Jensen: Peach and apple seasons bring some fond memories

I just ate the freshest, juiciest peach for lunch, compliments of Stephenson’s Orchard at U.S. 40 and Lee’s Summit Road. It’s time for you to stop in and support your local orchard, as the peach season ends in just a couple of weeks and the apple season begins. With more than 25 acres of peaches and 45 acres of apples, this fourth-generation, family-owned-and-operated fruit farm has its own cider mill.

And like many of you, I can’t help but feel a passionate twinge in my spirit when I think about Stephenson’s Old Apple Farm Restaurant, a business begun in 1946 by Les and Loyd Stephenson. The Stephenson brothers opened a 10-booth luncheonette that became an empire known for its apple fritters, green rice casserole, apple dumplings, parker house rolls and themed dining rooms. When the restaurant closed in 2007, I felt as though I had lost an old friend. Thankfully, the fruit farm has continued to provide our community with fresh produce and its famed apple butter and apple cider.

You see, it all began one summer afternoon in 1984, when my sister and I met Joel, the hiring manager in the sweltering kitchen of Stephenson’s Old Apple Farm Restaurant. Hired to be trained to work in the kitchen of the Red Mule Inn that was under construction across the street, (where the Big Biscuit is now), our education and training began.

Arriving early every morning, we quickly timed in, adorned aprons and netted hats and started the day’s work. We were first trained by a lovely lady who taught us how to make the salads and the signature “cheese” carrot. We took soft pieces of cheese and rolled them into a carrot shape, and then inserted fresh sprigs of parsley on top. Then, we carefully garnished each dinner salad with this colorful “cheese” carrot. We both doubled over with laughter too many times to count because our carrots looked more like blobs from the old movie “The Blob.”

The kitchen staff soon realized that Joel had hired a duo of the most silly kind who laughed all day while peeling, chopping, rolling and sweating. Our co-workers eventually became used to our screams of laughter, realizing there were no injuries – no cut fingers, no slips or falls – only two goofballs rolling on the tile floor unable to breathe from fits of laughter. Thank you, Joel, wherever you are, for not firing us that summer. I wonder if Loyd and Les had this much fun. My hunch is they did!

Probably the most influential person I met was Joitabi Paslam Patel, the head baker and mentor who taught us how to make every baked item on the menu. J.P. had been a professor in India before becoming the lead baker at Stephenson’s.  The day came when J.P. left for a family vacation, assuring me that he had every confidence in our ability to make at least an edible product. Our laughter lessened as we followed his written instructions, strictly adhered to the “to do” list and recipes he had left for us. But, we were clearly unseasoned in our craft. Even though we carefully measured, stirred and rolled, we still left trails of flour through the kitchen, through the parking lot and to our car, from our driveway and to our front door. And, management and customers suffered through J.P.’s absence, as one day the restaurant manager Rick Stephenson moved toward me carrying an apple dumpling not fit for human consumption. (I’m sorry Rick – you were so kind!). We all applauded J.P.’s return, as he continued teaching two young adults who clearly needed more experience.

The day came when I moved to the Red Mule Inn, as the kitchen manager Tasi Sue and I laughed all day – we worked too. I made the salads, the cinnamon rolls and stepped outside whenever fits of laughter ensued. And, I can’t help but smile when I pass by the Stephenson’s Old Apple Farm Restaurant and old Red Mule Inn. Some memories are too precious to forget, and smiles and laughter are such food for the soul. Thank you to Les and Loyd Stephenson for leaving such a wonderful legacy in our town. Stephenson’s Fruit Market is open 9:30 a.m. to 5:30 p.m., seven days a week. Call 816-373-4990 for more information.