Hurd Orchards
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 Orchard Luncheons

We are so excited about our new season. With great anticipation we look forward to a fantastic year filled with delicious fruits, vibrant flowers and tempting recipes. Our events are far ranging in their tenor. They range from hearty to reflective, garden-y to elegant, old fashioned to dazzlingly new gourmet; each is washed with color - from lilac lavender to sunflower gold.  All are delicious, spirited and fun. Come allow our farm to envelope your senses this year!

Reservations are required for all of our programs and
may be made by calling our market at 585-638-8838. 

Reservations for our programs are pre-paid and non-refundable.


Orchards in Bloom - Lilacs and Appleblossoms Luncheon
Springtime is ethereal on a fruit farm. Drifts of pale pink and snowy white blossoms line orchard lanes, purple lilacs along the farmyard or in a pretty vase all paint pictures for us more elegant than any human hands could ever create. In the orchard we catch our breath with the realization that each bloom has the potential to become fruit. All hope hangs on the fragile beauty of a gossamer flower.

Farmland Spring
The old timers called them spring tonics.  We call them delicious.  The fresh foods of springtime are an unequalled treat - fresh asparagus, wild greens, old fashioned pie plant made into conserves and jams and pies too, and the intense and clean flavors of the first green shoots of the awakening perennial herbs.  As the blush of new blossoms and the wash of light spring green paint the landscape awaken your palette to a fully springtime countryside feast.

Seeds of Hope - From Field and Furrow
There is a singular and fantastic fragrance from a newly plowed and tilled field, or from a garden bed turned and readied for seed.  It is the perfume of springtime.  Working the earth in preparation for planting is a rite of spring.   Planting is the essence of hope and possibility. The seed or seedling planted, with care, will bring forth fruit and food.  Farming is steeped in the timelessness of all that is essential to life, and our ancestors all knew and respected this.  Since 1832 the publication of the New York Agricultural Society is titled The Cultivator.
- Enjoy this luncheon filled with grace and honor and hope for the future.  Take an heirloom seed packet home as a reminder of this beautiful day.

Gourmet Spring Garden Luncheon, with Grace Wong, harpist
On elegant tables framed by our beautiful herb gardens, we will serve our gourmet spring menu. While the strains of music float along a spring breeze and flowers nod along the lavender paths, our servers will greet you with garden recipes that we have been practicing and perfecting. Enjoy this special moment in time on our farm. With harpist Grace Wong.

Cobblestone Luncheon
Our gorgeous stretch of Ridge Rd, pebbled and sandy and perfect for fruit trees, is home to the most impressive collection of cobblestone homes. Their history is tilled from our soil and our heritage, and their presence fills our landscape with grace and grandeur. This luncheon will feature delicious recipes from the cobblestone era. In addition it will be our privilege to enjoy a brief presentation on cobblestone architecture by Historian Bill Lattin. At the close of the lunch the Cobblestone Museum Complex in Childs, N.Y. will host a complimentary tour, and Bill Lattin will open his extraordinary cobblestone home for viewing. A donation of $5.00 per attendee will be made by Hurd Orchards to the Cobblestone Museum.

Honey Bee Luncheon
A serving table set with our beehive honey cake…  A splash of honey chive dressing…
Fruit farms depend upon bees.  Without pollination we would have no fruit.  Orchards in spring need warm sunny days and the hum of bees surrounding the blossoms.  Enjoy this luncheon where we will share with you the reality of pollination on our farm.  We’ll outline The Meadow Project our newly initiated planting where wildflowers and wild bees and butterflies alike will revel in pollen sources - all in our effort to ensure good fruit set.  Luxuriate in our creative, delicious and nutritious collection of honey recipes - and a little bit of Christopher Robin, too.  Bee skeps, wild bee kits and our special honey will be available for purchase.

Best of May Gourmet Luncheon
Our luncheon today will feature all that is wonderful from fields and gardens both visually and culinary. Our talented cooks and bakers will share with you wonderful fare, including recipes using asparagus, watercress, rhubarb and perennial herbs - chives, wild onions, parsleys...

The Victorian Table Luncheon
The elegance and formality of the Victorian era reflected in table settings and a multi-course menu with authentic recipes from the mid 1800’s. Our best china, crystal and silver trays will help convey the customs and specialness of these meals. The prosperity of our local area in the late 19th century was proudly displayed in the beautiful architecture and style of local homes. Enjoy an after lunch tour of a town and country Victorian home - the Morgan Manning house and the White Farm both in Brockport NY.


