Scotchtown Farms Market

10/12/2026

While the market is closed, we have some bulk items we grew here for sale.

Right now we have:

14 (final count, roughly 25lb each) bags of RED onions - $20
*reused bags, they were grown here not elsewhere

Half a dozen 10lb bags of potatoes (we'll finish digging up the potatoes and will most likely have more) - $11

Two 5lb bags and one 2.5lb bag of jalapenos - $2.50/lb or take all at $2/lb (they are still nice and firm as of bagging this morning)

Bait pumpkins/cull squash available

Call or text, we'll try and keep this post updated.
(506)470-3997

10/11/2026

We are now officially closed for the season!

We would like to thank everyone for their support this year; the many wonderful conversations we had, the pictures you shared with us (indoors and outside gardens, they were so pretty!), and the many furry friends that walked in with you to visit us in the greenhouses. ☺️

This winter we will be offering weekly sourdough pickups (order by Wednesday, pick up Friday/Saturday) and if you need any jams or pickles we will have them as well.
Please call or text us to place bread orders, and to ensure we are home if you need any canned goods.

From the bottom of our hearts, thank you all so much! ❤️
We would like to wish you a wonderful Thanksgiving and may you have a good winter ahead of you.

Take care, and see you next year 🥰

-Scotchtown Farms family and staff (and Maggie, our official greeter/Taster of the Doggie Biscuits)

10/11/2026

Last day of the season! 🥲

My, how time flies. It feels like just a few weeks ago we were planting the fields, picking raspberries, and commenting to ourselves about how things were growing (all the greenhouses were full, like miniature jungles).
We watched the flock of wild turkeys grow from 2 or 3 to 22; the tiny babies seemingly doubling in size every time they passed through until you could scarcely tell the parents from their brood.
The resident hawk kept watch over the fields, and the local eagles and ospreys would glide overhead. They even tried to help fertilize the fields for us, as we found some of their dropped lunches out there (bewildering to find a fish out in the potato patch sometimes).
Now the plants are pulled, the gardens put to rest, and a spot tilled up for the perennials to sleep in over winter. A stark contrast to the start of the season, and a reminder that everything needs to rest.

We still have some pumpkins, fall mums, and baked goods at the market today. If you need maple syrup, honey, canned goods or coffee (Floyd's) we still have some in stock for today.

Closing at 6pm

10/10/2026

Fun fact: did you know that all pumpkins are squashes, but not all squashes are pumpkins? 🎃
They also say mature, freshly harvested squash tend to be drier as the starches haven't started to convert to sugars. Which might be an interesting experiment to try!

This year we harvested 3 different kinds:

Delicata (striped) - Also called "sweet potato squash", it has a sweet flavour and thin skin once cooked. Seems to store well, Brooke likes this variety and has kept them for months (stored).

Buttercup (dark green) - a traditional favourite for Thanksgiving and Christmas! Though they may not be picture-perfect, Lynn has been eating them and describes them as "sweet and dry".

Sunshine (Deep Orange) - a hybrid squash (won't grow true from seed) prized for being stringless, sweet with a bit of a nutty flavour to it as well. Many people favour this variety, including ourselves. 😋

10/10/2026

Cold winds and bare trees got you down? Stop on by our greenhouse! The fall mums are blooming; from the single yellows to the beautiful combo pots, the greenhouse still has a bit of colour to it to help lift your spirits. ☺️
There are also some houseplants still in the greenhouse as well, if you'd like to add a bit more greenery to your home before the next season arrives.

Pop in the market for a hot cup of tea or coffee and browse our selection of canned and baked goods, or pick up some last-minute ingredients for Thanksgiving (we have our own homegrown potatoes, peppers and onions, as well as local and Canadian produce)

Open until 6pm today and tomorrow

10/08/2026

What do you do when you love growing hot peppers, but may not eat them all in time before they go soft?

You could freeze them, though I'm not sure if they keep their heat.
Drying them works if you have chilies or other thin-walled peppers, and grinding them into chili flakes or powder in an option too!

If you're like us and have more hot peppers than you can shake a stick at, then try pickling them!
Cowboy Candy is made from just the jalapenos, but with this variation we put ALL the hot peppers in! Feedback says it is much hotter than the regular stuff, so if you love a burn then this jar is for you.
Not me, though. Jalapenos are too hot as is. 😅

Some ideas on how to use pickled hot peppers: nachos, sausages or burgers, pizza, wraps, and on crackers (with cheese/meat if you'd like) or if you minced them they can go in deviled eggs, mashed potatoes and dips!

How do you use them? We'd love to know!

10/07/2026

Friendly reminder that any pie or bulk baking orders are due by the end of the day today so that we can ensure that we have enough ingredients to have everything ready for this weekend. We go to pick up the last ingredients for the bakery Thursday morning and may not have extra ingredients for large orders placed after today.

Thank you for your understanding, and we hope to see you here during our final weekend of the season. ☺️

*This will be our final weekend of the season, and Sunday Oct.11 is the last day for the market to be open.

You can call or text (506)470-3997 or message our page

Send a message to learn more

10/04/2026

Did you know jalapenos ripen to red? 🤔

Most eat them in their green/unripe stage, but if you wait a bit longer before picking them they change to a lovely red! They are supposedly sweeter and hotter at this stage, but many don't know that a ripe jalapeno is a red jalapeno. 🌶️

We also found out that if you see 'corking' (or crackling) then THAT pepper will be hotter than one without. Corking is firm, raised lines (not cracked/open) on the skin and some can develop no corking, a little corking, or have a LOT of corking depending on the environment and variety.
They say that stress when growing causes this, but some also say certain varieties are more inclined to cork than others. Try growing different jalapeno varieties next year and let us know what you find! 😄

10/03/2026

Open today from 9am-6pm ☀️

Stop on by and grab a cup of coffee (or tea) and a weekend sweet!
We have pumpkin pecan loaves, triple chocolate scones, cookies and cakes (even the mini raspberry lemon layered cakes if you just want 1-2 servings).
Not a sweets person? We have brown (plain/no raisins) and white bread as well as sourdough if you'd prefer. ☺️

10/02/2026

It's Friday, and you know what that means: pies! 😍

We have a couple (2) of blueberry, apple and raspberry pies and (1) extra pumpkin pie today! Don't forget you can pre-order fresh or uncooked frozen pies throughout the week. Our last day is Oct.11, so please let us know before the 8th if you'd like us to set certain kinds aside.

Cookies, carrot cakes, pumpkin pecan loaves, brownies and blueberry lemon pound cakes are out at the market, and fresh brown and white breads will be out later.

Out in the greenhouse, you can spy the colours (creamy white/light pink/red or deep pink) of the combo fall mum pots coming through! The bees are still quite busy in the greenhouse during sunny days, but even during rainy days they still love visiting the fall asters (sadly, I was too slow snapping the pic)