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Sunday 9:00 AM - 6:00 PM

Gray Barn

    G & S Sceiford Farm
Packing House, Storage and Sales
611 Dewey Rd.
North East Pa, 16428


     Telephone:    (814) 725-1492 - Grey Packing House  Barn on Dewey Road and house

                    Cell:                (814)  602-6347 

 

Map

 

Click the link below to get directions to here. (above map type in your address in the Location box)

Grey Packing House B

What's Ripe:

 

    (George) & Sue's farm is now G & S Sceiford Farm honoring George's stewardship of our land with its center of operation at the grey packing house at 611 Dewey Rd.

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2014 FRUIT SEASON

A little slow in updating.  (Computer issues and no fruit yet!!!! ) With the harsh winter & low temps, the peaches and nectarines didn't blossom so there will be NO peaches or nectarines this year.  I'm not the only farm with no peaches.  All of this area into Ohio and New York have been also hit.

There will be pears, apples and grapes so I will not be opening until those  fruits are in season for pick-your-own. Late August to Labor Day is the time frame for Bartletts pears, but it probably will be alittle later with cool days.  Later fruit varieities will ripen into September.

 Apples will be mid to late September with later varieities into October.

Grapes - Niagara around September 15 and Concords later aroud September 22 and into October.

   Mother Nature is not being helpful in ripening fruits with cool days. so I will keep you updated with more specific dates.

Everyone here has been busy though.  Even with no fruit on peaches/nectarines, trees need the same care. There's mowing,tiying grapes, repairing, fertilizing and all the necessary jobs to keep everything healthy.

There are fruits and vegetables in area fruit stands.  They come  them from the closest growers who were fortunate to not be hit with harsh weather conditions.

 

 

 

 

 

Bring containers like boxes, plastic tubs to put your peaches in.  I can loan you 8qt. baskets to pick in and then put peaches in your container.  (4  8qt baskets = 1 bushel)

I've listened to you and heards about salsas, chutneys, jellies/jams and smoothies.  Everything sounds so good!!!!!!!!!!! 

An idea I heard from some of you.. . . .. .

SOME ARE QUICKLY FREEZING PUTTING SLICES AND FRUIT HALVES IN BAGS AND THEN MAKING  RECIPIES (like jams, jellies, smoothies, cakes, pies, salsas, chuteys)  LATER WHEN  THINGS HAVE SLOWED DOWN.

UMMMMM! PEACH UPSIDEDOWN CAKE

I've been hungry for my mom's peach upside down cake since I've been smelling that wonderful peach aroma in the packing house so. . . .

here's her recipe.

Mix all these ingredients for the batter:                           Melt all these ingredients for the sauce:

3/4 C sugar                                                                    1/4 teas. salt

1/4 C butter                                                                    1/4 C butter

1 1/4 C flour                                                                   1/2 C brown sugar

1/2 C milk                                                                        

1 3/4 teas. baking powder

Place peach halves or thick slices in a 9 x 9 glass pan.  Pour melted sauce over fruit. Pour batter over fruit. Bake 45 to 50 minutes at 350 degrees.   

 

                                                                           

 

ALSO I'LL HAVE A MESSAGE ON ANSWERING MACHINE ON FRUIT STATUS.

CALL 814-725-1492 or cell 814-602-6347.

 

Need a recipe?  Go to www.cooks.com to find your favorite chutney, jam, or jelly recipe

Grape pies are interesting to make. There are lots of great recipes to make with the late fruits.  I want to try my hand at grape juice this year.  Never took the time before.  It's great with some crackers, cream cheese and fruit chutney or salsa, whatever you have time to cut up and mix..

Here are 2 grape pie recipes I've used.  I add a touch of cinnamon to the grape filling when I make them.  Have fun and tasting!

CONCORD GRAPE PIE

Printed from COOKS.COM

 

3 1/2 c. Concord grapes
1 c. granulated sugar
4 tbsp. flour
1 1/2 tbsp. butter
1 tbsp. lemon juice
9 inch pie shell, (recipe follows)
Streusel topping (recipe follows)

 

Wash, drain and stem grapes. Remove skins and simmer pump for 5 minutes. DO NOT add any water to pulp. While hot, press pump through a sieve (or food mill) to remove seeds. Combine strained pulp with skins. Combine sugar and flour; add to grapes. Blend in lemon juice and melted butter. Pour into pie shell and cover with streusel topping. Bake at 350 degrees for 40 minutes.

 

PIE SHELL:

 

2 c. flour
1 tsp. salt
3/4 c. shortening
5 tbsp. cold water

 

Mix flour and salt in bowl. Cut in shortening with pastry blender until pea - sized chunks form. Sprinkle in water and mix until it will form a ball, DO NOT OVER MIX. Divide dough into 2 parts. Roll out thin onto floured surface or between wax paper. Press into pie plate.

Makes 2 crusts.

 

STREUSEL TOPPING:

 

3/4 c. flour
1/2 c. granulate sugar
1/3 c. melted butter
9 INCH CONCORD GRAPE PIE
Printed from COOKS.COM

 

5 1/3 c. concord grapes
1 1/3 c. sugar
4 tbsp. flour
1 1/3 tsp. lemon juice
Dash of salt
1 1/3 tbsp. butter
Pie crust for 9 inch two crust pie

 

Remove and save grape skins. Put pulp into saucepan without water and bring to a boil. While hot, rub through strainer to remove seeds. Mix strained pulp with skins. Mix sugar and flour lightly through grapes. Sprinkle with lemon juice and salt. Pour grapes into pastry lines pan (9 inch pie pan). Dot with butter. Cover with top crust. Bake at 425 degrees for 35-45 minutes.