DRIVE-THRU Local Food & BBQ Festival 5/22-23

7 FARMS UNITE FOR OUR LAST SPRING FESTIVAL

Working together to bring you the “Backyard Grill & Party Box”

What a great way to meet your neighbors and make new friends in agriculture. A farm will keep one busy enough that it takes a shock to the system to get you to pause and take stock.

Dumping milk. Plowing under veggies. Barn weddings cancelled. This crisis has us all trying something new and reaching out to each other for support.

That brings us to our FINAL Spring Festival we’re calling the “Local Food & BBQ Drive-Thru.” We reached out yet again and partnered with 7 farms to bring you good home cookin’, fresh produce, and local food for your Memorial Day weekend.

Meet the Farmers

GK Wilt Farms for Local Beef, New Park, PA (pictured here) – Quick-frozen, local beef processed at Godfrey’s USDA certified butcher shop in Loganville becomes quarter-pounder burger patties for your grill. 

Country View Creamery, Brogue, PA – On-site dairy processing makes delicious raw-milk, aged cheeses.

Maple Lawn Farms & Maple Lawn Winery, New Park, PA – Grab pies, dumplings, cookies, and a selection of wines & hard cider for your Memorial Day weekend.

Pondview Farms, Norrisville, MD – Take home a fresh, HOT 1/2 Chicken BBQ meal with applesauce & baked potato. 

Broom’s Bloom Dairy, Bel Air, MD – Home-made ice cream pints provide a dessert treat. 

Plus our out-of-state partners in Georgia:
Corbett Bros., Lake Park, GA – Zucchini for grilling and salads.

Fall Harvest Time

Pumpkin Patch - York County, Pennsylvania

It’s Fall Harvest time at Maple Lawn Farms!

It’s the best time of the year at Maple Lawn Farms! Come out to the farm to shop, pick, taste, and play! It’s apple and pumpkin picking time. It’s also time for the corn maze and other fun attractions at our Maze Fun Park. Don’t miss this special time of year! Come experience fun at the farm!

Fall Harvest Hours

Farm Market & Orchards:
Monday – Saturday 8AM-6PM
Sunday 1PM-5PM

Bakery:
Saturday 8AM-6PM
Sunday 1PM-7PM

Wine Tasting:
Saturday 12PM-5PM
Sunday 1PM-5PM
(More Info: MapleLawnWinery.com)

Maize Quest Corn Maze & Fun Park:
Saturday 10AM-6PM
Sunday 1PM-7PM

Starting Sept 17th:
Friday – Saturday 10AM-10PM
Sunday 1PM-7PM
(More Info: MazeFunPark.com)

Blueberry Blitz Event

Blueberry Blitz at Maple Lawn Farms

Celebrate summer with us as blueberry picking season begins! Join us for this new event at Maple Lawn Farms:

June 25-26 & July 2-3, 2016
Saturday 10AM-4PM & Sunday 1PM-4PM
$7/person

Admission Includes:

  • Access to our Blueberry Patch for the first picking of the year
  • Train Rides for all ages at the Blueberry Patch
  • FRESH Blueberry Sundae hand-dipped in the farm market

 

PLUS, don’t miss our…

FRESH Blueberry Pancake Breakfast

July 2, 2016
Saturday 8-10AM
$10/person

  • Advance tickets required
  • Reserve by June 24th

Get your tickets now!

Use the form below to reserve your tickets and get get exclusive discounts including $2 off tickets for our annual Fresh Blueberry Pancake Breakfast on July 2nd.

Maple Lawn Farms opens winery

Maple Lawn Winery & Cider House - Bottling

Maple Lawn Winery featured in the York Daily Record

By Brett Sholtis
March 8, 2016

The farm has opened a wine and cider tasting room.

Maple Lawn Farms has grown apples and peaches for about 160 years. Now, the fifth-generation family business has started a fruit wine and cider-making operation at its 1,200-acre farm.

Fruit wine and cider

Most wine is made from grapes. This wine, however, is made from the farm’s apples and peaches, said Hugh McPherson, who owns the farm.

Fruit wine takes about 10 days to ferment, McPherson said, making it a slightly quicker process than fermenting grapes. Hard cider takes a little longer to make than wine because it has to be carbonated, McPherson said.

With the help of area winemakers such as Carl Helrich at Allegro Vineyards and Ted Potter at Naylor Wine Cellars, he learned to make wine and cider with no added ingredients, he said.

​”Instead of a sweet wine, we wanted to make sure you get that full fruit flavor,” McPherson said.

From leftovers to wine

The project cost about $200,000, McPherson said. He was able to get a United States Department of Agriculture matching grant for $44,000 because the wine and cider operations use leftover fruit that would otherwise get shipped away or discarded — especially peaches, which go bad quickly.

“Because peaches are so perishable, the value of them once they get soft very quickly goes to zero,” McPherson said. “Repurposing the fruit from the packer to the winery for fermenting and bottling recaptures and enhances the total value of the farm’s production.”

The operation will add 12 to 15 seasonal jobs, he said, and hiring will start within the next couple months.

Read more at ydr.com