Pruning & Grafting Workshop for Backyard Fruit Growers– Sun, March 25, 2018

Zeke Goodband demonstrating pruning at Scott FarmJoin Orchardist Zeke Goodband from 9-Noon for our annual Pruning & Grafting Workshop for Backyard Fruit Growers. Participants receive instruction on pruning a variety of old and young fruit trees from 9-11 AM and on grafting apple trees from 11-12 PM. This class, covering the care of fruit trees and the proper tools to use, will give participants the knowledge, confidence and skills needed to work on their own fruit trees at home. The fee is $40. and reservations are necessary. Register online, call 802-254-6868 or email KellySince the Sat, March 24, 2018 workshop is full, we are now offering a second workshop on Sunday, March 25, same time, same place!

Annual Fruit Tree & Perennial Sale, May 5, 2018

IMG_4499Scott Farm will hold its 17th Annual Fruit Tree & Perennial Plant Sale on Saturday, May 5th from 9am – noon.  The sale will feature the best quality bare root trees available along with potted perennials.  Zeke Goodband, the orchardist at Scott Farm, will answer plant growing questions and provide sage advice on planting and tree care throughout the sale.  

Give a Gift with So Many Possibilities!

Scott Farm Gift CertificateFrom seasonal workshops on grafting, cider making and baking, our annual fruit and perennial sale, apple gift boxes, and purchases at the Farm Market, to year-round overnight stays at any of our five historic vacation properties, four of which surround the farm, Scott Farm and Landmark Trust USA offer something special for those on your list who enjoy heirloom apples, historic preservation, rejuvenation and relaxation, and onsite recreational and educational opportunities. To arrange for a gift certificate for any occasion, in any amount, email Kelly or call 802-254-6868.

Boston Globe Article Praises Scott Farm’s Heirloom Apple Pie Workshop!

Heirloom apple pie class at Scott Farm OrchardAfter journalist Patti Woods attended our Oct. Heirloom Apple Pie Workshop she followed up with an article in the Boston Globe, Giving Pie the Side-eye: How a Heirloom Pie Won me Over, published on Jan 2, 1018. Woods, who loves to bake but admits she’s not a fan of cooked fruit pies, came to learn how to make a “perfect” heirloom apple pie for her husband and son’s enjoyment. After tasting her pie, made with Scott Farm’s Northern Spys, Belle de Boskoop and Calville Blanc D’hiver apples and heirloom apple cider, she changed her thinking–saying “It’s magnificent. This is what I imagine a traditional Thanksgiving apple pie should taste like. Not too sweet, not at all mushy. It’s vibrant and apple-y and best of all, I was the one who made it.”  Enjoy reading the article and we hope you’ll join us for one of our upcoming pie baking workshops in 2018!

Scott Farm is now a Certified B Corporation!

After meeting rigorous standards for social and environmental performance and accountability, Scott Farm recently became one of 22oo Certified B Corporations nationwide, and the 8th in Vermont. B Corps use the power of business to solve social and environmental problems. To learn more please visit our Certified B Corporation page.

B Corporation Community Collage

The Farm Market Closes for the Season Wed, Nov 22 at 3PM. Best Wishes for a Happy Thanksgiving!

Be sure to come by and get your holiday pies and apples before the Farm Market closes at 3 PM this Wednesday, Nov 22.   
Warm wishes for a happy holiday season from all of us at Scott Farm and Landmark Trust USA!

Heirloom Apple Gift Boxes Available through Nov 22!

Scott Farm Apple Gift BoxesAvailable in 12 and 18 counts, our apple boxes make a delicious surprise! Each box is different as the varieties change according to the heirloom varieties available at the time of your order. The box includes a card with a description of each variety, its history and best uses, with space for a personalized message if desired. 

Shipping is free via USPS Priority Mail. Orders are shipped on Mondays and Tuesdays to insure arrival to their destination before the weekend. 
All orders must be placed by Wednesday, Nov 22.

12 Count Box: $30. Plus $1.80 tax totaling of $31.80

18 Count Box: $40. Plus $2.40 tax totaling $42.40 

Place your order on our Registration page. 

CSA Fruit Shares- Full & Half Shares Available

Fruit BasketsScott Farm Orchard is offering CSA fruit shares for 9 weeks starting the first full week in September. The season opens with half or quarter peck bags of our freshest picked traditional farm market apples combined with an assortment of our heirloom varieties. As the season progresses, we’ll add peaches, plums and pears to the apple mix. Participants will get weekly emails with the selections of the week, the history and best use, plus some recipes and musings as well. The cost of a full share is $68 for the season. For the first time, we will also be offering half shares in a ¼ peck bag at $35 for the season.

Click Here for the 2017 Membership Form

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Orchard Strolls, Sat & Sun, Aug 19 & 20, 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.  Orchard Strolls will also be offered on Sept 24 and Oct 1 also at 10am.

Perfect Peach Galettes, August 20, 10-1

peach galletteLearn from Pastry Chef Laurel Roberts Johnson, 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.

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