Welcome to Hurd Orchards

2021 Thematic Luncheons
  Autumn Season - September and October

We have enjoyed every moment of our
Spring and Summer luncheon programs.
Listed below are our Autumn programs
- each full of character and color.

Please be assured that we continue
to take every precaution to ensure our guest's safety.  Masks are still required except while
seated and eating, our big barn doors
are open to the fresh air, and our seating
is generously distanced.

All luncheons will be by pre-paid
by non-refundable reservation.
As our participant numbers are smaller in 2021
it will be important to make your reservations
as soon as you are able.

Please call our market at 585-638-8838

September Abundance

It is wonderful here on the farm right now.
The colors of September are radiant. 
Harvest is abundant. 
We are offering pick your own apples, peaches,
autumn red raspberries and blackberries. 
The market is full of handmade treasures - peach apricot jam -
pumpkin cookies - old fashioned applesauce cake -
peach pies - heritage chili sauce.
The zinnias in the garden are six feet tall.
In the barn we are serving our delicious, handmade fall lunches
Drop in 12:00 - 5:00 p.m. on Saturdays.



2021 September Programs

Autumn’s Royal Raspberry - the Peach Melba Luncheon
Friday, September 3 - 12:00 p.m.
Raspberry canes hang heavy with ripe red fruit in the early autumn sunshine.
Combined with slices of golden peach they make a heavenly combination
made famous by the Victorian opera singer Nellie Melba, as this was her favorite dessert.
Come have fun with fall!


The Hydrangea Luncheon
Wednesday, September 8 - 12:00 p.m.
There is something about hydrangeas that captures our imagination.
Is it the soft and pillowy blossoms from the clearest blues and
crisp whites in July or the subtly hued
and sophisticated burnishing of autumn?
The stateliness of the hydrangea fill our gardens and bouquets
with charm from mid summer until frost.
Come see how our inspiration has crafted centerpieces
from fall’s hydrangea offerings.
Enjoy a relaxing lunch and informative talk.


Recipes from Mattison’s Tavern Luncheon;
Cookery from the Inns of Ridge Road
Thursday, September 9 - 12:00 p.m.
Beneath our little market is the foundation of Mattison’s Tavern.
It was the first building built in our town, the Town of Murray, in 1817.
My mum says that the basement floor - still beneath us -
was herringbone brick, and that bake fireplaces flanked each end.
Its doorstep was on the very edge of the road,
having stood there awaiting coach travelers since it first opened.
We still greet guests with refreshment from this very same spot.
And there have been cherry trees about always, even still.
Come taste an authentic traveller’s meal.


Life on the Ridge Luncheon
Friday, September 10 - 12:00 p.m.
Our Ridge Road, like a ribbon weaves through the
heart of fruit country from the gorges of the Genesee to the great Niagara.
First an Indian Trail, then a stage coach route, Ridge Road is world famous for its
cobblestone houses and for its fruit stands filled
with the finest gems of the moment.
A lunch focusing on history, folklore and lively local recipes.


The Dahlia Luncheon
Wednesday, September 15 - 12:00 p.m.
By late summer and into early fall the dahlias reign in our fields.
Their watercolor half shades catch our breath-
a cream that is ever so slightly pink and ever so slightly coffee,
eggplant purple, red painted with fire orange
edges or salmony gold simply glowing in the autumn sun.
Join us for this colorful lunch.
Enjoy our bouquets filled with prize winning dahlias.


The September Kitchen Luncheon
Thursday, September 16 - 12:00 p.m.
In September one can already taste winter, yes -
but one can also taste the the last, lingering, sweet flavors of summer.
September is the month of abundance.
In September there are never enough baskets, nor hands enough to harvest,
nor jars enough to fill - nor hours in the day to fill them -
nor are there enough colors in the rainbow to capture the glorious essence of September.
This is the month of exuberance when garden and orchard tumble forth their offerings -
and we race to capture the spirit.


Classic Canning, the Art of Preserving Luncheon
Friday, September 17 - 12:00 p.m.
Old fashioned red currant jelly and a jar of home canned peaches.
Our kettle bubbles from first strawberry to last apple with confections sweet and savory.
Each jar holds the secret of a season - the sunshine of the summer on a ripening peach,
or a cool fall breeze along an avenue of apples.
Learn and enjoy.


