Calendar of Events
Immerse yourself in our delightful farm world. Events at our farm are
meaningful, beautiful, fun and delicious! Each event, from luncheons
to tastings to children's programs, is an adventure in celebration of
the season and a joyful learning about foods, menus and our wholesome
Each of our programs is filled with surprises - everything from
a new fruit being introduced or an heirloom recipe tried or a lively
floral demonstration or a garden walk.
We hope to inspire you with the exceptional experience of life
at the country table!
Participation in our programs is by prepaid, non refundable
reservation. Reservations are made by calling our market at
An Orchard in Bloom - Wednesday May 11th, 12:00
Springtime is ethereal on a fruit farm. Drifts of pale pink and snowy
white blossoms line orchard lanes, and purple lilacs along the farmyard,
or in a pretty vase, all paint pictures for us more elegant than any
human hands could even 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.
Lilac Luncheon - Thursday May 12th, 12:00
The softness of May is a once a year treat. Purple lilacs in antique
vases on tables fit with pressed linens. A bit of old fashioned 'snow
ball' bush and Victorian' bridal wreath spirea' catching a gentle
breeze. Fresh asparagus and home baked breads and cookies. In poem and
in song, in blossom and in taste, the month of May is ethereal.
Herbs and Asparagus - A Rite of Spring - Friday May 13th, 12:00
Prized amongst the first treasured spring flavors those early green
shoots of asparagus from garden and patch are relished after a long,
cold winter. The preparation of asparagus from the traditional to the
modern, from simple to complex, from starters and soups to side dishes
show off the remarkable versatility of asparagus as spring's hallmark
crop. Flavored with the fresh herbs gathered from the garden the magic
of the springtime table delights us all. We will share the challenges
and rewards of growing this vegetable!
Spring Tarts and Pies - Wednesday May 18th - 12:00
Our long harvest table set forth with our pie kitchen's creations -
earthy pies of garden and wood, fancy sweet tarts of cream and custard,
fruity pies, old fashioned pies, chunky pies and elegant pies. Be
inspired by the heritage, the newness, the health and the folly of pies
in all shapes and flavors. This is our kind of fun!
Edible Spring - Nature's Paintbrush - Thursday May 19th - 12:00
Drifts of apple blossoms and watercolors of violas. Pansies frilled and
fringed, purple and pink. Sweet stevia. Sugared lavender and chive
blossom butter. The garden is our paintbrush and the menu is our canvas.
Learn the names and ancient meanings of edible herbs and flowers. Enjoy
our 'picture salad' and Victorian scented geranium cake with lemon
Beehive Handmade - Wednesday May 25th - 12:00
'Oh, give us pleasure in the orchard
Like nothing else by day, like ghosts by night;
And make us happy in the happy bees,
The swarm dilating round the perfect trees.' Robert Frost
Our lives as orchardists are in essence a dance with the most elemental
functions of the earth. Our livelihood, and life itself, rests on the
rhythms of blossom and pollination and fruition. Blooms and bees create
an ethereal beauty that transcends the everyday, a beauty which has its
roots deep deep in our history, and the hive becomes an exquisite symbol
of wholesomeness for us all.
...And then there is honey. Join us for this fun and reflective luncheon
where we twine the tales of the hive with the images of the skep and sip
and sup the honey-sweet nourishment in savory and sweet confection. Our
beehive honey cake is spectacular!
Honey from regional
apiaries and our collection of handmade Italian honey bee table linens
will be for sale.
Of Field and Furrow - Thursday May 26th - 12:00
Spring wheat. The place where the mint grows. Wild onions in the meadow.
A Killdeer protecting her nest in the newly plowed field - her earthen
eggs blending with soil and stone. The swirling dust on a hot day behind
the planter and
Tiny field strawberries and bright white miniature strawberry blossoms
peeking from beneath sheaths of tall grass. The fragrance of the lilac
beside the woodshed stoop. The hunt for wild asparagus. For decades we
have been trying to have our guests feel the rhythmic beauty of our farm
lives. Here, cradled in the hope of springtime, we present to you our
most sensitive and intimate knowledge of the land in all its flavors and
shades - from farmer to friend.
Spring Salad - Friday May 27th - 12:00
The old timers called them spring tonics. We call them fresh and
healthy. The bright early greens that greet us from the land all about
are sprightly and refreshing and nutritious after the dormant cold of a
winter filled only with stored and shipped produce. Our trio of salads
will feature a foraged salad made from wild leaves and shoots - which
are only sweet and tender in springtime, an herbed entree salad and a
side salad. All will be complimented by handmade breads from our bake
oven and heritage spring desserts and minted meadow punch.