British High Tea
Years ago we took a family trip to England. At the Ullswater Grange in the Lake Country we were served scones piled with clotted cream and freshly made strawberry preserves, after a repast of tea sandwiches. In that moment we understood the calm, the elegance and the spirit of a high tea in the British Isles. Please join us for this delightful June high tea, complete with starched tablecloths, pretty tea pots, tea sandwiches and sweets.

The Garden Bouquets of Early Summer
Floral Arranging Luncheon - Part A

     Flowers are an inspiration to us at Hurd Orchards. They wash our fields and gardens, our homes and barn with the exuberance of the season.  Flowers are feelings expressed in color.  Early summer is lyric and lovely with the quiet and grace of older times.  Come enjoy this summertime luncheon and learn our flower secrets.
       Complimentary floral arranging demonstration will accompany dessert.  In addition, you can register for our flower arranging workshop to make your own bouquet to take home!

Poppies and Popovers Luncheon
By early June the magic of poppies spreads across our flower fields. Suddenly bursting in shades of carmine and coral, crisp white and true orange, poppies of every variety sweep early summer with energy and radiance. This happy luncheon will also feature fresh-from-the-oven popovers served with warm preserves from the kettle.

'Where the Lemonade Springs and the Bluebird Sings’ -
Songbird Meadow Luncheon

On our farm the ‘Lemonade Springs’ song is a family favorite.  It seems to tell about farm life as the beautiful life that we know and love.  Indeed Hummingbirds flit across our fields to the tall willow trees by the creek all summer long.  A bluebird on an apple twig in full bloom is an exquisite picture in our orchards.  Orange orioles swoop across cherry orchards, Meadowlarks enjoy our daisy dotted meadow and boblinks are heard in evening.  Enjoy tasty June treats - sugar snap peas and early strawberries - with a view of our native meadow and a reflection about the birds with whom we share our lovely farm.

Lovely Lemon Luncheon, with Grace Wong, harpist
Once when I was a girl and living in Toronto, Canada, the Queen of England came to town. While she passed by in a stately parade an elegant elderly spectator was overheard to remark: ‘Oh doesn’t the Queen look Lovely in Lemon!’. Since that charming day ‘lemon’ has had a special place in our homes. Even more wonderful - lemon tastes fantastic with all of our fruits! This luncheon, served amid the appropriately soft and melodious strains of the harp, is a formal springtime repast with lemon embroidered both subtly and boldly throughout the fresh garden tastes. With harpist Grace Wong.

Quilted Traditions -
Good, Simple and Plain Delicious Amish Cooking

A straightforward beauty is captured in recipes reflecting the Amish way of life.  With an appreciation for the sweet and the sour we share their fondness for pickles, vinegars, rye breads, savory cheeses and velvety pies.  In the spirit of the Amish ‘sugar and milk pies’ we serve our version of Maple Buttermilk or perhaps a brown sugar pie along with entrees and salads that would be at home in Amish Country.
      Our barn will be fitted with Hurd family and Amish heirloom quilts from our Amish neighbors and helpers for this special day.  Charming Amish made furniture will be for sale in our market.

Strawberry Shortcake Luncheon
Big bowls of strawberries with whipped cream and hot, freshly made biscuits... pitchers of daisies on farm tables nestled between summer salads and fresh breads with herb butters and jams.

Peonies and Old Roses Luncheon
Soft and the palest pink peonies have bloomed in the June gardens of the country for centuries. The elegant peony gives us a sense of suspended time. A June rose is a bit of annual paradise. Nothing parallels this moment of summer. Enjoy this luncheon, with wreath rings of blush and sherbet twined about the punch bowl, and a menu of equal delicacy. Drop back in time.

The English Cottage Garden Party
A climbing rose over the garden gate. A sip of tea and a platter of tea cakes; a fruited trifle with English custard. A lady’s luncheon at its height set in a bower of garden flowers.

Le Dejeuner Sur L'Herbe - A Picnic with Monet
Imagine enjoying a lovely French luncheon in the gardens at Giverny - or Hurd Orchards! A Monet moment with a view of our lush countryside in bloom. Today’s canvass is painted with the flavors of France; ‘confiture du jour’ right out of our kettle, handmade breads, coq au vin, or eclairs filled with fruit and creme patisserie…

To a Wild Rose
Our fields in June are rimmed with wild pasture roses in pinks and whites.  With wild roses in your table bouquet and rose petals on your salad and with American composer Edward MacDowell’s beautiful ‘Woodland Suite’ featuring ‘To A Wild Rose’ as background music - what a special moment musicale.

