“My grandfather, Albert Nelson, bought property on Strunk Road in 1911,” says Peterson. “He built a house and barn in 1914 and moved there.”

Nelson grew potatoes and raised cows and hogs on the property, slaughtering them before selling the meat to small meat markets. Peterson’s mother, Olive Nelson, married his father Everth in 1936 at which time they purchased a small farm next to her parents’ farm on Strunk Road. The couple built a creamery where they processed and bottled their own milk and that of others and delivered milk to stores and houses in Jamestown. Olive inherited her parents’ farm after the death of her father in 1964.

Peterson, meanwhile, attended Cornell University from 1955 to 1959, where he became interested in vegetable crops, beef cattle and meat cutting. By this time his parents had set up a small roadside stand for the sale of vegetables. After Peterson graduated from agricultural college in 1959, he helped to build another stand on Fluvanna Avenue. He married Mary in 1961 who became the bookkeeper for the business shortly thereafter and throughout most of the years since. She was instrumental in starting the greenhouse portion of the business where bedding plants, hanging plants and perennials are grown, but had to leave that area after developing allergies.

Over the years, more additions have been added to the building and more products have been brought in. Christmas trees and New York state cheese were some of the earliest additions. Scandinavian foods have been added in more recent years and are a very important part of the Peterson Farm business. Herring, ham loaf, ham salad and store-made Korv are available year round. The Swedish sausage was added after the acquisition of Pearson Market’s equipment. The Scandinavian Corner, a gift shop with Swedish imports as well as local goods, was added in 2014 after Kaitlyn joined the family operation.

Baskets of gourds for fall decorating.

“I was involved since I was 13, but came back to manage after college,” she says.

Kaitlyn resides in the home that once belonged to her great-grandparents’ and which is next to her grandparent’s home. She remembers going to visit her great-grandmother, Olive, until she passed when the great-granddaughter was 13 years old.

Both Kaitlyn and her sister-in-law, Kristen Bentley, were instrumental in adding Dalahast Roasting Company to the operation in 2016. Kristen handles social media and roasts the coffee beans.

“We roast several profiles from light to dark,” she says. “Work Horse is a medium blend and Black and Tan, a medium and dark roast blend for people who like a little more body.”

The farming operation specializes in growing sweet corn, pumpkins and other vegetables. They grow field crops to feed their livestock operation of beef cattle, horses, goats and hogs.

A bin of apples.

Several events will take place between now and the end of the year, including an apple tasting event today from 11 a.m to 3 p.m., with six varieties being offered to sample. One or more apples can be purchased from bins.

“The reason we’re doing apple-tasting is because people get into the habit of coming in for one variety and don’t taste them all,” Kaitlyn says. “Eventually, in the peak of apple season, we will have fifteen varieties.”

A chart telling the characteristics of the apples will be available to help match the individual to the right apple. Northern Spy and 20 Ounce Pippins is the biggest seller for use in pies and applesauce. Cortlands, Macintosh and the softer apples are more popular for eating.

“That’s the beauty of doing the bins. People can come down through and choose a variety for their needs.”

Wagon rides pulled by a team of draft horses are available to take to the Pumpkin Patch. There are also washed and cleaned pumpkins available at the store.

Some exotic animals will be present on Oct. 7 and again on Oct. 21, when a petting zoo will be set up on the property. Candy apples will be sold at that time. Straw bales, corn stalks, mums and gourds are currently available for fall decorating needs.

A Christmas open house will be held the first Saturday in December when samples of Swedish meatballs, Jul Skinka, a pickled Christmas ham and crisp bread will be offered. Yellow pea soup, brown beans, pickled and creamed herring along with fresh lingonberries and pressed and fine sylta will be sold.

The Peterson Family and six year employee, Nancy Shaver, have shared their favorite apple recipes. At one time Kaitlyn’s mother, Kimberly Bentley, made pies to sell at the business. She has shared the apple pie recipe she used back then. Her son, Erik Bentley often prepares the Chestnut Apple Soup for Thanksgiving. His wife, Kristen, has contributed a recipe for Whole Chicken Roasted with Apples. The Apple Brown Betty recipe has been in the family for many years with the original recipe being void of specifics.

Although not a recipe contributor, it should be noted that Nancy Kayner has been employed by the family since 1985.

Peterson Farm is located at 3260 Fluvanna Ave. in Jamestown, near the Strunk Road Exit of I-86. They are open year round. Reduced hours begin after the first of the year and continue though April.

