Vine & Fig Tree

We are a historic agritourism destination specializing in heirloom apples and native fruits.

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Dewees Island, South Carolina

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Free Input! Waited in a long line for City's leaf compost; got a big bucket-full; and headed for the garden spot!

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Spring flowers: crabapple blossoms, "salmon" bush, azaleas, dandelion, pink dogwood flower, flowering collard green.

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Comfrey crowns leafing in the nursery; preparing for years of service in the orchard.

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Our Spring Flower.

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Sub-soiler digging deep for the long taproots of the pawpaw seedlings!

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Great photos of some eager farm school students. The Carolina graduates seem especially eager to learn something from the NC State grads!

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2015 Southern Piedmont Farm School Now Accepting Applications

The Southern Piedmont Farm School is being held as the result of a successful year of Piedmont Farm School which recently graduated 20 participants including Chip and Kathryn Webb.

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Antique Forge Bellows for Vine & Fig Tree Blacksmith Shop

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Prickly Pear

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Years ago, we considered parsley a garnish! Then, we were given a parsley plant which was delightfully and completely devoured by some ugly catepillars. Following the big feast, the ugly catepillars took a nap in a cocoon, and emerged as beautiful butterflies. Now we eat lots of parsley, and rush to the mirror in the morning to check the results.

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Fruit from weekly farm chores. Six cups of persimmon pulp. Three cups of fig jam.

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FREE MULCH!- Junction of Hwys. 150 & 64, Reeds, NC. Fill ‘er up with each pass!

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34 Cups of Persimmon Pulp and Counting!

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Sallie Ann's Recipe Takes Red Ribbon!

Planted two Keiffer Pear trees at the farm in 1984, and have mostly ignored them for the past thirty years, until Kathy met Sallie Ann Robinson, author of Cooking the Gullah Way, and sampled some of her Precious Pear Preserves. Since then, we have been harvesting pears and cooking them up. This year, our Pear Preserve entry won Second Place in the preserved fruit division. The cherry preserves beat us, so, really, we took top honors in the pear category.

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Phenomenal Persimmon Grove!

Fifteen years ago, the deer herd passed through our future orchard field and dropped the remains of their morning forage. Now we are the beneficiaries of their work. As much as the deer annoy us, it is only fitting that they blessed us with this wonderful grove of bountiful trees. So far, we have 28 cups of persimmon pulp in our freezer, and the persimmons have just started dropping from our trees.

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Purple Muscadines from the Dixie Classic Fair!