The Lily Lunch
Sprightly persimmon colored wild day lilies line the roadsides by midsummer in Orleans County - one of the unexpected gifts of living in the countryside.  In front of mother’s house is one of Nana’s favorite natural tumbles of flowers - bright orange day lilies partnered with sprays of vibrant pink ‘seven sisters’ roses fronted by spikes of rich purple wild harebells.  Purple, pink and orange all together.  It is glorious and we all love it.
Early in spring the first tiger lily spears push up from the damp earth chubby and strong.  By late June the tiger lilies are in glorious bloom - long lasting, elegant and classic. 
Our luncheon tables will feature lovely fragrant lilies.  We will experiment with several lily recipes - stuffed with cheese and honey and walnuts - or traditional sautéed lily buds. The garnishing, of course, will be a delight.

First Fruits Luncheon
A red raspberry - a dark sweet cherry - the first blueberry - red, white and blue for the 4th of July!  The first fruits of the season are the most exciting - because we have been anticipating their fine flavors for weeks!  This luncheon will feature fat, jolly blueberries in condiments and desserts - how about a little blueberry catsup?  Sweet cherries will steel the show on salads or as a garnish.  Add red and black raspberries to the menu in a vinaigrette - or as a topping for a Pavlova with a big dollop of real whipped cream.

Blueberries Up, Blueberries Down!
... delicious blueberries all around!
Blueberry soup or blueberry catsup,
Blueberry muffins and blueberry pie,
Blueberry bouquets and blueberry baskets,
Blueberry jam under blueberry sky!

Blueberry Buckle Luncheon 
Enjoy Luella Machamer’s famous blueberry buckle topped with whipped cream. In 2011 we planted five acres of blueberries in addition to our five acres of mature berries planted years earlier. These babies have now grown and tempt us with several varieties, several new flavors, and several opportunities to experiment with new recipes. Come enjoy the fruits of our labor!

Cherries Jubilee Luncheon
Fat Black Tartarian cherries. Elegant Emperor Francis - huge cream and pink cheeked cherries - spectacular crimson red Cavalier and lemon yellow ‘golds’ will be featured as garnishes on salads as luscious appetizers and perhaps dipped in chocolate. And nothing is more American than Montmorency cherry pie. Come satisfy your cherry craving. The health benefits are fantastic, but the flavor is unforgettable.

Royal Red Raspberry Luncheon
Today we will feature the exquisite flavors and bright colors of raspberries. Just imagine raspberry chicken - raspberry maple vinaigrette on sparkling garden salad - amazing raspberry jam - and perhaps raspberry Pavlova. You will long remember these wonderful tastes, and the elegance of the occasion.

Black Raspberry Luncheon
Marching along towards the canal are dozens of rows of tall wooden posts laced together with silver wire supporting strong, healthy canes.  These are our prized black raspberry bushes - old fashioned Bristols, Jewels and the new Mac Blacks.  We have learned the secrets of ideal growing resulting in big black raspberries.  From white blossoms opening like stars in May to shiny fat berries in July we tend the soil with food and water and espalier the fronds to trellis and prune and shape to encourage sunlight on every node -  and by mid July the breathtaking vista becomes tantalizing tasting opportunity. 
     We pick in half pints and pack in trays and load our berries in our vans for delivery far and wide.  Can you imagine the aroma in our jam kitchen - and the wonderful moment when we flock around our jam maker who holds a dozen silver spoons and a tasting jar of the food for the gods? Translate that treat to your homes for the holiday feasts.  Extraordinary and soul satisfying.


Summer Pie Luncheon
A slice of pie made with our Yellow Transparent apples is unlike any other apple pie of the entire year. Yellow Transparents ripen on August 1st. Their fragrance in the orchard is like perfume; their flavor is like the sun - mellow and sharp at the same time, warm and smooth at once. This is my favorite pie of all. In mid summer we also make black raspberry pies, or fresh blueberry pies, or summer plum pies - all capture for us visions of back porches in the summer twilight, crickets and katydids chirping in the eve, apples peeled at the kitchen table, berry stained fingers and soft voices by lamplight enjoying the restful feeling of the day’s work done. Enjoy our farm table.