Applesauce Muffins

Kimberly Bentley

1 1/2 c flour

1 tsp baking powder

1/2 tsp soda

1 tsp cinnamon

1/2 tsp salt

6 T butter, room temperature

2/3 c brown sugar

2 eggs, lightly beaten

1 1/2 c applesauce

Combine dry ingredients. Set aside. Cream butter with brown sugar. Add eggs and applesauce and combine. Stir in dry ingredients. Full greased or paper-lined muffin tins two-thirds full. Bake at 375 degrees until done.

Apple Brown Betty

Kimberly Bentley

6 apples, peeled and sliced

1 1/2 c rolled oats

3/4 c brown sugar, packed

1/4 c flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 butter, room temperature

Layer apples in a buttered 9″x9″ pan. Measure dry ingredients into a medium-sized bowl. Cut butter into dry ingredients. Crumble topping over apples. Bake 40-45 minutes at 375 degrees.

Chestnut-Apple Soup

Erik Bentley

2 T unsalted butter

2 T olive oil

2 c coarsely chopped shallots

1 c coarsely chopped celery

4 c peeled and coarsely chopped Gala apples

1 T finely chopped sage

Salt and pepper

3 c whole, peeled, steamed or roasted chestnuts

3 c vegetable broth

2 c water

1 c unsweetened apple juice

Melt butter over medium heat. As it foams, add oil, shallots and celery and let cook, stirring occasionally, for 5 minutes. Season with salt and pepper. Add apples and sage. Season with salt and pepper and cook, stirring until apples are tender. About 10 minutes. Add chestnuts, broth, water and apple juice and bring to a boil. Reduce heat and simmer about 15 minutes. Puree soup in batches in blender. Season to taste with salt and pepper.

Whole Chicken Roasted with Apples

Kristen Bentley

Roasting chicken

Shallots, chopped

Apples, peeled and cut into large pieces

Butternut squash, peeled and chopped

Potatoes, peeled, if desired and chopped into large pieces

Preheat oven to 450 degrees. Grease baking pan. Baste chicken with thyme herbed butter. Roast with prepared vegetables for 10-15 minutes. Reduce heat to 350 degrees and continue roasting 20 minutes per pound of chicken or until internal temperature reaches 165 degrees.

Broccoli-Apple Salad

Nancy Shaver

1 medium head broccoli, cut into florets

3 apples, cubed

1 c walnuts, chopped

1 small red onion, finely chopped (optional)

1 c raisins

1 c seedless grapes, halved

1/2 c mayonnaise

1-2 T milk

Sugar, salt and pepper to taste

Combine fruits, vegetables and nuts in large bowl. In a separate bowl, combine remaining ingredients. Stir into broccoli mixture. Chill.

Apple Pie Filling

Kimberly Bentley

6 apples, sliced

3/4 c sugar

1/4 c flour

1 tsp cinnamon

butter

Combine ingredients. Pour into unbaked pie crust. Dot with butter. Top with crust. Crimp edges. Bake at 350 degrees for 45 minutes. Cover outside edges of pie with foil if they brown too quickly.

Impossible French Apple Pie (Makes own crust)

Kimberly Bentley

6 c sliced apples

11/4 tsp cinnamon

1/4 tsp nutmeg

1 c sugar

3/4 c milk

1/2 c buttermilk baking mix

2 eggs

2 T butter or margarine

Preheat oven to 325 degrees. Grease pie plate. Combine apples with spices. Pour into prepared pie plate. Beat remaining ingredients until smooth, 15 seconds in blender. Pour over apples. Sprinkle with streusel topping. Bake 1 hour.

Streusel Topping

1 c buttermilk baking mix

1/2 c chopped nuts

1/3 c brown sugar

3 T butter

Combine baking mix, sugar and nuts. Cut in butter until crumbly.

Caramel Apple Crumble Bars

Kimberly Bentley

1 yellow cake mix

11/4 c quick or old fashion oats

1/2 c butter or margarine, chilled

1 egg

4 Granny Smith or Ida Red apples

3/4 c brown sugar

1/2 c pecans

1/2 c caramel ice cream topping

Preheat oven to 375 degrees. Spray a rectangle baking sheet with cooking spray. Combine cake mix and oats. Cut in butter until it forms coarse crumbs. Set aside 1 cup for topping. Add egg to remaining mixture, mixing until combined. Press into baking sheet. Peel, core and slice apples. Cut slices in half. Chop pecans. Put apples, brown sugar and pecans in a 4 quart mixing bowl. Toss lightly. Layer apple mixture over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until apples are tender and topping is golden brown. Drizzle with caramel topping. Yield: 15 bars