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
Open 4th of July until 5 p.m. Enjoy $1 red, white & blue sundaes with our own homegrown raspberries and homegrown blueberries!
PYO update 7/4: We have a great variety of fruits to be picked this week! Dark and yellow sweet cherries, sour cherries, red and black raspberries and blueberries! So much to pick! Go to our PYO page to see pricing. PYO is open Monday – Friday 7am to 7 pm and Saturday 7am – 5 pm. Please check back for updates.
Join us on Mondays and Wednesdays for Read and Pick Story Time at 9:45 and 10:30. For just $5 your child will hear a story about an in-season fruit and then head out to the orchard to pick that fruit. Also come on out on Tuesdays at 11:00 for free cooking classes and demonstrations each week this summer. Classes are geared for both children and adults. Always a great time!
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, our own homegrown strawberries, asparagus, apples, greens, tomatoes and more when browsing our produce selection. Order sandwiches and cold cuts from our deli and select locally raised free-range meats and locally made and sourced artisan cheeses. Don’t forget to pick up a gallon of our award-winning apple cider!
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)
I began working with Don and Pam Gable of Conebella Farm in January 2014, and immediately, I knew it was going to be good. My sister, Rachel Van Duzer, heads up their marketing and had asked me to revamp Conebella's web site with her. I still have the first email I sent my sister about it. "What a great farm!" It said. "I am so excited to promote their work!" Brandon Hertzler, who cohosted this week's cooking class with me, has known the Gables much longer. He worked for Weaver’s Orchard at the Elverson Farmers Market in 2010 and got to know Don and Pam Gable, who co-managed the Elverson Farmers Market and were operating the Conebella Farm Cheese stand there. “As a person who has agriculture on all sides of their family,” says Brandon, “I respect the Gables so much for their day-in and day-out hard work. They love what they Read More...
Many Weaver's Orchard customers know that we use our fresh fruit in our own cider and applesauce, blending several varieties to achieve the perfect sweet-tart balance in each. Many of you know we blend our apples into homemade apple butter and use fresh berries, cherries, peaches and apples in crisps and cobblers. But not many people know that local wineries purchase our fruit and use it for unique local wines and other beverages. Stonekeep Meadery in Birdsboro is just two miles away from Weaver's Orchard. Stonekeep makes unique wines like "Pea Pod Pixie" "Red Cap" and "Fredonia," but it's their status as a meadery that sets them apart. They make mead, a honey wine, using raw wildflower honey, and much of it is a type of fruit-infused mead called melomel. Several of these melomels are made with fresh fruit from Weaver's. For Stonekeep, it all started with Weaver's peaches, which they began using for peach melomel in Read More...
On June 23, Ed and Kathleen Deren shared their grilling know-how with cooking class attendees. Ed, who also teaches fourth grade at Robeson Elementary, has taught several grilling classes at Weaver's over the years, and, as usual, this year's recipes were grilled perfection. Pork Kabobs with Apple & Sweet Shallot Glaze Author: Ed Deren Place all the wooden skewers in water for 60 minutes before cooking. Add one tablespoon liquid smoke to water. Prepare shallot glaze to be used at the end of the meal. Ingredients [b]Ingredients for Shallot Glaze:[/b] 2 tablespoons aged pinot vinegar 2 tablespoons olive oil 1/2 cup apple cider 2 shallots chopped fine 1 clove garlic 1/3 cup apple cider (reserved)[br][b]Ingredients for Pork Marinade:[/b] 1 pound pork loin, cut into inch cubes 2 Fuji or other firm apples, cut into 1-2 inch pieces 1 cup low sodium soy sauce 1/4 cup vegetable oil One full shallot, chopped fine 1 clove garlic, crushed[br]Before grilling: A dusting of smoked paprika Instructions [b]Shallot Glaze: [/b]Combine all ingredients except Read More...