Wine Country Luncheon
How fortunate we are to live in the middle of world class wine country! In celebration of the Niagara and Finger Lakes wineries we are preparing dishes incorporating local wines as well as serving a glass to complement our lunch.

The Garden Bouquets of the Summer’s Sun - Floral Arranging Workshop Part B
Interpreting summer’s blooms is storytelling.  Shall we fiesta?  Or gather brown eyed Susies in a wheat field?  What about a play of shades of green - rosemary aside basil with a snip of parsley and a fennel frond? Or, rich purple lisianthus blossoms next to a compote of freshly picked plums with twigs still green?  Enjoy the magic of this most colorful luncheon and dessert-time floral inspirational demonstration.
In addition you can register for our flower arranging workshop to make your own
bouquet to take home!

Summer Song Luncheon
Strains of folk harp and mountain dulcimer softly blend and float on a summer’s breeze drifting about our ancient barn and amid the stately cherry trees and bringing a needed calm to mid day.  Gifted musicians and our old friends Mitzie Collins and Roxanne Ziegler will make their strings sing in celebration of life on the farm in mid summer.  Our accompanying luncheon will radiate the soft and hopeful spirit of the day and will be replete with the full bounty of summer’s offerings.   

The Early American Garden Luncheon
Neatly lined borders of lettuces and parsleys.  Dill ready for the pickle jar.  Coral colored roses in bloom along a pathway leading only to the meadow…  Oh, how we need to remember the flavors and the colors of our American past.  It gives one great pause, renewed inspiration, and remarkably delicious fare. 

Classic Herb Luncheon with harpist Grace Wong
With the sounds of music floating over our beautiful formal herb gardens we’ll indulge in a marvelous menu incorporating specific herb seasonings with each item. We have magnificent varieties to choose from - both annual and perennial. Herb bouquets will grace our tables, and herbs and edible flowers will garnish our plates. Includes harpist Grace Wong.

The Italian Kitchen Garden
Situated close to the house L’Otro is a source of culinary and visual inspiration for Italy’s home kitchens.  Peppers, tomatoes, onions, garlic and herbs picked at the height of the summer season express the sunny and vivid character of this cuisine.  Similarly, we choose our own garden plantings to provide the robust yet refined flavors created in our kitchen.  We grow several varieties of basil, oregano, parsley, chives and lettuces which are the backbone of our pesto, vinaigrettes, salads and sauces.  Celebrating the seasonal abundance of midsummer in Western New York we pick the ripest, prettiest and most flavorful fruits and vegetables to prepare uncomplicated dishes that let the fresh flavor speak for itself… with a delightful Italian accent!

Herbally Infused - A Delicious Secret Ingredient
You might not place it immediately but you know there’s something different and delicious to discover in the dish.  Our vinegars help develop expansive flavor with a subtle aspect of tanginess.  We love using vinegars in recipes well beyond salad dressing and several of today’s dishes are accented with a variety of our favorites.  For this luncheon wea re offering for purchase a special trio collection of our beautifully bottled vinegars, with recipes!

Butterfly Garden Luncheon
Our exquisite zinnia garden, with dazzling splashes of brilliant color, hovers and shimmers all the late summer with visiting butterflies. It is magic. Our carefree luncheon will interpret this fairytale moment in color and taste... butterfly cookies included! Butterflies are a gorgeous glimpse at how we share natural world. At the close of this luncheon please join us for our our ‘Linger After Lunch - Farming in a Changing World presentation and then - butterfly cookies!

This luncheon has always focused on the exquisite relationship on a farm between the natural world and the cultivated crop, and our relish and respect for both. Using this
theme as a spring-board we will take a short moment at the close of this luncheon to share with our guests our reflections about how the natural world has been changing around us, and how our farm is adapting in exciting ways to challenges. Keeps us on our toes! So many new things to look forward to…!

Monarch Fiesta and the Monterey Day
Beautiful butterflies everywhere! All summer long we have been raising Monarch butterflies ready to release for their long flight to their winter home high in the mountains of Mexico. Symbolic of the summer’s end, and as well of our farm’s partnership with our Mexican friends, this luncheon will feature a delicious cross-cultural menu. Taste the tortillas and American apple pie and watch as we release our butterflies.

Jewels of the Orchard
…And there were peaches.  And blackberries.  And the first of the luscious plums. 
We raise our voices in grateful song and deep and genuine appreciation for the gifts of our earth.  Each sweet fruit is a treasured, sparkling and delicious jewel, the fulfilled promise
of springtime bloom and a simple missionary of goodness in our world.  Let us share with you the surprises gathered along the orchard lane - candy-sweet donut peaches - a golden raspberry or two, an ebony - toned blackberry.  Nature’s gourmet.

