Another Exciting Event at Alyson’s Orchard adds to the busy weekend ahead.  No Walpolean should be feeling in the least bit bored! – Lil

Presentations by Heirloom Experts Ben Watson & Rich Stadnik & Local Foods Tastings

On Sunday, October 27^th, Alyson’s Orchard will host “Honoring the Heirloom: A Culinary Celebration of Quince & Apples” from 11 a.m. – 3 p.m.  Guests will learn about heirloom apples and quince by tasting them plain, in cider, and paired with local cheeses and specialty food products.

Activities include:

• Cider – Hard & Sweet – book signing and discussion with author Ben Watson
• “Intro to Heirloom Apples” by Rich Stadnik of Pup’s Cider Co.
•  “Cooking with Quince” – tips & treats by Vermont Quince Co.
• Heirloom apple cider pressing
• Tastings of heirloom fruit, wine, cheese & specialty products

“Alyson’s wonderful selection of heirloom apples represents a treasure trove for those who enjoy making their own cider and cooking with fruit,” notes Cider, Hard and Sweet author Ben Watson. “We invite everyone to come and join the cider and quince revival.”

A local and national food and farm activist and consultant, Watson is co-leader of the Slow Food Monadnock Region chapter and is a member of Slow Food USA’s regional New England Ark of Taste Committee.  He is developing a Heritage Orchard project to identify, conserve, and propagate heritage apple trees from America and Europe.  In addition to Cider, Hard and Sweet, Watson’s books include The Slow Food Guide to New York City (with Patrick Martins and Slow Food USA) and Taylor’s Guide to Heirloom Vegetables.

Rich Stadnik will be manning the cider press and introducing guests to the large variety of heirloom apples grown at Alyson’s Orchard.  Nan Stefanik of Vermont Quince Company will be sharing tips about cooking with quince and offering tastes of a variety of hot and cold quince dishes in addition to Vermont Quince’s quince products.

Guests will enjoy wines by Hermit Woods and LaBelle Wineries, cheeses made by Grafton Village Cheese, Woodcock Farm, Hollyhock Farm, and Sawyer Artisanal Cheese paired with chutneys produced by Blake Hill Preserves and dulce de membrillo & preserves crafted by Vermont Quince Company, and caramel products made by award-winning Big Picture Farm and AlpineGlo.

Admission for “Honoring the Heirloom” is $10 and includes all activities and tastings. The first 50 guests will receive a small jar of Vermont Quince preserves and all will have the opportunity to purchase many of the local products.  For more info, please contact 802-365-1056 or info@vermontquince.com or visit the webpages of Alyson’s Orchard and Vermont Quince.