Pleasant Valley Orchards

Pleasant Valley Orchards Our dream is to become one of Vermont's top places for Agricultural Tourism. A Place to learn and enjoy all aspects of Vermont and agriculture.

" A Pure Vermont Agricultural Experience" We are Maple Sap producers that supply our family and local sugar makers' our sap to make one of Vermont's Staple Products- Pure VT Maple Syrup. Although we currently do not make any maple products, we will soon in the near future. A Place to learn and enjoy all accepts of Vermont and agriculture. " A Pure Vermont Agricultural Experience"

We will be plan

ting a high-density Apple Orchard of at least 10 acres, that will be a destination for family fun! Along with our maple and apple adventures, we also have started an outdoor wedding venue; perfect for those who wish to capture Vermont's natural beauty! Thank you for your support! we are looking forward to having you follow our journey and becoming a customer!

Sending our troops some much needed VT Maple Syrup ❤️🤍💙
03/18/2026

Sending our troops some much needed VT Maple Syrup ❤️🤍💙

03/16/2026

Sap is flowing! 💦🍁

03/09/2026

100ml bottles filled with amber maple syrup! 🍁

I just realized I haven’t posted in a while 🤪Fun fact: I quit my full-time job to focus on growing our business… and som...
02/21/2026

I just realized I haven’t posted in a while 🤪

Fun fact: I quit my full-time job to focus on growing our business… and somehow I am busier than I have EVER been. Make it make sense 😂

So busy, in fact, that my husband told me I needed to find a hobby. (The audacity.)

Well… I found one. 🥖✨

Desk job + working from home = sourdough era activated.

Today’s creation: Maple-Walnut Sourdough 🍁

And let me tell you… the smell alone is worth the effort.

Here’s the recipe I used (this made 2 loaves 👇):

• 250g active sourdough starter
• 750g warm water
• 75g PVO Dark Robust Maple Syrup (plus a little extra drizzle after baking 😉)
• 25g salt
• 1000g all-purpose flour

⭐ Mix all ingredients in a bowl and let sit 1 hour
⭐ Perform first set of stretch & folds
⭐ Continue with 3 more stretch & folds every 30 mins
⭐ Let rise in a warm spot until 50–70% risen (mine took ~4 hours thanks to the wood stove 🔥)
⭐ Shape, rest 20 mins, then reshape
⭐ Into banneton and cold proof overnight
⭐ Go to sleep 😴 (very important step)
⭐ Preheat oven to 475° with Dutch oven inside
⭐ Score dough, bake covered 25 mins
⭐ Remove lid and bake another 10–15 mins
⭐️ glaze with more PVO maple syrup 🍁
⭐ Cool 1 hour on baking rack before cutting (the hardest part)

Top with maple whipped butter… or eat it plain standing over your counter like I did. No judgment.

If you’re getting into sourdough, my biggest tip: find a method that works for your environment. Your house, your temperature, your schedule — it all makes a difference!

Anyway… if anyone needs me, I’ll be at my desk working while feeding my starter.

Who else is in their sourdough era? 🍞✨

To be able to grow fresh eggs 🥚, home grown pork 🥓 and beef 🥩 off of our own land is a humbling and rewarding experience...
11/02/2025

To be able to grow fresh eggs 🥚, home grown pork 🥓 and beef 🥩 off of our own land is a humbling and rewarding experience. This morning, I was able to collect and cook some scrambled eggs, prepare some bacon from our pigs that we raised and had some of my homemade maple 🍁 buffalo sauce 🌶️ 🤤

The night sky over our wedding venue ✨🌙💕
10/10/2025

The night sky over our wedding venue ✨🌙💕

Sweater weather 🧣1.5oz vermont bourbon 🥃 75oz of lemon juice🍋75oz of cointreauA dash of pleasant Valley Orchards maple s...
10/03/2025

Sweater weather 🧣

1.5oz vermont bourbon 🥃 75oz of lemon juice🍋75oz of cointreau
A dash of pleasant Valley Orchards maple syrup 🍁
Shake with ice

Pour into 16oz glass and top with a dry cider (i used citizen cider- unified press)

Give a little swirl and enjoy!

Address

Cambridge, VT

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