Ontario Orchards owner not slowing down as he grows his farm market
By Stefan Yablonski
The seeds for Dennis Ouellette’s career path were sown when he was 6 years old — and he isn’t slowing down.
“Since age 6, I grew up an agriculturalist. That is 72 years. Started out with a 37-acre farm when I bought it from my parents and built it up to almost 300 acres. Brought it back down to around 200 acres now,” he said.
The location of his business was just a barn, a horse barn, he said.
“In 1967, it officially became Ontario Orchards Farm Market. My wife [June] and I graduated [high school] in 1964 and three years later we became Ontario Orchards. We have been here more than 60 years,” he explained. “It is the same location. We have expanded over the years as the customers mentioned different things; we have expanded to bring in different products.
“What keeps me going is I totally enjoy what I am doing. I enjoy the people that I work with. The customers are wonderful. Mostly, more important than anything, is my family — my wife, my daughters, grandchildren, son-in-law — we are still very much a family business I’m not going to retire just yet.”
He also enjoys the changing seasons.
“Ontario Orchards is a four-season business. There is always something new; more energy, more interest. Not only for the business but for my staff, the people that work here. Things keep changing, changing. We are always looking forward to something new and exciting,” he said.
They work with quite a number of local farmers within the area and throughout the state, throughout the country and from around the world.”
“We do have things from different countries around the world. But specifically, we are very excited about the local. We have an over 200-acre farm. We sell just about everything we raise on that farm right here at the farm market. For example, we press cider year-round. We make baked goods every day, year-round. We sell our apples 12 months a year.”
“Today, there are so many products in Ontario Orchards that we never would have thought of in 1967,” he continued. “I attribute a lot of that to my daughters. I like the young blood and new energy. That is very crucial to a business, it keeps it vibrant.”
What’s his favorite part of the job?
“I don’t have a favorite part. I enjoy it all. I have a lot of intertest in other things,” he said. “I have staff that knows so much. I can go to the staff and say, ‘I don’t know what this is, you tell me what this is.’ They are so knowledgeable. It is impossible for one person to know everything in this place. In the summer, staff is about 60; in the winter about 20, 25.”
He added that he plans on being around for several more years.