Let’s Can! - Recipes from a Heritage Canning Kitchen
Our farm lies in the fertile well drained plain south of Lake Ontario.  Early settlers in the 1820’s identified growing conditions - sandy soils and climate protected by our wonderful, deep lake - as perfect for fruit growing and especially perfect for the tender fruits.  Therefore the food processing industry flourished.  Every community featured a cannery or preserving factory.
In Hamlin Duffy Mott made applesauce; in Albion Hunt’s canned tomatoes; in Holley apple cider was processed and vinegar bottled; in Hilton there were apple dry houses and cherry packers; in Brockport frozen food factories flourished; in Williamson sweet cherries were ‘brined’; in Medina Heinz bottled catsup.  Our whole area was a flurry of activity.

And in the homes of the farmland the pantries were full - canned pears, chili sauce,
stewed plums, bottled raspberries, catsups and mincemeats, chutneys and relishes, jams and marmalades. 

And, at Hurd Orchards we continue this tradition.  Let us share with you the wealth of family
experience and authentic regional recipes.  This luncheon will be a treat beyond compare.

Sunflower Luncheon
Big splashes of yellows, oranges, golds and burnished chocolate make a striking backdrop for the delectable tastes of August. Our glowing harvests, from garden and orchard will make this luncheon a delight.

End of Summer Luncheon
One last bowl of summer berries. One last day of summer’s enveloping warmth and ease. Gently fold yourself into the sunset of summer’s luxuries - sunshine and peaches - tomatoes and basil - green leaves, blue sky and the garden’s bounty.


Blackberries for Amelia
On Friday June 1st, 2012, in a year barren of tender fruits due to spring frost, my friend Susannah forwarded me a poem from The Writer’s Almanac titled ‘Blackberries for Amelia’.
As I reread the lovely poem this winter I found within it and about it so many mentions of my
world.  Of course, we grow an acreage of blackberries on our farm, ripe every (favorable) year in late August, and indeed my wonderful, wonderful daughter is Amelia.  But the aged man who wrote this poem seems now to be a professor at my college.  And his elegant words speak of what I know:

" -a place where blackberries bloom in spring and, months later - and after many leaps of faith - yield a harvest of inky black berries only made sweet when the ageless, timeless and trying work of gathering - is shared."
How did he know? Enjoy our wild blackberry luncheon filled with the spirit and delicious delight of the hedgerow. 

Peaches and Cream Luncheon
Bushels of amber and coral surround us in peach harvest. Warmth and bounty abound. The canning kitchen hums with activity and excitement as jar after jar of golden peaches is neatly packed, ready for winter enjoyment. The ice cream freezer turns slowly and rhythmically adding music to our anticipation of an afternoon picnic. There are fresh, ripe peaches to savor, juice running down our chins. Come join our celebration.

Hydrangea Luncheon
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.

Cast Iron Cookery
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 or upside down cakes.

The Canalboat Kitchen - Tales from an Erie Canal Cook
The Erie Canal cuts across the south corner of our farm. We siphon from the canal for irrigation water. As a child I loved climbing around in the then-tattered ‘mule barn’. Upstairs were burned the names of the mules and ‘mulies’ and their teams, drivers overnighting above and teams below. The canal carved our landscape, helped farms flourish, gave rise to prosperous orchards and colorful characters and left behind artifacts we still find buried beneath the plow. Taste Erie Canal recipes from our farm’s own story and lore.

The Dahlia Garden Luncheon
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. Accompany us to our field trials of dahlias and select a favorite blossom to take home.

The Harvest Garland - First Day of Fall Harvest Luncheon
Since ancient times baskets of fruit, shocks of grain, singing and hearty foods have adorned table and hearth in celebration of the harvest. Walk beneath our harvest doorway garlanded in festal flair. Dine in gourmet simplicity as summer slowly gives way to fall.

Hungarian Rhapsody
Today’s lunch will be a perfect harmony of flavors from Eastern Europe and Western New York.  The raw materials from both regions are equally rich and varied;  potatoes; red and green cabbages; dill; fennel; chives and plums, berries and cherries and apples.  We will recreate authentic dishes with our own flourishes, to satisfy the heartiest appetites - pork or beef goulash, Chicken Paprikash, sweet and sour cabbage soup, chilled tart cherry soup, apple strudel.

