Learn from Pastry Chef Laurel Roberts Johnston, the Queen of Tarts, how to prepare and roll out dough for delicious peach galettes using the right recipe and technique. We’ll prepare and bake this rustic free-form tart using Scott Farm Orchard’s fresh peaches.
The $50 price of this workshop includes the tart you bake, another batch of dough, and a take-home tote of peaches.
Laurel Roberts Johnson was the owner of the Queen of Tarts Old-Fashioned Bakery and former pastry chef at the award winning Restaurant du Village, both located in Chester, CT. She is known for her seasonal pies, simple old fashioned desserts, and unique cookies, She studied Baking and Pastry Arts at the Culinary Institute of America.
This recipe is easily adapted to a variety of seasonal fruits and is the perfect finish to a summer meal.
Master Brewer Thomas Coleman, the former owner of Black River Brewing Co, will give an introductory class on home brewing. The class will be offered twice- on Sept 9 and again on Sept 24, from 10am-2 pm – and covers the steps necessary to make your own delicious extract/partial mash beer at home, using fresh hops, and is designed to assist in learning and evaluating craft beer styles and home brewing. Some of the topics included are: secrets to making professional tasting homebrew, how malt hops and yeast affect beer flavor, basic equipment, and how to properly sanitize, use and store equipment. Thomas will address questions about beer you have made in the past that came out good, bad or somewhere in between and discuss what might have gone right or wrong. Participants will also visit Scott Farm’s hop yard, harvest the hops needed for their beer recipe, and learn how they’re grown, harvested and used in beer recipes. The cost is $50 per person.
Jason 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.
Tackle “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.
Heirloom Apple Day, Sunday, October 8th, 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 rare apples to choose from, frozen pies ready for baking, Vermont cheeses, and other locally made products. Enjoy oven-fired pizza topped with heirloom apples and local cheeses, while relaxing 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 Scott Farm and Vermont Fresh Network will co-host our 9th annual harvest dinner at the farm’s apple barn on Saturday, October 28th at 6pm. The 5 course meal will showcase our delicious heirloom apples along with many other local foods. Chef Tristan Toleno of Entera Catering will prepare the meal. Dinner is $50.00 per person. This year the drinks will be BYOB. Make your reservations early, reservations are required, – it sells out fast!
Held in the kitchen at the scenic Scott Farm, our pie-making workshops are offered to novice and expert pie-makers alike. Our resident pastry expert teaches the art of preparing the pie dough, the handling and shaping of the crust, preparation and seasoning of the apples. These weekend events are offered during the harvest season which runs from late August through the middle of November. This workshop is scheduled for Saturday, November 12th, 10 a.m. – 1 p.m. The workshop costs $50, and you will walk away with the pie you made and a Scott Farm tote that will include heirloom apples, pears and quince for more baking practice at home.