Hard Cider Tastings, Sat, Oct 7 & 14 & Sun, Oct 1, 8 &15; 12-4

Whetstone Ciderworks Tastings at Scott FarmWhetstone Ciderworks of Marlboro, VT will pour samples, answer questions, and sell their delicious, dry, food-friendly artisanal hard ciders–showcasing heirloom and traditional European cider apples, mostly grown at Scott Farm. 


Orchard Strolls, Sun, Oct 1, 10am

Scott Farm orchard strollJoin Orchardist Zeke Goodband to learn about the history of our heirloom fruits. We’ll discuss orchard ecology, how grafting was used to create the orchard, scout for pests and discuss how we manage them. No charge. 


Introduction to Making Hard Cider – Sunday, Oct 1, 10-12

Cider Making Workshop at Scott Farm OrchardJason MacArthur of Whetstone Ciderworks in Marlboro, VT, will give an introductory class on how to make hard cider. This class covers apple varieties, techniques, equipment, yeast strains, fermentation, bottling and racking and the steps that lie between fresh juice and a bottle of your own delicious homemade elixir. Basic cider equipment and fresh cider for fermenting will be available for sale. The cost of the class is $50 per person.

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15th Annual Heirloom Apple Day- Sun, Oct 8, 9-5

Heirloom Apple Day at Scott Farm Heirloom Apple Day is the one day each harvest season when we introduce the flavors, textures, and history of heirloom apples to our guests. Ezekiel Goodband, the Scott Farm Orchardist, will offer lectures at 10 a.m., 12 noon,and 2 p.m. inside the event room, where seating is available.  Zeke will offer free samples while telling stories about his favorite in-season varieties.  Freshly pressed that morning, our heirloom apple cider is blended with a variety of rare apples and will be available in recyclable half gallon and quart  glass jars. Open from 9 a.m. to 5 p.m. the Scott Farm Market has a wide selection of heirloom apples to choose from, frozen pies ready for baking, Vermont cheeses, and other locally made products. Oven-fired pizza topped with heirloom apples and local cheeses  prepared by Rigani Wood-fired Pizza, will be available to enjoy at our picnic tables overlooking the Farm’s scenic ponds and mini-covered bridge.  Whetstone Ciderworks will have hard cider samplings and bottles for sale.  Cider maker Jason MacArthur uses many of Scott Farm’s heirloom cider apples in their quality hard cider. The event is free and open to all.


Heirloom Apple Pies -Sat, Oct 21, 10-1

ApplePiesTackle “pie dough anxiety” with the Queen of Tarts, Pastry Chef Laurel Roberts Johnson! From 10am-1pm, learn to make flaky pie dough and bake an apple pie with our heirlooms. Take home your pie, dough, and a tote for of heirloom baking apples.  The cost of the workshop is $50 and registration is required.
PLEASE NOTE: This class is now FULL

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On-the-Farm Apple Harvest Dinner- Sat, Oct 28, 6 pm

heirloom apple dinner at Scott Farm OrchardThe Scott Farm and Vermont Fresh Network will co-host our 10th annual harvest dinner at the farm’s apple barn. The 5-course meal showcases our delicious heirloom apples and cider and other local foods prepared by Chef Tristan Toleno of Entera Catering in Brattleboro.  BYOB.  Dinner is $50. per person.  Make your reservations early, the dinner sells out fast!

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Holiday Harvest Pie Workshop -Sat, Nov 11, 10-1

holiday pie makingThe Queen Tarts, Pastry Chef Laurel Roberts Johnson, returns to Scott Farm to guide participants in making the quintessential holiday pie with our crisp apples, sweet pears and tart quince poached in cider and honey, all tucked into a flaky pastry crust. Take home your pie, dough, and a mixed tote of apples, pears and quince. Cost is $50 per person.

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Annual Fruit Tree Sale, May 6, 2017

IMG_4499Scott Farm will hold its 16th annual Fruit Tree and Perennial Plant Sale on May 6th from 9am – 1pm.  The sale will feature the best quality bare root trees available and potted perennials.  Zeke Goodband, the orchardist at Scott Farm, will answer any plant growing questions and provide sage advice on planting and tree care throughout each day.  For information on the varieties and pricing, look under “The Farm” tab on our home page.  Any questions, give us a call!


Heirloom Apple Gift Boxes- old

img_1551Our Heirloom Apple Gift Box sales are now closed for the 2016 season.  We sincerely appreciate your interest in our heirloom apples and hope we will hear from you again when we are in season. Thank you for helping to make this a successful year!

 

 

 

Apple Gift Boxes


Summer Apples

The summer apples are now ripening. We’ll do several pickings over the next few weeks as these apples ripen in waves on the trees. These early apples used to be very popular, almost every farm had a Yellow Transparent, Red Astrakan or Lowland Raspberry tree. These apples were like daffodils, fiddleheads or rhubarb, the first new apples of the season, a harbinger of the cascade of fruit to come as summer waned and autumn arrived. People of my grandparents’ and great grandparents’ generations did not have the luxury of fresh fruit year round; the only apples available at that time of year would be dried or the last apples in the bottom of a barrel in the root cellar.

These apples were originally from Russia or Central Asia, they are on the tart side, good for sauce and some people swear an Astrakan pie is the best to be had. We warn people that these are soft apples but still, we’ve had disappointed customers, expecting the breaking flesh of a Granny Smith or Honey Crisp.

We grow these apples not for widespread sale or great quantity or to compete with the flood of peaches, plums and melons ready at this time. We are growing them for the few people each year that drive for hours to get here and when they arrive tell us that they’ve looked all over for these apples; their grandparents had an old tree and they remember gathering windfalls as a child or the sauce their grandmother made.

Aside from these people, the most enthusiastic fans of these apples are my pigs. I bring a bucket of windfalls home every other day and feed them out; they love them. The juice runs down their chins, they dance and spin around in tight little circles, they almost giggle with delight. These are young pigs, they don’t know what flavors will be coming to their trough in the coming months of the harvest; the crisp Gravensteins, the pineapple flavor of the Lamb Abbey Pearmains, the pear flavored Cox’s Orange Pippins and Hudson’s Golden Gems, the sprightly flavored Reinettes and Spitzenburgs. They become connoisseurs of fine heirloom apples, they become pomological snobs as they turn up their snouts and tip over the trough when offered Honey Crisp or Mc Intosh.

Little do the produce buyers know that, when I tell them the Ananas Reinettes are especially flavorful this year, I’m basing my recommendation not only on my own pallet and experience but also on the windmill twirling of curly tails, the look of rapture in porcine eyes and the satisfied grunts of my discerning consultants.

Zeke Goodband

July 30, 2013