Weaver’s Orchard Farm Market & Pick-Your-Own Farm
A destination for homegrown produce & events near Reading & Lancaster County
Weaver’s Orchard Farm Market is nestled in the scenic hills of Berks County, just 15 minutes south of Reading, Pa.
Today at Weaver’s Orchard
PYO Update September 4 – For Labor Day weekend, we are off to a great start to our apple season! We are now picking Honey Crisp, Autumn Crisp, Gala, Macintosh, Smokehouse, Golden Supreme and Jonamac apples.
We still have some end of summer yellow peaches available for picking this weekend. White peaches will be available sometime next week. White and yellow nectarines will be finishing soon. We have fair picking of blackberries and red raspberries. Blueberries are finished for the season.
Labor Day weekend hours: Saturday, 9/5, 8:00 am – 5 pm and Monday, 9/7, 8:00 am – 3:00 pm. We are closed on Sunday.
PYO is open Monday – Friday 8 am to 7 pm and Saturday 7 am – 5 pm. We are closed on Sundays. Please check back for updates as our hours change frequently in the fall as daylight hours fade.
Go to our PYO page to see pricing and learn more.
Our farm market is open Monday-Saturday. Stop by Monday-Friday from 8 a.m. – 7 p.m. and Saturday from 8 a.m. – 5 p.m. Find fresh produce, homegrown peaches, nectarines, apples, greens, tomatoes and more when browsing our produce selection. Order sandwiches, salads, and cold cuts from our deli and select locally raised free-range meats and locally made and sourced artisan cheeses. Don’t forget to stop in at our icecream deck and treat yourself to some delicious premium Nelson’s Ice Cream!
Our orchard offers pick-your-own apples, blackberries, blueberries, cherries, kiwiberries, peaches, pears, plums, pumpkins, raspberries and the season starts in the end of May with strawberries. We use an Integrated Pest Management approach with our farming practices that employs many preventative and organic methods to ensure that our crops and our land remain healthy.
Experience our farm through:
- Read & Pick Story Time (June-August)
- Free Cooking Classes (June-August)
- Educational field trips
- Family-friendly festivals & events (April, May, September, October)
With peach season in full swing, you may be finding some very large, heavy peaches out in the orchard. That might get you wondering, "How heavy can peaches get? What's the world record for world's heaviest peach?" Paul Friday can tell you. Paul, the inventor of the beloved Flamin' Fury series of peaches and nectarines, holds the world record for world's heaviest peach. He's in the Guinness Book of World Records. He grew this record-breaking peach on his Michigan farm. He not only grew it, he had developed the variety: the Flamin' Fury PF 24-007. So, how big was it? Drum roll please... it weighed in at nearly two pounds! It was 725 grams, to be exact--about five times as heavy as the average peach. Eventually, word got around about this peach. In 2010, Paul Friday received a call from the David Letterman show. They asked him to bring his record-breaking peach along with him Read More...
When you think about cooking with apples, what kinds of recipes spring to mind? Maybe your grandmother's apple pie recipe, or that apple crisp you always whip up in the fall? Or perhaps the applesauce that makes your kitchen smell like cinnamon? Those classics are comfort food at their best, flavors we never tire of. But these great recipes are just the beginning. Why not serve an apple cheddar quiche at your next brunch, for instance? Or make whole wheat flatbread with apples, walnuts and Gorgonzola cheese for dinner? Or pack some homemade Apple-Cran Granola Bars for your kids' lunches? "Apples are sometimes under-appreciated and under-utilized," says Julie Bancroft, Executive Director of the Pennsylvania Apple Marketing Program. But with so many varieties and flavor profiles to choose from, this versatile fruit can be incorporated into recipes for any occasion. At the final Weaver's Orchard cooking class of the summer this past Tuesday, August 25, Bancroft demonstrated a fresh Read More...
Local food writer and all-around talented cook Phoebe Canakis was at it again, teaching a Tuesday cooking class at the orchard. Weaver's Orchard's Brandon Hertzler, newly married and fresh from his honeymoon, introduced Phoebe and served as her able helper. They made pesto, and not just any old basil pesto, but three recipes that danced freely outside the box using alternative herbs including arugula, Thai basil and tarragon. Instead of the usual pine nuts, Phoebe chose recipes calling for nuts such as walnuts, almonds and cashews. Formally, pesto is defined as a thick, ground herbal preparation used in sauce. "This leaves room to play," said Phoebe. The traditional preparation uses a mix of basil, pine nuts and cheese, but Phoebe explained that different regions of Italy where pesto originated, use different ingredients depending on availability. For example, some regions use tomatoes as a base. Arugula pesto, her first recipe, is an American variation. No matter Read More...