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.
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
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
Gourmet Spring Garden
, 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.
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
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.
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,
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
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
Complimentary floral arranging
demonstration will accompany dessert. In addition, you can
register for our flower arranging workshop to make your own bouquet to
Poppies and Popovers
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
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
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
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
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
... 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
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.
Wine Country Luncheon
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
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
In addition you can register for our flower arranging workshop to make
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
The Early American Garden
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.
Herb Luncheon with harpist Grace Wong
The Italian Kitchen Garden
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
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
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!
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
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
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
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
And in the homes of the farmland the pantries were full - canned pears,
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.
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.
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.
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
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.
Canalboat Kitchen - Tales from an Erie Canal Cook
The Dahlia Garden Luncheon
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.
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.
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.
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.
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
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.’
Stoneground - Hearth and
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
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
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
Dance! What’s Old and What’s New in Agriculture
With honeyed beams glowing and lantern light twinkling and festive
- Dance the Night Away
Fall Foliage Luncheon
- Meet the Farmers, Young and Old
- Taste the Treasures of Furrow and Field
- Cash Bar - presented by regional artisans.
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
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
“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!”
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?