WILDFLOWER WEEK - A Trio of Wildflower Luncheons
Buttermilk and Buttercups - Wednesday June 1st - 12:00
In early summer buttercups carpet the orchard floor. Their washes of
yellow nod in the breeze and their simplicity reminds us of an older
time. Buttermilk is a homespun ingredient not just for pancakes and
biscuits! We love to use a buttermilk soak to tenderize chicken, to add
tang and texture to salad dressings and spreads and to impart a rich
creaminess to our fruit and buttermilk tarts. Buttermilk brined chicken,
preserve and buttermilk dressing, rhubarb lemon buttermilk cake... Join
us for this luncheon of old fashioned goodness.
Daisy Chains and Donuts - Thursday June 2nd - 12:00
Carefree, fresh and totally full of fun, this luncheon is reminiscent of
an old fashioned picnic - country tables with vases of daisies and
gingham lined baskets bursting with handmade, old fashioned fried cakes,
daisy chains looped along the ancient beams of our barn and meadows
washed white with summertime bloom. The just-picked rare moment of early
summer salads and asparagus paired with both savory and sweet donut
surprises. Complimentary daisy chain class included. Come join the
Poppies and Popovers Luncheon - Friday June 3rd 12:00
By early June the magic of poppies spreads across our flower fields.
Suddenly bursting in shades of carmen 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.
AT HOME IN THE COUNTRY
Classic High Tea of the Countryside - Wednesday June 8th - 12:00
Years ago we took a family trip to the English countryside. At the
Ullswater Grange in the northern Lake District we were served scones
piled high with clotted cream and freshly made strawberry preserves,
after a repast of savory tea sandwiches. In that moment we understood
the calm, the elegance and the spirit of a high 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
All About Jam - Thursday June 9th, 12:00
This winter we enjoyed the most perfect batch of our Raspberry Framboise
preserves. We exclaimed - with every single bite - that it was the best
jam we had ever tasted. The secret to jam is this: not only is it
wonderfully delicious and an authentic part of our rural cultural
tradition - but it is like time in a bottle. A lovely jam captures the
exquisite moment of any season at its height of abundance - peaches in
early September - fresh black raspberries in July - and combines them
into a preserved bit of wholesomeness filled with bright flavor and joy.
Let us tempt you with ways of weaving jams into your everyday cooking
while we share the colorful story of jam - from the beginning of time.
A Luncheon with harpist Grace Wong - Friday June 10th - 12:00
Our wonderful friend Grace fills our barn with the luminous music of her
harp each time she visits our farm. When she plays suddenly all seem
transported to a place where everything is beautiful. Simple salads seem
to say 'joy!', homemade warm bread and jam are are expressions of
purity, fresh vegetables have never tasted so good and dessert
transports us with the strains of ethereal music to a garden of the
Strawberry Shortcake Luncheon - Wednesday June 15th and Thursday
June 16th - 12:00
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.
Strawberry Rhubarb Luncheon - Friday June 17th - 12:00
By far the most popular jam that we make is old fashioned Strawberry
Rhubarb jam. The very words strawberry rhubarb paint our minds with
calming visions of farmhouse kitchens and bright sunny summer days
filled with nothing but goodness. If only the world were so simple.
Traditionally these two are paired because both represent the earliest
of harvests in the north - rhubarb pushing forth from the still-cool
soil with spring's first emergence, and strawberries ripening in mid
June as the first tease of summer's upcoming abundance. The sprightly,
slightly tangy zest of the two harvests combined are rightly placed as a
classic flavor combination and defining hallmark of country cuisine.
A WEEK OF SERENITY
Monet's Garden Luncheon - Wednesday June 22nd, 12:00
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 canvas 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.
Peonies and Old Roses Luncheon - Thursday June 23rd - 12:00
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.
Classic Garden Party - with harpist Roxanne Ziegler - Friday June
24th - 12:00
Stroll aside our gardens in bloom, relax in our barn radiant with summer
flowers and enjoy the strains of the harp as gifted musician Roxanne
Zeigler plays beloved favorites from Pachelbel's Canon to Vivaldi's
Spring and Handel's Water Music. Luncheon will consist of sweet and
savory confections featuring the very first fruits of early summer and
our lush garden herbs and vegetables. A full, fancy, luncheon menu to
uplift us all.
FIRST FRUITS OF SUMMER WEEK -
The Berry Patch Picnic - Wednesday June 29th, 12:00
Picking baskets full to the brim of shiny berries. A tall, cool glass of
blueberry lemonade in the calm shade beneath a cherry tree, and a pot of
freshly cooked jam with warm homemade bread and farmstead cheese.
Gingham cloths on tables in the orchard and plump berry tarts.
In this luncheon we want you to feel the radiance of summertime in the
berry patch - the mouthwatering flavors, the charming old-time spirit -
simple, wholesome and heartwarming.
* Our beautiful barn remains ready for protecting from the elements
should it be needed.
The Lily Lunch - Thursday June 30th - 12:00
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. 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 sauteed lily buds.
The garnishing, of course, will be a delight.
Please call our market to place your reservation for any of our
upcoming programs. As we prepare carefully for each guest, all
programs are prepaid, non refundable and non transferable. We look
forward to welcoming you to our farm!
Our market telephone number is 585-638-8838.