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.
Scott 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!
Our 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!
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!
To our loyal friends and supporters, the Scott Farm Market has closed for the season as we have sold out of our heirloom apples. The Market is due to open again this August and we look forward to serving you again when we will have new products and another exciting year of scrumptious flavors.
We thank you for your patronage and encourage holiday apple shoppers to contact us next year when we expect to be harvesting from late September through early November.
From all of us at the Farm, we wish you colorful and refreshing Spring & Summer seasons!
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.
July 30, 2013