| Lawrence Farms Orchards
is a family owned and operated |
 |
|
working fruit and
vegetable farm in the beautiful Hudson Valley.
Our family has been involved in agriculture
since our great-grandfather came to this area
from England in 1892.
At present we have three generations involved
in |
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working various aspects of the family farm.
We have been doing "Pick
Your Own" fruits and vegetables for over 30
years. We are well known for the diversity of the
crops we grow, our scenic location, our "show chickens",
playful goats, and the friendly family atmosphere
at our farm. Our newest additions are the "Little
Village" and hay bale maze. The quaint "Little Village"
is reminiscent of an old-fashioned New England farm
town. Customers enjoy it's charm as they are carried
away to that simpler time and place of long ago.
Customers also love to climb aboard our horse-drawn
carriage (weekends only) for a
relaxing ride around the farm. We also offer delicious
refreshments, including home-made doughnuts and
local dairy farm ice cream. |
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| For The Kids! |
Have
Your Child's Birthday at the Farm -
call to make your reservation!
School
Groups Welcome - call to make your
reservation. |
| |
 Deliciously Decadent Recipe Below
If your thought the Strawberry Shortcake Recipe destroyed your diet for a week, wait until you try this one!
Baked Fresh Cherry Pie
HINT: Pit your fresh cherries using the larger end of an open paper clip. Seed pulls out easily and fresh cherries do not lose as much juice.
INGREDIENTS
* 1 recipe pastry for a 9 inch double crust pie
* 4 tablespoons quick-cooking tapioca
* 1/8 teaspoon salt
* 1 cup white sugar
* 4 cups pitted cherries
* 1/4 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 1/2 tablespoons butter
DIRECTIONS
1. Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
2. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
3. Bake for 50 minutes in the preheated oven, until golden brown.
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