Indian Summer Luncheon
Wednesday, September 22 - 12:00 p.m.
An unexpected warm day during the fall is savored.
Lingering in this summer moment we prepare dishes with
the last yet sweetest corn, with one stolen bite of a late peach
or tomato or berry and the first of the autumn
herbs and mid September apples.


The 19th Century Kitchen Luncheon
Thursday, September 23 - 12:00 p.m.
On the farm we cook and eat in the most old fashioned way.
Berries are enjoyed in berry season. Pie crust is made in the morning.
Herbs are picked from the garden. Apples bring us fall and winter joy,
and the pantry shelves are lined with jars glistening in colors - red and amber, garnet and gold.
And all is wholesome and delicious.


Three Sisters Luncheon
Friday, September 24 - 12:00 p.m.
The garden of our land’s earliest ancestors featured
and entwined three vegetables: corn and beans and squash.
For centuries this vegetable trio sustained Native Americans both physically and spiritually.
Enjoy our menu today honoring this time tested tradition of the land.


Snapdragon Luncheon
Wednesday, September 29 - 12:00 p.m.
The best new apple on the market! Snappy, juicy, sugar sweet and
beautifully crimson all around. Let us teach you about how a new apple is born,
share the secrets of an orchardist, and treat you with apple delicacies both
savory and sweet. This is an unprecedented opportunity to learn your
local agriculture from creation to creative recipe!


Pies! Pies! Pies!
Thursday, September 30 - 12:00 p.m.
Of history and Americana - chicken pies, apple pies, meat pies,
fruit pies, veggie pies, herb pies, pear pies, berry pies!
Select from our festive farmland board of delectable, homemade pies
- with some lovely salads and side dishes included.
Come give a blue ribbon to your favorites.




2021 October Programs

Pies! Pies! Pies!
Friday, October 1 - 12:00 p.m.
Of history and Americana - chicken pies, apple pies, meat pies,
fruit pies, veggie pies, herb pies, pear pies, berry pies!
Select from our festive farmland board of delectable, homemade pies
- with some lovely salads and side dishes included.
Come give a blue ribbon to your favorites.


Fall Foliage Luncheon
Wednesday, October 6 - 12:00 p.m.
Fall is the culmination of all that is beautiful - the seasonal grande finale.
Gorgeous bronze, red and gold leaves, dahlias and zinnias of every hue
will provide a feast for the eyes, as we enjoy
fall fare featuring squashes, berries, plums, apples and pears.
We will tame the riot of color in the countryside bringing inside branches
and blooms to glow against the soft color of the old beams
and boards of our barn.


Maple Leaf Luncheon
Thursday, October 7 - 12:00 p.m.
Our barn will glow with the burnished colors of autumn leaves.
Our menu will weave maple’s natural unmatched sweetness with our fruits and herbs.
The maple woods of the American northeast and those of southeastern Canada are unique in the world,
and our maple syrup and our classic autumn landscape are prized
as hallmarks and symbols of fall.


The Apples of New York Luncheon
Friday, October 8 - 12:00 p.m.
So many apples were first introduced in our own New York State!
In this luncheon remember and try a heritage Northern Spy - or the traditional Cortland -
or the newest stars of the orchard, the Snapdragon.
In 1912 The Apples of New York was published.
It’s hand tinted photographs of apples,
each frame-ably gorgeous, and its chronicle of
our remarkable NYS apple history inspires us
with the breadth of apple possibilities.
In the kitchen we have turned apples both sweet and tart
into a menu of dazzling tastes.


Apple Sampler Luncheon
Wednesday, October 13 - 12:00 p.m.
Have you ever tried a Snow? Or a Tallman Sweet? Or an Aztec Fuji?
Hiding on branches in orchards across Western New York are remarkable apples,
some long lost and some the celebrated prodigies of the moment, but each equally remarkable.
The apple is the most sophisticated and complicated of the fruits that we grow.
Let us tempt you with the fascinating range of
flavor and texture and use of apples.


Trio of Apple Desserts Luncheon
Thursday, October 14 - 12:00 p.m.
Apple trees were a standard on Colonial farms and among
the first to be domesticated in our country.
Orchards and backyards were home to as many as 100 trees
with their fruit standing in for meats and vegetables when times were difficult.
To honor our history and love of this dependable fruit enjoy a
chef’s sampler of some favorite American apple recipes.
A gorgeous, crunchy main dish salad bursting with color, flavor and flirt, and
a rich fall soup will help you feel
less guilty about having three desserts!


