The 14th Annual Heirloom Apple Day at Scott Farm Orchard on Kipling Road in Dummerston, VT beckons apple lovers of all ages to celebrate this iconic fruit. Come visit the 571-acre historic farm and orchard that border Rudyard Kipling’s former Vermont home, Naulakha, and other historic rental properties owned and renovated by The Landmark Trust USA.
On Sunday, October 9 at 10 AM, Noon and 2 PM, Scott Farm’s Orchard Manager Zeke Goodband entertains guests with the enlightening history of the orchard and its ecologically-grown fruits, accompanied by a free tasting of some of the more than 120 varieties of heirloom apples grown on the property.
Sample Old World and Early American heirloom varieties such as Esopus Spitzenburg, a favorite of Thomas Jefferson, grown at Monticello; Reine des Reinette, a French apple from the 1700s, considered the best hard cider apple in Normandy; Blue Pearmain, a New England apple dating back to the 1700s, mentioned by Henry David Thoreau in his journal, and Cox’s Orange Pippin, an English favorite, awarded the highest honors by the Royal Horticultural Society—just to name a few of the exciting flavors bound to excite your palate.
According to Goodband who will be giving the talks, “There’s Blue Pearmain, Thoreau’s favorite. And Belle de Boskoop, a strudel specialist. And Ashmead’s Kernel: “It would be referred to as ‘fine-grained’ flesh, but there’s almost a crystal quality to it. When you pick it at the right time, it’s just exquisite. That’s the one, more than any other apple, where people pick it and come back and say, ‘Oh, that’s the best apple I’ve ever had!’ When someone says that, it makes all the work of an entire year worthwhile.”
Following the talk and tasting, guests can fill bags with their favorite selections—all available for purchase.
Visitors can also pick their own apples in the orchard or select them from multiple apple bins in the Farm Market, along with Scott Farm Orchard’s heirloom cider, freshly baked apple pies, fruit jams and jellies, and more.
In addition to the apple tasting, Whetstone Ciderworks, of Marlboro, VT, will be on hand to offer samples of their artisanal wine-like, award- winning hard ciders, such as Orchard King, Orchard Queen, Barnyard Blend, and Moonlighter—blended primarily with apples from Scott Farm Orchard.
“This is our favorite event of the year, when apple enthusiasts from all over New England come and sample our apples fresh, baked and squeezed!”, says Operations Manager Kelly Carlin of Scott Farm Orchard and The Landmark Trust USA.
Rigani Wood-Fired Pizza of Brattleboro, VT, will be on premises with their portable wood-fired oven, cooking up and vending artisanal pizzas featuring local ingredients.
In keeping with the Farm’s mission to share living history, preserve and perpetuate heirloom apples and small fruits, and educate people about their cultivation and uses, Scott Farm also offers a variety of fall workshops. Pastry Chef Laurel Roberts Johnson of The Queen of Tarts offers hands-on holiday pie making workshop on Sat, Nov 12, from 10-1; and Master Brewer Thomas Coleman teaches and introduction to brewing beer with wet hops on Sunday, Oct. 16, from 10-2.
To further showcase the many delicious uses of apples, Scott Farm and the Vermont Fresh Network co-host the 9th annual Heirloom Apple Harvest Dinner at the Farm on Sat, Oct 29. The five-course meal, prepared by Chef Tristan Toleno of Entera Catering, features heirloom apples and cider with other local foods.
For more information on the festival, workshops, and the dinner, please visit ScottFarmVermont.com, call 802-254-6868, or email email@example.com.
The Scott Farm Market is open daily through November 23, and You-Pick apples are available September into October.
