepts from Penn State, other growers and  traditions of prior generations, the Hrickos are “excited to take over the family farm together.  We have enjoyed taking on challenges and  solving problems in the most sustainable way possible.”