A Taste of Time - recipes from an English Threshing Barn
Friday, October 15 - 12:00 p.m.
Long ago the honeyed beams of our cherished barn
were raised in hopes of a farm’s success.
Each and every barn across the land represents someone’s dream -
a farmer’s dream of humble and wholesome productivity.
Come enjoy a barn raisingly delicious menu in the spirit of old times,
seated safely in the cathedral elegance and warm embrace of our ancient and elegant barn.


La Tarte Tatin Francaise and the American Apple Pie
Wednesday, October 20 - 12:00 p.m.
There is nothing quite as delicious as a slice of apple pie,
made with a tart apple, just the way you remember.
Apple pie is a defining part of American cuisine.
Far away the French celebrate apples famously in their Tarte Tatin,
equally as defining of their European culture - and equally as delicious.


The Cornucopia, a Classic Fall Luncheon
Thursday, October 21 - 12:00 p.m.
Filling our imaginations with heirloom images
of the autumn season the cornucopia heralds the beginning of late fall.
It is now that we yearn to set the table with linens from another time,
and set forth on festive board the bounty of orchard and field -
an apple, a squash, a sprig of wheat,
and a gathering from meadow or hedgerow.
Come enjoy our festive fare, as delicious as it is beautiful.


Cast Iron Cooking Luncheon
Friday, October 22 - 12:00 p.m.
Cast iron skillets have always been a treasured part
of our kitchen because they are perfect for searing,
developing a deep crust, and baking up tender cakes.
We love the homey feel of serving directly from the skillet itself.
Enjoy gratins and skillet cornbreads, pandowdies or upside down cakes.


Apple Butter and Apple Pie Luncheon
Wednesday, October 27 - 12:00 p.m.
Enhancing our lunch du jour will be hot apple butter
right out of the kettle (come watch the process!) served on
breads steaming from our bake ovens.
And if you could choose any dessert in the world
on October 27th it MUST be apple pie!
Our featured recipes will compliment a delightful seasonal menu.


Pumpkin Gourmet Luncheon
Thursday, October 28 - 12:00 p.m.
Pumpkin everything! The fields are full of round orange jack-o-lanterns,
flat grey-green pumpkins, golden squashes, deep paprika bumpy pumpkins
and tiny little mini pumpkins.
Enjoy this creative luncheon - eat pumpkin soup,
old fashioned or newly inspired pumpkin pie,
pumpkin muffins and pumpkin cake,
even pumpkin seeds - they are delicious!


The Harvest Table Luncheon
Friday, October 29 - 12:00 p.m.
The moment is finally arrived when we have completed
the harvest of apples, berries, flowers, pumpkins and squashes.
Can you imagine the fun you’ll have savoring our special menu
and luxuriating in the colorful harvest gatherings of late October?


Call our Market at 585-638-8838
to reserve your place!






Stay in Touch
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We are truly becoming a 21st century establishment
and hope that you will respond positively to this innovation.
Please use this link to sign up for our emails.
You will learn of the season’s best fruits - the colors of the countryside -
programs and pies, luncheons and lectures! 


Share a Taste Of Our Farm

Early Spring Wreath
Spring Cheerfulness Collection
Early Spring Hamper



Safety on the Farm
We want to reassure you that we will continue taking every cautionary measure to assure
the health and safety of our guests and staff during 2021. 
It is our hope that you will relax to enjoy the serenity and wholesomeness of our farm.

Our safety protocols include:
Masking - Our staff will remain masked, and we will continue to
require guests to mask except when seated for a meal.
Seating - Limiting the seating in our barn, ensuring at least 6 feet between all parties.
Sanitation - We continue additional sanitation of all spaces and surfaces.
Fresh air - The wonderful fact is that we are an open air market,
as is our grand old barn with fresh breezes blowing through our wide doorways. 
Pick your own provides the safety of the fresh air and sunlight in our fields and orchards.
Reservations - Luncheons, programs and pick your own will continue to be by reservation.
Handwashing and Sanitizing - Hand sanitizer will be available throughout our market,
and hand wash stations will be located at each pick your own site.


Hours:
Regular Summer Hours:
Wed. - Sat. 9:30 a.m. - 2:00 p.m.

 
Appreciation
We would like to extend the most heartfelt thank you to all of our caring,
supportive, enthusiastic guests for your extraordinary efforts to sustain our farm.
Our Hurd Orchards community is remarkable - and you make all the difference!
We look forward with hope to the season upcoming.

Amy, Sue and Amelia