FEB 28, 2015 -OPEN HOUSE & TOURS OF GALUSHA HILL FARM & LODGE, VERMONT’S NEWEST RETREAT, EVENT, WEDDING & VACATION VENUE
It has been a pleasure for Pam Knights Communications to work with John Harkins and Jack Palmer at Galusha Hill Farm Lodge in East Topsham, Vermont, to develop their branding and recently completed website at GalushaHillFarmLodge.com. The public is invited to come to the farm on Saturday, February 28 between 10:30 AM – 3 PM to tour this amazing property. Here are the details:
Situated high on a hill overlooking 600 majestic acres in Central Vermont, Galusha Hill Farm Lodge, the largest of three unique lodging facilities on this beautiful farm estate, is now open for business. Completed in November 2014, this 12,000 square foot post and beam structure is available for corporate and group retreats, special events, weddings, and family vacation rentals. On Saturday, February 28, 2015 from 10:30 AM -3 PM, the public is invited to visit the property, tour the Lodge, Farm House and Cottage, meet the staff, enjoy refreshments, and explore the many miles of recreational trails. Visitors of all ages are welcome to bring sleds, cross-country skis, and snowshoes (but are asked to leave pets at home).
Visitors can gather by the central stone fireplace in the Lodge’s Grand Room, overlooking the deck with breathtaking views of the farm and mountains, for guided tours starting at 11 AM, Noon, 1 and 2 PM. Estate Manager Jack Palmer will escort people throughout the four floors of The Lodge to see a sampling of the nine luxurious guestrooms, dining and conference rooms, built-in theater, country pub, work-out, steam and sauna rooms. He’ll then take people on a short walk to The Farm House, to see the fully renovated six-bedroom 1820s classic Vermont Cape, where the owners, the Harkins, have vacationed as a family for years. From there visitors can continue on down a short country road to see the Cottage, an off-the-grid, solar powered post and beam get-away, that sleeps up to four, with its own private spring-fed pond.
“It is with great pride that we announce the opening of the Galusha Hill Farm Lodge and Retreat Center. Over the past two years we have developed some very exciting infrastructure at Galusha Hill Farm. As our fields and forests become increasingly familiar and our products more refined, we have dreamed of inviting groups to engage in productive work on the hill. The natural environment and solitude of Galusha Hill Farm provide tremendous inspiration and transformational experiences for both groups and individuals. We are thrilled to open our doors to the public on February 28th for an open house and farm tour. We hope to see many of the familiar faces we have met through the years and excited to meet many new people as well,” says owner and farm manager John Harkins.
John Harkins will be on hand to talk about and show people the farm where he produces maple syrup and raises certified organic fruits and vegetables, heritage breed livestock, and open pollinated heirloom seeds. In an effort to educate people about growing, harvesting and cooking locally produced foods, Galusha Hill Farm will be offering a series of on-farm workshops. The first, a Whole Hog Butchery & Sausage Making Workshop with “The Gourmet Butcher” Cole Ward, takes place May 1-3, 2015.
For more information and directions to the farm, please visit our newly completed website at www.GalushaHillFarmLodge.com. You can also reach us by calling 802-584-3061 or emailing firstname.lastname@example.org.
A distinctive Vermont destination for corporate and group retreats, special events, family reunions, and sporting vacations, Galusha Hill Farm & Lodge is situated on 600 acres in central Vermont, in close proximity to Barre and Montpelier VT and nearby Hanover NH. The facilities, available for rentals, include a newly built 12000 sq. ft. lodge and conference center, a fully renovated 1820s farmhouse, and a private cottage overlooking a pond. The certified organic farm produces heritage breed sheep and pigs, maple syrup, apples, garlic, and heirloom vegetable seeds. The estate, ideal for outdoor recreation, offers a private lake, miles of trails for hiking, mountain biking, cross-country skiing and snowshoeing, and a tennis court.
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Welcome to Pam Knights’ blog, Of Note.
After setting up and managing blogs for various clients, I’m pleased to finally have my own! A venue to talk in more detail, than on Facebook or Twitter, about what my clients are doing (I tend to have some very interesting clients) or about what’s new and exciting in the world of food, agriculture, hospitality, agritourim and small business.
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