Events

2017 CALENDAR OF EVENTS AND WORKSHOPS AT SCOTT FARM ORCHARD
WHAT’S HAPPENING DOWN ON THE FARM 

CSA FRUIT SHARE 
Starts in September, $68 for a Full Share/ $35 for a Half Share

We are offering fruit shares for nine weeks starting the first full week of September. The season opens with half peck bags of our freshest picked traditional farm stand apples combined with an assortment of our heirloom varieties. As the season progresses, we’ll add plums and pears to the apple mix. Participants will get weekly emails with the selections of the week, their history and best use and some recipes and musings as well.  The cost will be $68. for the season. Download the 2017 CSA Membership Form to obtain the subscription form, and thank you. For the first time, we will also be offering half shares. This will come in a ¼ peck bag and cost $35. for the season.


ORCHARD STROLLS
with Orchardist Zeke Goodband, No charge
Saturday & Sunday, August 19 & 20, 10am during Vermont Open Farm Week
Sundays, September 1 & 24, October 1, 10am

Join 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. Orchard-related items will be available for purchase in the farm market.


PERFECT PEACH TARTS
with Pastry Chef Laurel Roberts Johnson
Saturday, August 20, 10am-1pm, ~ $50, Reservations required

Learn from the Queen of Tarts how to prepare and roll out dough for delicious peach tarts using the right recipe and technique. We’ll prepare and bake tarts 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.


INTRODUCTION TO BREWING BEER WITH WET HOPS
with Master Brewer Thomas Coleman
Saturday, September 9 & 24, 10am – 2pm, $50, 
Reservations required

Scott Farm Orchard and Master Brewer Thomas Coleman are pleased to host an introductory class on homebrewing. The class will cover the steps necessary to make your own delicious extract/partial mash beer at home and is designed to assist in learning and evaluating craft beer styles and homebrewing.

Topics will include:

-Secrets to making professional tasting homebrew.
-How malt, hops and yeast affect beer flavor and how to select the right ones for your beer.
-What basic equipment is necessary.
-How to properly sanitize, use and store equipment.
-How to set up the brewing area.
-The difference between basic beer styles.
-How to brew a basic extract recipe.
-How to properly bottle and store.
-Necessary basic safety procedures to follow in a brewery environment.

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 a hop yard and see how they’re grown, harvested and used in beer recipes. Course participants will be given printed reference materials


AN INTRODUCTION TO MAKING HARD CIDER 
with Cider Maker Jason MacArthur
Sunday, October 1, 10am -12pm ~ $50, Reservations required

Making hard cider at home is easy, delicious, and affordable. Scott Farm Orchard and instructor Jason MacArthur will host an introductory class on how to make hard cider in the Apple Packing Barn. This class will cover the equipment you will need, what you need to know about cider and the steps that lie between fresh juice and a bottle of your own homemade elixir.  

Topics covered include:

  • Selection of apple varieties.  We will discuss the attributes that different types of apples can bring to a cider, based on the selection of heirloom and cider apples available for pressing.
  • Equipment and its use.
  • How to clean and sanitize equipment used for cider making. 
  • Fermentation basics – what’s happening in my carboy?
  • The pros and cons of using commercial yeast strains and sulfites in your cider.
  • Racking – when and how.
  • Bottling – when is it ready to drink?

Jason will address questions about ciders you have made in the past which came out wonderfully, terribly, or somewhere in between and will discuss what might have gone wrong (or right!) with ciders you bring. Participants who are interested can discuss the variety of cider apples available at Scott Farm Orchard and order custom blends for pressing. 

Course participants will be given printed reference materials. 
Basic cider making equipment and fresh cider suitable for fermenting will be available for sale. The cost is $50. per person.

Jason MacArthur lives in Marlboro where he has been making hard cider since 1996.  He is the co-owner of and principal cider maker for Whetstone Cider Works in Marlboro, VT.


15th ANNUAL HEIRLOOM APPLE DAY
Sunday, October 8, 10am, 12pm, and 2pm- Our Treat!

On Sunday October 8th, The Scott Farm will host its annual Heirloom Apple Day, a celebration of our heirloom apples, fresh, baked and squeezed.  Visit our apple barn at 10, 12 or 2 for a free tasting of some of our 120 varieties of apples and listen to the enlightening history of these unique fruits with our orchardist Zeke Goodband. Heirloom apples and cider will be on sale after the tasting.  Whetstone Cider Works will be sampling their hard ciders and Rigani Wood-Fired Pizza will be making seasonal sensations in their oven.


HEIRLOOM APPLE PIE WORKSHOP
with Laurel Roberts Johnson
Saturday, October 21, 10am -1pm, $50, Reservations required

Tackle Pie Dough Anxiety! Learn from the Queen of Tarts how to prepare flaky pie dough and effortlessly roll out pie crust using the right recipe and technique.  We will prepare and bake pies using the beautiful heirloom apples from Scott Farm.

The $50 price of this workshop includes the pie you bake, the dough you make, and a take-home tote of heirloom baking apples.


ON-THE-FARM HEIRLOOM APPLE HARVEST DINNER
Saturday, October 28, 6pm, $50, Reservations required

Scott Farm Orchard and the Vermont Fresh Network will co-host our 9th annual harvest dinner at the farm’s apple barn.  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. per person.  This year the drinks will be BYOB. Make your reservations early – it sells out fast!


HOLIDAY HARVEST PIE WORKSHOP
with Pastry Chef Laurel Roberts Johnson
Saturday, November 11, 10am – 1pm. $50, Reservations required

The quintessential holiday pie, made with an abundance of the best Scott Farm has to offer: crisp apples, sweet pears and tart quince that has been poached in cider and honey – all tucked into a flaky pastry crust.

The $50 price of this workshop includes the pie you bake, the dough you make, and a take-home tote of heirloom baking apples, pears and quince.


TO REGISTER
Please contact Kelly Carlin to sign up for any of these events at  events@scottfarmvermont.com or call 802-254-6868.

Scott Farm Orchard, 707 Kipling Road, Dummerston VT 05301
802-254-6868 www.scottfarmvermont.com