Indian Summer Luncheon
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.

Orchard Concert Luncheon with Grace Wong
As apple harvest escalates to its most glorious pitch we take this time amid the gathering to share our thankfulness for a wonderful season. With the strains of music drifting above the treetops we’ll enjoy this most wonderful autumn repast resplendent with fall color and tastes. Includes harpist Grace Wong, principal harpist of the Rochester Philharmonic.

The Silver Apples of the Moon; The Golden Apples of the Sun
Orchards Poetry Luncheon

‘And walk among long dappled grass,
And pluck till time and times are done
The silver apples of the moon,
The golden apples of the sun.’
W.B Yeats


Stoneground - Hearth and Harvest Luncheon
A bit of the mossy millstone still shows from beside the stream’s edge reminding us of the many mills that peopled our landscape in earlier times.  Even still, though, the gleaners and combines finished their work in the heat of August and this year’s harvest is in - very much the same as in days of yore.  And now we knead bread and bake pies, cakes rise and we celebrate
harvest in the same manner as all of our ancestors before.  As a special treat our bread table will be laden with loaves both round and long, with poppyseed, and cornmeal and almond, and with condiments to compliment.  We braid a strand of wheat honoring the harvest.  We enjoy the land’s sustenance, provided. 
Sally Lunn - Heritage Cookery Luncheon
Sally Lunn was a young Huguenot baker who arrived in Bath in southern England from France in the 1600’s. To earn her living she popped plump and delicious yeast buns in a basket on her arm and sold them on the streets to hungry passers by.  The magic is that they tasted equally wonderful with either sweet or savory accompaniments.  They became so sought after that in 1680 she established a world famous eating house in Bath which is still in existence today. The original kitchen is still welcoming guests in 2017 with the same menu. 
Early American menus included the Sally Lunn as a staple.  At Hurd Orchards we relish the days that the bundt pans rise high and fat and we serve as a special feature this mouthwatering bread.  What a thrill it is to feel a part of this culinary history, and you will love the featured Sally Lunn!

A Trio of Apple Desserts
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 a s100 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!

Apple Connoisseur's Luncheon
The aroma of apples permeates every corner of our apple barn in October. For those of us who appreciate the exceptional and sophisticated apple world, this is an exclusive opportunity to explore a range of apples with insights from a grower’s and apple breeder’s perspective. We’ll treat you to tastings of unusual, experimental, heirloom and contemporary apples from the fifty plus varieties in our orchards. In addition to seasonal October entree and vegetables, warm breads and delicious dessert, our luncheon will include apple recipes from soup to nuts. Try our brand new New York State releases!

Pies, Pies, Pies!
Of history and Americana - chicken pies, apple pies, meat pies, fruits pies, veggie pies, herb pies, plum 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.

Barn Dance! What’s Old and What’s New in Agriculture
With honeyed beams glowing and lantern light twinkling and festive fall foods

- Dance the Night Away
 - Meet the Farmers, Young and Old
 - Taste the Treasures of Furrow and Field
 - Cash Bar - presented by regional artisans.

Fall Foliage Luncheon
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
Ablaze with colors from our North Eastern hardwood forests, our 200 year old barn will provide an awe inspiring setting for our sumptuous fall feast. Canadian tastes from French Canada’s ‘pork tortiere’ to butter tarts and traditional maple recipes will delight the palette and punctuate our tasty menu.

Lady Apple Luncheon
‘A Strikingly beautiful little apple especially suitable for decorative use and for dessert.  The Lady Apple has been in cultivation in France for at least three hundred years.  It has long been recognized in the New York market as one of the most desirable apples for the fancy trade.’
- from The Apples of New York, 1905

With jolly red cheeked Lady Apples presented in several forms - stuffed and dipped - in salad and as garnish - you will discover the exceptional flavor and texture of Mother Nature’s tiniest apple treasure.

Apple Butter And Apple Pie Luncheon
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 19th it MUST be apple pie! Our featured recipes will compliment a delightful seasonal menu.
“An apple pie when it looks nice
might make one long to have a slice
And if the taste should prove good too
A little slice would hardly do
So to prevent my asking twice,
Please cut for me a great big slice!”
—Betty Hurd

Pumpkin Gourmet Luncheon
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 pumpkin pie, pumpkin muffins and pumpkin cake, even pumpkin seeds - they are delicious, believe me, I’ve tried them!

Harvest Table Luncheon
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?